Tomato Pepper Rasam (Thakkali Rasam)

A light, tangy South Indian-style soup with tomatoes, black pepper, and tamarind—simple, warming and full of flavor.

Prep Time10

Cook Time30

Course: Main Course, snacks

Cuisine: Indian

Servings:

Calories: 105kcal

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.

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.

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.