Thakkali Rasam or Tomato Rasam is one of the quickest recipes in south Indian cuisine. No south Indian meal is complete without this tasty dish.
Tomato rasam tastes best if country tomatoes (naatu thakkkali) are used. Country tomatoes are juicy and tangy as compared to the Bangalore tomatoes. Tomato rasam becomes irresistible when it is mixed with boiled and mashed rice with a dash of ghee. This is, of course, every kids favourite as it is not very spicy.
Simple Tomato/Thakkali Rasam
Prep time: 10 mins
Cooking time: 10 mins
Tomato medium sized 1 no.
Tamarind 1 gooseberry size
Rasam powder 1 tbsp
Hing/ Asafoetida 1 tsp
Curry leaves one handful
Chopped Coriander leaves 1 tbsp
Water as required
Cooking oil/ Ghee 2 tsp
Mustard seeds 1 tsp
Curry leaves 5-6 nos.
Coriander leaves for garnishing
1. Take equal amount of old and new tamarind (together it should be one gooseberry/ marble sized) put it in hot water and keep it aside.
2. Chop the tomatoes and put it in the vessel in which you are planning to make rasam. Now squeeze the chopped tomatoes with your hand until the juice and the skin is separated.
3. Now when the tamarind pulp is warm, squeeze it with your hand until you get a thick pulp.
4. Now pour the squeezed tamarind juice into the tomato pulp. Do not put the tamarind husk.
5. Now add some curry leaves and keep it in a stove to boil it.
6. When the tamarind and tomato mixture boils, add hing, rasam powder, curry leaves, coriander leaves and salt.
7. Wait till the raw smell of tamarind goes off, this will take approx. 2 mins.
8. Now add 150-200 ml water and leave it to boil.
9. As soon as the Rasam boils, add little water and turn off the stove. Close the vessel with a lid immediately. If rasam boils for a longtime, it will lose it’s flavor. So please be watchful at this step. This is the most important step in preparing rasam.
10. Now, in a pan heat 2 tsp ghee/ cooking oil, Add mustard seeds, jeera seeds, wait for it to crackle, now add fresh curry leaves, roughly ripped with your hand.
11. Add the tempering to Rasam. Garnish with coriander leaves.
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