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+ servings

Thakkali (Tomato) Rasam

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
Prep Time 20 mins
Total Time 20 mins
Cuisine Kerala
Servings 5 people

Ingredients
  

  • 2 medium, Tomato
  • Tamarind small lemon size, soaked in ¼ cup water, valanpuli/sambar puli
  • 10 Black pepper corns
  • 4 Dry red chilli seedless
  • 6 cloves Garlic
  • ¼ tsp Jeera
  • tbsp Whole coriander
  • Kayam a pinch, 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 2½ tbsp water
  • 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. Serve hot.

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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