Tomato Rasam Recipe | Thakkali Rasam

Tomato rasam is a tangy South Indian soup, ready in 20 minutes without dal, without garlic and no complicated technique. Even beginners can make confidently on the very first attempt, you have a bowl of pure comfort. Let's see how to make it with step by step pictures, full video.

You can make rasam anytime, it's a quick everyday dish in South Indian cooking. Especially as a part of lunch or even as a comforting drink when you are unwell or after a heavy meal for boosting digestion.

Check out my Tomato soup recipe and Paruppu rasam in this website.

Jump to:

• About this Recipe
• Tomato rasam Ingredients
• Step by step pictures
• Top tips
• Substitutions & Variations
• Troubleshooting
• Serving suggestions
• Storage
• FAQs
• Recipe card

About this Recipe

I had tomato rasam at Sangeeta's place first and liked very much, the tangy taste and flavor of tomato. I decided to try on my own, as I usually make garlic rasam and paruppu rasam all the time. Then I made some changes according to my convenience, taste and now a days I like this very much! This tomato rasam preparation is without dal or garlic, with rasam powder. Tamarind is added just for the tart.

For me rasam means always that is clear and not at all cloudy. This one changed my whole perspective towards rasam and totally out of way from our household cooking style.

Why you will love this rasam recipe?

• No dal version
• No blending
• Uses instant Rasam powder mix
• Flexible
• Ready in 20 minutes

Tomato rasam Ingredients

Here are the ingredients needed to make Tomato rasam.

• Tomatoes - Use plump, ripe, red tomatoes for best colour and flavour. Naatu thakkali or Bangalore tomatoes are both excellent.
• Tamarind - Use Indian fresh tamarind or Indian brand tamarind paste. (Asian tamarind is different and too tart, so it is not a replacement)
• Rasam powder - Use homemade or store bought (refer below for more options)
• Coriander leaves - Fresh coriander gives a fresh flavor boost.
• Turmeric powder - Colour and for goodness
• Sugar - For balancing the tartness.
• Salt

To temper

• Ghee - Gives a typical rasam aroma
• Dry red chilli - For spice and smoky tadka flavor
• Black Mustard seeds - Gives the South Indian finish
• Cumin seeds - Helps with digestion, flavor
• Asafoetida (Hing/ Perungayam)- For flavor
• Curry leaves -Adds flavor

Check out my recipe card below for quantities.

Step by step pictures

1. Soak 1 teaspoon tamarind (small gooseberry size tamarind) in little hot water for minimum 15 minutes and extract the juice without adding water, keep aside.

2. Boil 4 cups water in a pot and add tomatoes to it. Switch off the flame and wait for 2 minutes. The tomato skin will crack.

3. Cool down and peel the skin. It will come off easily. Use a masher and smash as much as possible. (You can use hands too, or blend using mixer).

4. Boil 3 cups water with pureed tomato. Add the tamarind extract firstly.

5. Then add ¼ teaspoon turmeric powder, 1 tablespoon rasam powder, ½ teaspoon sugar, Salt, ⅛ teaspoon asafetida.

6. Stir well. Adjust water to get your desired taste and consistency.Once it comes to a boil and becomes frothy, switch off flame and add 3 tablespoons coriander leaves.

7. Heat a small pan with 2 teaspoon ghee and add 2 dry red chili followed by ½ teaspoon mustard seeds. Let it splutter, then add 1 teaspoon cumin seeds and ⅛ teaspoon asafoetida. Finally add 1 sprig curry leaves and then add the tempering to rasam. Thakkali rasam is ready

Add tomato rasam to hot steamed rice, with a dash of ghee you like and pair it with the classic potato curry or just appalam.

Top tips

• Choose plump ripe tomatoes for best flavour and color.
• I like to boil the rasam briefly until it froths. This gives fresh spice aroma of rasam powder.
• Adding lots of coriander leaves after switching off gives a fresh flavor boost for rasam.
• You can also pressure cook tomatoes for a whistle, instead of boiling.

Substitutions & Variations

With Toor dal cooked water - You can add 2 cups water, and a cup of toor dal cooked water or diluted cooked toor dal.

Rasam powder - You can use homemade rasam powder (click on the ingredients list) or store bought (MTR or Aachi brand works - not sponsored).

You can also do a single use batch rasam powder with the below spices:

• 1 tablespoon Coriander seeds
• ¾ tablespoon Black pepper
• 1 teaspoon Cumin seeds
• 3 Red chillies

Blend the above in a mixer. It can be coarse, no need to powder finely.

Garlic - Add 5 crushed garlic cloves towards the end before just switching off the stove. After adding crushed garlic, you should not boil long. Then only you get perfect aroma.

For a different flavor profile, you can also temper with a pinch of fenugreek seeds.

My friend do this by smashing the tomato with hands, no boiling no removing skin. So you can also do the same.

I have updated this post and kept both versions for reference.

Troubleshooting

Too sour - Your type of tomatoes and tamarind can affect the sourness and can end up tangy. Make sure to add more spice by adding 2 slit green chilies or ½ teaspoon black pepper powder, which will add a different flavor profile too.

Bland - Tomatoes were too mild. Add a little more tamarind water. Or squeeze ½ of a lemon's juice after switching off the heat.

Serving suggestions

Ladle over hot rice and enjoy with potato curry and appalam.

Pass the rasam through a large metal strainer and enjoy as soup. Add extra black pepper for a therapeutic cold clearing version.

Storage

Tomato rasam keeps well in the refrigerator for up to 2 days. To reheat, heat gently on low flame until just about boiling. Do not boil vigorously, the aroma fades.

Check out my other 20+ rasam recipes.

FAQs

Can I make tomato rasam without rasam powder?

Yes, use simply red chilli powder, black pepper powder and asafoetida or use the single use rasam powder above.

Is rasam good for health?

Rasam is very low in calories if you avoid ghee. It is perfect when. you have common cold as it has black pepper powder and turmeric in the rasam powder. If you use fresh garlic, it adds to the benefits. Also the cumin seeds aids digestion and you feel comforting.

Recipe card

Old version

Instructions

• Soak tamarind in hot water and extract the juice and keep aside. Chop the tomatoes and keep aside.
• Heat kadai and temper with the tempering items, given in the "To Temper" table.
• Add the chopped tomatoes to it, with salt and fry for 4-5 minutes in medium flame.
• Continue frying until it becomes mushy.
• Add 3 cups water, few curry leaves torn and the tamarind extract.
• Boil for 4-5 minutes. Lastly add the rasam powder, sugar and just boil for a minute or two.
• Garnish with coriander leaves and serve hot with rice or just enjoy as soup!