Rasams are just delicious South Indian style soups that are purely warming and comforting. Here, on this post, I have shared a terrifically tangy and spicy Tomato Rasam that can be enjoyed over rice or on its own, as a hearty soup. And you don’t need rasam powder, lentils (dal) and tamarind to make this one. It is also a naturally vegan recipe.
![Tomato Rasam (Thakkali Rasam) 1 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 dark navy blue board.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C1044&ssl=1)
What’s Special About This Tomato Rasam
Tomato Rasam is a popular South Indian soup-like dish that is not just known for its flavors, but also health benefits and a wholesome choice of dish for any meal.
In fact, it’s often served as a spiced hot drink that helps ease cold/cough symptoms and digestion issues.
Since ‘tomato’ is referred to as ‘thakkali’ in Tamil language, this delish piquant rasam version is also known as Thakkali Rasam.
It is a vegan recipe that features juicy tomatoes, bold spices, and lots of ginger and garlic for extra pungent, wonderfully sour notes in the dish.
Essentially, of the most important ingredients in a rasam preparation is the Rasam Powder.
But like I have mentioned above this recipe of Thakkali Rasam typically doesn’t require any rasam powder in it. There are also no lentils (dal) and tamarind used in this recipe.
While there are many different ways for making a classic Tomato Rasam, this is by far the easiest way to make it from scratch. And, in my opinion, it is the tastiest, too!
This Tomato Rasam or Thakkali Rasam is my mother’s special recipe. It has a more tangyish tomato flavor with a robust taste coming from the spices and herbs. To sum up, it is piquant, tangy with bold and spicy flavors. There’s also a video for this.
The recipe is easy to make and is delectable to enjoy as a soup or with rice. You can also simply choose how spicy you like your rasam.
There are so many ways Tomato Rasam is made in the regional South Indian cuisine. One of our favorites is also this Andhra style Tomato Charu that has the addition of tamarind pulp together with the tomatoes for that extra tang.
Ingredient Essentials
For the 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 desired level of spice. Plus, you also obviously require juicy red tomatoes and plenty of herbs.
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.
Step-by-Step Guide
How to make Tomato Rasam
Make Herbs & Spice Mixture
1. In a blender or food processor, add ⅓ cup (about a handful) roughly chopped coriander stems (with or without leaves), 7 to 8 medium peeled garlic cloves, and 1 inch peeled and roughly chopped ginger.
![Tomato Rasam (Thakkali Rasam) 2 garlic cloves, coriander stems with leaves and chopped ginger added in a blender for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_501_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 3 garlic cloves, coriander stems with leaves and chopped ginger added in a blender for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_501_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
2. Add 2 teaspoons cumin seeds and ¼ teaspoon whole black peppercorns.
Feel free to use less or more pepper to taste.
![Tomato Rasam (Thakkali Rasam) 4 cumin seeds and black peppercorns added to blender for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_568_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 5 cumin seeds and black peppercorns added to blender for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_568_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
3. Grind to a coarse paste or semi-fine, but do not puree. Transfer the paste to a bowl or plate and keep aside.
![Tomato Rasam (Thakkali Rasam) 6 spice and herbs crushed to a coarse paste for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_961_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 7 spice and herbs crushed to a coarse paste for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_961_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
Make Tomato Puree
4. To the same blender, add 3 large ripe and red chopped tomatoes.
You will need 275 grams tomatoes or roughly 1.5 to 1.75 cups chopped tomatoes.
![Tomato Rasam (Thakkali Rasam) 8 chopped tomatoes added in a blender for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_382_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 9 chopped tomatoes added in a blender for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_382_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
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 1 to 2 minutes before quickly plunging in a bath of ice water. This stops the cooking process and keeps the tomatoes super red and juicy.
![Tomato Rasam (Thakkali Rasam) 10 tomatoes blended to a smooth puree for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_769_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 11 tomatoes blended to a smooth puree for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_769_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
Fry Spices & Herbs
6. First we need to temper the spices in oil, which means frying the spices in hot oil, so that they release their flavors.
