Tomato Rasam | Thakkali Rasam

Rasam is a staple in most South Indian homes and also good to consume when we have fever and cold. Its an integral part of the sadya menu and is served as the second course. Different kinds of rasam are prepared by varying the main ingredient. I have already shared paruppu rasam and lemon rasam, today am sharing one of the most common rasam varieties –  tomato rasam.

Thakkali rasam is one of the simplest and easiest rasam recipes. Especially when you are lazy to cook or are in a hurry, this rasam is the best option as it need just few ingredients to put together. Rasam with hot piping rice and potato fry makes a simple yet heavenly meal. Leftover rasam goes well with dosa and idli. A thogayal or any thoran/poriyal pairs well with this simple rasam.

Thakkali Rasam

South Indian tomato soup with lentils and spices

Print Pin Recipe

Servings 3

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

• 2 big tomato chopped
• 1 garlic clove crushed
• ½ tbsp tamarind paste / gooseberry sized tamarind
• 2 tbsp toor dal / pigeon peas
• ¼ tsp turmeric powder
• 2 tsp rasam powder
• ⅛ tsp asafoetida / hing
• 4-5 curry leaves
• 1 tsp jaggery
• Salt to taste
• 3-4 sprigs coriander leaves finely chopped

To temper

• 1 tsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds / jeera
• 1 dry red chilly
• Few curry leaves

Instructions

• Wash and pressure cook the dal with ½ cup water and a pinch of  turmeric powder. Mash well adding about ½ cup of water and set aside.
• Soak the tamarind in 2 cups of hot water and extract the tamarind juice. If using tamarind paste, dissolve in 2 cups warm water.
• To the tamarind juice add tomatoes, garlic, turmeric powder, rasam powder, asafoetida, curry leaves and salt. Mix well and bring to boil.
• Once it comes to boil, let it simmer for 6-8 minutes on low heat or until the tomatoes become soft.
• Add the cooked dal, jaggery and mix well. Simmer till the rasam becomes frothy. Remove from heat. Add coriander leaves.
• In a small pan, heat ghee and add mustard seeds. When it splutters, add red chilly, jeera and curry leaves. Pour over the rasam.

Notes

• Do not boil the rasam after it froths up.
• Add lots of fresh coriander including tender stems. This lends more flavor to rasam.

Course: Main Course

Cuisine: Indian