Tomato Rasam (Thakkali Rasam)

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Terrifically tangy and sour Tomato Rasam is a delicious soup-like dish that can be enjoyed over rice or on its own as a hearty soup. Here I share step-by-step instructions with photos for preparing this recipe two different ways, as a traditional classic tomato rasam (thakkali rasam) or try a spicier Andhra-style version of tomato charu.

tomato rasam in a traditional South Indian container with a spoon placed on top of a white kitchen napkin on the left side on a blue board

About Tomato Rasam

Tomato rasam is a popular South Indian dish that is known for being equally healthful and delicious. In fact, it’s often served as a spiced hot drink that helps ease cold symptoms and digestion issues.

Tomato is called as “Thakkali” in Tamil language. So this delicious piquant rasam is also known as “Thakkali Rasam”.

It is a vegan recipe that features juicy tomatoes, bold spices, and lots of ginger and garlic for an extra pungent, wonderfully tangy flavor.

While there are many different recipes for making a traditional tomato rasam recipe – this is by far the easiest to make from scratch. And, in my opinion, it is the tastiest, too!

There are no dal/lentils used in this tomato rasam recipe. Also, there is no tamarind added and you don’t need any actual Rasam Powder to make this tomato rasam.

Below I share two of my favorite variations of tomato rasam. While the methods to make them are similar, the second recipe has a much greater kick of spiciness.

  1. Tomato Rasam (Thakkali Rasam) – Made without tamarind and rasam powder (My mom’s special recipe). This version has a more sour, tangy tomato flavor. This recipe also has a video.
  2. Tomato Charu – Andhra Style Spicy Tomato Rasam recipe. A spicier, smokier dish.

Both recipes are easy to make and are delicious to enjoy as a soup or with rice. Simply choose how spicy you like your tomato rasam!

tomato rasam in a traditional South Indian container with a spoon placed on top

Ingredients You Need

For the first tomato rasam recipe aka 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 desired level of spice.

Other ingredients that are needed are tender coriander stems (cilantro, with or without leaves), ginger and garlic. Again, feel free to use more or less ginger and garlic depending on how fragrant you want your dish.

Plus you also need, of course, juicy red tomatoes and plenty of Indian spices and herbs.

Step-by-Step Guide

How to make Tomato Rasam

Make Ground Herbs And Spice Mixture

1. To a blender or food processor add ⅓ cup (about a handful) of roughly chopped coriander stems, with or without leaves. Add 7 to 8 medium sized garlic cloves, peeled, and 1 inch of peeled ginger, roughly chopped.

garlic cloves, coriander stems with leaves and chopped ginger in a blender

2. Add 2 teaspoons of cumin seeds and ¼ teaspoon of whole black peppercorns. Feel free to use less or more pepper to taste.

cumin and black peppercorns added to blender

3. Grind to a coarse paste, but do not puree. Transfer the paste to a bowl or plate and set aside.

spice and herbs crushed to a coarse paste

Making Tomato Puree

4. To the same blender jar add 3 large ripe and red tomatoes, rinsed and chopped. You will need 275 grams tomatoes, or roughly 1.5 to 1.75 cups of chopped tomatoes.

chopped tomatoes in a blender

5. Blend the tomatoes to a smooth puree. For a beautiful bright red rasam, you can first blanch the tomatoes and then puree them.

To blanch tomatoes, boil them in a pot of water for one to two minutes before quickly plunging in a bath of ice water. This stops the cooking process and keeps the tomatoes super red and juicy.

tomatoes blended to a smooth puree to make tomato rasam

Fry The Spices, Herbs

6. In a heavy pan or pot, heat 2 tablespoons oil on low heat. Once the oil is hot add ½ teaspoon of mustard seeds.

You can use gingelly oil (made from raw sesame seeds) or sunflower, peanut or any neutral oil.

mustard seeds added to hot oil

7. Fry the mustard seeds until they begin to crackle.

mustard seeds crackling in oil

8. Next add ½ teaspoon of urad dal (lentils). I have used whole urad dal, but you can even use split and husked lentils.

While the dal adds great texture and taste, feel free to leave them out if you don’t like them or don’t have any on hand.

