tomato rasam

tomato rasam recipe with step by step photos – there are many recipes for making tomato rasam. this is the most easy and simple recipe to make the tomato rasam plus a delicious one.

there is no dal/lentils used in this thakkali rasam recipe. also there is no tamarind added in the recipe and also you don’t need any rasam powder to make this rasam.

this tomato rasam is my mom’s recipe and she has always been making it this way. this tomato rasam recipe is one of our favorite tomato rasam. two more delicious rasam varieties which i have shared earlier are:

thakkali rasam can be had with steamed rice or with medu vadas or idlis. you can also have it plain as a soup with some warm or toasted bread. its very good for cold and also for digestion.

for this thakkali rasam, we use cumin seeds and black pepper as the main spices. you can increase or decrease the proportion of pepper to adjust with your taste and level of spice.

thakkali rasam recipe

other ingredients that are added are tender coriander stems (with or without leaves), ginger and garlic. again the quantity of ginger and garlic can be increased or reduced as per your needs. the rest of the ingredients are of course, red and juicy tomatoes, plus the usual indian herbs and spices.

if you are looking for more rasam recipes then do check:

tomato rasam recipe below:

thakkali rasam
4.74 from 46 votes
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tomato rasam recipe | thakkali rasam recipe

easy, tangy and tasty tomato rasam recipe made without tamarind and rasam powder. 

course main course
cuisine south indian
prep time 10 minutes
cook time 15 minutes
total time 25 minutes
servings 4
calories per serving 66 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for the spice-herb mixture:

  • cup coriander stems with or without leaves
  • 7 to 8 medium sized garlic cloves (lahsun)
  • 1 inch ginger (adrak), roughly chopped
  • 2 teaspoons cumin seeds (jeera)
  • ¼ teaspoon black pepper (sabut kali mirch)

for tomato puree:

  • 3 large ripe, red and juicy tomatoes - 275 grams or 1.5 to 1.75 cups chopped tomatoes

for making tomato rasam:

  • 1 tablespoon oil - gingelly oil (sesame oil made from raw sesame seeds), sunflower oil or peanut oil can be used
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (husked & split or whole black gram)
  • 1 or 2 dry red chillies broken and seeds removed
  • 1 pinch of asafoetida (hing)
  • 1 sprig of curry leaves or 10 to 12 curry leaves (kadi patta)
  • ¼ teaspoon turmeric powder (haldi)
  • salt as per taste
  • 1.5 cups water or add as required
  • 2 tablespoons chopped coriander leaves

how to make recipe?

making ground rasam mixture:

  1. take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. also add garlic cloves and roughly chopped ginger. 

  2. add cumin seeds and black pepper. 

  3. grind to a coarse paste. remove in a separate bowl or plate.

making tomato puree:

  1. in the same jar add the tomatoes (rinsed and chopped). 

  2. grind or blend to a smooth puree. if you want, you can blanch tomatoes and then puree them – for a bright red color in the rasam.

making tomato rasam:

  1. in a heavy pan or pot, heat 2 tablespoons oil. keep the flame to its lowest.

  2. add ½ teaspoon mustard seed and let them begin to crackle. 

  3. when the mustard seeds start to crackle, then add ½ teaspoon urad dal.

  4. stirring often fry urad dal till they turn golden.

  5. now add 1 to 2 dry red chilies (halved and seeds removed) and 1 pinch asafoetida. in case the pan becomes hot, then switch off the flame.

  6. stir and fry for a few seconds till red chilies change color.

  7. add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. if the pan becomes too hot, then you can switch off the flame.

  8. sauté for a minute on lowest flame taking care the mixture does not burn. you will get a nice aroma while sautéing this mixture.

  9. add ¼ teaspoon turmeric powder.

  10. mix turmeric powder with the rest of the mixture.

  11. now add the tomato puree. mix very well. take care as the mixture splutters. 

  12. sauté for a minute. season with salt as per taste.

  13. then add 1.5 cups water. if you like a little thin tomato rasam, then you could add some more water. but do not add too much water as then the flavors get diluted.

  14. mix well and simmer tomato rasam on medium-low flame till the rasam comes to a boil.

  15. overall simmer for 9 to 10 minutes.

