Thakkali Juice Rasam – Tomato Juice Rasam
Thakkali Juice Rasam is one of my favorites. This Tomato Juice Rasam is made only with tomatoes and has no tamarind and no rasam powder.
Rasam is a staple in the South Indian household and we grew up eating rasam saadham/rice almost daily. 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 favorites. This is my mother's signature recipe, which is 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.
Preparation time - 5 minutes
Cooking time - 30 minutes
Difficulty level -easy
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 saucepan. Wash the blender jar with about a cup of water and add it to the pan.
- Add turmeric powder, asafoetida, 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.
My other rasam recipes -
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/X
Recipe
Thakkali Juice Rasam - Tomato Juice Rasam
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.
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!)
Thanks for your feedback. Appreciate you taking time.
The most delicious, comforting rasam. All the flavors are in perfect balance. I could have this everyday and not tire of it.
Thanks a lot Janhavi! it is one of our favorite as well 🙂
Thanks akka for your reply, I will let you know the feedback soon.
Paramparaya rasam.. Everyone's favourite.
Very nice recipe. It came out so well. The measurements were spot-on. Thank u for sharing 🙂
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.
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.
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.
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!!