urad dal added to mustard seeds in the hot oil

9. Continue to stir often as you fry the urad dal to a golden brown.

urad dal turned golden in hot oil

10. Add 1 to 2 dry red chilies (halved and seeds removed), and 1 pinch asafoetida (hing). Turn the heat off if the pot gets too hot and nearly smokes.

dry red chillies and asafoetida added in the pan

11. Stir and fry the chilies for few seconds, until they start to lose their red color and become reddish brown.

frying dried red chillies

12. Add the coarsely ground coriander, ginger, cumin, black pepper and garlic paste to the pan. Again, if the pan is so hot that anything begins to burn, promptly turn the heat off and/or remove the pan from the stove.

herbs and spices coarse mixture added in the pan

13. Now add 10 to 12 curry leaves, whole or chopped.

chopped curry leaves added

14. Sauté for a minute on low, being careful to not burn the spices.

sautéing curry leaves, spices and herbs mixture

15. Add ¼ teaspoon of turmeric powder.

turmeric powder added

16. Stir to thoroughly blend the turmeric powder in with the spice mixture.

turmeric powder mixed with the rest of the ingredients

Making Tomato Rasam

17. Carefully add the tomato puree.

tomato puree added

18. Mix well. The tomato rasam will almost immediately smell amazing.

tomato puree mixed evenly

19. Continue to stir and simmer for a minute to heat the mixture through.

salt being added with a measuring spoon

20. Season with salt to taste.

tomato rasam recipe

21. Next add 1.5 cups of water, and stir. If you want a thinner soup you can add a splash more water. But I don’t recommend adding too much more, or you risk diluting the delicious flavors of the thakkali rasam.

water added and mixed evenly

22. Increase the temperature to medium-low heat and bring the soup to a gently boil. Stir again, and reduce the heat back down to low.

tomato rasam simmering in pan

23. Simmer for about 10 minutes, stirring occassionally.

thakkali rasam simmering

24. Turn off the heat and add 2 tablespoons of chopped coriander (cilantro) leaves. Taste, and add more salt if needed.

chopped coriander leaves added to tomato rasam

Serving Tomato Rasam

Serve tomato rasam or thakkali rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or simple toasted bread.

Storage

Refrigerate any leftovers for a day. Reheat the tomato rasam in a small pot or pan until warm or hot. If you plan to make ahead the thakkali rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.

thakkali rasam in a traditional South Indian container with a spoon placed on a white doily napkin next to the container on a dark blue board
Tips

Helpful Tips

  • Tomatoes: Tomato rasam is best made with fresh, red, ripe tomatoes. Any variety of red tomatoes work, provided they are ripe.
  • Spices: For a spicy and robust thakkali rasam, increase the amount of whole black peppercorns by adding a total of ½ teaspoon.
  • Oil: Traditionally in the Tamil Nadu cuisine, rasam is made with gingelly oil. This gingelly oil is nothing but wood pressed oil extracted from raw sesame seeds. In a pinch you can opt to use sunflower oil, peanut oil or any neutral oil.
  • Urad dal: Omit urad dal if you do not have these lentils.
  • Asafoetida: For a gluten-free tomato rasam do not add asafoetida or use gluten-free asafoetida. 

About Tomato Charu

Tomato charu is the Andhra version of rasam made with tomatoes, spices, herbs. This is a soupy spicy vegan recipe that is quick to make.

Rasam is called as “charu” in Andhra Pradesh and “saaru” in Karnataka. There are many ways of making tomato charu.

tomato charu with a coriander leaf in a light green ceramic bowl on a light green-blue-white checkered napkin

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

You can blanch or skip blanching tomatoes, before pureeing them. I usually make quick lunch and dinners, so I do not blanch the tomatoes.

A bit of tamarind also goes in this charu recipe. Though skipping it also is fine, if you do not have it.

Tamarind simply make the tomato charu a bit more tart, than what it would be with only the tomatoes included in the recipe.

