thakkali rasam recipe, instant rasam recipe
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4 from 1 vote

instant thakkali rasam

this is a easy and quick tomato rasam recipe made without rasam powder. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: main course, side dish
Cuisine: south indian, tamil nadu
Servings: 4
Calories: 65kcal
Author: Dassana Amit


to be crushed coarsely

  • 5 to 6 small to medium garlic cloves (lahsun)
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon whole black pepper (sabut kali mirch)

for tomato puree

  • 250 grams tomatoes OR 2 large or 3 medium tomatoes (thakkali)

other ingredients for thakkali rasam

  • 1 tablespoon sesame oil (gingelly oil)
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon urad dal (split and husked black gram)
  • ¼ teaspoon turmeric powder (haldi)
  • 8 to 10 curry leaves (kadi patta)
  • 2 dry red chilies (sookhi lal mirch)
  • 1 generous pinch of asafoetida (hing)
  • 2 cups water or add as required
  • salt as required
  • 2 to 3 tablespoons chopped coriander leaves


preparing coarse spice mix for rasam

  • in a grinder jar, take 5 to 6 small to medium garlic cloves, 1 teaspoon cumin seeds and ¼ teaspoon whole black pepper.
  • pulse or grind to get a coarse mixture. remove and keep aside.

making tomato puree

  • in the same jar, add roughly chopped 250 grams tomatoes (2 large or 3 medium tomatoes).
  • grind or blend to a smooth puree. keep aside. 

making instant thakkali rasam

  • heat 1 tablespoon sesame oil (gingelly oil) in a pan or pot. add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
  • on a low flame saute till the urad dal starts to turn golden and the mustard seeds crackle.
  • then add ¼ teaspoon turmeric powder, 8 to 10 curry leaves, 2 dry red chilies and a generous pinch of asafoetida. stir and mix.
  • then add the coarsely ground mixture of cumin seeds + garlic + whole black pepper. mix and stir very well.
  • next add tomato puree and mix again.
  • add 2 cups water and stir very well.
  • season with salt as required. mix again.
  • cover the pan and simmer thakkali rasam on a medium-low to medium flame for 8 to 9 minutes.
  • when you see a frothy layer on top with some specks of oil floating on top, then the thakkali rasam is done. switch off the flame.
  • then add 2 to 3 tablespoons chopped coriander leaves.
  • serve instant thakkali rasam as a side dish or appetizer or serve it with steamed rice.


Calories: 65kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Sodium: 594mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16.5% | Vitamin C: 99.5% | Calcium: 3.3% | Iron: 5%