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You are here: Home / South Indian Recipes / Tomato Rasam Recipe, Thakkali Rasam without Tamarind (Video)

Tomato Rasam Recipe, Thakkali Rasam without Tamarind (Video)

By Fareeha Leave a Comment December 8, 2018

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.

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Instant Tomato rasam is a delicious rasam that is made without tamarind and with freshly ground spices.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes

tomato rasam recipe or the thakkali rasam in a white pan

Table of Contents

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  • What is Rasam?
  • What is the difference between sambar and rasam?
  • What is Rasam Powder?
  • How to make Rasam Powder at home?
  • Can you make Rasam Without tamarind?
  • What is Tomato Rasam recipe?
  • Can you make the thakkali rasam more spicy?
  • Pro Tips / Important Things to remember while making the thakkali rasam recipe
  • Step by Step Pictorial process of making the tomato rasam recipe
    • Serving Suggestions:
  • How to make the tomato rasam or thakkali rasam
  • Tomato Rasam without Tamarind Recipe
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition
  •     DID YOU LIKE THIS RECIPE?

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

  1. Do not overboil the tomatoes. When the skin starts coming out of the tomato, switch off the heat.
  2. You can also remove the skin after boiling and before blending.
  3. Add red chili powder along with rasam powder to make it more spicy.
  4. Never boil the rasam for a long time. Cook on simmer and switch off when it turns frothy.

Step by Step Pictorial process of making the tomato rasam recipe

tomatoes in water

1. Take water in a pan and add the cut tomatoes to it. Next, add the salt and boil.

boiling tomatoes for making tomato rasam

2. Once the water starts boiling, cook until the tomatoes turn soft. The skin will start peeling off when it is done.

tomatoes blending in white pan

3. Blend to make a thin puree. It will be more like tomato water than a puree.

tempering tomato rasam

4. Heat oil in a pan and the mustard seeds. When the mustard seeds start spluttering, add the curry leaves.

tempering done in white pan for tomato rasam recipe

5. Throw in the chopped garlic and fry.

garlic browned in white pan

6. Fry until the garlic turns golden brown in color. Add the rasam powder and fry for a minute.

tomato rasam recipe getting prepared

7. Finally, add the tomato water and simmer till it turns frothy. Never boil the rasam. Serve hot.

Serving Suggestions:

Serve the tomato rasam hot or at room temperature. 

This thakkali rasam can be served as a soup or with plain, steamed rice. Bhindi Masala, Potato Poriyal, Beans Poriyal can be served along with it.

More similar recipes:

  • Milagu Rasam
  • Mirayala Charu
  • Rasam

How to make the tomato rasam or thakkali rasam

Tomato Rasam without Tamarind Recipe

Instant Tomato rasam is a delicious rasam that is made without tamarind and with freshly ground spices.
No ratings yet
Print Pin Rate
Course: Indian Vegetarian
Cuisine: Indian
Keyword: rasam recipe, tomato rasam
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 people
Calories: 33kcal
Author: Fareeha

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • Remember you should never boil Rasam as it changes the flavor. Switch it off when it starts foaming.

Nutrition

Calories: 33kcal | Carbohydrates: 4.7g | Protein: 1.1g | Fat: 1.5g | Saturated Fat: 0.2g | Sodium: 587mg | Potassium: 249mg | Fiber: 1.5g | Sugar: 2.4g | Calcium: 10mg | Iron: 1.1mg

Signing off until next time,

Fareeha.

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.

If you see any inappropriate ads on my blog, please use the report button at the bottom of the ad or send me the url to faskitchen@gmail.com.

 

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Tagged With: South Indian Recipes categoriesFiled Under: South Indian Recipes, Vegetarian Recipes December 8, 2018

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