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

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

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Course:main course
Cuisine:south indian
Calories:66kcal
Servings (change the number to scale):4
4.8 from 53 votes
easy, tangy and tasty tomato rasam recipe made without tamarind and rasam powder. 

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.
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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


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dassana amit

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

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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190 comments/reviews

  1. Hai sister, the first recipe which I have tried from ur blog is tomato rasam… I have searched for one blog which provides everything what a women should learn and know… From ur blog i have learnt many cooking techniques clearly and am happy to say that ur tomato rasam recipe is my 2 year old daughter’s fav one…. I have also tried ur sambar recipe which came out very well and my family members used to ask me to prepare ur sambar during festivals… Nothing gives me happiness than getting appreciation from my family for my cooking… I love cooking for them… And am fullfilled when they liked it…5 stars

    • thank you kalpana for this lovely comment. i am glad that your daughter likes the tomato rasam recipe and your family likes the sambar recipe. i agree what you say about the happiness one gets when the family appreciates one’s cooking. it is an inner fulfilment and joy. thanks again and wish you all the best.

  2. 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!!5 stars

    • 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.

  3. 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!5 stars

    • 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.