Tomato Rasam Recipe (Thakkali Rasam)
Tomato Rasam (Thakkali Rasam) is a spicy and tangy South Indian-style soup made using tomatoes, tamarind, and a spice mix called rasam powder. It is a staple in most South Indian households and is served with steamed rice for everyday meals. Make it using my easy recipe.
Servings: 4 people
Ingredients
For The Rasam
- ½ cup chopped tomatoes
- 2 teaspoons tamarind paste
- ¼ cup cooked and mashed toor dal (yellow pigeon peas lentils)
- 2-3 garlic cloves peeled and smashed
- 10-12 curry leaves
- ½ teaspoon crushed black peppercorns
- 1 teaspoon crushed cumin seeds
- 1 tablespoon rasam powder
- 1 teaspoon salt or to taste
- 1 tablespoon chopped cilantro (fresh coriander) leaves
For The Tempering
- 1 tablespoon ghee
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida (hing)
- 1 dry red chili broken
Instructions
- Add tomatoes to a blender and pulse 2-3 times to make a coarse paste.
- Add tomato paste, tamarind paste, tuvar dal, garlic, and curry leaves to a pan.
- Add 2 cups of water and stir gently.
- Cook on low heat for 8-10 minutes.
- Increase the heat to medium.
- Now add rasam powder, black peppercorns, cumin seeds, and salt, and cook until it comes to a boil.
- Check for salt and add more if needed.
- Add cilantro and remove the pan from heat.
- Heat ghee for tempering in a small skillet over medium-high heat.
- Once the ghee is hot, add mustard seeds, asafetida, and dry red chili, and let them crackle for 4-5 seconds.
- Pour the tempering over the rasam and stir well. Serve hot.
Video
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 5mg | Potassium: 234mg | Fiber: 5g | Sugar: 3g | Vitamin A: 405IU | Vitamin C: 56mg | Calcium: 31mg | Iron: 1mg
