Tomato rasam -feature

Tomato rasam | Thakkali rasam recipe | Tomato rasam without dal

Tomato rasam | Thakkali rasam recipe | Tomato rasam without dal

Tomato rasam is a staple side dish for rice served for lunch in South India, prepared with tomatoes and few aromatic spices.

This tomato rasam or Thakkali rasam (as called in Tamil), do not have cooked dal in its preparation. Hence makes it easier to make in just a few minutes. I add some amount of tamarind water also to make this Thakkali rasam recipe tastier. But comparatively the tomatoes should be more than tamarind. If you like pure tomato rasam skip adding Tamarind water and follow the recipe.

In this recipe, I use homemade rasam powder. If you don’t have one handy, just use quarter tsp of pepper and quarter tsp of jeera powder.

Serve this tomato rasam with hot rice and potato fry or potato podimas or any veg kootu.

Check out my other rasam varieties: Puli rasam and Paruppu rasam

Tomatoes are very good for health and a staple food ingredient in India.

Few health notes on tomato:

Including tomatoes in the diet can help protect against cancer, maintain healthy blood pressure, and reduce blood glucose in people with diabetes.

Tomatoes contain key carotenoids such as lutein and lycopene. These can protect the eye against light-induced damage.

As these are a rich source of Vitamins and minerals like Vitamin C, A and potassium tomatoes are cheap and best food source one can include in their daily diet.

Potassium plays a vital role in maintaining nerve health and iron is essential for maintaining normal blood circulation.

Vitamin K, which is essential for blood clotting and controlling bleeding, is also abundant in tomatoes.

Let us see a quick video of making tomato rasam:

Tomato rasam | Thakkali rasam recipe | South Indian tomato soup | Tomato rasam without dal
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Tomato rasam is a staple side dish for rice served for lunch in South India, prepared with tomatoes and few aromatic spices. 

Course: lunch, Main Course, Soup
Cuisine: South Indian
Keyword: How to make thakkali rasam, South Indian tomato soup, Thakkali rasam, Thakkali rasam recipe, Thakkali rasam seivadhu eppadi, Thakkali rasam without dal, Tomato rasam, Tomato rasam without dal
Servings: 4
Calories: 100 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 4 tomatoes
  • ¾ cup tamarind water
  • 1 tsp oil
  • ½ tsp mustard
  • ½ tsp jeera
  • 2 red chillies
  • Few curry leaves
  • 1 inch ginger
  • ¼ tsp turmeric powder
  • ½ tsp sambar powder
  • ½ tsp rasam powder
  • 1 tsp crystal salt
  • 1 pinch asafoetida
  • Coriander leaves
Instructions
Preparation:
  1. Soak small gooseberry size tamarind in a cup of hot water for 10mins.
  2. After ten minutes, squeeze and extract the pulp from the water and keep aside this tamarind water.
  3. Take 4 fully ripe tomatoes and grind them into a coarse mix. Instead, you can crush the tomatoes with your fingers nicely.
  4. I always prefer to keep the pulp of the crushed tomatoes in this thakkali rasam/tomato rasam. If you like a clear rasam you can filter out the skin and extra pulp from the tomato juice.
Recipe to make tomato rasam without dal:
  1. Heat oil or ghee in a kadai, add mustard and cumin(jeera) seeds.
  2. Let them splutter and add few curry leaves and split red chillies.
  3. Now pour the ground or crushed tomatoes with a cup of water.
  4. Put turmeric powder, sambar powder, and rasam powder.
  5. Also add tamarind water now and let the rasam come to a boil. If you don't have rasam powder with you, add pepper powder and jeera powder.
  6. Time to add slightly crushed ginger.
  7. You can add the required salt for the rasam now.
  8. Taste the sourness and salt level at this stage and add salt or a bit of water if required.
  9. Soon in few minutes rasam will become frothy and big bubbles will appear.
  10. At last, add a generous pinch of asafoetida.
  11. Sprinkle chopped coriander leaves and switch off the stove.
Recipe Notes

Tips: 1) I used a mix of country tomatoes and hybrid tomatoes. Country tomatoes are extra sour than hybrid ones. 2) Moreover, filter out the pulp if you like a clear rasam. 3) Instead of tempering first and boiling rasam, you can do the other way also, which is boiling tomato and tamarind water first with the spice powders and do tempering separately and add it to rasam later. Either way, this thakkali rasam tastes good. 4) If you add asafoetida while tempering in hot oil, it may give a mildly bitter taste to the rasam. Hence add asafoetida at last while the rasam boiling. 5) Ginger gives an excellent taste to this tomato rasam. If you are reluctant in using ginger, then you can use 4 garlic cloves instead. But remember NOT to use both ginger and garlic.

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Vendhaya kuzhambu

Paneer tikka

Preparation:

  • Soak small gooseberry size tamarind in a cup of hot water for 10mins.
  • After ten minutes, squeeze and extract the pulp from the water and keep aside this tamarind water.
  • Take 4 fully ripe tomatoes and grind them into a coarse mix. Instead, you can crush the tomatoes with your fingers nicely.
  • I always prefer to keep the pulp of the crushed tomatoes in this thakkali rasam/tomato rasam.  If you like a clear rasam you can filter out the skin and extra pulp from the tomato juice.

Recipe to make tomato rasam without dal:

  • Heat oil or ghee in a kadai, add mustard and cumin(jeera) seeds.

Tomato rasam -mustard Tomato rasam -jeera

  • Let them splutter and add few curry leaves and split red chillies.

Tomato rasam -red chilli Tomato rasam -curry leaves

  • Now pour the ground or crushed tomatoes with a cup of water.

Tomato rasam -tomato crushed Tomato rasam -mix

Tomato rasam -water

  • Time to add slightly crushed ginger.

Tomato rasam -ginger

  • Put turmeric powder, sambar powder, and rasam powder. If you don’t have rasam powder with you, add pepper powder and jeera powder.

Tomato rasam -turmeric Tomato rasam -sambar powder Tomato rasam -jeera powder

  • Also add tamarind water now and let the rasam come to a boil.

Tomato rasam -tamarind

  • You can add the required salt for the rasam now.

Tomato rasam -salt

  • Taste the sourness and salt level at this stage and add salt or a bit of water if required.
  • Soon in few minutes rasam will become frothy and big bubbles will appear.
  • At last, add a generous pinch of asafoetida.

Tomato rasam -garnish Tomato rasam -coriander Tomato rasam -frothing Tomato rasam -hing

  • Sprinkle chopped coriander leaves and switch off the stove.

Tips:

1) I used a mix of country tomatoes and hybrid tomatoes. Country tomatoes are extra sour than hybrid ones.

2) Moreover, filter out the pulp if you like a clear rasam.

3) Instead of tempering first and boiling rasam, you can do the other way also, which is boiling tomato and tamarind water first with the spice powders and do tempering separately and add it to rasam later. Either way, this thakkali rasam tastes good.

4) If you add asafoetida while tempering in hot oil, it may give a mildly bitter taste to the rasam. Hence add asafoetida at last while the rasam boiling.

5) Ginger gives an excellent taste to this tomato rasam. If you are reluctant in using ginger, then you can use 4 garlic cloves instead. But remember NOT to use both ginger and garlic.

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