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Tomato Rasam/Thakkali Rasam

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Adjust Servings:
For Rasam Powder
1 tsp oil
1 tsp coriander seeds – roasted
½ tsp jeera
10 methi seeds
3 dried Kashmiri red chilies
1 handful curry leaves
¼ tsp black pepper
Other ingredients
1 medium sized tomato – finely chopped
2 green chilies – slit lengthwise
1 handful curry leaves
1 cup tamarind extract
½ tsp turmeric powder
½ tsp jaggery
Salt to taste
2 cups water
1 cup toor dal – cooked
2 tbsp coriander leaves – finely chopped
For tempering
1 tsp oil
1 tsp mustard seeds
½ tsp urad dal
2 dried red chilies – broken
1 handful curry leaves
1 pinch asafoetida

Nutritional information

157.74 g
6.38 g
11.21 g
54 mg
0 mg

Tomato Rasam/Thakkali Rasam

  • Veg
  • 30 mins
  • Serves 4
  • Easy


  • For Rasam Powder

  • Other ingredients

  • For tempering

How to make Tomato Rasam/Thakkali Rasam

  1. Pour a tsp of oil, coriander seeds, jeera, methi seeds, red chili, curry leaves and pepper in a mixer.
  2. Blend to a fine powder.
  3. Set side.
  4. Combine the tomatoes, green chili and curry leaves in a kadai.
    1. Add tamarind extract, jaggery, turmeric, and salt.
  5. Cover and cook the tamarind water.
    1. Boil for 15 minutes.
    2. Add 2 cups of water and bring to boil.
  6. Add the cooked toor dal.
    1. Mix thoroughly.
    2. Add prepared rasam powder or udupi rasam powder.
    3. Mix well and continue boiling for 2 minutes.
  7. Heat the oil to prepare the tempering.
    1. Add the mustard, curry leaves, urad dal, dried red chili, and hing.
    2. Pour the tempering over rasam.
  8. Garnish with coriander leaves.


Tomatoes originated in what is now, modern day Peru.

Rajma Sundal
Vazhakkai Bajji
Rajma Sundal
Vazhakkai Bajji

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