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nstant Thakkali Rasam | Instant Tomato Rasam

Instant Thakkali Rasam | Instant Tomato Rasam

Instant Thakkali Rasam or Tomato Rasam is a quick and instant version of Rasam which does not need any rasam powder, dal and is onion and garlic free.
5 from 4 votes
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Course: Main Course, Soup
Cuisine: Indian
Keyword: Instant, No Onion No Garlic, Tomato, Vegan
Cook Time: 28 minutes
Author: Renu Agrawal-Dongre


  • Motor Pestle / Grinder


For the Rasam

  • 2 Large Tomatoes
  • 4 Cups (Approx 1 Ltr) Water
  • 1 tsp Whole Black Peppercorns Kali Mirch
  • 1 tsp Cumin seeds Jeera
  • 8-10 curry leaves
  • Salt to taste

For the Tempering/Tadka

  • 1 tsp Ghee Clarified Butter
  • 1 tsp Mustard seeds
  • 8-10 curry leaves


For the Rasam

  • In a pot add in the water.
  • Slit the tomatoes on the top. Just give a light cross cut so it is easy to peel off the skin.
  • Boil this in water for 5-7 minutes.
  • You would see the skin coming off.
  • Switch off and let it rest for 5 minutes.
  • In a plate, remove the tomato and remove the skin.
  • Discard the skin and roughly smash the tomatoes.
  • One can puree too if you do not want the chunkier pieces.
  • Now add the mashed tomatoes back to the water.
  • Freshly ground the cumin and black peppercorns in a motor or pestle or using a mixer.
  • Add in the freshly grounded mix, curry leaves, salt to the tomato mix.
  • Let this boil for 7-8 mins.


  • In a small pan or a tempering wok add in the ghee.
  • Once hot add in the mustard seeds.
  • Once it splutters add in the curry leaves.
  • Pour this tempering/tadka to the rasam.
  • Let this boil again for 1-2 minutes.
  • Garnish with Coriander or Coriander Stems
  • Serve it hot as a soup or with some steamed Rice.


  • 1 tsp = 5 ml, 1 Cup =235 ml
  • My tomatoes were huge, but you can use medium sized ones. In that case use 3-4 tomatoes.
  • You can puree the tomatoes if you do not like chunkier pieces.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu