Monday, 11 November 2013

Thakkali Rasam

For a quick lunch, rasam would be the main contributor. Rice, rasam and potato fry make a good combo. Rasam, can be made in so many differences. For an amateur, I used try different rasams and they all used to taste the same. But with time I have learned to make Rasam that has distinct taste.This one is my favourite.


Tomato - 2
Rasam Powder - 2 tsp
Tamarind - the size of a lemon
Toor Dal water - 1/2 cup (or 1/8 cup of dal cooked in water)
Hing - a little
Ghee - 2 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - few
Jeera - 1 tsp
Coriander leaves - a little
Salt - to taste


  • Soak the tamarind in warm water for about 10 minutes. Make a thick pulp out of this tamarind.
  • Heat a pan, add the tamarind pulp and add tomatoes. 
  • When tomatoes are cooked, add rasam powder, hing and salt. 
  • After it is boils for a few minutes, add the dal water. 
  • Usually if you are making rasam and sambar, the water of the dal is used in Rasam and dal part in sambar. 
  • Otherwise you can just cook a little dal and whisk it into a clear water and add. 
  • When it froths up, switch off. 
  • In a small pan, add ghee. Add mustard. 
  • When it sputters, add jeera and curry leaves.  Add this to the rasam. 
  • Garnish with coriander leaves.

Hot and steaming Tomato rasam is ready!!