  16. finally switch off the flame and add 2 tablespoons chopped coriander leaves. check the taste of thakkali rasam and add more salt if required.

  17. serve tomato rasam hot with rice and some pappadums.


how to make thakkali rasam or tomato rasam recipe:

a) making ground rasam mixture:

1. take ⅓ cup roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. also add 7 to 8 medium sized garlic cloves and 1 inch ginger (roughly chopped).

making tomato rasam recipe

2. add 2 teaspoons cumin seeds and ¼ teaspoon black pepper. you can also add ⅛ teaspoon black pepper if you want.

making tomato rasam recipe

3. grind to a coarse paste. remove in a separate bowl or plate.

making tomato rasam recipe

b) making tomato puree:

4. in the same jar add 3 large ripe and red tomatoes (rinsed and chopped). you will need 275 grams tomatoes or 1.5 to 1.75 cups chopped tomatoes.

making tomato rasam recipe

5. grind or blend to a smooth puree. if you want, you can blanch tomatoes and then puree them – for a bright red color in the rasam.

making tomato rasam recipe

making tomato rasam:

6. in a heavy pan or pot, heat 2 tablespoons oil. keep the flame to its lowest. add ½ teaspoon mustard seeds.

making tomato rasam recipe

7. let the mustard seeds begin to crackle.

making tomato rasam recipe

8. when the mustard seeds start to crackle, then add ½ teaspoon urad dal. i have used whole urad dal, but you can even use split and husked urad dal. you can also skip adding urad dal if you don’t have them.

making tomato rasam recipe

9. stirring often fry urad dal till they turn golden.

making tomato rasam recipe

10. now add 1 to 2 dry red chilies (halved and seeds removed) and 1 pinch asafoetida (hing). in case the pan becomes hot, then switch off the flame.

making tomato rasam recipe

11. stir and fry for few seconds till red chilies change color.

making tomato rasam recipe

12. add the coarsely ground coriander stem+ginger+garlic mixture. if the pan becomes too hot, then you can switch off the flame.

making tomato rasam recipe

13. add 10 to 12 curry leaves (whole or chopped).

making tomato rasam recipe

14. sauté for a minute on lowest flame taking care the mixture does not burn. you will get a nice aroma while sautéing this mixture.

making tomato rasam recipe

15. add ¼ teaspoon turmeric powder.

making tomato rasam recipe

16. mix turmeric powder with the rest of the mixture.

making tomato rasam recipe

17. now add the tomato puree. be careful as the mixture splutters.

making tomato rasam recipe

18. mix very well.

making tomato rasam recipe

19. sauté for a minute.

tomato rasam recipe

20. season with salt as per taste.

tomato rasam recipe

21. then add 1.5 cups water. if you like a little thin tomato rasam, then you could add some more water. but do not add too much water as then the flavors get diluted.

tomato rasam recipe, thakkali rasam recipe

22. mix well and simmer tomato rasam on medium-low flame till the rasam comes to a boil.

tomato rasam recipe, thakkali rasam recipe

23. overall simmer for 9 to 10 minutes.

tomato rasam recipe, thakkali rasam recipe

24. finally switch off the flame and add 2 tablespoons chopped coriander leaves. check the taste of thakkali rasam and add more salt if required.

tomato rasam recipe, thakkali rasam recipe

25. serve tomato rasam hot with rice and some pappadums.

tomato rasam recipe




182 thoughts on “tomato rasam recipe, how to make tomato rasam | thakkali rasam recipe”

  1. Dear Dassana,
    This is my first comment on your blog, although I have been cooking with its help for more than three years now. I am commenting on this post because this was the most recent recipe I tried.
    Your blog has been my teacher of Indian vegetarian cooking. I have looked up a lot of dishes I knew of, and wanted to learn how to cook, and also regional dishes that were entirely new to me. Every time, your recipe has been reliable, very detailed and easy to follow, and the dishes always turn out delicious (although as I live abroad now, and don’t have a pressure cooker or access to certain spices like dagarphool, so I do have to improvise).

    So, for that, I have been to write to you, first to thank you, and second, to ask you to please create a cookbook. I would be first to buy 10 copies, one for me and nine to gift friends and family who are a loss for what to cook for everyday meals and for special occasions.

