No Need of Onions!!! · Sambar / Rasam / Kuzhambu Varieties.

Delicious Home Made Tomato Rasam.

Thakkali Rasam

Rasam – slurp!!! It`s my all time favourite comfort food. Even a not so intersting day is made spicy and special simply thinking of making rasam. Of all the rasams that I love, my favourite has always been the home made amma`s piping hot tomato rasam. In India of course, there is a lot of tang to the tomatoes, that amma makes tomato rasam with almost no tamarind. Here, sometimes I need the kick of tanginess from the tamarind so I do liberate myself by using the tamarind water base in the makng of thakkali rasam. On days when I get tomatillos, I use them on their own. I make this rasam in a zillion ways, but here is one of them…


1 big heirloom tomato/slicing tomato/2 roma tomatoes or 3 tomatillos.

1 cup of tamarind extract from a lime sized ball of tamarind.

1 spoon of Rasam Powder.

A pinch of turmeric.

A pinch of hing.

Curry Leaves.

Sprigs of Cilantro.


1/3 cup of cooked toor dhal.

2 vertically slit green chillies.


A spoon of ghee, mustard seeds, curry leaves, pinch of jeera.


  • In a mixer container, drop half a tomato, a few sprigs of cilantro, curry leaves and 4-5 spoons of tamarind water and grind to a smooth paste.
  • Add this to the tamarind water already prepared and put in the rasam pot and place over the stove.
  • Chop the other half of the big tomato in to little pieces and add to the pot.
  • Slowly add salt, hing, rasam powder, little cilantro, curry leaves, turmeric and allow to simmer on medium low flame.
  • It`s important that the rasam is simmered in the pot over a low flame for maximum taste.
  • Take the cooked toor dhal and add a cup of water and using your fingers, mash the dhal and mix it well with the water.
  • Add this watery toor dhal to the reduced rasam concentrate in the pot.
  • Stir well and when you see the first boil, switch off, add the remaining sprigs of cilantro and curry leaves, the slit chillies and close with a lid immediately.
  • In a small kadai, season in ghee using mustard seeds, jeera and a dash of hing and pour over the rasam in the pot.
  • Serve PIPING HOT!!!

16 thoughts on “Delicious Home Made Tomato Rasam.

  1. simple & nice recipe.Idea of pulsing some ingredients is new to me….I made this today as soon as i saw the post…

    can u pls post the recipe of garlic rasam too…somehow am not comfortable with my version of it!!!!!!

  2. Shoba, the first step that involves grinding to make rasam is again new to me .. The ingredients used and ur pic excite me.. Sure to try it over weekend.. we have recently turned to rasam_with_meals_is_a_must_on_weekend club… Will let u know, ma.

  3. Hi,

    @ Divya, Rasam is always comforting….

    @Le@HC Please do try and do let me know how you liked the taste.

    @Vidhya, sure to post Garlic Rasam recipe as soon as I am up to it!!!

    @ Chitra, Ill dfef post the recipe for my Amma`s Rasam Podi soon enough.

    Thank you all for your wonderful comments.

    Rgds, Shobha

  4. hi shoba,

    I was browsing for tomato rasam luckily I happened to be in your site . u have gr8 collection especially traditional recipes which I thoroughly enjoy . Could u please let me know how to prepare traditional rasam podi which u used in this recipe. Thanks in advance.

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