Tomato Rasam is a flavorful South Indian soup made with ripe tomatoes, herbs, spices, tamarind, curry leaves and coriander leaves. Tomato Rasam is divinely tasty, healthy and can be relished with rice. Learn to make Thakkali Rasam with step by step pictures and video.
I am not fond of rasam but there is an exception to tomato rasam and garlic rasam, yes I love it. This tomato rasam comes together in 20 minutes you don’t even need rasam powder. Tomato Rasam is called Thakkali Rasam in tamil and Tomato Charu in telugu.
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About Tomato Rasam
Rasam is a popular soup enjoyed as a part of a meal. Tomato Rasam is a delicious and comforting South Indian style soup which aids in digestion. Tomato Rasam is not only tasty but a healthy and comforting side in meal. South Indian meals is incomplete without rasam in the menu.
Tomato Rasam is a perfect side dish for rice. I make rasam and rice with any curry for lunch and use leftover rasam for dinner to pair up with upma or idli. Both the kids love rasam so much.
This Tomato Rasam uses instantly crushed items which makes it so aromatic and flavorful. Rasam has natural healing properties for cold, aids in digestion, boosts immunity and helps in detoxifying.
Tomato Rasam Video
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Tomato Rasam Ingredients
- Tomato – Choose fresh ripe juicy tomatoes.
- Tamarind – Tamarind is crushed with water. You can even skip tomatoes if you are using country tomatoes as they are more sour.
- Tempering – A basic tempering is made using oil, mustard seeds, urad dal, hing, curry leaves and red chili.
- Grinding – Pepper, cumin seeds, coriander seeds, fenugreek seeds, garlic, green chili, curry leaves are grinded to a coarse mixture and added.
- Coriander leaves – Coriander leaves should be added generously for any rasam. It makes rasam so flavorful and tasty.
How to make Tomato Rasam Step by Step
1.To a bowl take 1 heaped teaspoon tamarind. Add 1/2 cup warm water to it.
2.Crush it well and set aside.
3.To a mixer jar add 1 and 1/2 teaspoon cumin seeds, 1 and 1/2 teaspoon pepper, 1 and 1/2 teaspoon coriander seeds, 10 fenugreek seeds.
4.Grind this coarsely first.
5.Now add 4 big cloves garlic, few curry leaves and 1 green chili.
6.Grind it coarsely, transfer to a bowl and set aside.
7.Put a X mark in the tomatoes like this and set aside. I used 3 large tomatoes.
8.Boil 2 cups water and add the tomatoes. Let it boil for 8-10 minutes or until the skin starts to peel off.
9.Now peel the skin from the tomatoes, remove the stem part and discard.
10.Mash it well using a masher. Set aside.
11.To a kadai or pan – add 2 teaspoon oil heat it up now add 1 teaspoon mustard seeds let it crackle. Then add 1/4 teaspoon split urad dal, 1/2 teaspoon hing, few curry leaves and 1 red chili give a quick saute.
12.Now add the crushed mixture saute for a minute.
13.Add mashed tomatoes.
14.Strain and add tamarind extract. Discard the remains. Add salt to taste.
15.Add around 1 cup water. Adjust according to the consistency and flavors.
16.Add 2 tablespoon coriander leaves.
17.Give a quick mix. Keep the flame to medium.
18.Now let it come to a boil in medium flame. Keep covered until serving time.
19.Hot flavorful tomato rasam is ready!
Enjoy it hot!
Expert Tips
- Don’t let rasam boil for more time which will spoil the taste.
- You can add 1/4 cup dal cooked water for more flavor and taste.
- You can use either bangalore tomatoes or country tomatoes. Id using country tomatoes it gives a more tangy taste so add a pinch of jaggery for balance.
- You can prepare the tempering using ghee too.
- Always choose fresh ripe tomatoes for this rasam.
- I used gingelly oil for tempering, you can even use peanut oil or any cooking oil.
Serving & Storage
Serve tomato rasam with rice and vegetable stir fry the best combo. Tomato Rasam can be served an appetizer or soup too. It keeps well in fridge for 2 days.
If you have any more questions about this Tomato Rasam Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Tomato Rasam Recipe | Thakkali Rasam Recipe
Ingredients
- 3 big ripe tomatoes
- 2 tablespoon coriander leaves
- salt to taste
- water as needed
To grind
- 1 and 1/2 teaspoon cumin seeds
- 1 and 1/2 teaspoon pepper
- 1 and 1/2 teaspoon coriander seeds
- 10 fenugreek seeds
- 4 big cloves garlic
- few curry leaves
- 1 green chili
Tamarind extract
- 1 heaped teaspoon tamarind
- 1/2 cup water
To temper
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon split urad dal
- 1/2 teaspoon hing
- 1 small red chili
- few curry leaves
Instructions
- To a bowl take 1 heaped teaspoon tamarind. Add 1/2 cup warm water to it.
- Crush it well and set aside.
- To a mixer jar add 1 and 1/2 teaspoon cumin seeds, 1 and 1/2 teaspoon pepper, 1 and 1/2 teaspoon coriander seeds, 10 fenugreek seeds.
- Grind this coarsely first.
- Now add 4 big cloves garlic, few curry leaves and 1 green chili.
- Grind it coarsely, transfer to a bowl and set aside.
- Put a X mark in the tomatoes like this and set aside. I used 3 large tomatoes.
- Boil 2 cups water and add the tomatoes. Let it boil for 8-10 minutes or until the skin starts to peel off.
- Now peel the skin from the tomatoes, remove the stem part and discard.
- Mash it well using a masher. Set aside.
- To a kadai or pan – add 2 teaspoon oil heat it up now add 1 teaspoon mustard seeds let it crackle. Then add 1/4 teaspoon split urad dal, 1/2 teaspoon hing, few curry leaves and 1 red chili give a quick saute.
- Now add the crushed mixture saute for a minute.
- Add mashed tomatoes.
- Strain and add tamarind extract. Discard the remains. Add salt to taste.
- Add around 1 cup water. Adjust according to the consistency and flavors.
- Add 2 tablespoon coriander leaves.
- Give a quick mix. Keep the flame to medium.
- Now let it come to a boil in medium flame. Keep covered until serving time.
- Hot flavorful tomato rasam is ready!
Video
Notes
- Don’t let rasam boil for more time which will spoil the taste.
- You can add 1/4 cup dal cooked water for more flavor and taste.
- You can use either bangalore tomatoes or country tomatoes. Id using country tomatoes it gives a more tangy taste so add a pinch of jaggery for balance.
- You can prepare the tempering using ghee too.
- Always choose fresh ripe tomatoes for this rasam.
- I used gingelly oil for tempering, you can even use peanut oil or any cooking oil.
Torviewtoronto
rasam looks fabulous lovely pictures
prerna
sharmilee at what stage should salt be added? I made the rasam as per your recipe and at last realised that there was no salt
Ahilaa Kamuthurai
tasted good…surely a keeper
Neeta
Hi sharmi,
I have tried many of your recipes when I have guests at home and it was always a hit .I need one help from you my son is allergic to tomatoes can you help me with some recipes which can be made without them.I know most of the Indian recipes are with tomatoes .l find it very difficult .
Please it would be of great help.
Sandhya Venkatesh
The flavour was very different and nice. We all liked it.