Takali (Tomato) Rasam

Name: Takali (Tomato) Rasam
Total time: 1200 s
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 1 tsp Jeera (cumin seeds); as needed (for serving, optional) Papad; 1 tsp Asafoetida (hing); 1 Dried red chilli; 1 tsp (for seasoning) Mustard seeds; 2 tbsp Coconut oil; 1 tsp Red chilli powder; 1/2 cup Tamarind pulp; 2 sprigs (for masala) + a few (for seasoning) Curry leaves; 1/4 cup Daal (lentils); 1 tsp Black pepper; 8-9 cloves Garlic; 1/2 cup (plus extra for garnish) Fresh coriander leaves with tender stems; 1 medium Tomato; 1/2 tsp (for daal) + to taste (for rasam) Salt; 1 pinch (for daal) + 1/2 tsp (for rasam) Turmeric powder; 1 tsp (for boiling daal) Oil; as needed for boiling Water; 1 chopped tomato

Darshana Patel @Darshana

Kozhikode - Kerala

#CA26

This is one of my special recipe. I love the aroma of Rasam which is so tempting. Also very comforting.

#CA26

This is one of my special recipe. I love the aroma of Rasam which is so tempting. Also very comforting.

Darshana Patel @Darshana

Kozhikode - Kerala

#CA26

This is one of my special recipe. I love the aroma of Rasam which is so tempting. Also very comforting.

#CA26

This is one of my special recipe. I love the aroma of Rasam which is so tempting. Also very comforting.

Saved

Ingredients

20 minutes

4-6 servings

1 tspJeera (cumin seeds)
as needed(for serving, optional) Papad
1 tspAsafoetida (hing)
1Dried red chilli
1 tsp(for seasoning) Mustard seeds
2 tbspCoconut oil
1 tspRed chilli powder
1/2 cupTamarind pulp
2 sprigs(for masala) + a few (for seasoning) Curry leaves
1/4 cupDaal (lentils)
1 tspBlack pepper
8-9 clovesGarlic
1/2 cup(plus extra for garnish) Fresh coriander leaves with tender stems
1medium Tomato
1/2 tsp(for daal) + to taste (for rasam) Salt
1 pinch(for daal) + 1/2 tsp (for rasam) Turmeric powder
1 tsp(for boiling daal) Oil
as neededfor boiling Water
1chopped tomato

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Steps

20 minutes

1

Soak daal, then cook with 1 tsp oil, a pinch of turmeric, and 1/2 tsp salt until tender.
2

In a blender, combine tomato, coriander leaves with stems, garlic, black pepper, jeera, curry leaves, and tamarind pulp. Grind to a smooth paste.
3

Add cooked daal, red chilli powder, 1/2 tsp turmeric, and salt. Simmer on low flame. Add extra chopped coriander leaves for freshness.
4

Pour the masala paste into a pot and bring to a boil. Add chopped tomato.
5

Serve hot with steamed rice and papad for crunch.
6

For seasoning, heat coconut oil in a pan. Add mustard seeds, curry leaves, dried red chilli, and asafoetida. Let them splutter. Pour the seasoning into the rasam. Continue to simmer on low flame.

Tips

Adjust the spice level according to your taste, and feel free to add more fresh coriander for extra flavor.

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Darshana Patel @Darshana

on May 15, 2026 08:04

Kozhikode - Kerala

I love cooking especially for my son. He is the one who gives me his opinion on every dish. I am eager to learn dishes from other states. I'm more interested in authentic and traditional recipes rather than just fusion and decorations. I love simple, authentic and realistic recipes.Follow me on Instagramdarshana_me