    In case I have missed out on the news that you do already have a cookbook, please let me know!

    1. thank you very much mia for this lovely comment. felt good and heart warming to read your comment. i am so glad that the detailed step by step recipes are helping you. i do know that certain spices or ingredients are not easily available outside india.

      currently i have been postponing the idea of a cook books. things are just not falling into place. i hope i am able to have a cookbook in future… hopefully… if i write a cookbook then for sure i will update it on the blog as well as on the social media channels like fb, twitter, instagram etc.

      1. I am surprised that publishers are not knocking your door down 🙂 I mean, the text is written, the photos have been shot, and the recipes have been tested and rated by soooo many of us users.

        anyway, I hope stars will align soon, and you find the right time and conditions to put all of your hard work in to a cookbook – or series of them. I am in for the vegetables!

        in the meantime, I will be coming back every week to your blog for guidance.

        1. mia, i have been approached by some publishers. unfortunately things did not fall into place. thanks a lot for your kind wishes. i hope too 😀
          sure you can visit the blog when you want to try any recipes. any query please don’t hesitate. you can always ask.

  2. Hi..I prepared this rasam and the flavour was right..but the rasam consistency was not right..it was thick..can u please help me understand what went wrong?…
    I poured enuf water but if I were to pour more water then it wud have lost the flavour and become diluted..I used about 4-5 big tomatoes.

    1. asha, i think more water needed to be added. the rasam consistency is thin and trust me the flavors would have not got lost. if the rasam become too thin or watery, then this will dilute the flavors.

  3. Hi dassana,
    I’m looking forward to try this recipe.. such rave reviews it has got.
    Usually I skip fresh coriander in recipes unless it is indispensable- like here. I know its addition enhances the flavor but here’s the thing- I get storage woes when it comes to fresh coriander. It gets discolored & loses all fragrance if kept in the refrigerator (i keep it in a paper bag). Then, upon washing just before use, it gets very limpy and difficult to chop and all… Do you know a better way to handle it?

    1. thanks ruchi. for coriander, this is what i do. i get it a bunch from the market. pluck the stems and keep them in an air-tight box. keep some space in the box for the leaves to breathe. they stay good for a week. but i do agree at times even i have faced the discoloration in them. i even tried growing coriander at home, but they didn’t grow well. you can try this method and see how it works for you. i use coriander leaves in most of the recipes i make as they are healthy and also help in digestion of food.

  4. Best Rasam Thank you very much for this receipe😍😍 would be great if there is a vegatable sambar reciepe too which we can have with rice.😄

  5. Super taste Dassana. My husband is real fan of this rasam 🙂 Every time I make this tomato rasam he just appreciates it. Thanks a lot for sharing this recipe.

  6. Dear Dassana, If I have a strong food processor, may I crush the tomatoes before steaming them?

    1. yes you can crush the tomatoes. but then no need to steam them later. once you start the tempering, then add the crushed tomatoes, water and bring the rasam to a simmer.

  7. Dassana, Thank you so much for your hard work. I have enjoyed the taste of India after being introduced to it way back in the late 60’s while in nursing school. One of my classmates was an exchange student and south of India. Her delicious vegetarian meals began a lifelong love affair of ethnic cuisine and a mostly vegetarian diet for over the next 45 years and then the switch to a whole food plant based 8 years ago for the purpose of maintaining my good health in old age. Unfortunately my husband is rather entrenched in the tastes of his childhood but I have been able to adapt his meal portions with spices of Europe, while my portion of the meal are laced with the wonderful savory flavors and colors of traditional Indian cuisine you demonstrate in your recipes. I have adjusted some of the Paneer recipes with the substitution of Tofu as the curd and I was wondering if you might consider including a tab in your index that indicate lower fat or no fat options in your recipes. Again thank you for the love you put into the website, it shows in your recipes. By the way, some people start their day by reviewing their daily schedule, I start mine reviewing you lates recipe post.

