I came across rasam while looking for simple, flavorful soups that didn’t need a ton of ingredients. The combination of tomato, black pepper, and tamarind sounded interesting, so I gave it a try—and it quickly became one of those recipes I make on repeat. It’s light, a little spicy, and comes together with things I usually have at home. I don’t follow a traditional recipe, but this version has worked well for me: easy to make, comforting, and great on its own or with rice.
Tomato Pepper Rasam (Thakkali Rasam)
A light, tangy South Indian-style soup with tomatoes, black pepper, and tamarind—simple, warming and full of flavor.
Servings: 4
Calories: 105kcal
Ingredients
For the soup base
- 15 ml ghee or oil
- 3 g mustard seeds 1 teaspoon
- 3 g cumin seeds 1 teaspoon
- 2 g dried red chili 1 piece
- 1 g asafoetida hing (a pinch)
- 8–10 g fresh curry leaves 8–10 leaves
- 5 g ground black pepper 1 teaspoon
- 300 g tomatoes finely chopped (2 medium)
- 10 g green chilies chopped (1–2 pieces)
- 15 g fresh ginger grated (1 inch piece)
- 80 g red lentils washed, masoor dal (¼ cup)
- 40 ml tamarind liquid 3 tablespoons
- 3 g turmeric powder 1 teaspoon
- 1,000 ml water
- Salt to taste
To serve
- 8 g fresh cilantro chopped (2 tablespoons)
Instructions
- Toast the spices: Heat the ghee or oil in a large pot over medium heat. Add mustard seeds, cumin seeds, and the dried red chili. Stir and cook for about 30 seconds, until the mustard seeds start to pop.
- Add aromatics: Stir in the ground black pepper, asafoetida, and curry leaves. Let everything toast briefly, just until fragrant.
- Sauté vegetables: Add the chopped tomatoes, green chilies, and ginger. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to break down.
- Simmer with lentils: Add the rinsed red lentils, tamarind liquid, turmeric, salt, and water. Stir well and bring the mixture to a gentle boil.
- Cook until soft: Reduce the heat and let it simmer uncovered for 20–25 minutes, or until the lentils are soft and the soup has thickened slightly.
- Taste and serve: Adjust salt if needed. Serve hot, topped with fresh chopped cilantro. Enjoy as a light soup or over rice.
Notes
- Tamarind: If you don’t have tamarind liquid or concentrate, you can use a splash of lemon juice at the end for acidity (not traditional, but works in a pinch).
- Red lentils: They add body and mild creaminess without making the rasam thick. You can skip them for a thinner, broth-like version.
- Spice level: Adjust the black pepper and green chilies to your heat preference. You can deseed the chilies for less heat.
- Asafoetida: Optional, but adds a savory depth—use a tiny pinch, especially if you're skipping onion and garlic.
- Curry leaves: Dried ones work fine, but fresh leaves give a much stronger aroma if you have access to them.
Recipe Twist Ideas
- Garlic version: Add 2–3 cloves of minced garlic with the ginger for a more robust flavor.
- Rasam rice bowl: Serve over a bowl of rice with a spoonful of ghee, some fried papad, or a side of stir-fried greens.
- Clear version: Strain the rasam after cooking for a more broth-like consistency—great as a sipping soup.
- Add vegetables: Stir in spinach, chopped okra, or even small cubes of carrots or pumpkin for extra nutrition.
- Spiced tempering on top: For a finishing touch, do a second tempering with ghee, mustard seeds, and crushed garlic right before serving and pour it over the rasam.
Nutrition
Calories: 105kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 428mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 70mg | Calcium: 40mg | Iron: 2mg
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