Thakkali Rasam (tangy Chettinad Tomato Rasam)

Thakkali Rasam, also known as Tangy Chettinad Tomato Rasam, is a traditional South Indian soup-like dish that is bursting with flavors. This spicy and tangy rasam is a staple in Chettinad cuisine and is often served as a comforting soup or paired with steamed rice.

Thakkali Rasam (tangy Chettinad Tomato Rasam)

Ingredients

  • 4 ripe tomatoes, chopped
  • 1 small onion, finely chopped
  • 2-3 green chilies, slit
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 cup toor dal (split pigeon peas), cooked
  • 1 tablespoon tamarind paste
  • 1 teaspoon mustard seeds
  • Few curry leaves
  • 2-3 garlic cloves, crushed
  • 1 tablespoon ghee or oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. In a large pot, combine the chopped tomatoes, onion, green chilies, turmeric powder, and salt. Add 3 cups of water and bring to a boil. Simmer for 10-15 minutes until the tomatoes are soft.
  2. In a blender, grind the cumin seeds, black peppercorns, and cooked toor dal into a smooth paste. Add this paste to the simmering tomato mixture.
  3. Dilute the tamarind paste in 1/2 cup of water and add it to the pot. Simmer for another 5 minutes.
  4. In a small pan, heat ghee or oil. Add mustard seeds and let them splutter. Then add crushed garlic and curry leaves. Sauté for a minute and pour this tempering over the rasam.
  5. Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
5g

Supplies

Large pot Blender Small pan

Tools

Knife Cutting board Measuring spoons Measuring cup Saucepan

Serving suggestions

Serve Thakkali Rasam as a comforting soup or pair it with steamed rice for a delicious meal.

Tips & tricks

For extra flavor, you can add a pinch of asafoetida (hing) while tempering the rasam.

Cost

$8