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Tomato Rasam (Thakkali Rasam)
4.9 from 138 votes

Tomato Rasam (Thakkali Rasam)

Tomato Rasam is a flavorful South Indian soup made from a blend of coriander stems, garlic, ginger, cumin, black pepper, and ripe tomatoes. The spice-herb paste and smooth tomato puree combine to create a broth that is both tangy and mildly spiced. Tempering with mustard seeds, urad dal, dried red chilies, asafoetida, and curry leaves adds distinctive aroma and depth. This dish delivers a warm, comforting, and lightly tangy experience that is traditionally served alongside rice or as a light soup.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 69 kcal
Course: Side Dish, Appetizer, Drinks
Cuisine: Indian

Ingredients

For the spice-herb mixture
  • ⅓ cup coriander stems - with or without leaves
  • 7 to 8 garlic medium-sized, peeled, cloves
  • 1 inch ginger - roughly chopped
  • 2 teaspoons cumin seeds
  • ¼ teaspoon black peppercorns
For tomato puree
  • 1.5 to 1.75 cups tomato chopped, 275 grams or 3 large-sized tomatoes
For making tomato rasam
  • 1 tablespoon neutral cooking oil gingelly oil (sesame oil made from raw sesame seeds) or sunflower oil or peanut oil, generic cooking oil
  • ½ teaspoon mustard seeds - black
  • ½ teaspoon urad dal - husked, split or husked, whole black gram
  • 1 or 2 dried red chilies broken and seeds removed
  • 1 pinch asafoetida (hing)
  • 10 to 12 curry leaves or 1 sprig of curry leaves
  • ¼ teaspoon turmeric powder (ground turmeric)
  • salt as needed
  • 1.5 cups water or add as required
  • 2 to 3 tablespoons Coriander leaves - chopped, (cilantro)

Instructions

Making ground spice & herbs mixture
    Cup of Yum
  1. Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add the peeled garlic cloves and roughly chopped ginger. 
  2. Add cumin seeds and black peppercorns. 
  3. Grind to a coarse paste or a semi-fine paste. Remove in a separate bowl or plate.
Making tomato puree
  1. In the same blender add the tomatoes (rinsed and chopped). 
  2. Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them – for a bright red color in the rasam.
Making tomato rasam
  1. In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
  2. Add the mustard seed and let them begin to crackle. 
  3. When the mustard seeds start to crackle, then add urad dal.
  4. Stirring often fry urad dal until they turn golden.
  5. Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
  6. Stir and fry for a few seconds till the red chilies change color.
  7. Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can turn off the heat.
  8. Sauté for a minute on lowest heat taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
  9. Add turmeric powder and mix it with the rest of the mixture.
  10. Now add the tomato puree and mix it very well. Take care as the mixture splutters when you add the tomato puree.
  11. Sauté for a minute. Season with salt as per taste.
  12. Then add 1.5 cups water. If you like a slightly thinner tomato rasam, then you can add some more water. But do not add too much water as the flavors get diluted.
  13. Mix well and simmer Thakkali Rasam on medium-low heat until the rasam comes to a simmer.
  14. Overall simmer for 9 to 10 minutes.
  15. Finally turn off the heat and add the chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
Serving suggestions
  1. Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
Storage
  1. Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
  2. If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.

Notes

  • To increase spiciness, add up to ½ teaspoon of whole black peppercorns for a more robust flavor.
  • Gingelly oil is traditional for its distinct aroma, but neutral oils like sunflower or peanut oil can be used instead.
  • If urad dal is unavailable, it can be omitted without major impact.
  • Use gluten-free asafoetida or omit it to maintain a gluten-free dish.
  • Use fresh, ripe red tomatoes for optimal color and flavor in the rasam.

Nutrition Information

Calories 69kcal (3%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Sodium 304mg (13%) Potassium 291mg (6%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1081IU (22%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 29mg Vitamin B6 1mg Vitamin C 65mg (72%) Vitamin E 2mg Vitamin K 13µg Calcium 47mg (5%) Vitamin B9 (Folate) 310µg Iron 1mg (6%) Magnesium 20mg (5%) Phosphorus 42mg Zinc 1mg

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 69

% Daily Value*

Calories 69kcal 3%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 1g 5%
Sodium 304mg 13%
Potassium 291mg 6%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1081IU 22%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 29mg
Vitamin B6 1mg
Vitamin C 65mg 72%
Vitamin E 2mg
Vitamin K 13µg
Calcium 47mg 5%
Vitamin B9 (Folate) 310µg
Iron 1mg 6%
Magnesium 20mg 5%
Phosphorus 42mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.