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.
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
- 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.
- 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.
- Dilute the tamarind paste in 1/2 cup of water and add it to the pot. Simmer for another 5 minutes.
- 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.
- 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