To do the tempering, in a heavy pan or pot, heat 2 tablespoons oil on low flame. Add ½ teaspoon mustard seeds.
You can use gingelly oil (made from raw sesame seeds) or sunflower, peanut or any neutral oil.
![Tomato Rasam (Thakkali Rasam) 12 mustard seeds added to hot oil in pan for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_739_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 13 mustard seeds added to hot oil in pan for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205944_739_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
7. Fry the mustard seeds until they begin to crackle.
![Tomato Rasam (Thakkali Rasam) 14 mustard seeds crackling in oil for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_958_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 15 mustard seeds crackling in oil for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_958_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
8. Next add ½ teaspoon urad dal.
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 it out, if you don’t like or don’t have it.
![Tomato Rasam (Thakkali Rasam) 16 urad dal added to mustard seeds in the hot oil for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_654_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 17 urad dal added to mustard seeds in the hot oil for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_654_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
9. Continue to stir often as you fry the urad dal to a golden brown.
![Tomato Rasam (Thakkali Rasam) 18 urad dal turned golden in hot oil for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_642_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 19 urad dal turned golden in hot oil for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_642_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
10. Add 1 to 2 dried red chilies (halved and seeds removed) and 1 pinch asafoetida (hing). Turn off the heat, if the pan/pot gets too hot and nearly smokes.
![Tomato Rasam (Thakkali Rasam) 20 dried red chilies and asafoetida added in the pan for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_607_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 21 dried red chilies and asafoetida added in the pan for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_607_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
11. Stir and fry the chilies for few seconds or until they start to lose their red color and become reddish brown.
![Tomato Rasam (Thakkali Rasam) 22 frying dried red chilies for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_268_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 23 frying dried red chilies for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_268_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
12. Add the prepared spice-herb paste to the pan. Again, if the pan is so hot that anything begins to burn, turn off the heat and/or remove the pan from heat.
![Tomato Rasam (Thakkali Rasam) 24 prepared spice-herb paste added to pan for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_844_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 25 prepared spice-herb paste added to pan for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_844_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
13. Now, add 10 to 12 curry leaves (1 sprig curry leaves), whole or chopped.
![Tomato Rasam (Thakkali Rasam) 26 chopped curry leaves added for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_711_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 27 chopped curry leaves added for making thakkali rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_711_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
14. Sauté for a minute on low heat, being careful to not burn the spices.
![Tomato Rasam (Thakkali Rasam) 28 sautéing curry leaves, spices and herbs mixture for making tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_43_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 29 sautéing curry leaves, spices and herbs mixture for making tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_43_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
15. Add ¼ teaspoon turmeric powder. At this point you could add about ½ teaspoon of red chilli powder if you prefer.
![Tomato Rasam (Thakkali Rasam) 30 turmeric powder added for making tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_874_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 31 turmeric powder added for making tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_874_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
16. Stir to thoroughly blend the turmeric powder with the spice mixture.
![Tomato Rasam (Thakkali Rasam) 32 turmeric powder mixed with the rest of the ingredients.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_778_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 33 turmeric powder mixed with the rest of the ingredients.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_778_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
Make Tomato Rasam
17. Carefully, add the prepared tomato puree. Take care as the tempering mixture splutters when you add the tomato puree in the pan.
![Tomato Rasam (Thakkali Rasam) 34 prepared tomato puree added to pan.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_981_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 35 prepared tomato puree added to pan.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_981_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
18. Mix well. The rasam will almost immediately smell amazing.
![Tomato Rasam (Thakkali Rasam) 36 tomato puree mixed evenly.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_168_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 37 tomato puree mixed evenly.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_168_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
19. Continue to stir and simmer for a minute to heat the mixture through.
![Tomato Rasam (Thakkali Rasam) 38 simmering tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_893_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 39 simmering tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_893_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
20. Season with salt to taste.
![Tomato Rasam (Thakkali Rasam) 40 adding salt to tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_997_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 41 adding salt to tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_997_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
21. Next, add 1.5 cups water and stir to mix.
If you want a thinner rasam, 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.
