Thakkali (Tomato) Rasam

by JIBIJOHN
It’s a bit different from the normal Rasam recipes I had. This recipe has a punch to it and I like it. The other thing I like about this recipe is it doesnt use any Rasam powder and also it doesnt need any lentil stock (parippu vellam). It can be pre
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Tomato - 2 medium,
  • Tamarind(small lemon size, soaked in ¼ cup water, valanpuli/sambar puli) -
  • Black pepper corns - 10
  • Dry red chilli(seedless) - 4
  • garlic - 6 cloves
  • Jeera - ¼ tsp
  • Whole coriander - tbsp
  • kayam(a pinch, asafoteida) -
  • Salt -
  • Coconut oil -
  • Chopped coriander leaves - 1-2 tbsp
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
  • Tomato - 2 medium,
  • Tamarind(small lemon size, soaked in ¼ cup water, valanpuli/sambar puli) -
  • Black pepper corns - 10
  • Dry red chilli(seedless) - 4
  • garlic - 6 cloves
  • Jeera - ¼ tsp
  • Whole coriander - tbsp
  • kayam(a pinch, asafoteida) -
  • Salt -
  • Coconut oil -
  • Chopped coriander leaves - 1-2 tbsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Fry the dry red chilli for a min.
  2. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2½ tbsp water
  3. Heat oil and add ground masala. Fry for 2-3 mins
  4. Add sliced tomatoes and mix well. Cook till tomatoes become soft.
  5. Add tamarind pulp and salt. Mix well.
  6. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins.
  7. Add a pinch of kayam. Serve hot.
Recipe 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.

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