Step-by-Step Tomato Charu (Andhra Style)

Make Tamarind Pulp

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

tamarind soaking in water in a steel bowl

2. Then squeeze the tamarind and extract the pulp.

tamarind pulp in the steel bowl

Make Tomato Puree

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

chopped tomatoes on a white chopping board

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

chopped tomatoes added to a blender

5. Blend to a smooth puree.

tomatoes blended to a smooth puree

Cook Tomato Puree

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

tomato puree taken in a pan

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

ground spiced added to tomato puree

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

water added to tomato puree

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.

pan covered with a glass lid

10. Then remove the lid and continue to simmer for 1 to 2 minutes or until the raw flavors of the tomatoes are not there.

tomato broth simmering in the pan

Add Tamarind Pulp

11. Next strain the tamarind pulp over the tomato broth carefully, taking care that the steam does not touch your hands.

Or you can switch off the heat and add the tamarind pulp. You can also add the tamarind pulp directly without using a strainer.

tamarind pulp being added through a small strainer

12. Mix well.

tomato broth simmering in pan

Add Seasonings and Rasam Powder

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

salt being added with a measuring spoon

14. Then add 2 teaspoons Rasam Powder. Cook for a further 3 to 4 minutes. A bit of jaggery (about ½ to 1 teaspoon) can also be added to balance the sourness of tomatoes.

If you do not have rasam powder, you can skip it, but the taste of the tomato charu will be different.

rasam powder being added

15. Cover with a lid and set aside.

tomato charu cooked in the pan

Tempering

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

mustard seeds crackling in oil in a small black tadka pan

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

cumin seeds crackling and sizzling in black tadka pan

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

dry red chillies, curry leaves and asafetida added

Making Tomato Charu

19. Fry until the red chilies change color and curry leaves become crisp and add this entire tempering mixture to the tomato charu. 

Cover the pan for 4 to 5 minutes so that the tempering flavors infuse into the tomato charu.

fried tempering ingredients added to tomato charu

20. Then remove the lid and add 2 to 3 tablespoon chopped coriander leaves.

chopped coriander leaves added to charu

22. Serve the andhra style tomato charu with steamed rice or you can drink it as a soup.

Store leftovers in the refrigerator for a day. Reheat until warm or lightly hot in a sauce pan.

tomato charu with a coriander leaf in a light green ceramic bowl on a light green-blue-white checkered napkin

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Tomato Rasam (Thakkali Rasam)

Tangy and sour tomato rasam is a delicious soup-like dish that can be enjoyed over rice or on its own as a hearty soup. This classic tomato rasam recipe is vegan as well. It does not include rasam powder and tamarind.
4.86 from 69 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine South Indian
Course Appetizer, Drinks, Side Dish
Diet Vegan
Difficulty Level Moderate
Servings 4
Units

Ingredients

For the spice-herb mixture

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

For tomato puree

  • 1.5 to 1.75 cups chopped tomatoes – 275 grams or 3 large-sized tomatoes

For making tomato rasam

  • 1 tablespoon oil – gingelly oil (sesame oil made from raw sesame seeds) or sunflower oil or peanut oil
  • ½ teaspoon mustard seeds – black
  • ½ teaspoon urad dal – husked, split or husked, whole black gram
  • 1 or 2 dry red chillies – broken and seeds removed
  • 1 pinch asafoetida (hing)
  • 10 to 12 curry leaves or 1 sprig of curry leaves
  • ¼ teaspoon turmeric powder (ground turmeric)
  • salt as needed
  • 1.5 cups water or add as required
  • 2 tablespoons chopped coriander leaves (cilantro)

Instructions
 

Making ground spice & herbs 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 the oil. Keep the flame to its lowest.
  • Add the mustard seed and let them begin to crackle. 
  • When the mustard seeds start to crackle, then add urad dal.
  • Stirring often fry urad dal until they turn golden.
  • Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
  • Stir and fry for a few seconds till the 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 heat.
  • 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 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 the flavors get diluted.
  • Mix well and simmer thakkali rasam on medium-low heat until the rasam comes to a simmer.
  • Overall simmer for 9 to 10 minutes.
  • Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.

Serving suggestions

  • Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.

Storage

  • Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
  • If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.

