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Tomato Rasam Recipe | Thakkali Rasam Recipe

Tomato Rasam Recipe also known as thakkali rasam or rasam or Indian tomato soup is one of the classic comfort food in a South Indian lunch menu. It’s spicy, tangy, light, enjoy this quick rasam with hot rice, drizzled with ghee and papad on side for a satisfying meal. Even though tomato rasam is simple to make, I have share two ways of making the humble tomato rasam with step by step pictures and video.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Course Side dishes
Cuisine Indian
Servings 6 servings
Calories 62 kcal

Equipment

  • Blender
  • Mortar & Pestle
  • Cooking pot

Ingredients
  

  • 1 medium Tomatoes chopped roughly
  • 1 no Green Chilli slit
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Black Pepper Powder
  • 2 teaspoon Coriander Powder
  • 3 tablespoon Tamarind Pulp
  • 6 cloves Garlic crushed roughly
  • 3 cups Water
  • ¼ cup Coriander Leaves
  • 2 teaspoon Salt to taste
  • 1 teaspoon Sugar or Jaggery

For Grinding

  • 6 cloves Garlic
  • 2 teaspoon Cumin Seeds
  • 1 no Tomato chopped

For Tempering

  • 1 tablespoon Oil or Ghee
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Cumin Seeds
  • ⅙ teaspoon Asafoetida
  • 1 sprig Curry leaves

Instructions
 

  • Take grinding ingredients in a blender and make it into a fine puree.
  • Heat oil in a sauce pan, add in mustard, cumin, asafoetida and curry leaves. saute for 30 seconds. Add in the ground masala and cook till oil separates from it. Now add in chilli, coriander, pepper and turmeric powder. Along with some salt and sugar mix well. Now add in some chopped tomatoes and slit green chillies. Mix well.
  • Add in tamarind pulp and water. Mix well. Add in crushed garlic cloves and mix well. Bring it to boil, once it starts to boil, turn off the heat and add in lots of chopped coriander leaves. Mix well and cover with a lid. Serve with rice.

Video

Notes

  • Instead of adding all the spice powders, you can use rasam powder which is either homemade or store bought.
  • You can add more or less tamarind depending on your taste.
  • Make sure you use lots of crushed garlic and coriander leaves which are the main flavourings.
  • The main thing you have to keep on mind is " never boil rasam " once it comes to a simmer and you see a foamy layer form in over it, just turn it off and add a bunch of coriander leaves.
  • Always keep the rasam bowl of pan covered till you serve it. Because then the aroma can escape.Keep this two thing on mind and i am sure you will make the perfect rasam always.
Storage & Serving
Leftover rasam can be stored in an air tight container in fridge for upto 3 to 4 days. Reheat when serving. Rasam taste great when served hot with steamed rice and some kind of side dishes. You can enjoy a bowl of rasam as it is. 
 

Nutrition

Serving: 1servingsCalories: 62kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 794mgPotassium: 168mgFiber: 1gSugar: 4gVitamin A: 344IUVitamin C: 12mgCalcium: 41mgIron: 1mg
Keyword rasam recipes, Tomato Rasam Recipe
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