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

Jump to Recipe

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

4.75 from 52 votes
total time:
25minutes

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.

tomato rasam, tomato rasam recipe

there is no dal/lentils used in this tomato 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 tomato rasam varieties are:

tomato rasam can be had with steamed rice or with medu vada or idli. 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 tomato 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.

few more similar recipes for you

tomato rasam

4.75 from 52 votes
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
Calories:66kcal

INGREDIENTS FOR tomato rasam

(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 tomato rasam

making ground rasam mixture

  • 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. 
  • add cumin seeds and black pepper. 
  • grind to a coarse paste. remove in a separate bowl or plate.

making tomato puree

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

  • in a heavy pan or pot, heat 2 tablespoons oil. keep the flame to its lowest.
  • add ½ teaspoon mustard seed and let them begin to crackle. 
  • when the mustard seeds start to crackle, then add ½ teaspoon urad dal.
  • stirring often fry urad dal till they turn golden.
  • 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.
  • stir and fry for a few seconds till red chilies change color.
  • 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.
  • sauté for a minute on lowest flame taking care the mixture does not burn. you will get a nice aroma while sautéing this mixture.
  • add ¼ teaspoon turmeric powder.
  • mix turmeric powder with the rest of the mixture.
  • now add the tomato puree. mix very well. take care as the mixture splutters. 
  • sauté for a minute. season with salt as per taste.
  • 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.
  • mix well and simmer thakkali rasam on medium-low flame till the rasam comes to a boil.
  • overall simmer for 9 to 10 minutes.
  • finally switch off the flame and add 2 tablespoons chopped coriander leaves. check the taste of thakkali rasam and add more salt if required.
  • serve tomato rasam hot with rice and some pappadums.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

preparation to make tomato rasam

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


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

Comments are closed.

184 comments/reviews

  1. Hello Dassana,
    I discovered your blog yesterday and I already want to try several (if it’s not all) recipes.
    I (french) cooked the tomato rasam last night for my husband (indian) and he loved it! It’s easy to make and very good with idli 😉
    Thank you so much for sharing your recipes!!

    • thank you cecilia for sharing this lovely comment and reviewing the tomato rasam recipe. wish you all the best and happy cooking. you can try any recipe which you want to make.

  2. 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!

    • 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.

      • 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.

      • 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.

  3. 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.

    • 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.

  4. 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?

    • 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.

  5. 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.😄

  6. 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.

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

    • 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.

  8. 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.

    • 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/

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

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

shares