Video

Notes

  • Tomatoes: Tomato rasam is best made with fresh, red, ripe tomatoes. Any variety of red tomatoes work, provided they are ripe.
  • Spices: To make the rasam more spicy and robust, increase the amount of black pepper. Add a total of ½ teaspoon whole black peppercorns.
  • Oil: Traditionally Tamil nadu style rasam is made with gingelly oil. Gingelly oil is wood pressed oil extracted from raw sesame seeds. In a pinch sunflower oil, peanut oil or any neutral oil also works well.
  • Urad dal: If you do not have urad dal, then omit adding them.
  • Asafoetida: For a gluten-free rasam do not add asafoetida or use gluten-free asafoetida. 

Nutrition Info (Approximate values)

Nutrition Facts
Tomato Rasam (Thakkali Rasam)
Amount Per Serving
Calories 69 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 304mg13%
Potassium 291mg8%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 1081IU22%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 29mg145%
Vitamin B6 1mg50%
Vitamin C 65mg79%
Vitamin E 2mg13%
Vitamin K 13µg12%
Calcium 47mg5%
Vitamin B9 (Folate) 310µg78%
Iron 1mg6%
Magnesium 20mg5%
Phosphorus 42mg4%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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tomato charu with a coriander leaf in a light green ceramic bowl on a light green-blue-white checkered napkin

Tomato Charu

Tomato charu is the Andhra version of spicy tomato rasam made with tomatoes, tamarind, spices rasam powder and herbs. Best eaten with steamed rice or had like a soup.
4.83 from 47 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Andhra, South Indian
Course Main Course, Starters
Diet Vegan
Difficulty Level Moderate
Servings 4
Units

Ingredients

For tamarind pulp

  • 1 teaspoon tamarind – dried
  • 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 cups water
  • salt as required
  • 2 teaspoons Rasam Powder
  • 2 to 3 tablespoons chopped coriander leaves (cilantro)

For tempering

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

Instructions
 

Preparation

  • Soak tamarind in hot water for 15 to 20 minutes.
  • Then squeeze the tamarind and extract the pulp.
  • When the tamarind is soaking, chop the 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 turmeric powder and red chilli powder.
  • Then add 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.
  • Mix well.
  • Next add salt as per taste. Simmer for 4 to 5 minutes.
  • Then add rasam powder. Cook for a further 3 to 4 minutes.
  • Switch off heat, cover the pan and set aside.

Tempering

  • Heat oil in a small pan or tadka pan. Lower the heat & add mustard seeds. Let them crackle.
  • Then add cumin seeds and let them splutter.
  • Next add dry red chilies and curry leaves along with a pinch of asafoetida.
  • Fry until the red chilies change color and curry leaves become crisp. Add the entire tempering mixture into the tomato charu.
  • Cover the pan with a lid for 5 minutes so that the tempering flavors infuse into the charu.
  • Then add chopped coriander leaves.
  • Serve tomato charu hot with rice or like a soup.

Notes

  • Ground spices like red chili powder and rasam powder can be added more or less as per your preferences.
  • For a gluten-free tomato charu, opt for gluten-free asafoetida or skip it completely. 
  • You can skip rasam powder, if you do not have it but the tomato charu will taste different.
  • If the tomatoes are too tart, to balance the taste, you can add ½ to 1 teaspoon of jaggery. 

Nutrition Info (Approximate values)

Nutrition Facts
Tomato Charu
Amount Per Serving
Calories 52 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 306mg13%
Potassium 178mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 767IU15%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 29mg145%
Vitamin B6 1mg50%
Vitamin C 59mg72%
Vitamin E 2mg13%
Vitamin K 6µg6%
Calcium 28mg3%
Vitamin B9 (Folate) 304µg76%
Iron 1mg6%
Magnesium 13mg3%
Phosphorus 23mg2%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This tomato rasam post from the archives (January 2012) has been republished and updated on 13 March 2021. 

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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.

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192 Comments

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

  2. The recipe came out well .. we enjoyed the rasam. Thank you for sharing your recipe.5 stars

    1. thanks for the review and rating on the tomato rasam post. welcome and happy cooking.

  3. 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

    1. 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.

  4. 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

    1. 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.

  5. 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

    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.

    1. prabha, not sure how the combination will taste. but i think one can always give a try ????

  6. 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.

  7. 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.

