Tomato Rasam Thakkali Rasam Recipes

TOMATO RASAM (THAKKALI RASAM)

Steps:

• Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger.
• Add cumin seeds and black pepper.
• Grind to a coarse paste. Remove in a separate bowl or plate.
• In the same jar add the tomatoes (rinsed and chopped).
• Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them - for a bright red color in the rasam.
• In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
• Add the mustard seed and let them begin to crackle.
• When the mustard seeds start to crackle, then add urad dal.
• Stirring often fry urad dal until they turn golden.
• Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
• Stir and fry for a few seconds till the red chilies change color.
• Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can switch off the heat.
• Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
• Add turmeric powder.
• Mix turmeric powder with the rest of the mixture.
• Now add the tomato puree. mix very well. Take care as the mixture splutters.
• Sauté for a minute. Season with salt as per taste.
• Then add 1.5 cups water. If you like a little thin tomato rasam, then you could add some more water. But do not add too much water as the flavors get diluted.
• Mix well and simmer thakkali rasam on medium-low heat until the rasam comes to a simmer.
• Overall simmer for 9 to 10 minutes.
• Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
• Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
• Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
• If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.

TOMATO RASAM (THAKKALI RASAM)

Steps:

• Cut the tomatoes into 8 if it is big one or 4 if it is small one.
• Let the tamarind soak in water.
• Slice the green chillies vertically into 2.
• Heat up the vessel and pour 3 tsp of oil.
• Put the mustard seeds, fengreek seeds and cumin seeds.
• Once you see the seeds cracking, tear open and put the dried red chillis.
• After 5 seconds, put the tomatoes and green chilli.
• Now put the turmeric powder and stir until tomato seem cooked (Probably for 2 mins).
• Put the rasam powder and mix it well for a minute.
• Filter the tamarind water and pour it in the vessel.
• Mix it for a minute and add 2 cups of water.
• Add salt and leave the rasam to boil for a minute.
• Switch off the heat and put the coriander leaves.