![Tomato Rasam (Thakkali Rasam) 42 water added and mixed evenly.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_551_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 43 water added and mixed evenly.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_551_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
22. Increase the temperature to medium-low heat and bring the rasam to a gently boil. Stir again, and reduce the heat back to low or medium-low.
![Tomato Rasam (Thakkali Rasam) 44 tomato rasam simmering in pan.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_941_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 45 tomato rasam simmering in pan.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205945_941_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
23. Simmer for about 10 minutes, stirring occasionally.
![Tomato Rasam (Thakkali Rasam) 46 simmering tomato rasam in pan.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205946_648_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 47 simmering tomato rasam in pan.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205946_648_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
24. Switch off the heat and add 2 to 3 tablespoons chopped coriander leaves. Taste, and add more salt, if needed.
![Tomato Rasam (Thakkali Rasam) 48 chopped coriander leaves added to tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205946_874_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
![Tomato Rasam (Thakkali Rasam) 49 chopped coriander leaves added to tomato rasam.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205946_874_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C522&ssl=1)
25. Serve Tomato Rasam hot with steamed rice or enjoy as is.
![Tomato Rasam (Thakkali Rasam) 50 tomato 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.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205946_934_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C760&ssl=1)
![Tomato Rasam (Thakkali Rasam) 51 tomato 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.](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205946_934_Tomato-Rasam-Thakkali-Rasam.jpg?resize=696%2C760&ssl=1)
Serving & Storage Suggestions
Tomato Rasam is best had, when served hot, either like a curry over steamed rice or enjoyed as a bowl of hearty soup. Both ways are great with a side of pappadums or simple toasted bread.
If love to pair your Idli or Medu Vada with rasam, go ahead and pair this Tomato Rasam with these popular snacks.
You can 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, then do not add coriander leaves. After you reheat rasam, add the coriander leaves.
Expert Tips
- Tomatoes: For the best Tomato Rasam, use fresh, red and ripe tomatoes. You can use any ripe variety of tomatoes in these recipes. For extremely tart tomatoes, you can add some jaggery to balance the sourness.
- Lentil: Skip adding the urad dal in the Thakkali Rasam, if you do not have it.
- Spices: For a spicy and robust Thakkali Rasam, increase the quantity of whole black peppercorns by adding a total of ½ teaspoon.
- Choice of Fat: Traditionally, rasam is made with gingelly oil. It 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.
- Gluten free rasam: To make both these rasam varieties gluten free, skip the asafoetida (hing) or use a gluten free asafoetida in the recipes.
More Rasam Recipes To Try!
South Indian Food
South Indian Food
South Indian Food
South Indian Food
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
![Tomato Rasam (Thakkali Rasam) 60 1717205946 901 Tomato Rasam Thakkali Rasam](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205946_901_Tomato-Rasam-Thakkali-Rasam.jpg?resize=284%2C284&ssl=1)
![Tomato Rasam (Thakkali Rasam) 61 1717205946 901 Tomato Rasam Thakkali Rasam](https://i0.wp.com/www.realtimeindia.in/wp-content/uploads/2024/06/1717205946_901_Tomato-Rasam-Thakkali-Rasam.jpg?resize=284%2C284&ssl=1)
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, lentils and tamarind.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
For the spice-herb mixture
Prevent your screen from going dark while making the recipe
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 the peeled garlic cloves and roughly chopped ginger.
Add cumin seeds and black peppercorns.
Grind to a coarse paste or a semi-fine paste. Remove in a separate bowl or plate.
Making tomato puree
In the same blender 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 turn off the heat.
Sauté for a minute on lowest heat taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
Add turmeric powder and mix it with the rest of the mixture.
Now add the tomato puree and mix it very well. Take care as the mixture splutters when you add the tomato puree.
Sauté for a minute. Season with salt as per taste.
Then add 1.5 cups water. If you like a slightly thinner tomato rasam, then you can 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 turn off the heat and add the chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
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.
- 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 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.
This Tomato Rasam recipe from the archives was first published on January 2012. It has been updated and republished on May 2024.
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