Tomato Rasam recipe with step by step photos and video instructions is made with basic spices and tomato, this is a pretty delicious and easy to make variety of rasam. Just like the Garlic rasam, this is so simple to make.
What is Rasam?
It is nothing but a thin soup made with tamarind water as it’s base. Sometimes, tamarind is omitted and is replaced with lemon juice or tomato. Rasam is an integral part of South Indian meals. You will find as many variations of Rasam as there are families in South India. It is generally served with steamed, plain rice or as a soup.
The meal is just not complete without the rasam in South India, especially Tamil Nadu and it is nothing short of a comfort food. If you have never tasted any form of rasam, this tomato rasam recipe will be a perfect start.
What is the difference between sambar and rasam?
Sambar is made with dal usually served along with Idli, Dosa or Rice. Whereas rasam is a thin soup made without dal or with very little use of dal. Sambar is thicker than rasam. Lots of vegetables are used for sambar while, in rasam, vegetables are rarely used.
What is Rasam Powder?
Rasam powder is the spice powder that we use while making rasam recipe. You will find a lot of brands in the supermarket selling the rasam powders. However, making the rasam powder at home is not so difficult. You can easily make these at home and store them for up to 2 months in an air-tight container.
How to make Rasam Powder at home?
It is very easy to make rasam powder at home. All you have to do is lightly roast the following ingredients and ground them into a powder.
- 4 tbsp – coriander seeds
- 10-15 – dry red chili
- 1 tbsp – black pepper
- 2 tbsp – cumin seeds
- 2 tsp – methi seeds
- 1/4 tsp – hing
- 1 tbsp – chana dal
- 2 tbsp toor dal
Can you make Rasam Without tamarind?
Though rasam is made with the tamarind water as it’s base, sometimes, it can be made without tamarind too. Tomato or lemon juice is substituted with the tamarind.
What is Tomato Rasam recipe?
Tomato rasam recipe or the thakkali rasam is a tangy, spicy rasam made with tomatoes. The tomatoes are first boiled and later added to the tempering along with rasam powder. This simple tomato rasam or thakkali rasam along with some rice and some potato fry will be an amazing combination.
Can you make the thakkali rasam more spicy?
Yes, you can always adjust the amount of chili to increase or reduce the spiciness of your rasam.
Pro Tips / Important Things to remember while making the thakkali rasam recipe
Step by Step Pictorial process of making the tomato rasam recipe
1. Take water in a pan and add the cut tomatoes to it. Next, add the salt and boil.
2. Once the water starts boiling, cook until the tomatoes turn soft. The skin will start peeling off when it is done.
3. Blend to make a thin puree. It will be more like tomato water than a puree.
4. Heat oil in a pan and the mustard seeds. When the mustard seeds start spluttering, add the curry leaves.
5. Throw in the chopped garlic and fry.
6. Fry until the garlic turns golden brown in color. Add the rasam powder and fry for a minute.
7. Finally, add the tomato water and simmer till it turns frothy. Never boil the rasam. Serve hot.
Serve the tomato rasam hot or at room temperature.
More similar recipes:
How to make the tomato rasam or thakkali rasam
Tomato Rasam without Tamarind Recipe
- 4 tomatoes cut into half
- 2 tsp rasam powder check above for rasam powder recipe
- 1 tsp salt or to taste
- 1 tsp oil
- 1 tsp mustard seeds
- 2 sprigs of curry leaves
- 5-6 cloves garlic
- Boil the tomatoes in sufficient water to totally immerse them along with salt.
- Boil until the tomatoes turn soft. Blend it in a mixer or hand blender to a smooth water.
- Heat oil in a kadai and add mustard seeds. When the mustard seeds begin to splutter, add the curry leaves
- Add the garlic and fry till golden brown in color. Next, throw in the rasam powder and fry for a minute.
- Add the tomato water and simmer till it turns frothy.
- Remember you should never boil Rasam as it changes the flavor. Switch it off when it starts foaming.
Signing off until next time,
This recipe was originally published in September of 2015. New Image, Step by step photos and video have been added for better understanding. The recipe has been made printable in December 2018.
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