Tomato Rasam (Thakali Rasam)

Rasam is quite easy to make and is tasty. It can also be used as a Soup or as a Curry with Rice. Here is the recipe for the ever-popular Tomato (Thakkali) Rasam.

Tomato/Thakkali Rasam

Tomato/Thakkali Rasam


  1. Ripe Tomatoes (Medium Sized) – 3
  2. Crushed Garlic Cloves – 4 or 5
  3. Dry Red Chillies – 2 to 4
  4. Turmeric Powder – 1/2 tsp
  5. Chilly Powder – 1 tsp
  6. Rasam Powder – 2 tbsp
  7. Black Pepper powder – 1/2 tsp
  8. Asfoetida (Kayam) – 1/4 tsp
  9. Curry Leaves (Karivepala) – A few
  10. Coriander Leaves/Cilantro (Malliyilla) – A few
  11. Tamarind Extract / Paste – 1 tbsp
  12. Oil – 2 tbsp
  13. Mustard Seeds – 1/4 tsp
  14. Salt – As required
  15. Water – 2 to 3 cups

Preparation Method

  1. Heat 2 tbsp of oil in a deep pan and splutter mustard seeds.
  2. Reduce heat and add the dry red chillies and curry leaves. Saute quickly for a few seconds.
  3. Add the chopped garlic and tomatoes and stir fry until the tomatoes are mashed and cooked.
  4. Reduce heat and add turmeric, chilly and rasam powders and stir fry for a minute.
  5. Throw in the cilantro to the pan.
  6. Mix the Tamarind Paste along with 2-3 cups of water and pour it to the pan. Add salt to taste.
  7. Simmer the Rasam on medium-low heat for 8-10 mins and bring it to a slow boil.
  8. Finally remove from stove top, sprinkle some pepper powder and asfoetida.


  1. Take 1 tbsp of the Tamarind Paste or extract and dissove it in quarter glass of warm water. You may add more Tamarind extract if required.
  2. Rasam powder is a mixture of coriander powder, chilly powder, cumin powder, fenugreek and asafoetida. It is readily available. Instead of using Rasam powder, you can use a blend of the above powders.
Tomato Rasam

Tomato Rasam

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2 comments to Tomato Rasam (Thakali Rasam)

  • Divya

    In the above ingredients (Tomato Rasam/Thakali Rasam), the curry leaf is stated as ‘Vepala’ in Indian language.
    Isn’t vepala called ‘neem leaves’ in English?

    Correct me if i am wrong.


    Hi Divya,
    Curry Leaves are known as “Kariveppila” in Malayalam and sometimes abbreviated to Veppila in some regions of Kerala. I am not sure about Neem Leaves. I think it is known as “Aaryaveppila” in our place.


  • Mohammed Musthafa

    Hi Divya and Jisha,

    Neem Leaves mean “Aryaveppila” and, curry leaves(Veppila) must be stated as “sweet neem leaves” or “black neem leaves”, but commonly known as “curry leaves”. Hope it helpful.

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