Go Back
+ servings
frothy homemade tomato rasam in a tall brass vessel
Print Recipe
No ratings yet

Tomato Rasam - Thakkali Rasam

Tomato rasam is one of the most favorite and popular rasam recipes from south Indian cuisine. Rasam is a clear soup served as second course in south Indian meals with steamed rice. There are so many varieties of rasam and this tomato rasam is a very common one. It is known as thakkali rasam in Tamil Nadu.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian, south indian
Keyword: tomato rasam
Servings: 3
Calories: 166kcal
Author: Harini


For tomato rasam

  • 1 tablespoon tamarind paste from a small gooseberry sized dry tamarind ball
  • 2 tablespoons split pigeon peas toor dal
  • 3 tomatoes large, ripe and slightly tart
  • 2 tablespoons oil or ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 green chili slit
  • 1 tablespoon rasam powder
  • 1/2 teaspoon turmeric powder
  • 12 curry leaves
  • 1/2 teaspoon grated jaggery
  • salt to taste
  • 3 cups water divided
  • 2 tablespoons coriander leaves


Cooking Dal & Other Preparations

  • Pick and rinse 2 tablespoons toor dal or split pigeon peas.
    rinsed toor dal
  • Add 1 cup water to it and pressure cook until completely cooked and mushy. Add 1/4 cup water to it and mix well.
    cooked and mashed toor dal
  • In the mean time soak a small gooseberry size tamarind ball in 1/2 cups water.
    dried tamarind soaked in water
  • Squeeze it well and extract 1/2 cup thin juice.
    thin tamarind juice
  • Next finely chop 3 large ripe tomatoes.
    chopped tomatoes

Making Thakkali Rasam

  • Heat 2 tablespoons sesame oil or ghee in a pan. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Fry for few seconds. Also add 1 slit green chilli and saute.
    frying mustard seeds and cumin seeds, green chili in oil.
  • Add cubed tomatoes and mix.
    chopped tomatoes added
  • Cover and cook in medium flame until tomatoes break down and turn soft.
    tomatoes turn soft
  • Add the prepared thin tamarind juice and 1.5 cups of water. Add 1 sprig curry leaves or 12 curry leaves, roughly torn and 1/2 teaspoon asafoetida.
    making tomato rasam recipe
  • Now add 1 tablespoon rasam powder.
    rasam powder added
  • Also add 1/2 teaspoon turmeric powder.
    turmeric powder added to boiling tomato rasam
  • Next add salt to taste and a small piece of jaggery (1/2 teaspoon grated jaggery)
    jqggery added
  • Mix well and let the rasam boil for 3-4 minutes in medium flame.
    cooking thakkali rasam
  • Now add the mashed dal. Mix well. Cook in medium flame until the mixture begins to froth, do not let it to boil.
    dal added to tomato rasam
  • Switch off the flame, add chopped coriander leaves. At this stage you can 1 tablespoon ghee for more flavor.
  • Serve tomato rasam hot with rice and ghee along with your favorite vegetable side dish as main course.
    frothy homemade tomato rasam in a tall brass vessel


Serving: 3servings | Calories: 166kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 79mg | Potassium: 354mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1204IU | Vitamin C: 99mg | Calcium: 55mg | Iron: 1mg