HomeRecipes & MealsHow to make Tomato Rasam (Thakkali Rasam) at home?

How to make Tomato Rasam (Thakkali Rasam) at home?


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Rasam is a staple in south Indian homes. They make different varieties of rasam at home. This is the most common and the usual one that mothers make on a daily basis. Some people call it paruppu rasam as they add cooked toordal water to this. Sometimes, they make this in a special vessel called ‘eeya chombu’. Making Rasam in eeya chombu is quite popular in south Indian homes.

It is quite tricky to make rasam in that vessel. If it is cooked on high heat, the vessel gets melted. Also never handle the hot vessel using a tong as it will give dents. The rasam made in this vessel gives an excellent aroma and taste. But you can make the same in a steel pan or kadai too. Do not cook any tamarind-based or tomato-based gravy in an iron kadai.

This rasam is made using homemade rasam powder. But you can make this using homemade sambar powder too. Usually, ladies make this using sambar powder only.

Total Time: 40 minutes

Servings: 4

Table of Contents


  • 2 Tomato | thakkali
  • 1 cup thin Tamarind extract
  • ½ tsp turmeric powder
  • 1 and 1/2 tsp rasam powder
  • 2 pinches asafoetida
  • Salt as needed
  • 2 tbsp Cooked toor dal
  • 1 and 1/2 cup Water
  • Curry leaves few
  • Coriander leaves few
  • 1/2 tsp freshly ground pepper powder
  • ½ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • 1 tsp Ghee


  1. Grind the tomatoes and puree them.
  2. Take 1 cup of thin tamarind extract from small gooseberry-sized tamarind.
  3. Add the tomato puree and tamarind water to an eeya chombu.
  4. You can make it in a kadhai too.
  5. Add rasam powder, salt, asafoetida, turmeric powder and ½ cup of water.
  6. Mix well and let this boil for 7-8 minutes on low flame.
  7. Dilute the toor dal with 1 and ½ cups of water.
  8. Add this to the eeya chombu or pan.
  9. Let this froth up.
  10. Do not allow this to boil after adding the toor dal water.
  11. Once it froths up switch off the flame.
  12. Add coriander leaves and curry leaves.
  13. Add the freshly ground pepper powder.
  14. Temper mustard seeds and cumin seeds in ghee.
  15. Transfer it to the rasam.
  16. Cover it and keep it for 5 minutes.
  17. Serve with rice any poriyal or curry of your choice.

Did you know Tomato rasam or thakkali rasam can be served as a soup too?

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