Tomato Rasam Recipe | Thakkali Rasam Recipe

Tomato Rasam is one of the most common rasam variety we all make in addition to Paruppu Rasam for the lunch. For Tomato Rasam, we usually grind the tomatoes to get the nice flavor and color of Tomato and also finally add freshly ground Jeera & Pepper Powder. This gives us a nice aroma, flavor and taste. Tomato Rasam is usually served with hot steaming rice along with a teaspoon of ghee. But some of us also love to have rasam at the end of a heavy meal that will help to digest the food.

SEE Also – Nataraja Iyer special Tomato Rasam

Tips to make perfect Tomato Rasam:

Grind Tomatoes for rich flavor of tomato instead of chopped tomato in tamarind. You can finely chop half the tomato and add just before switching off the flame. This way the tomatoes are not over cooked and also these chunks tastes good when bite it.
Adding cooked dal is optional, we can just add dal water
Do not boil the rasam for a long time. Just boil for 5 mins to get rid of raw smell of tamarind and rasam powder. Then add dal and adjust the consistency and keep the rasam till a frothy layer forms on top
Enhance flavor by adding coarsely ground pepper-cumin powder, jaggery and slit green chili
Tempering in ghee, always enhance the flavor

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Recipe Card for Tomato Rasam Recipe | Thakkali Rasam Recipe

Tomato Rasam | Thakkali Rasam Recipe

Tomato rasam (Thakkali Rasam) is one of the most common rasam variety. This rasam has a rich flavor of tomato along with mild spices. We can serve Tomato Rasam with hot rice along with a teaspoon of ghee or we can serve as soup or at the end of a heavy meal for digestion purposes.

1 Gooseberry Size Tamarind
2 tsp Rasam Powder
a Pinch Asafoetida (Asafetida / Hing)
1 tsp Salt (Adjust as Needed)
1 tbsp Coriander Leaves
2 tbsp Toor Dal (Pigeon pea)

To Grind

3 Tomato
1 tsp Pepper Cumin Powder

For Tempering

2 tsp Ghee
1 tsp Mustard Seeds
Few Curry leaves

Soaking Tamarind

Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind juice aside

Grinding Process

Wash and roughly chop the tomatoes and take it in a mixer jar. Grind it to smooth paste

Cooking Dal

Take toor dal in a vessel. Add turmeric powder and water. Pressure cook dal for about 4 whistles of till its mushy. Set this cooked dal aside

Cooking Rasam

Take the tamarind juice in a sauce pan. Add rasam powder, salt and asafoetida and give a good mix. Keep in medium flame and allow the tamarind juice to cook
Then add the tomato puree and cook the rasam for another 5 mins.
Now add cooked dal and adjust the consistency of rasam with water. Add coarsely ground pepper powder to rasam
Finally garnished with coriander leaves and when a frothy layer forms on the top of the rasam, we need to switch off the flame

Tempering Process

Heat ghee in a pan. Add mustard seeds and allow it to sputter. Now, add few curry leaves and switch off the flame. Add this tempering to the rasam.

Serving Time

Serve the yummy Tomato Rasam with hot steaming rice along with a teaspoon of ghee or serve as a soup and slurp!!!

We can add 2 slit green chili which gives a nice spicy flavor
We can add a teaspoon of jaggery to give a mild sweet flavor to rasam

INSTRUCTIONS

SOAKING TAMARIND

Soak tamarind in warm water for about 10 mins and extract the juice. Set this tamarind juice aside

GRINDING PROCESS

Wash and roughly chop the tomatoes and take it in a mixer jar. Grind it to smooth paste

COOKING DAL

Take toor dal in a vessel. Add turmeric powder and water. Pressure cook dal for about 4 whistles of till its mushy. Set this cooked dal aside

COOKING RASAM

Take the tamarind juice in a sauce pan. Add rasam powder, salt and asafoetida and give a good mix. Keep in medium flame and allow the tamarind juice to cook