Tomato Rasam is a flavourful, tasty rasam made by cooking tomato with tempered spices, hebs in tamarind extract. Tomato Rasam is divinely tasty, healthy and can be relished with rice, idli & dosa. Thakkali Rasam Recipe is explained in this post with step by step pictures.
Tomato Rasam is a perfect sidedish for rice. I make rasam and rice with any curry for lunch and use leftover rasam for fdinner to pair up with upma or idli. Both the kids love rasam so much.
About Tomato Rasam
Tomato Rasam Recipe with easy instant rasam powder that sounds cool right?! I was looking for a Kerala style rasam recipe and this recipe was apt.I loved the fact that this uses instant rasam powder and the flavour was soo good different from our usual rasam recipes.The coconut oil tempering was so good in this rasam, I had this in drafts so thought to post it today.I will post another version of tomato rasam later.
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📖 Recipe Card
Tomato Rasam | Thakkali Rasam
Ingredients
- 2 small tomato
- 1 and 1/2 cups water
- 1 teaspoon toor dal cooked
- 1/2 teaspoon kashmiri chili powder
- 1/2 teaspoon turmeric powder
- small lemon size tamarind
- 1/2 teaspoon hing
- coriander leaves to garnish
- salt to taste
TO GRIND COARSELY:
- 1.5 teaspoon coriander seeds
- 1/2 teaspoon whole black pepper
- 1/2 inch ginger
- 3 cloves garlic roughly chopped
- 1/2 teaspoon jeera
TO TEMPER:
- 2 teaspoon coconut oil
- 1/2 teaspoon mustard seeds
- a pinch fenugreek seeds
- 2 whole red chillies
- a small sprig curry leaves
Instructions
- Dry roast garlic, ginger, pepper, coriander seeds till nice aroma rises.
- Then coarsely grind it in a blender, Set aside.
- Chop 2 small tomatoes. Transfer it to a kadai, crush tomatoes with your hands, add 1/2 cup water along with turmeric and red chilli powder.
- Let it boil in sim for 5mins till raw smell leaves. Add required salt.
- Once tomatoes turn mushy and raw smell completely leaves, add hing.
- Then add the pepper jeera mixture and let it boil for 3mins.Then add tamarind water.
- Add 1 cup water(adjust water according to the thickness).
- Boil for a good 5-7mins until raw smell leaves. It will start to froth. Add dal and let it froth.
- Meanwhile in a tadka pan heat coconut oil – add the items listed under ‘to temper’ let it splutter.
- Add the tadka to the rasam. Finally garnish with generous sprinkle of coriander leaves and switch off.
- Serve Tomato Rasam hot with rice and papad…yummm!!
Notes
- Don’t let rasam boil for more time which will spoil the taste. In specific after dal is added do not boil more. Adding dal is purely optional but gives more flavour.
- I used one bangalore tomato and one country tomato. Country tomato gives a tangy taste to the rasam.
How to make Tomato Rasam
- Dry roast garlic,ginger,pepper,coriander seeds till nice aroma rises.Then coarsely grind it in a blender,Set aside.
- Chop 2 small tomatoes.Transfer it to a kadai, crush tomatoes with your hands, add 1/2 cup water along with turmeric and red chilli powder.Let it boil in sim for 5mins till raw smell leaves.Add required salt.
- Once tomatoes turn mushy and raw smell completely leaves, add hing.Then add the pepper jeera mixture and let it boil for 3mins.Then add tamarind water.
- Add 1 cup water(adjust water according to the thickness).Boil for a good 5-7mins until raw smell leaves.It will start to froth.
- Add dal and let it froth.Meanwhile in a tadka pan heat coconut oil – add the items listed under ‘to temper’ let it splutter.Add the tadka to the rasam.Finally garnish with generous sprinkle of coriander leaves and switch off.
Serve hot with rice and papad…yummm!!
Expert Tips
- Don’t let rasam boil for more time which will spoil the taste.In specific after dal is added do not boil more.
- Adding dal is purely optional but gives more flavour.I used one bangalore tomato and one country tomato.Country tomato gives a tangy taste to the rasam.
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.