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Home » Asian » Indian

Published: Jun 6, 2014 · Modified: Mar 11, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Thakkali Juice Rasam – Tomato Juice Rasam

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Thakkali Juice Rasam is one of my favorite. This Tomato Juice Rasam is made only with tomatoes and has no tamarind and no rasam powder.

Thakkali Juice Rasam in a pot

Rasam is a staple in the South Indian household and we grew up eating rasam saadham/rice almost every day. The South Indian meal is not complete without rasam. Hence we need quite a few recipes for different kinds of rasam so it does not get monotonous.

This rasam is one of my favorite. This is my mother’s signature recipe made only with tomatoes. This recipe has no tamarind and no rasam powder. The sweet and sour of the tomatoes along with the spice from black peppers tastes very pleasant as rasam saadham or just as soup.

This is my second recipe for this week’s blogging marathon where I picked tomato as an ingredient to be blogged for three days.

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Preparation time – 5 minutes
Cooking time – 30 minutes
Difficulty level –easy

Thakkali Juice Rasam in a steel pot

Ingredients to make Thakkali Juice Rasam – Tomato Juice Rasam – serves 4-6

  • Tomatoes – 3 large or 4 medium
  • Green chilies – 2
  • Black pepper – 10
  • Cumin seeds – ½ tsp
  • Asafetida – ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt – to taste
  • Lemon juice – 2 tbsp
  • Cooked tuvaram paruppu / toor dal – ½ cup
  • Ghee – 1 tsp
  • Mustard seeds – 1 tsp
  • Cilantro – for garnish

Procedure –

  • Cook the tuvaram parruppu/toor dal until mushy in a pressure cooker.
  • Grind together the tomatoes, green chilies, black pepper and cumin seeds into a smooth paste and pour it into a sauce pan. Wash the blender jar with about a cup of water and add it to the pan.
Grind the ingredients in a grinder
  • Add turmeric powder, asafetida and salt to the ground mixture and boil this for about 10-12 minutes or until it reduces to half its original quantity.
  • In the meantime mash the cooked dal and add about 2 cups of water to it. Add this to the well boiled tomato mixture and let it boil once.
Cooking Thakkali Juice Rasam in a pot
  • Heat the ghee in a small pan and add the mustard seeds to it. Let it sputter and then add this to the rasam.  Add the lemon juice and garnish with cilantro.
  • Serve the Thakkali Juice Rasam with hot rice and ghee or as a soup.
Thakkali Juice Rasam served in a pot

My other rasam recipes -

  • Milagu Jeera Rasam | Pepper And Cumin Rasam
  • Pineapple Rasam | Spicy Indian style Pineapple Soup
  • Apple Rasam | Apple Soup
  • Thakkali Juice Rasam – Tomato Juice Rasam

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Thakkali Juice Rasam in a pot

Thakkali Juice Rasam – Tomato Juice Rasam

Thakkali Juice Rasam is one of my favorite. This Tomato Juice Rasam is made only with tomatoes and has no tamarind and no rasam powder.
5 from 1 vote
Print Pin Rate
Course: Quick and Easy, Rasam and Kuzhambu, Side Dish
Cuisine: Asian, Indian, South Indian
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 77kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Grinder
  • Pot
  • spatula

Ingredients

  • 3 large Tomatoes or 4 medium
  • 2 Green chilies
  • 10 Black pepper
  • ½ teaspoon Cumin seeds
  • ¼ teaspoon Asafetida
  • ½ teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoon Lemon juice
  • ½ cup Cooked tuvaram paruppu / toor dal
  • 1 teaspoon Ghee
  • 1 teaspoon Mustard seeds
  • for garnish Cilantro

Instructions

  • Cook the tuvaram parruppu/toor dal until mushy in a pressure cooker.
  • Grind together the tomatoes, green chilies, black pepper and cumin seeds into a smooth paste and pour it into a sauce pan. Wash the blender jar with about a cup of water and add it to the pan.
  • Add turmeric powder, asafetida and salt to the ground mixture and boil this for about 10-12 minutes or until it reduces to half its original quantity.
  • In the meantime mash the cooked dal and add about 2 cups of water to it. Add this to the well boiled tomato mixture and let it boil once.
  • Heat the ghee in a small pan and add the mustard seeds to it. Let it sputter and then add this to the rasam. Add the lemon juice and garnish with cilantro.
  • Serve the Thakkali Juice Rasam with hot rice and ghee or as a soup.

Nutrition

Calories: 77kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 65mg | Potassium: 254mg | Fiber: 4g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. meera says

    January 17, 2022 at 6:17 pm

    5 stars
    Your photography is very good, that is what I am looking at now. Images well composed. The dreamy feel of the recipe is communicated really well in the images of the mixie with the tomatoes and the rasam on the coaster... takes the imagery of this amazing rasam sky high. Thank you so much Sandhya ji. A great celebration of rasam! (I felt a wedge of tomato floating in the rasam, would have added a little more glamour!)

    Reply
    • Sandhya Ramakrishnan says

      January 19, 2022 at 11:18 am

      Thanks for your feedback. Appreciate you taking time.

      Reply
  2. Janhavi says

    October 26, 2020 at 12:14 pm

    The most delicious, comforting rasam. All the flavors are in perfect balance. I could have this everyday and not tire of it.

    Reply
    • Sandhya Ramakrishnan says

      October 26, 2020 at 6:03 pm

      Thanks a lot Janhavi! it is one of our favorite as well 🙂

      Reply
  3. Kavi says

    June 27, 2020 at 4:04 am

    Thanks akka for your reply, I will let you know the feedback soon.

    Reply
  4. Shobana Vijay says

    April 01, 2020 at 1:59 am

    Paramparaya rasam.. Everyone's favourite.

    Reply
  5. Saranya says

    June 16, 2018 at 1:19 pm

    Very nice recipe. It came out so well. The measurements were spot-on. Thank u for sharing 🙂

    Reply
    • Sandhya Ramakrishnan says

      June 21, 2018 at 10:52 am

      Saranya, thanks a lot for your feedback. It is one of our favorite rasam and my mom's signature recipe. I am so glad you liked it.

      Reply
    • Kavi says

      June 25, 2020 at 3:55 pm

      Beginner in cooking, like to try this rasam, as it seems yummy. Finely grounded tomatoes, how many cups it would be (US measuring cups)? I will grind pepper, jeera, grind chilli together separately and add to the grounded tomotoes and boil together . Pls reply how many cups of grounded tomatoes is needed for this measures. First time, when I try, I will have idea from your reply about tomato measures , next time onwards I will grind all together (tomato, pepper, chilli, jeera) as per recipe. Look forward to your reply to try this recipe. Thank you in advance akka.

      Reply
      • Sandhya Ramakrishnan says

        June 26, 2020 at 6:58 pm

        You can add the tomatoes, cumin, pepper and chili together. I would say use about 3 or 4 tomatoes and grind with a cup of water. All together about 2 cups of ground mixture.

        Reply
  6. Priya says

    April 18, 2018 at 1:46 am

    Lip smacking good sandhya! I make a similar rasam but don’t add The dal, will try next time! Nothing can beat hot rasam and rice!!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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