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 | Thakkali Rasam
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.
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.
2. Grind all the ingredients given in the table ‘To Grind’ coarsely. Take a bowl and mix the tamarind extract and mashed tomato water. 
3. Add turmeric powder, coriander powder and crushed garlic. Then add the coarsely grinded ingredients.
4. Now add salt, coriander leaves and mix well. Temper with all the ingredients listed in the table ‘To Temper’
5. Once it splutters, pour the tamarind, tomato water mixed with spices into the pan. Heat in very low flame for 5 to 7 minutes.
6. 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.
Thakkali Rasam
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
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.
Super recipe
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.