  8. The outcome of the above said recipe was Simply AWESOME!! Thanks for the recipe!5 stars

  9. 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 stars

    1. Welcome Resh. I have shared many sambar recipes. You can use the search icon or search box and find the sambar recipes.

  10. 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.5 stars

  11. 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.

  12. 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.5 stars

    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 tag 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.

  13. I always make your recipes and they turn out great. Thank you so much for sharing all this online!5 stars

  14. Thanks for this. I made it last night; it was great, and good for my cold. Appreciate your sharing the recipe.4 stars

      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.

        1. thanks lisa. i will check about the second vegrecipesofindia. i have not been on instagram lately. thanks for letting me know.

  15. 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 !

  16. 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.

    1. thank you sania for the feedback as well as for sharing your experience. glad to know that your parents liked the tomato rasam.

  17. One of the best garlic tomato rasam I had. Such a wonderful taste, you can even have it as soup.4 stars

    1. thank you kiran glad to know you liked the tomato rasam. yes you can have it like soup too.

  18. 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!5 stars

    1. pleased to know this karthik and thank you for your positive feebdack.

  19. 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. this is a spicy version. but this rasam can be made for kids, but just add less spices & herbs like black pepper, ginger, garlic etc.

      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!

  20. 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.

  21. 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.5 stars

    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.

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

    1. yes garlic is an important ingredient in this tomato rasam. without garlic some flavor will be missing.

      1. Simple & easy – can prepare using Pure cow ghee or fresh groundnut / coconut oil is Definitely healthy …any ideas / suggestions …

  23. Soo good. I have tried many of ur recipes. All of them are really good and pretty easy to make. Thank you.4 stars

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

  25. 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 !! 🙂5 stars

  26. 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!! 🙂

    1. welcome anu. thanks for sharing positive feedback. glad to know that the recipes are helping you in cooking.

  27. Thank you Dassana. Very good and easy to make. I liked your step by step instructions also5 stars

  28. 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.5 stars

  29. Lovely authentic recipes. Very well presented with detailed instructions. I am excited to get started.5 stars

  30. 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.5 stars

    1. no issues. urad dal are husked black gram or black lentil. the outer husk has a black color and the inside lentils have an ivory color.

  31. My rasam is always a hit or miss.. But this recipe turned out an absolute hit. Thanks:)

  32. very nice recipes tomato rasam taste of so amazing.
    Thanks for the share recipes.4 stars

  33. i am new to cooking but the rasam turned out to be amazing. Thanks for sharing the recipe 🙂5 stars

  34. 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.5 stars

    1. thanks radhika for sharing positive feedback on rasam and also for sharing your variations.

  35. It turned out to be simply awesome.. made rasam for the first time today..you are amazing!!!5 stars

  36. 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.5 stars

  37. 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.4 stars

  38. 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

    1. welcome joyleen. good to read this positive feedback from you… considering the fact that you mostly eat non-vegetarian food.

  39. 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!

  40. 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…..
    Congrats5 stars

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

  42. I made the rasam as per your recipe and found to be ssuuppeerr. Thanx a lot.

  43. 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.

  44. 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!

  45. 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

    1. thanks janani. kara kuzhambu does not have coriander leaves, garlic, ginger and black pepper for tempering. will add the recipe.

  46. 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.5 stars

      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 ….5 stars

  47. 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

  48. Awsome recipe. For someone like me it’s a lifesaver!! Thanks dear. 🙂

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

  50. 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

    1. thanks kausalya. i know certain foods are avoided during ayurvedic treatments. do give the feedback.

  51. 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

    1. thats great sarah. i do make the rasam often but when we have cold, i specially make it.

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

    1. thanks vaishnavi for making the rasam recipe and taking time out to comment 🙂

  53. 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

  54. Hey Dassana! This is such a beautiful post. Love the addition of cilantro stems. They do give a better, stronger flavor.

    1. thanks familycook. the cilantro stems do give a strong flavor to the rasam.

  55. I love Rasam, but have never got round to making it at home. so I’ve bookmarked the page for a later date. Thank you 🙂

  56. 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.

  57. This looks like a delicious way to prepare tomatoes. I’m saving it for the summer — tomatoes should be in in six months.