Thakkali (Tomato) Rasam

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Rasam - Onam Sadya Recipe

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 -5
Author: Maria Jose


  • 2 medium Tomato (sliced)
  • Small lemon size Tamarind (valanpuli / sambar puli) ( soaked in 1/4 cup water)
  • 10 Black pepper corns
  • 4 Dry red chilli (seedless)
  • 6 cloves Garlic
  • 1/4 tsp Jeera
  • 1.5 tbsp Whole coriander seeds
  • A pinch Kayam (asafoteida)
  • Salt
  • Coconut oil
  • 1-2 tbsp Chopped coriander leaves


  • Fry the dry red chilli for a min. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2 1/2 tbsp water (refer notes).
  • 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.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu


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13 thoughts on “Thakkali (Tomato) Rasam”

  1. Hi Maria,
    I have tried this rasam, it is really superb. The variation I brought was to make the tomato a paste as my children do not prefer it in cubes also, but all of us enjoyed it.
    I have tried your other dishes also very simple and ingredients easily available.

  2. 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

  3. 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 !

    • 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..



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