Thakkali (Tomato) Rasam

Have I told you before that my brother and myself, got married around the same time? Yep, within a gap of two weeks. So during that time, me and Divs (my SIL), used to call each other every now and then to share our wedding preparations. We used to discuss at length all the wedding related things, mostly shopping and stuff. One day, during our usual discussion she told me that she started doing some cooking experiments and made Rasam. Her cooking experiment had a lightning effect on me… the panic button in my system automatically switched on! The thing was.. cooking never fitted into my “happily ever after” frame!

I frantically ran around the house searching for an old diary, got one and went straight to my aunt’s place. In one go I wrote down around 10 recipes and then… I started to breath normally. That was my induction training in cooking. Later I figured a way to fit cooking into my “happily ever after” frame. If I’m doing the cooking, I’ll have my own kitchen, so if I’ve my own kitchen, I get to decide what all things should be there. That means… I get to shop, see now it fitted perfectly into my scheme of things ;)

Anyways, coming back to that Rasam recipe, Divs was happy to share it here. It’s a bit different from the normal Rasam recipes I had. This recipe has a punch to it and I like it. The other thing I like about this recipe is it doesnt use any Rasam powder and also it doesnt need any lentil stock (parippu vellam). It can be prepared in a jiffy and it gives a spicy kick too…

Hope you will also enjoy this…

Rasam - Onam Sadya Recipe
Prep time
Cook time
Total time
Serves: 4-5
  • Tomato - 2 medium, sliced
  • Tamarind (valanpuli/sambar puli) - small lemon size, soaked in ¼ cup water
  • Black pepper corns - 10
  • Dry red chilli - 4 (seedless)
  • Garlic - 6 cloves
  • Jeera - ¼ tsp
  • Whole coriander - 1½ tbsp
  • Kayam (asafoteida) - a pinch
  • Salt
  • Coconut oil
  • Chopped coriander leaves - 1-2 tbsp
  1. Fry the dry red chilli for a min. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2½ tbsp water (refer notes).
  2. Heat oil and add ground masala. Fry for 2-3 mins. Add sliced tomatoes and mix well. Cook till tomatoes become soft. Add tamarind pulp and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of kayam.
Divs, asked me to coarsely grind the masala, but I almost made it into a smooth paste. The texture of the ground masala was between coarse and smooth. This rasam is spicy and also the taste of coriander is dominating. Please adjust the measurements to suit your preference.


  • JM

    Hi Maria..our family loves this rasam the most. This is more Telugu /Tamil style and easiest to make with the least ingredients. But a good idea is to just crush(pestle) the masala that you ground; that way it is less pungent :)
    Keep up the gud work !

    • http://mariasmenu.com Maria Jose

      Hi JM,

      I didnt know it was more tamil/telugu style rasam, nice to know that. Like you said, my sil also asked me to crush the masala, but since my family likes a thick consistency I opted for a masala paste :)

      Thanks for your wishes..


  • neena sudheer

    i prepared rasam today i dont have words to explain it was awesome

    • http://mariasmenu.com Maria Jose

      Thanks a bunch Neena dear :)

  • Preeti Nambiar

    Hey maria, looks great. Will try preparing rasam this…

    • http://mariasmenu.com Maria Jose

      Thanks Preeti , hope you will like it..


  • Renu

    Thnx Maria for sharing this recipie. I just love rasam!!!

    • http://mariasmenu.com Maria Jose

      You are welcome Renu :) Hope you liked it..

  • http://mariasmenu.com Maria Jose

    Hi Ritu,

    Thank you! Yeah you can strain it if you like a clear rasam :)


  • Ancey

    Hi chechi
    i tried nearly 10 recipes from ur site,,all r hit in my family..i was upset after trying so many rasam recipes from other site,last friday we went for lunch in nattinpuram and 1 glass of rasam,,,from there i started thinking abt ur rasam recipe.i made it on saturday
    Thanks chechi for a wonderful recipe madewithout dal coz i dont like dal in rasam.
    Hope i can c u anywhere in baharin

    • http://mariasmenu.com Maria Jose

      Hi Ancey,

      Thank you! I’m really happy to know that you’ve tried many recipes from here and liked them too..

      Where do you live in Bahrain?

      Btw, please call me Maria :)