Thakkali Rasam
Tomato rasam — ripe tomatoes cooked down with tamarind, a pinch of rasam powder, and toor dal water into a thin, bright-red, lightly acidic soup tempered with mustard seeds, dried red chilli, curry leaves, and a generous pinch of asafoetida in sesame oil. The tomato's natural acidity supplements or partially replaces tamarind; the resulting rasam is slightly sweeter and less astringent than pure tamarind rasam. A few sprigs of fresh coriander are added just before serving. Thakkali rasam became widespread in Tamil Brahmin kitchens in the twentieth century as refrigeration made year-round tomato use possible; it is now considered the most everyday variety of rasam alongside milagu rasam and paruppu rasam.
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Recipe
Ingredients
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2 medium | Tomato , chopped |
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1 cup | Tamarind , water |
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1 teaspoon | Black Peppercorn |
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1 teaspoon | Cumin , seeds |
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1 teaspoon | Mustard Seed |
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1 teaspoon | Turmeric powder |
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1 pinch | Asafoetida |
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2 cloves | Garlic , finely chopped |
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1 sprig | Curry Leaf |
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2 | Red Chili , dried |
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1 tablespoon | Ghee |
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2 tablespoons | Cilantro , chopped |
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— | Salt , to taste |
Instructions
- 1 Roughly chop the tomatoes and blend them into a smooth puree.
- 2 In a mortar and pestle, coarsely crush the black peppercorns and cumin seeds.
- 3 Heat ghee in a pan over medium heat and add mustard seeds.
- 4 Once the mustard seeds splutter, add the crushed peppercorns and cumin, asafoetida, and dried red chilies.
- 5 Add the garlic cloves and curry leaves, sautéing until fragrant.
- 6 Pour in the tomato puree and cook for 3-4 minutes until the raw smell disappears.
- 7 Add the tamarind water, turmeric powder, and salt. Mix well and bring to a boil.
- 8 Reduce the heat and simmer for 10-15 minutes until the rasam thickens slightly.
- 9 Garnish with chopped coriander leaves and serve hot.
Tips
For a richer flavor, you can add a small piece of jaggery while simmering.