Rasam is a staple diet in every South Indian household, a soupy dish made with fresh ground spices and vine ripe tomatoes.
Thakkali Rasam / Tomato Rasam / Rasam / Tomato Garlic Rasam / Chaaru / Saaru / Takkali / Rasam Podi / Powder / Thool / South Indian rasam recipe / Tomato rasam recipe / How to make tomota rasam / Tomato charu / Lentil soup / Simple easy reasma recipe
| Ingredients-1 | |
|---|---|
| 2 cups (chopped) | Vine ripe tomatoes (large) |
| 2 clove | Garlic (optional) |
| 1 Marble size | Jaggery |
| 3 tablespoons | Thick tamarind juice |
| 2 teaspoons | Rasam powder |
| ¼ teaspoon | Turmeric powder |
| ¼ teaspoon | Asafoetida |
| ¼ teaspoon | Mustard |
| ¼ teaspoon | Cumin seeds |
| 5 leaves | Curry leaves |
| 2 tablespoons (chopped) | Coriander leaves (chopped ) |
| 1 teaspoon | Salt (or to taste) |
| 2 cup | Water (approx) |
| 1 teaspoon | Oil / ghee |
| Ingredients-2 | |
|---|---|
| 1 | Dry red chili |
| 1 teaspoon | Coriander seeds |
| 10 | Black peppercorns |
| 1 teaspoon | Cumin seeds (for podi) |
For Instant Rasam Powder: Using a mixie dry grind all the ingredients in table-2 (Red chili + Black peppercorn + Corainder seeds + Cumin seeds) to a coarse powder and keep aside.
Blanching Tomatoes: Bring about 3 cups of water to a boil , add the whole tomatoes and boil for 2 minutes. Drain the water and place the tomatoes in cold or iced water to loosen the skin. Remove and discard the skin. Crush the tomatoes, squeeze out the thick pulp using a strainer. Use 2 cups of water to dilute it and keep aside.
Method: Soak tamarind in little water, squeeze out the juice and keep aside. Heat oil / ghee in a sauce pan, splutter mustard, cumin seeds and curry leaves. Sprinkle asafoetida and add crushed garlic. To this add the thick tomato pulp, turmeric and rasam powder. Let it simmer for few minutes (2 minutes). Now add tamarind juice, salt and jaggery. Bring it one boil, garnish with coriander leaves and switch off. Serve with plain rice and pappadams.
Notes
Use only ripe good quality tomatoes for this recipe. The above rasam powder is made to suit this recipe, regular version will include dal varieties, which is optional here.
Yield: Serves 4 approx.
11 Comments
This rasam looks lovely. Super yummy. Love it 🙂
Just a quick ques.. Why is toor dal not added?
This version doesn’t include toor dal, you can add if you want. Thanks.
HI happy to mail !!can any one plz tell me to prepare the Rasam powder?
I’m going to get married soon. this may help me to learn soon.
When I got married, I didn’t know anything about cooking but your site has been a lifesaver! I went from cooking basic stuff like rasam and sambhar to cooking full 3 course meals from your site. Every recipe comes out perfectly – not once have I failed to surprise myself and others! Now I recommend this site to every friend of mine who is getting married and it has helped a lot of people. Thanks again for these wonderful recipes & keep up the good work!
wow colorful rasam…
Hi mullai,
Is there any reason for adding jaggery in rasam?..i never heard adding jaggery in rasam thats y curious..
Priya
Priya, Jaggery mainly adds sweetness to the dish and also stabilizes by balancing the spice level, tanginess and sourness. Some add sugar but jaggery is good healthwise.
as usual… tasty…i added dhaal as well…
lalitha
This is good. After add garlic add kasuri methi leaves 1 spoon. It tastes really good. I do the same recipe instead of jaggery, I’m using sugar. Now I’ll try jaggery.
I've tried with few mint leaves combination but adding kasuri methi is totally new to me, will definitely try. Thanks!!