Thakkali (Tomato) Rasam
Savor the delightful flavors of tangy and sour tomato rasam, a soup-like dish that can be relished with rice or enjoyed as a robust standalone soup. This traditional tomato rasam recipe is vegan and skips the use of rasam powder and tamarind.
Ingredients
- 2 medium Tomato (sliced)
- Small lemon size Tamarind (valanpuli / sambar puli) (soaked in 1/4 cup water)
- 10 Black pepper corns
- 4 Dry red chilli (seedless)
- 6 cloves Garlic
- 1/4 tsp Jeera
- 1.5 tbsp Whole coriander seeds
- A pinch Kayam (asafoteida)
- Salt
- Coconut oil
- 1-2 tbsp Chopped coriander leaves
Instructions
- Fry the dry red chilli for a min. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2 1/2 tbsp water (refer notes).
- Heat oil and add ground masala. Fry for 2-3 mins. Add sliced tomatoes and mix well. Cook till tomatoes become soft. Add tamarind pulp and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of kayam.
Notes
I almost made it into a smooth paste. The texture of the ground masala was between coarse and smooth. This rasam is spicy and also the taste of coriander is dominating. Please adjust the measurements to suit your preference.
Tried this recipe?Let us know how it was!