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.