    1. thats a lovely comment gracey. thanks a ton. food is memories and nostalgia too. no wonder we always go back to our old times and roots as far as food is concerned. its good you are on a plant based diet. it really helps and is good for the body too. thanks for the suggestion too. i will try to incorporate it. i already have a category for low fat recipes. its just low fat and not no fat. but the same recipes can be made without adding any fat. some of them are sweet too, but sweeteners like jaggery or maple syrup can be used instead of sugar. you can check the category here – https://www.vegrecipesofindia.com/recipes/low-fat-recipes/

  8. I always make your recipes and they turn out great. Thank you so much for sharing all this online!

  9. Thanks for this. I made it last night; it was great, and good for my cold. Appreciate your sharing the recipe.

      1. Thanks! P.S. I Instagrammed the rasam, too. ? What is strange is that there seems to be two vegrecipesofindia on Instagram. I think I’m following you, hope so.

  10. I have been looking for a good tomato rasam recipe for a while . Me and my 2 year old daughter loved this . This is a great tomato rasam recipe .thank you !

  11. I dont know how to cook.. at all! But I had today off so I tried this one out. My dad loved it! It was so easy to make and tasted so good. Usually, my mom makes it with puli but I find that a long procedure. Mom said this was even better.
    Thanks so much for posting thins. I came across this through a google search.

  12. One of the best garlic tomato rasam I had. Such a wonderful taste, you can even have it as soup.

  13. Awesome recipe:
    My cousin had challenged me that I cannot cook a thing.
    but I took this recipe and followed the recipe exactly,and it was delicious.My family is asking this recipe from me now!
    Thank you soo much!

  14. Hi,
    This looks delicious! Is it okay to prepare this for children who have a fever? I skimmed through the comments and couldn’t see anything about kids so thought I’d check before making 🙂

      1. Hi again,
        I just reduced the number of peppercorns (I used 6) and it was perfect! The kids loved it as they’ve been eating khichdi these past few days 🙂 Thanks!

  15. One of the finest and tastiest rasam. Dad and mom are asking for it every week. Especially when they are not well it is the only thing that they relish. Really can’t thank you enough for sharing.

  16. Hi, as always awesome recipe. i can just blindly follow any recipe of yours without any alterations (I always tweek other recipes to adjust to my palate). My son is a great fan of your recipe too. One doubt, why is that the spices need to be ground coarse and not fine.

    1. thanks a lot dr anand. in rasam, the spices are usually ground coarse as thus the rasam becomes more flavorful. coarsely ground spices also bring some texture in the rasam. if finely ground, the flavors will be good but the texture is not felt. however for some reason if you want to finely ground, you can do so.

  17. Hi dassana. Delicious and easy recipes. I have tried out many.. Thank u so much. It’s been a great help to me..

  18. Soo good. I have tried many of ur recipes. All of them are really good and pretty easy to make. Thank you.

  19. Really its wonderful recipe for tomato rasam , it is very simple and taste , it helps to make patapat rasam , thanks a lot .

  20. Hi Dassana , I have tried many of Ur recipes and they all r gud !!

    I simply love the way you present step wise along with the pictures…

    Pls keep up the gud work !! 🙂

  21. Hi amit, your recipes are simply amazing!! I was terrified abt cooking after marriage coz i never tried cooking before. Ur recipes are my saviours!! Simple n delicious!! 🙂 thanx a bunch!! 🙂

  22. Thank you Dassana. Very good and easy to make. I liked your step by step instructions also

  23. I have been looking for a good Rasam recipe and this is IT! Thank you SO much for sharing it and for posting the detailed instructions and the photos – they helped a lot.

  24. Lovely authentic recipes. Very well presented with detailed instructions. I am excited to get started.

  25. I tried both dal makhni and this tomato-rasam step by step as shown in pictures and really both turned out very well.Thanks Dassana for sharing your talent,i will definetly try other recipes also.

  26. i am new to cooking but the rasam turned out to be amazing. Thanks for sharing the recipe 🙂

  27. This recipe is really good. Flavour was like fantastic. The only thing i did extra was add a little jaggery, less than half spoon rasam powdr n corriandr pwdr.

  28. I was looking for a simple rasam recipe and landed at the right place. How much delicious it tasted can be guessed by the fact that my south indian maid was all praises for it and said I made it much better than her.

  29. hi dasanna, that was nice way instructions. my mom use to prepare and today in her absense i tried these rasam and was happy that i could also prepare this rasam.

