Introduction to Tomato Rasam
Tomato Rasam, or Thakkali Rasam in Tamil, is a traditional South Indian soup that’s vibrant, tangy, and made without tamarind, lentils, or rasam powder. This recipe is naturally vegan and ideal to enjoy with rice or sip as a comforting soup.
What Makes This Tomato Rasam Special?
This rasam variation skips the tamarind and dal, focusing instead on fresh tomatoes, herbs, and a homemade spice paste. Not only is it full of flavor, but it’s also great for digestion and easing cold symptoms. With its quick prep and big flavors, it’s a must-try comfort dish.
Ingredients You’ll Need
- Spices: Cumin seeds, black pepper, mustard seeds, turmeric, optional red chili powder
- Herbs: Coriander stems, curry leaves
- Aromatics: Garlic, ginger
- Others: Ripe tomatoes, cooking oil (preferably gingelly), dried red chilies, urad dal (optional), asafoetida
How to Make Tomato Rasam
Make Herbs & Spice Mixture
- In a blender, combine ⅓ cup roughly chopped coriander stems (with or without leaves), 7-8 peeled garlic cloves, and 1-inch chopped ginger.
- Add 2 teaspoons cumin seeds and ¼ teaspoon black peppercorns.
- Grind to a coarse paste (do not puree). Set aside.
Make Tomato Puree
- In the same blender, add 3 large ripe chopped tomatoes (approx. 275g or 1.5 to 1.75 cups).
- Blend into a smooth puree. For a deeper red color, blanch tomatoes before blending.
Fry Spices & Herbs
- In a heavy-bottomed pot, heat 2 tablespoons oil over low heat.
- Add ½ teaspoon mustard seeds and let them crackle.
- Add ½ teaspoon urad dal and fry until golden.
- Stir continuously to prevent burning.
- Add 1–2 dried red chilies (halved, seeds removed) and a pinch of asafoetida.
- Fry until the chilies turn reddish-brown.
- Add the prepared herb-spice paste to the pan.
- Add 10–12 curry leaves.
- Sauté for a minute on low flame.
- Add ¼ teaspoon turmeric powder and optional ½ teaspoon red chili powder.
- Mix well with the spices.
Make Tomato Rasam
- Pour in the tomato puree carefully, as it may splatter.
- Stir and let the aroma develop.
- Simmer for a minute.
- Add salt to taste.
- Pour in 1.5 cups of water (add more for thinner consistency).
- Increase heat to medium-low and bring to a gentle boil.
- Simmer for about 10 minutes, stirring occasionally.
- Turn off the heat and add 2–3 tablespoons chopped coriander leaves. Adjust salt if needed.
- Serve hot with rice or enjoy as a soup.
Also Read: Authentic Mutton Biryani Recipe | Dum Style Perfection
Serving Suggestions
Tomato Rasam tastes best when served piping hot. Pair it with steamed rice, idli, or medu vada. You can also enjoy it alone as a flavorful soup. Refrigerate leftovers for up to 1 day, and reheat before serving. If making ahead, add fresh coriander after reheating.
Expert Tips for Perfect Tomato Rasam
- Tomatoes: Use ripe, juicy tomatoes. Add jaggery if too sour.
- Urad Dal: Optional for texture.
- Pepper: Adjust based on desired spice level.
- Oil: Gingelly oil adds authenticity, but neutral oils work too.
- Gluten-Free Option: Skip hing or use a gluten-free version.
Conclusion
This quick and easy Tomato Rasam recipe is a flavorful take on a South Indian classic without the fuss of tamarind or dal. Whether you’re sick or simply craving comfort food, it’s a soothing, spicy bowl of goodness.