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Thakkali / Tomato Rasam without dal, often referred to as “South Indian Soup,” is a tangy and aromatic dish made with ripe tomatoes, tamarind, and freshly ground spices. Unlike traditional rasam recipes that include lentils, this variation focuses on simplicity, highlighting the natural flavors of tomatoes and spices. Perfect as an accompaniment to rice or a standalone soup, it is loved for its light, refreshing taste.

Why is Tomato Rasam Without Dal Special?

Medicinal Benefits: Rasam is known for its digestive properties, making it an ideal dish for everyday consumption.
Versatile Recipe: This rasam is easy to prepare and can be customized to suit various taste preferences.
Rich Heritage: This recipe is deeply rooted in South Indian culinary traditions and family memories, making it a comforting and nostalgic dish.

A Personal Touch to Tomato Rasam

This recipe holds a special place in my heart. I first tasted this version of Thakkali Rasam at my maternal grandmother’s house as a child. Its unique taste, distinct from the one made by my amma and paternal paati, immediately caught my attention. I insisted my mom learn the recipe, and since then, it has become a regular in our home. It’s my go-to dish when hosting guests who enjoy authentic South Indian food.

Key Ingredients for Tomato Rasam Without Dal

Tomatoes: The main ingredient, providing tang and a natural base.
Tamarind: Enhances the tanginess while balancing the flavours.
Rasam Powder: A flavorful blend of spices that defines the dish.
Jaggery: A touch of sweetness to balance the tang and spice.
Tempering Ingredients: Mustard seeds, curry leaves, dried red chilies, and asafoetida add an aromatic finish.

Why You Should Include Rasam in Your Diet

Digestive Aid: Rasam’s spices and tamarind help improve digestion.
Versatile Types: From Paruppu Rasam with toor dal to Thakkali Rasam, each type offers unique flavours and benefits.
Everyday Comfort: Its light and flavorful nature makes it an ideal dish for daily meals.

Serving Suggestions

Pair it with steamed rice for a classic South Indian meal.
Enjoy it as a warm, comforting soup on cold days.
Serve alongside papad or stir-fried vegetables for a wholesome platter.

Other recipes to try

Rasam powder

Mangalore rasam podi

Horsegram rasam

Pineapple rasam

Paruppu rasam

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Thakkali Rasam / Tomato Rasam

Niranjana Sankaranarayanan

Rasam is also called as South Indian soup. It has lot of medicinal effects and it is good to have rasam daily. There are so many types of rasams and each has its unique taste. Tomato rasam is made without any dhal. I have recipe for Paruppu Rasam where we use toor dhal along with tomatoes and tamarind. This recipes uses tomatoes as the main ingredient. When I was a kid, I had this rasam in my mom’s mom place where my grandmother had made this. When I had this rasam, I found the taste to be quite different from the one amma and paati (dad’s mom) makes at home. Then I pestered my mom to learn this rasam and from that time this has become a regular recipe in my home. This rasam is so delicious and easy to make too. When I have sudden guests and who love to have South Indian food, I make this at home.

Other recipes to try

Rasam powder

Mangalore rasam podi

Horsegram rasam

Pineapple rasam

Paruppu rasam

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Soup

Cuisine Indian, South Indian

Servings 4

Equipment

Pressure cooker
Pan

Ingredients

3 nos Desi tomatoes
small Lemon size Tamarind
As per taste Salt
2 tsp Jaggery
1/4 tsp Turmeric powder
3 tsp Rasam powder
1/2 tsp Pepper-cumin powder
A pinch Asafoetida
few Coriander

For seasoning

2 tsp Ghee
1 tsp Mustard seeds
1 tsp Cumin seeds

Instructions

Wash and chop the tomatoes into big chunks. Grind it to a fine puree.
Take a lemon sized tamarind, add little water and boil it to extract tamarind juice. Keep it aside.
In a pan, add ghee, splutter mustard seeds. Once they crack add cumin and saute for a minute.
Then add curry leaves and saute.
Add tomato puree into the pan. Also add tamarind juice into the pan.
Add required amount of salt, turmeric powder, rasam powder, jaggery, asafoetida, pepper-cumin powder.
Add water to adjust the consistency of the rasam. Allow it to boil.
Once the froth starts appearing, turn off the stove and garnish it with fresh coriander leaves.
Serve it with hot rice, fryums and some poriyal.

Video

Keyword Comforting food, Easy recipe, Rasam, Rasam powder, rasam varieties, Southindian soup

INSTRUCTIONS

Wash and chop the tomatoes into big chunks. Grind it to a fine puree.
Take a lemon sized tamarind, add little water and boil it to extract tamarind juice. Keep it aside.
In a pan, add ghee, splutter mustard seeds. Once they crack add cumin and saute for a minute.