Tomato Rasam (2 Tasty Ways) | Easy Tomato Rasam & Spicy Tomato Charu

Jump to Recipe

Tomato Rasam is a tangy and tasty South Indian dish made with tomatoes, spices and herbs.

tomato rasam, tomato rasam recipe

This popular soupy dish is made in various ways in Regional Indian Cuisine and is known as tomato charu in Andhra Pradesh, tomato saaru in Karnataka and thakkali rasam in Tamil Nadu.

In this post, I am sharing two delicious variations of making tomato rasam.

  1. Tomato Rasam – Made without tamarind and rasam powder (My mom’s special recipe).
  2. Tomato Charu – Andhra Style Spicy Tomato Rasam.

Both the recipes are easy and taste good. You can choose as per your preference. Our personal favorite is the first recipe. However, if you prefer more spicy taste in rasam then the second recipe will be more liked by you.

About This Tomato Rasam

This is an easy, tangy and tasty tomato rasam made without tamarind and rasam powder. A vegan recipe.

There are many recipes for making tomato rasam. This is the easiest and simple recipe to make the tomato rasam plus a delicious one.

There is no dal/lentils used in this recipe. Also, there is no tamarind added and 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 recipe is one of our favorite tomato rasam. However when I want to make a quick version then I make this recipe of Instant Pot Tomato Rasam.

thakkali rasam recipe

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.

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.

This Thakkali 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. It is very good for cold and also for digestion.

How 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 of 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 of 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 (cilantro leaves). Check the taste 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

More tasty recipes for you

This post is from the archives and has been republished and updated on 30 May 2020. 

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

Tomato Rasam

4.85 from 65 votes
This is easy, tangy and tasty vegan tomato rasam made without tamarind and rasam powder. 
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Cuisine South Indian
Course: Main Course

Servings 4
Units

Ingredients

for the spice-herb mixture

  • cup coriander stems with or without leaves
  • 7 to 8 medium sized garlic cloves
  • 1 inch ginger , roughly chopped
  • 2 teaspoons cumin seeds
  • ¼ teaspoon black pepper

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
  • 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
  • ¼ teaspoon turmeric powder
  • salt as per taste
  • 1.5 cups water or add as required
  • 2 tablespoons chopped coriander leaves (cilantro leaves)

Instructions

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 tomato rasam and add more salt if required.
  • Serve tomato rasam hot with rice and some pappadums.

Nutrition Info Approximate values

Calories: 66kcalCarbohydrates: 6gProtein: 1gFat: 4gSodium: 12mgPotassium: 238mgFiber: 1gSugar: 2gVitamin A: 890IUVitamin C: 77.6mgCalcium: 39mgIron: 1.2mg

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

About Tomato Charu

Tomato charu is the Andhra version of rasam made with tomatoes, spices, herbs. This is a soupy spicy vegan dish.

This is an easy and quick recipe of Andhra style tomato charu. This soupy tangy dish is called as charu in Andhra Pradesh and tomato saaru in Karnataka. There are different ways of preparing a charu like lemon charu, pepper charu, tamarind charu etc.

Whenever I make tomato charu, I usually puree the tomatoes. Of course, you can crush or chop the tomatoes too, but I like them pureed in a tomato charu. The tomato puree can also be strained if you want.

You can blanch or skip blanching tomatoes, before pureeing them. This was a quick lunch, so I did not blanch the tomatoes.

A bit of tamarind also goes in this rasam. Though skipping it also is fine, if you do not have it. Tamarind just make it a bit more tart, than what it would be with the tomatoes.

Serve this tomato charu with rice or you can even have it as a soup.

How to make tomato charu

1. Soak 1 teaspoon tamarind in ¼ cup hot water for 15 to 20 minutes.

making tomato charu recipe

2. Then squeeze the tamarind and extract the pulp.

making tomato charu recipe

3. When the tamarind is soaking, chop 250 grams tomato (4 to 5 medium tomatoes).

making tomato charu recipe

4. Add them along with their juices from the chopping board to a blender jar.

making tomato charu recipe

5. Blend to a smooth puree.

making tomato charu recipe

6. Take the tomato puree in a pan or pot.

making tomato charu recipe

7. Now add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder.

making tomato charu recipe

8. Then add 2 cups water and mix very well.

making Andhra tomato rasam recipe

9. Keep the pan on the stovetop. Cover with a lid. Then on a low to medium flame simmer the tomato mixture for 3 to 4 minutes.

