Thakkali Rasam is a very common dish prepared in South India. It is our Indian soup and even served with rice. It is so comforting and easily digestible. It is also known as Saaru and it is usually loved by everyone for its tangy taste.
I have already shared recipes for Home-made rasam podi and lemon rasam. So, sharing tomato rasam recipe today and hope you all enjoy making it..
Tomato Rasam / Thakkali Rasam
- Cooked Mashed Toor dal/yellow pigeon peas spilt - 1/4 cup
- Chopped Tomatoes - 2
- Rasam powder - 2 tsp
- Mustard seeds - 1 tsp
- Salt to taste
- Asafoetida - 1/4 tsp
- Turmeric powder - 1/2 tsp
- Imli/tamarind - 2 tbsp
- Coriander leaves for garnishing
Soak the tamarind in 1 cup of warm water for 15 minutes. Now strain it by removing the pulp and add the tamarind water in a pan.
Now add chopped tomatoes, rasam powder, a pinch of asafoetida, turmeric powder and boil it for 5 minutes on low flame. Keep stirring in between.
Now add cooked dal and 3 cups of water into it and add some salt and mix it well. Remove from the flame and keep it aside.
Take a small frying pan and add 1 tbsp ghee and mustard seeds to it. Once the seeds crackle, add it in rasam and garnish it with some coriander leaves.
Enjoy it with rice or you can also drink it as a soup.