Tomato Rasam (Thakkali rasam)
Tomato Rasam (Thakkali Rasam) is a spicy and tangy South Indian-style soup made using tomatoes, tamarind, and a spice mix called rasam powder. It is a staple in most South Indian households and is served with steamed rice for everyday meals. Make it using my easy recipe.
Here are some more South Indian recipes that you must try – Sambar, Paniyaram, Rava Idli, Lemon Rice, and Ven Pongal.
This rasam recipe took a few trials to develop. I love rasam, but most recipes I tried had large chunks of tomatoes coming into the mouth, which is very unpleasant. So, to overcome this situation, I coarsely blended the tomatoes. It gave my rasam a perfect texture and retained all the yummy flavors. This one extra step made my rasam recipe a hit. Try it and let me know if you are looking forward to this change too!
About Tomato Rasam
Tomato Rasam is a spicy and tangy South Indian soup made with ripe tomatoes, tamarind, and rasam powder. It is also called Thakkali Rasam or Tomato Charu in the local language.
Rasam is a staple in South Indian homes. It is made for everyday meals and served with hot rice. On cold days, it can also be enjoyed as a warm and comforting soup.
Rasam is derived from the word “ras,” which translates to juice.
Also known as saaru in Kannada and chaaru in Telugu, it has multiple variations. Each region has its own version and differs from house to house.
Some people make it with lentils, and some do not. Some add rasam powder to their recipe, and some do not. Pineapple, green mangoes, garlic, ginger, beetroot, cumin, pepper, etc., are added to give it a delicious twist.
In this post, I share the basic tomato rasam recipe I frequently make at home. It can be made with or without rasam powder and cooked lentils and tastes delicious.
I have some more rasam recipes that you might like – Beetroot Rasam and Coconut Milk Rasam.
Ingredients
Tomatoes – Fresh, ripe red tomatoes make the base of rasam and add a tangy, sweet taste.
Toor Dal – You can make rasam with or without lentils. I like to add a little cooked toor dal to my recipe, as it makes it slightly thicker. If you want to make it without the dal, skip adding it to the recipe.
You can cook the dal in a traditional pressure cooker or an instant pot. Check out my detailed toor dal recipe.
Tamarind Paste – It gives a nice tangy taste.
To make homemade tamarind extract, soak a lemon-sized ball of seedless tamarind in ½ cup of hot water for 15-20 minutes. Squeeze out the juice and discard the pulp. Use the tamarind water in the recipe in place of store-bought tamarind paste.
Rasam Powder – Tomato rasam gets its taste from rasam powder. You can use homemade rasam powder or buy a packet.
Tempering Ingredients – Once the rasam is ready, it is tempered with brown mustard seeds, asafetida (hing), and dry red chilies, enhancing its taste even more. Tempering is optional, but it does add a great taste.
Other Ingredients – You will also need garlic, curry leaves, crushed black peppercorns, cumin seeds, cilantro (fresh coriander leaves), and salt to make tomato rasam recipe.
How To Make Thakkali Rasam
Add ½ cup of chopped tomatoes to a blender and pulse 2-3 times to make a coarse paste.
Add the following ingredients to a pan.
- tomato paste
- 2 teaspoon tamarind pulp
- ¼ cup cooked and mashed tuvar dal (pigeon peas)
- 2-3 smashed garlic cloves
- 10-12 curry leaves
Now, add 2 cups of water and stir gently.
Cook on low heat for 8-10 minutes.
Increase the heat to medium.
Now add the following ingredients and cook until it comes to a boil.
- 1 tablespoon rasam powder
- ½ teaspoon crushed black peppercorns
- 1 teaspoon crushed cumin seeds
- 1 teaspoon salt
Check for salt and add more if needed.
Add 1 tablespoon chopped cilantro and remove the pan from heat.
Heat 1 tablespoon ghee for tempering in a small pan over medium-high heat.
Add the following ingredients once the ghee is hot, and let them crackle for 4-5 seconds.
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida
- 1 broken dry red chili
Pour the tempering over the rasam and stir well. Serve hot.
Frequently Asked Questions
Yes, you can replace tamarind with freshly squeezed lime juice or kokum. Though tamarind adds a unique taste, both the above options are great substitutes to add tanginess.
If using kokam, add 2-3 pieces while cooking, and if using lime juice, add it once the rasam is ready and off heat.
Yes, if you are looking for a no-onion no garlic recipe, you can skip adding garlic.
Serving Suggestions
Rasam is traditionally served as a comforting side dish with hot steamed rice or curd rice and a dollop of ghee . A side of poriyal or thoran makes this meal even better.
It can be served on its own as a soup.
It is great to sip on if you suffer from a cold, fever, stomach problems, or feeling sick.
Serve thakkali rasam as a side dish if you make a festive South Indian meal with Sambar, Rice, Thoran, Pachadi, Elai Vadam, and a South Indian sweet dish.
Rasam Idli and rasam medu vada are popular combinations that are usually served for breakfast.
Storage Suggestions
Leftover rasam can be stored in the refrigerator in an airtight container for 3-4 days. Reheat over low heat until hot before serving.
You can also freeze it for upto 3 months. Thaw, reheat and serve.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Tomato Rasam Recipe (Thakkali Rasam)
Ingredients
For The Rasam
- ½ cup chopped tomatoes
- 2 teaspoons tamarind paste
- ¼ cup cooked and mashed toor dal (yellow pigeon peas lentils)
- 2-3 garlic cloves (peeled and smashed)
- 10-12 curry leaves
- ½ teaspoon crushed black peppercorns
- 1 teaspoon crushed cumin seeds
- 1 tablespoon rasam powder
- 1 teaspoon salt (or to taste)
- 1 tablespoon chopped cilantro (fresh coriander) leaves
For The Tempering
- 1 tablespoon ghee
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida (hing)
- 1 dry red chili (broken)
Instructions
- Add tomatoes to a blender and pulse 2-3 times to make a coarse paste.
- Add tomato paste, tamarind paste, tuvar dal, garlic, and curry leaves to a pan.
- Add 2 cups of water and stir gently.
- Cook on low heat for 8-10 minutes.
- Increase the heat to medium.
- Now add rasam powder, black peppercorns, cumin seeds, and salt, and cook until it comes to a boil.
- Check for salt and add more if needed.
- Add cilantro and remove the pan from heat.
- Heat ghee for tempering in a small skillet over medium-high heat.
- Once the ghee is hot, add mustard seeds, asafetida, and dry red chili, and let them crackle for 4-5 seconds.
- Pour the tempering over the rasam and stir well. Serve hot.
Can I freeze Rasam?
Yes, you can for upto 3 months. Thaw, reaheat, and use.