Tomato Rasam Recipe Thakkali Rasam Whiskaffair

on Nov 22, 2023 Here are some more variaions of rasam recipes: Beetroot Rasam, Kerala Style Rasam, Pepper Rasam, and Raw Mango Rasam. This recipe took a few trials to develop. I love rasam, but most recipes I tried had large chunks of tomatoes coming into the mouth, which was unpleasant. I coarsely blended the tomatoes to give it a perfect texture and retain all the yummy flavors. This one extra step made my rasam recipe a hit. Try it and let me know if you are looking forward to this change too!

About Tomato Rasam

Tomato Rasam is a spicy and tangy South Indian soup made with fresh tomatoes, tamarind, and rasam powder. It is also called Thakkali Rasam in the local language. Rasam is a staple in South Indian homes. It is made for everyday meals and served with steamed rice. On cold days, it can also be enjoyed as a warm and comforting soup. Rasam is derived from the word “ras,” which translates to juice. Also known as saaru in Kannada and chaaru in Telugu, it has multiple variations. Each region has its own version and differs from house to house. Some people make it with lentils, and some do not. Some add rasam powder to their recipe, and some do not. Pineapple, green mangoes, garlic, ginger, beetroot, cumin, pepper, etc., are added to give it a delicious twist. In this post, I share the basic tomato rasam recipe I frequently make at home. It can be made with or without rasam powder and cooked lentils and tastes delicious.

Serving Suggestions

Rasam is traditionally served with steamed rice and a ghee dollop or curd rice. A side of poriyal or thoran makes this meal even better. Toor Dal – You can make rasam with or without lentils. I like to add a little cooked toor dal to my recipe, as it makes it slightly thicker. If you want to make it without the dal, skip adding it to the recipe. You can cook the dal in a traditional pressure cooker or an instant pot. Check out my detailed toor dal recipe. Tamarind Paste – It gives a nice tangy taste. To make homemade tamarind paste, soak a lemon-sized ball of seedless tamarind in ½ cup of hot water for 15-20 minutes. Squeeze out the juice and discard the pulp. Use the tamarind water in the recipe in place of store-bought tamarind paste. Rasam Powder – Tomato rasam gets its taste from rasam powder. I like to make rasam powder at home, but if you are on a time crunch, use store-bought powder. Tempering Ingredients – Once the rasam is ready, it is tempered with brown mustard seeds, asafetida (hing), and dry red chilies, enhancing its taste even more. Tempering is optional, but it does add a great taste. Other Ingredients – You will also need garlic, curry leaves, crushed black peppercorns, cumin seeds, cilantro (fresh coriander leaves), and salt.

tomato paste 2 teaspoon tamarind paste ¼ cup cooked and mashed tuvar dal (pigeon peas) 2-3 smashed garlic cloves 10-12 curry leaves

Now, add 2 cups of water and stir gently. Cook on low heat for 8-10 minutes. Increase the heat to medium. Now add the following ingredients and cook until it comes to a boil.

1 tablespoon rasam powder ½ teaspoon crushed black peppercorns 1 teaspoon crushed cumin seeds 1 teaspoon salt

Add 1 tablespoon chopped cilantro and remove the pan from heat. Add the following ingredients once the ghee is hot, and let them crackle for 4-5 seconds.

½ teaspoon brown mustard seeds ¼ teaspoon asafetida 1 broken dry red chili

Pour the tempering over the rasam and stir well. Serve hot. It can be served on its own as a soup. It is great to sip on if you suffer from a cold, fever, stomach problems, or feeling sick. Serve thakkali rasam as a side dish if you make a festive South Indian meal with Sambar, Rice, Thoran, Pachadi, Elai Vadam, and a South Indian sweet dish. Rasam Idli and Vada are popular combinations that are usually served for breakfast.