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tomato rasam recipe | My Amma’s thakkali rasam

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tomato rasam recipeTomato rasam recipe | Thakkali rasam recipe with step wise pics and video recipe. this is my mothers version of thakkali rasam and i have additionally added a pinch of jaggery along which she doesn’t. this recipe is without dal.

I have used rasam powder in this recipe which is purely optional and you can skip it if you do not have.

few other rasam recipes:

 

quick video of tomato rasam recipe:

step wise pics of making tomato rasam recipe:

take a lemon sized tamarind and soak it in water for 15-20 minutes. if you want it faster, then add lukewarm water to soak. generally, I soak the tamarind and then start grinding tomatoes so that the soaking time is compensated.

after 15 minutes, crush it well with hands to extract the pulp and keep the tamarind water ready.

tomato rasam recipe

take 3 large local tomatoes. hybrid tomatoes taste different. For rasam it is always good to use local tomatoes as they are sour and suitable for rasam. along with tomatoes, add cumin seeds, peppercorns, coriander seeds, red chillies, curry leaves, chana dal, fenugreek seeds and grind it to coarse paste.

tomato rasam recipe

heat coconut oil in a pan. crackle mustard seeds and then add crushed garlic, crushed small onions, curry leaves and turmeric powder. fry for 5 seconds.

tomato rasam recipe

immediately add the ground paste, tamarind water and salt.

tomato rasam recipe

add more water if required to thin the consistency of rasam. I used 2 cups to make tamarind water. 1 cup extra plain water. further add asafoetida a pinch, rasam powder

tomato rasam recipe

lastly, add jaggery mix well and let it come to a rolling boil. One important tip while making rasam is DO NOT BOIL it for LONGER TIME. the flavor of rasam will be gone if boiled for longer time.

tomato rasam recipe

when it reached the rolling boil, add chopped coriander, mix well and switch off. IMMEDIATELY CLOSE THE VESSEL. capture the flavour within.

tomato rasam recipe

tomato rasam recipe

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings

Ingredients

  • 1 lemon sized tamarind
  • 3 medium tomatoes
  • 1/4 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp pepper corns
  • 1/2 tsp chana dal
  • 1/2 tsp coriander seeds
  • 1 no red chilli
  • 1 sprig curry leaves
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 4 cloves garlic crushed
  • 1 sprig curry leaves
  • 4 nos small onions crushed
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1 pinch asafoetida
  • 1/2 tsp rasam powder
  • 1/4 tsp jaggery
  • 2 tbsp chopped coriander leaves

Instructions

  • take a lemon sized tamarind and soak it in water for 15-20 minutes. crush it well with hands to extract the pulp and keep the tamarind water ready. 
  • take 3 large local tomatoes, cumin seeds, peppercorns, coriander seeds, red chillies, curry leaves, chana dal, fenugreek seeds and grind it to coarse paste.
  • heat coconut oil in a pan. crackle mustard seeds and then add crushed garlic, crushed small onions, curry leaves and turmeric powder. fry for 5 seconds.
  • immediately add the ground paste, tamarind water and salt.
  • add more water if required to thin the consistency of rasam. I used 2 cups to make tamarind water. 1 cup extra plain water. further add asafoetida a pinch, rasam powder
  • lastly, add jaggery mix well and let it come to a rolling boil. 
  • when it reached the rolling boil, add chopped coriander, mix well and switch off. IMMEDIATELY CLOSE THE VESSEL. capture the flavour within. serve hot with rice and poriyal.  

Video

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