Tomato Rasam - Thakkali Rasam
Tomato rasam is one of the most favorite and popular rasam recipes from south Indian cuisine. Rasam is a clear soup served as second course in south Indian meals with steamed rice. There are so many varieties of rasam and this tomato rasam is a very common one. It is known as thakkali rasam in Tamil Nadu.
For tomato rasam
- 1 tablespoon tamarind paste from a small gooseberry sized dry tamarind ball
- 2 tablespoons split pigeon peas toor dal
- 3 tomatoes large, ripe and slightly tart
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 green chili slit
- 1 tablespoon rasam powder
- 1/2 teaspoon turmeric powder
- 12 curry leaves
- 1/2 teaspoon grated jaggery
- salt to taste
- 3 cups water divided
- 2 tablespoons coriander leaves
Cooking Dal & Other Preparations
Pick and rinse 2 tablespoons toor dal or split pigeon peas.
Add 1 cup water to it and pressure cook until completely cooked and mushy. Add 1/4 cup water to it and mix well.
In the mean time soak a small gooseberry size tamarind ball in 1/2 cups water.
Squeeze it well and extract 1/2 cup thin juice.
Next finely chop 3 large ripe tomatoes.
Making Thakkali Rasam
Heat 2 tablespoons sesame oil or ghee in a pan. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Fry for few seconds. Also add 1 slit green chilli and saute.
Add cubed tomatoes and mix.
Cover and cook in medium flame until tomatoes break down and turn soft.
Add the prepared thin tamarind juice and 1.5 cups of water. Add 1 sprig curry leaves or 12 curry leaves, roughly torn and 1/2 teaspoon asafoetida.
Now add 1 tablespoon rasam powder.
Also add 1/2 teaspoon turmeric powder.
Next add salt to taste and a small piece of jaggery (1/2 teaspoon grated jaggery)
Mix well and let the rasam boil for 3-4 minutes in medium flame.
Now add the mashed dal. Mix well. Cook in medium flame until the mixture begins to froth, do not let it to boil.
Switch off the flame, add chopped coriander leaves. At this stage you can 1 tablespoon ghee for more flavor.
Serve tomato rasam hot with rice and ghee along with your favorite vegetable side dish as main course.
Serving: 3servings | Calories: 166kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 79mg | Potassium: 354mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1204IU | Vitamin C: 99mg | Calcium: 55mg | Iron: 1mg