Thakkali Rasam | Tomato Rasam
Tomato rasam | tomato rasam recipe| thakkali rasam | tomato Charu | rasam recipe | south Indian rasam recipes |easy tomato saaru recipe |instant tomato rasam recipe| thakkali rasam recipe | kongunad style rasam | Kerala style rasam |easy south Indian rasam recipe | instant tomato rasam recipe |easy and delicious Udupi style rasam | tomato garlic rasam | bachelor rasam recipe | lockdown rasam Paruppu rasam | Rasam recipe| Tamil brahmin rasam recipe | south Indian style | Indian tomato soup with step-by-step pictures and video recipe. Check out the thakkali rasam recipe, and if you like the video pls SUBSCRIBE to my channel. Other rasam recipe in TMF
Instant Thakkali Rasam
pepper tomato rasam, milagu thakkali rasam, garlic tomato rasam, no dal rasam, easy rasam recipe, south indian rasam, tomato rasam without dal, pepper rasam recipe, home style rasam, quick rasam recipe, comforting rasam for cold, immunity boosting rasam
Do I need this many tomatoes?
Yes, the sourness of this rasam is mainly from tomatoes
Can I add dal?
Yes, you can add dal, but in that case, increase the spice powders accordingly
Can I skip garlic?
Yes, garlic is optional, but it gives a nice flavor to the rasam. I prefer crushing garlic, ginger, pepper, and cumin seeds. Instead, you can temper garlic or use garlic powder, but pulsed garlic gives the best flavor to the rasam.
Should I boil the rasam for a long time?
No, avoid boiling the rasam for a long time; always cook the rasam till you see a frothy boil, then turn off the stove
Can I make vegan Thakkali rasam?
Yes, skip ghee and make rasam, or you can also use vegan butter
What is Pepper Tomato Rasam?
It’s a South Indian rasam made with steamed tomatoes, crushed pepper, cumin, garlic, and a simple tempering. It’s light, spicy, and very comforting.
Why steam the tomatoes first?
Steaming helps the skin peel easily and gives a smooth, naturally sweet tomato base without needing dal.
Can I adjust the pepper level?
Absolutely — increase or reduce pepper depending on how spicy or soothing you want the rasam to be.
Why add the crushed mixture at the end?
Adding it towards the end preserves the fresh aroma of pepper, cumin, garlic, and ginger, giving the rasam its signature flavour.
Can I skip ghee?
You can, but a small drizzle of ghee enhances the aroma and balances the spice beautifully.
What can I serve this rasam with?
Serve with hot rice, a simple vegetable fry, or sip it like a warm soup.
How to keep curry leaves fresh for months
How to make homemade tamarind paste
Other rasam recipes in TMF
Ingredients
4 Roma tomatoes
1 tsp ghee
Coriander leaves
Curry leaves
Salt
Asafoetida
Turmeric powder
2+ 1/4 cup Water
To crush
4 garlic
3/4 tsp cumin seeds
Ginger
3/4 tsp pepper
To temper
1/2 tbsp peanut oil
Red chilli
1/2 tsp mustard seeds
How to make thakkali rasam with step-by-step pictures
- ️First, steam cook the tomato till the skin peels off easily
- cool and grind
- ️crush garlic, ginger, pepper, and cumin seeds
- ️Heat oil and temper mustard seeds and red chilli
- ️Add ground tomatoes, water, asafoetida, salt; boil well
- ️Furthermore, add the crushed mixture and bring to a frothy boil
- ️finally add ghee
Ingredients
- 4 Roma tomatoes
- 1 tsp ghee
- Coriander leaves
- Curry leaves
- Salt
- Asafoetida
- Turmeric powder
- 2 + 1/4 cup Water
TO CRUSH
- 4 garlic
- 3/4 tsp cumin seeds
- Ginger
- 3/4 tsp pepper
TO TEMPER
- 1/2 tbsp peanut oil
- Red chilli
- 1/2 tsp mustard seeds
Instructions
- ️First, steam cook the tomato till the skin peels off easily
- cool and grind
- ️crush garlic, ginger, pepper, and cumin seeds
- ️Heat oil and temper mustard seeds and red chilli
- ️Add ground tomatoes, water, asafoetida, salt; boil well
- ️Furthermore, add the crushed mixture and bring to a frothy boil
- ️finally add ghee
Video
