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Tomato Rasam Recipe | Thakkali Rasam

Posted on November 21, 2016 Category: Onam Recipes, Rasam Recipes

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Rasam can be called as an olden days soup. It is traditionally prepared with tamarind extract, tomato, dal, garlic, some herbs and tempered with spices. It is such a comfortable dish that no other kuzhambu / gravies can fill the space of this Thakkali rasam. Though the recipe is simple making a perfect rasam with right amount of water, tangy flavour and spiciness is not an easy job at all. Preparing perfect rasam comes by practice and rasam is the only dish that we can alter and adjust the ingredients as per our wish. There are numerous varieties in rasam but this tomato rasam recipe is commonly prepared everywhere. If you know the tricks, rasam can be prepared very easily and quickly, when we are running out of time and even bachelors can give a try. We can also drink the left over rasam directly like soup, which helps in digestion.

Tomato Rasam Recipe

Tomato Rasam Recipe

 

Tomato Rasam Recipe

Tomato Rasam Recipe | Thakkali Rasam

Priya Santhamohan
Tomato Rasam Recipe / Thakkali Rasam is traditionally prepared with tamarind extract, tomato, dal, garlic, some herbs and tempered with spices.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course, Rasam Varieties
Cuisine South Indian
Servings 3
Calories

Ingredients
  

  • 3 Tomatoes
  • 1 Small Tamarind (Goosebery Size)
  • 2 Cups Water
  • 1 tsp Jaggery (Grated)
  • 4 Garlic (Crushed)
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Coriander Powder
  • 1 tbsp Coriander Leaves
  • Salt To Taste

To Grind

  • 1.5 tsp Pepper Corns
  • 1.5 tsp Jeera
  • 2 tsp Toor Dal
  • 1/8 tsp Fenugreek
  • 1 Green chilli
  • 3 Garlic

To Temper

  • 1 tsp Mustard Seeds
  • 1/4 tsp Urad Dal
  • 4 to 5 Pepper Corns
  • 1/4 tsp Jeera
  • 1 Red Chilli
  • 1 Pinch Hing
  • Few Curry Leaves
  • 2 to 3 tsp Oil

Instructions
 

  • Soak tamarind in 1/2 cup of hot water for 20 minutes, also add tomatoes in 1.5 cup of boiled water. Take the tamarind extract. Peel the skin of tomatoes and mash it well. Keep by side.
  • Grind all the ingredients given in the table 'To Grind' coarsely. Take a bowl and mix the tamarind extract and mashed tomato water.
  • Add turmeric powder, coriander powder and crushed garlic. Then add the coarsely grinded ingredients.
  • Now add salt, coriander leaves and mix well. Temper with all the ingredients listed in the table 'To Temper'
  • Once it splutters, pour the tamarind, tomato water mixed with spices into the pan. Heat in very low flame for 5 to 7 minutes.
  • First you can see bubbles in the middle and the rasam raises to the top a little. This is one boil. Switch off the flame, don't boil more than that. Finally add 1 tsp of grated jaggery.  Garnish with little more coriander leaves.
    Serve this Thakkali Rasam with hot steaming rice.
Keyword Thakkali Rasam, Tomato Rasam Recipe

 

Method 

1. Soak tamarind in 1/2 cup of hot water for 20 minutes, also add tomatoes in 1.5 cup of boiled water. Take the tamarind extract. Peel the skin of tomatoes and mash it well. Keep by side.
Tomato Rasam Recipe Steps1

2. Grind all the ingredients given in the table ‘To Grind’ coarsely. Take a bowl and mix the tamarind extract and mashed tomato water. tomato-rasam-recipe-steps23. Add turmeric powder, coriander powder and crushed garlic. Then add the coarsely grinded ingredients.
thakkali-rasam-steps34. Now add salt, coriander leaves and mix well. Temper with all the ingredients listed in the table ‘To Temper’

thakkali-rasam-steps45. Once it splutters, pour the tamarind, tomato water mixed with spices into the pan. Heat in very low flame for 5 to 7 minutes.
tomato-rasam-recipe-steps56. First you can see bubbles in the middle and the rasam raises to the top a little. This is one boil. Switch off the flame, don’t boil more than that. Finally add 1 tsp of grated jaggery.  Garnish with little more coriander leaves.
Thakkali Rasam Steps6Serve this Thakkali Rasam with hot steaming rice.

 

Thakkali Rasam

Thakkali Rasam

Tips

1. Adjust chilli’s as per your spiciness for this tomato rasam recipe.
2. Use red ripe tomatoes for nice colour.
3. Country tomatoes gives more tanginess. You can skip tamarind also in this case.
4. Tomatoes can be either chopped and sauted, mashed or pureed for this thakkali rasam.
5. Instead of taking tamarind extract, 1 tsp of readymade tamarind puree also can be used.
6. Ghee can be used for tempering, which adds wonderful flavour.
7. Add hing and garlic generously for an aromatic rasam.
8. The consistency of the rasam should be watery only.
9. Always boil the rasam in low flame.
10. Just give one boil, if you boil more, the rasam does not tastes good.
11. For simple version, ready made rasam powder can also be used.
12. Don’t skip jaggery, as this would help to balance the tanginess.
13. Shelf life of rasam is 2 to 3 days under refrigeration.

Thakkali Rasam 1

Thakkali Rasam

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Filed Under: Onam Recipes, Rasam Recipes Tagged With: Andhra style Tomato Charu Recipe, Andhra Tomato Charu, Easy Tomato Rasam, Hotel Style Tomato Rasam, How to make Thakkali Rasam, How to make Tomato Charu, How to make Tomato Rasam, How to make Tomato Rasam Recipe, Instant Tomato Rasam, Kongunad Style Thakkali Rasam, Kongunad Style Tomato Rasam Recipe, Quick Tomato Rasam Recipe, Rasam, Rasam Recipe, Restaurant Style Thakkali Rasam Recipe, Saravana Bhavan Style Thakkali Rasam, Simple South Indian Tomato Rasam, Step by Step Tomato Rasam Recipe, Tamil Rasam Recipe, Thakkali Rasam, Thakkali Rasam Seimurai, Thakkali Rasam Seivathu Eppadi, Tomato Charu Recipe, Tomato Rasam, Tomato Rasam Recipe, Tomato Rasam Recipe South Indian Style, Tomato Rasam With Step by step pictures, Tomato Rasam without Rasam Powder

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Reader Interactions

Comments

  1. Padmini

    November 21, 2016 at 7:20 am

    Super recipe

    Reply
  2. Shreya

    November 26, 2016 at 4:12 am

    Loved this recipe !!!!! Was ready in a jiffy & so tasty and authentic. Just out of this world !
    I am a sambar n rassam junkie – so will happily try out so many of your recipies.
    I remember eating this at a friend’s place but could never reproduce the taste.
    If you could also post about sambar masala recipe, it would be a great help.

    Reply

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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. Read more…

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