  30. I loved this recipe of yours. I am a mangalorean and always eat non vegetarian dishes specially fish gravies. One day when my fridge was out of fish/meat ,I wanted to try something vegetarian. I thought if making simple rasam and when I googled i found your recipe. Everyone loved it at home and now i make this yummy rasam more often. Thank you

  31. I made this so many many times in the last one month after my husband discovered it on your blog 🙂 Its become one of our family’s favourites! Thanks!

  32. Super recipe.
    I just tried it for one day.Its very easy to do and very tasty.
    Thanks a lot.
    Keep on posting about easy and yummy recipes like this…..
    Congrats

  33. tried it today and everyone loved it at my place.. thanks a ton!! 🙂
    though i used button red chilies instead 🙂 very easy and yumm

  34. Hello Dassana,

    I happen to have rasam powder at home that I would like to use. How would I adjust your recipe, which seems to be the best one I can find otherwise?

    Thanks so much!
    Lisa

    1. hi lisa, firstly in this recipe there is no need to add rasam powder at all. but if you want to add then, i would suggest to add about 1/2 to 1 tsp without it overpowering the taste of the rasam.

  35. hi, i tried this rasam today and it came out well. But I was scared to put 10 tomatoes! It sounded too much, so I just put 3 big, ripe ones. And it was very good. Thanks :). Loved your photos too!

  36. hi!! i tried ur recipe and it came out really very well!! i had to ask you
    while i was tempering(garlic ginger cumin etc) i got a very nice aroma of karakozhambu!! and wanted to know if it has similar ingredients!! can you post karakozhambu recipe too please 😉 🙂 would definitly love it

  37. Awesome one .. I really loved it .. will try this recipe soon .. Being from North East . I had no idea how to prepare Rasam .. I googled to get your recipe .. and trust me i am a Foodie and really loved the way you made the Rasam .. will try and update you on the outcome 🙂 Thanks dear.

      1. Hi Dassana 🙂 I finally got time to make the rasam this Saturday and it came out to be Excellent … I nevr use to try beyond my selected recipe .. But this time all because of your easy and excellent step by step recpie .. I tried and it really worked out and we enjoyed the dish a lot … will make it often from now onwards 🙂 all thanks to you ….

  38. Thanks for a simple and wonderful recipe. This is really helpful for person like me. I never cooked. I live in SFO , one day decided to try Rasam. This is the best i could make. The highlight is rasam without lentils.

    My thanks to the Author.

    Natarajan Arumugam

  39. hi being a south indian have always known of a rasam with tur dal and imli..but this one was AWESOME!

  40. Kausalya Sankaran

    HI
    I was looking for a rasam reicipe that does not use toor/any dhal. I googled to get your recipe and my mouth watered even as I read it. I shall make this rasam tomorrow. I am confident about making sweet and sour rasam which is slightly spicy. It usually turns out good.
    This particular rasam is good for people how take certain ayurvedic treatments which require food restrictions. Things like dhal, tamarind, red chillies and rasam powders that contain dhal
    need to be avoided for certain types of treatment.
    Thank you.
    Kausalya sankaran

  41. i tried this tomato rasam and it turned out too good!! since all had cold at home they liked the taste more!! keep posting more recipes mam

  42. Ur recipe for tomato rasam is yummy.When i made it turned out so well .Thanks a lot.

  43. dassana for rasam coriander stems are never used during grinding, only leaves shd be used for garnishing and for tadka preferably in ghee add mustard seeds with curry patha no udid dad also that calls for an authentic rasam and you may find this in many south indian homes too.

    1. thanks neela for your feedback. i know the way authentic rasam is made. this recipe is the way my mom makes it and is purely her own innovation. back home this our favorite.

      you can share some of yours’ authentic south indian recipes. would love to try it at home and also post about it. you can mail me at vegrecipesofindiaATgmailDOTcom

  44. Hi Dassana,
    Was sure to make this tomato rasam as soon as it hit my mailbox, but finally tried making it today afternoon and it came out yum, too easy and quick, loved it!!

    1. thanks anamika. i am still waiting to get some time off to make the no cook walnut almond laddoos and the dhoklas.

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