Tomato Rasam is a spicy South Indian dish that is soupy, tangy and comforting. This rasam recipe also known as Tomato Charu or Saaru or Thakkali rasam is prepared with tomatoes, spices and fresh herbs. Serve this as an appetising soup as Rasam and applam or enjoy an easy, light meal of Rasam rice and papad.
Tomato Rasam is a tangy and tasty South Indian dish made with tomatoes, spices and herbs. Rasam means juice and this is an integral part of Southern Indian cuisine.
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Why We Love This Tomato Rasam Recipe
There are many popular recipes to make rasam, but I am partial to this recipe and mostly make this because:
- Everything is made from scratch.
- Freshly prepared homemade Rasam powder makes it extremely fragrant
- Ginger and spices along with tomatoes make this excellent remedy for cold cough etc.
- It’s a completely gluten-free and plant-based one-pot recipe.
- You can make it vegan by replacing ghee with any healthy oil like sesame or Coconut oil.
- Most Importantly it tastes super delicious and makes my tummy and tastebuds both happy.
Rasam Ingredients
Tomatoes: Fresh Red juicy tomatoes are best. I have used a mix of regular tomatoes and baby tomatoes for added tanginess.
Coriander: Fresh coriander leaves are a great herb to add flavour in the recipe.
Curry Leaves: Fresh curry leaves add a lot of flavours and peppery spiciness.
Ginger: Fresh ginger adds a nice taste and is a warming ingredient which makes it taste great and adds healthy properties.
Garlic: This adds flavour and is traditionally used in making Thakkali rasam.
Dry Spices: Whole peppercorns, fenugreek seeds(methi), coriander seeds, cumin seeds
Salt: to taste
Asafoetida: It’s a warming spice that is used in South Indian Cooking. Use a good quality asafoetida for a nice aroma.
Turmeric: A pinch of turmeric to add colour.
Many people prefer to add garlic along with tomatoes. I often make this rasam without garlic but I suggest if you skip garlic you must add ginger. It adds flavour and ginger is a great warming ingredient as well.
About Tomato Rasam Recipe
This Rasam recipe is very flavourful and that is mainly because of freshly ground spices. The preparation of tomato saaru is super simple and very basic but the key point here is freshness.
So I usually make this tomato rasam from scratch. Yes! That includes making my homemade rasam powder. I usually prepare a variety of other rasam recipes too so I try to make my weekly supply in one go.
Though making fresh rasam masala every time tastes absolutely the best but in the real world it’s always not possible to grind it fresh. The next best thing you can do is grind the powder in small quantity and store it.
I store in an airtight container and store it in the fridge to keep it fresh.
When you are ready to prepare Rasam it is super easy to make. Since this Tomato rasam recipe is made without tamarind or Tuvar dal, you can make it in 10-15 minutes if you have rasam spice mix ready to go.
If you somehow do not have time to make homemade rasam powder you can use MTR sambar powder. I use it all the time.
There is another Andhra style tomato Rasam recipe that I make using tamarind pulp and boiled dal that also tastes super flavoursome. That one is spicier than this, I will share that super soon.
Watch Rasam Recipe Video
I feel it becomes easy to cook recipe in right way if we can watch it making step by step. In this video I have shared right way to make perfect lip-smacking delicious rasam each time.
Recipe Notes and Pro Tips
My Tips and Recipe Notes to Make This Tomato Rasam Delicious and Special
- Use the spices in moderation and the main flavour comes from pepper you can adjust that as per spice level you prefer. The amount of pepper I added makes it medium spicy.
- Traditionally cherry tomatoes are not added but I always add them because it adds another layer of tangy taste. You can use them or skip as per your choice.
- I added bedayagi chilli in rasam powder if you like less spicy use Kashmiri chilli.
- The USP of this rasam recipe is freshness. Try and make fresh rasam powder in small batches so it adds tons to spicy taste.
- While using Asafoetida use just a pinch not more than that because it can easily overpower other spices.
How To Serve Rasam
There are many to serve Tomato (thakkali) Rasam. You can enjoy a piping hot bowl of tomato rasam as an appetising soup with a crispy Aplam (madras papad). It is great for cold weather and is a great digestive. It can be had with steamed rice or Vada or any type of Idli.
More Such Recipes To Try
Homemade Fresh Tomato Soup
Hotel Sambar
Lemon Rice
Ragi Idli
Instant Rava Idli
Instant Medu Vada
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Tomato Rasam – Tomato Charu
Equipment
-
Pan
Ingredients
For Homemade Rasam Powder
- 1 tablespoon Urad dal skinless, split
- 8 Whole peppercorns
- 1/4 tsp fenugreek seeds methi,
- 2 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1-2 Whole Red Chilli
- Salt to taste
- 1/8 teaspoon Asafoetida
- 1/5 teaspoon Turmeric
For Rasam
- 2 Tomatoes medium
- 1/4 cup cherry tomatoes
- 1.5 tablespoon Ghee
- 1 inch Ginger
- 1/2 teaspoon mustard seeds
- 2 tablespoon Coriander
- 1 sprig Curry Leaves
Instructions
To Make Rasam Powder
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Dry Roast together urad dal, coriander seeds, peppercorns, fenugreek seeds, whole red chilli, Asafoetida for a few minutes on slow heat.
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Allow it to cool slightly and grind to make homemade rasam powder. This amount of rasam powder is enough to make this quantity of rasam for 2 times.
To make Tomato Rasam
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Heat 1 tablespoon ghee in a pan. Temper the ghee with mustard seeds, curry leaves and cumin seeds.
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Add both types of tomatoes. I add chopped tomatoes but if the skin of tomatoes bothers you you can use grated tomatoes or puree them.
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Now add salt to taste and a pinch of turmeric powder.
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Add grated ginger/garlic or both.
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Cover and cook for a few minutes till tomatoes are cooked through.
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Add half of the freshly ground spice powder and mix.
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Add 3 cups of water and bring it to boil.
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Cover and allow to simmer for 5-7 minutes and freshly homemade tomato rasam is ready to enjoy.
Notes
- Use the spices in moderation and the main flavour comes from pepper you can adjust that as per spice level you prefer.
- The amount of pepper I added makes it medium spicy.
- Traditionally cherry tomatoes are not added but I always add them because it adds another layer of tangy taste. You can use them or skip as per your choice.
- I added bedayagi chilli in rasam powder if you like less spicy use Kashmiri chilli.
- The USP of this rasam recipe is freshness. Try and make fresh rasam powder in small batches so it adds tons to spicy taste.
- While using Asafoetida use just a pinch not more than that because it can easily overpower other spices.
Nutrition
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