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tomato rasam recipe

Tomato Rasam / Thakkali Rasam

Course Soup
Cuisine Indian
Keyword drinks, soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Priya Shiva


  • Toor dal/yellow lentil - 2 tbsp
  • Chopped Tomatoes - 2
  • Rasam powder - 2 tsp
  • Mustard seeds - 1 tsp
  • Ghee/Oil
  • Salt to taste
  • Asafoetida - 1/4 tsp
  • Turmeric powder - 1/2 tsp
  • Imli/tamarind - 2 tbsp
  • Coriander leaves for garnishing
  • Curry leaves - 1 sprig


  1. Soak the tamarind in 1 cup of warm water for 15 minutes. Now strain it by removing the pulp and add the tamarind water in a pan.
  2. Pressure cook yellow lentil with 1/4 cup water. Mash it nicely and keep it ready.

  3. Now add chopped tomatoes, rasam powder, a pinch of asafoetida, turmeric powder and boil it for 5 minutes on low flame. Keep stirring in between.
  4. Now add cooked dal and 2 cups of water into it and add some salt and mix it well. ILet it simmer for a minute. Remove from the flame and keep it aside.

  5. Take a small frying pan and add 1 tbsp ghee and mustard seeds to it. Once the seeds crackle, add few urry leaves and let it sizzle for for seconds. Add this in rasam and garnish it with some coriander leaves.

  6. Enjoy it with rice or you can also drink it as a soup.