making tomato rasam recipe

10. Then remove the lid and continue to simmer for 1 to 2 minutes or till the rawness of the tomatoes goes away.

making Andhra tomato charu recipe

11. Next strain the tamarind pulp and directly add it to the rasam.

making tomato charu recipe

12. Stir well.

making tomato charu recipe

13. Next add salt as per taste. Then simmer for 4 to 5 minutes.

making tomato rasam recipe

14. Then add 2 teaspoons rasam powder. Cook for a further 3 to 4 minutes. If you do not have rasam powder, then skip it. A bit of jaggery can also be added to balance the sourness of tomatoes.

making tomato charu recipe

15. When the rasam is done, cover and keep aside.

making tomato charu recipe

Tempering for tomato charu

16. Heat 1 tablespoon oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds and allow them to crackle.

making tomato charu recipe

17. Then add ½ teaspoon cumin seeds and let them splutter.

making tomato charu recipe

18. Next add 2 dry red chilies and 10 to 12 curry leaves along with a generous pinch of asafoetida (hing).

making tomato charu recipe

19. Saute till the red chilies change color and curry leaves become crisp and add the tempering to rasam. cover the pan for 4 to 5 minutes. This is so that the tempering flavors infuse the tomato charu.

tomato charu recipe, Andhra tomato rasam recipe

20. Then remove the lid and add 1 to 2 tablespoon chopped coriander leaves.

making tomato charu recipe

22. Serve tomato charu hot with rice or as a soup.

tomato charu recipe, Andhra tomato rasam recipe

tomato charu recipe, tomato rasam andhra style

Tomato Charu

4.83 from 46 votes
Tomato charu is the Andhra version of rasam made with tomatoes, spices, herbs.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine Andhra, South Indian
Course: Main Course, Starters

Servings 4
Units

Ingredients

for tamarind pulp

  • 1 teaspoon tamarind + ¼ cup hot water

main ingredients

  • 250 grams tomato or 4 to 5 medium tomatoes
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 2 teaspoon rasam powder (optional)
  • 2 cups water
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves

    (cilantro leaves)

for tempering

  • 1 tablespoon oil (can use sesame, sunflower or peanut oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida (hing)
  • 1 sprig curry leaves or 10 to 12 curry leaves
  • 2 dry red chilies - crowns removed

Instructions

preparation

  • Soak 1 teaspoon tamarind in 1/4 cup hot water for 15 to 20 minutes.
  • Then squeeze the tamarind and extract the pulp.
  • When the tamarind is soaking, chop 250 grams tomato (4 to 5 medium tomatoes).
  • Add them along with their juices in a blender jar.
  • Blend to smooth puree.
  • Take the tomato puree in a pan or pot.
  • Now add 1/4 tsp turmeric powder and 1/2 tsp red chilli powder.
  • Then add 2 cups water and mix very well.

making tomato charu

  • Keep the pan on the stove top. Cover with a lid. Then on a low to medium flame let the tomato mixture cook for 3 to 4 minutes.
  • Then remove the lid and continue to simmer for 1 to 2 minutes or till the rawness of the tomatoes goes away.
  • Next strain the tamarind pulp and directly add it to the rasam.
  • Stir well.
  • Next add salt as per taste. Simmer for 4 to 5 minutes.
  • Then add 2 teaspoon rasam powder. Cook for a further 3 to 4 minutes. If you do not have rasam powder, then skip it.
  • When the rasam is done, cover and keep aside.

tempering tomato charu

  • Heat 1 tablespoon oil in a small pan or tadka pan. Lower the flame & add 1/2 teaspoon mustard seeds and allow them to crackle.
  • Then add 1/2 teaspoon cumin seeds and let them splutter.
  • Next add 2 dry red chilies and 10 to 12 curry leaves along with a pinch of asafoetida.
  • Saute till the red chilies change color and curry leaves become crisp and add the tempering to tomato charu.
  • Cover the pan for 5 minutes. This is so that the tempering flavors infuse in the tomato charu.
  • Then add 1 to 2 tablespoon chopped coriander leaves.
  • Serve tomato charu hot with rice or as a soup.

Notes

Spices like red chili powder can be added more or less as per your requirements.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares5.5k
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

192 Comments

  1. The best receipes and nicely explained. My family loved the sambaar and rasam. God bless you.5 stars

See More Comments