Tomato Rasam/Thakkali Rasam/Tomato Rasam Recipe/Easy Tomato Rasam Recipe

It can be a hot day or a cold day, thakkali rasam is a perfect way to complete your meal. In my house rasam is a must every day, it can be paruppu rasam, pepper rasam, tomato rasam or any rasam that does not matter. But each and every rasam has a unique taste and also can be had as an appetizer. Sometimes when I am very tired and lazy I just make tomato rasam and pappadam, believe it or not the whole pot of rasam gets over in my house in no time. Check out my other  Rasam Varieties here...

Here’s how to Tomato Rasam with step by step photos…

Ingredients

Tomatoes	5
Tamarind	Small gooseberry size
Garlic	3 cloves crushed
Salt	As needed
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Dry red chillies	2
Urad dal	½ tsp
Curry leaves	10
Oil	1 tsp
Asafoetida/Perungayam	One pinch

For Rasam Powder

Black pepper corns	2 tsp
Cumin seeds	1 tsp
Thoor dal	1 tsp
Dry red chilli	1
Cilantro/kothamalli	About 5 stems with leaves[washed]
Curry leaves	4

Preparation Time: 5 minutes                              Recipe Category: Lunch, Rasam Varieties        Cooking Time: 15-20 minutes                              Recipe Cuisine: South Indian, Tamil Nadu
Serves:4-5
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

In a deep dish boil the water real good, at that time drop the tomatoes in about 3 cups of water and leave it for 2 min. Remove the tomatoes from the water and peel the skin. Save the water for later.

Next blend the peeled tomatoes in the blender in to fine paste and keep it aside.

In the mixer make rasam powder, with ingredients mentioned above and keep it aside.

Extract the tamarind juice with half cup of water and keep it aside.

Heat oil in a kadai, splutter mustard seeds, add cumin seeds, urad dal, dry red chillies, curry leaves, asafoetida and sauté until the dal turns color.

Now add the tomoto puree, the saved water, salt, tamarind extract and let it boil. Adjust the amount of water needed at this point.

Add the rasam powder, crushed garlic and let it boil for 5 mins, add some chopped cilantro and switch off the stove.

Yummy and delicious tomato rasam is ready to be enjoyed.

Suggestions:

You can also add ¼ cup of cooked and mashed thoordal when making this rasam.

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