Tomato Rasam - Thakkali Rasam Recipe

I always make rasam on all laze Mondays. TH can live his entire life eating rasam and potato-garlic fry. Most of the days I make a simple pepper rasam which he loves to have. I wanted to learn some more varieties of rasam and asked amma. And this time I got this recipe from my appa. I must say, he is the only person to make a rasam so authentic. In my childhood if amma is not at home or not well, appa makes the spiciest rasam, sambar and a fry. We loved eating dat for the entire day…  woooofff!!! Enough of the stories or else I’ll go home-sick… and here the recipe comes from my appa…!!!

Preparation time: 3-5 minutes

Cooking time: 6-8 minutes

Ingredients

1tsp thick tamarind paste

2 big size tomatoes

½ tsp turmeric powder

2 tbsp rasam powder

Salt

Oil

Coriander leaves (to garnish)

 To temper

½ tsp mustard seeds

2-3 red chillies

Generous pinch of hing/asofoetida

Few curry leaves

Method

• Blanch the tomatoes in hot water and cool down. Blend in a mixer into a smooth paste.
• Add salt and tamarind paste to it. Add 2 cups of water and mix well. Keep aside.
• In a sauce pan heat oil and temper the items given.

• Add the tomato paste and allow it to boil.
• Once it starts boiling, add turmeric powder and rasam powder.

• Garnish with coriander leaves.  
• Serve hot with steamed rice.

Notes:

1. Adding cooked toor dal to the rasam enhances the flavor.
2. Don’t allow the rasam to boil too much after adding the rasam powder.