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tomato rasam recipe, how to make tomato rasam | thakkali rasam recipe

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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.

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 pepper cumin rasam, tamarind rasam, mysore rasam and easy rasam recipe (without rasam powder).

tomato rasam recipe below:

4.74 from 45 votes
tomato rasam recipe | thakkali rasam recipe
prep time
10 mins
cook time
15 mins
total time
25 mins

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

course: main course
cuisine: south indian
servings: 4
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).

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

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

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.

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:

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

7. let the mustard seeds begin to crackle.

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.

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

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.

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

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

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

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.

15. add ¼ teaspoon turmeric powder.

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

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

18. mix very well.

19. sauté for a minute.

20. season with salt as per taste.

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.

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

23. overall simmer for 9 to 10 minutes.

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.

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




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This post was last modified on May 9, 2018, 7:33 pm

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