Tomato rasam recipe
Traditional South Indian rasam recipe - Thakkali rasam in eeya chombu
Servings: 4
Ingredients
- 2 Tomato | thakkali
- 1 cup thin Tamarind extract
- ½ tsp turmeric powder
- 1 and 1/2 tsp rasam powder
- 2 pinches asafoetida
- Salt as needed
- 2 tbsp Cooked toor dal
- 1 and 1/2 cup Water
- Curry leaves few
- Coriander leaves few
- 1/2 tsp freshly ground pepper powder
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds
- 1 tsp Ghee
Instructions
- Grind the tomatoes and puree them.
- Take 1 cup of thin tamarind extract from a small gooseberry sized tamarind.
- Add the tomato puree and tamarind water to an eeya chombu.
- You can make it in a kadai too.
- Add rasam powder, salt, asafoetida, turmeric powder and ½ cup of water.
- Mix well and let this boil for 7-8 minutes in low flame.
- Dilute the toor dal with 1 and ½ cup of water.
- Add this to the eeya chombu or pan.
- Let this froth up.
- Do not allow this to boil after adding the toor dal water.
- Once it froths up switch off the flame.
- Add coriander leaves and curry leaves.
- Add the freshly ground pepper powder.
- Temper mustard seeds and cumin seeds in ghee.
- Transfer it to the rasam.
- Cover it and keep it for 5 minutes.
- Serve with rice any poriyal or curry of your choice.
Notes
1. You can add rasam powder or sambar powder for this rasam, both tastes nice.
2. Tomato rasam | thakkali rasam can be served as a soup too.
