TOMATO RASAM - THAKKALI RASAM

     Tomato Rasam/Thakkali Rasam is a common and simplest of all the Rasams.  It is one Rasam prepared on a daily basis in almost every South Indian household.  Though Tomatoes being the basic ingredient along with Tamarind in most of the Rasam Varieties, the amount and the overwhelming flavour of certain ingredients commands the domination in terms of naming the Rasam.
     Tomatoes are absolutely not a native ingredient and there goes a speculative lore where there is a mention that this South Indian fame Tomato Rasam was invented by a Tanjore Brahmin Scholar in China. Brihadeeswara Sharma who had travelled to China in 4th Century, at the request of the Emperor of the Imperial Court prepared this Rasam with Tomatoes as the kingdom didn't have any Tamarind Trees.  Read more about the Origin of Tomato Rasam here...
      The speciality of this Tomato Rasam is that the Tomatoes are hand-squeezed to bring out the flavours and mixed along with freshly pound spices.  Pounding the spices in Mortar & Pestle brings out the natural Oil in the ingredients and gives an overwhelming flavour and aroma to this Tomato Rasam. Serve this wonderful Tomato Rasam along with steamed Rice or as a Soup.


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Cuisine - South Indian
Recipe Type - Soup/Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE TOMATO RASAM - THAKKALI RASAM

TOMATO RASAM - THAKKALI RASAM

INGREDIENTS :

For Tomato Rasam/Thakkali Rasam :

Tomato - 3 Nos.
Tamarind Paste - 11/2 Tbpsn
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery - a Small Piece.
Water - as Required.

To Pound Coarsely :

Pepper - 1 Tbspn
Cumin Seeds - 11/2 Tspn
Garlic - 6-8 Cloves
Green Chillies - 1 Nos.
Curry Leaves - 1 Sprig

For Tempering :

Ghee/Oil - 1 Tbspn
Mustard Seeds - 1 Tspn
Fenugreek Seeds - 1/4 Tspn
Asafoetida - 1/4 Tspn
Dry Red Chillies - 1 No.
Curry Leaves - 1 Sprig

For Garnishing :

Coriander Leaves - Few

METHOD :

• Take a Wide Bowl, add roughly cut Tomatoes, Tamarind Paste, Turmeric Powder and a dash of Salt along with a Cup of Water.  
• Leave it aside for about 10-15 Minutes.
• Meanwhile, pound the ingredients mentioned under 'To Pound Coarsely' using a Mortar and Pestle.
• Pound the ingredients coarsely.
• Add the coarsely pound ingredients to the Tomato-Tamarind Mix.
• Squeeze & break the Tomatoes using your hand.
• Squeeze & mix all the ingredients and keep it aside. 
• Heat Ghee/Oil in a Pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
• Pour in the Squeezed Tomato Rasam Mix to the tempering and allow it to boil.
• Add a small piece of Jaggery and give a quick stir.
• Boil the Tomato Rasam until it froths.
• Switch off the flame and garnish the Tomato Rasam with finely chopped Coriander Leaves.
• Immediately cover the Rasam bowl.
• Serve Tomato Rasam hot along with Steamed Rice or serve it as a Soup.

NOTES :

• I have used Tamarind Paste in the recipe.  If using Tamarind, remove the seeds and discard the threads after squeezing it along with Tomatoes.
• I have roughly chopped the Tomatoes and squeezed it with my hand for this Tomato Rasam.
• If the Tomatoes are sour adjust the amount of Tamarind to suit your taste preference.
• If you do not like Tomato pieces floating in the rasam, you can grind it in a mixer-grinder/blender.
• Pounding the ingredients in a Mortar and Pestle gives a wonderful flavour and a fresh aroma to Tomato Rasam.
• Adjust the amount of Pepper to suit your spice level.
• Tempering with Ghee gives a nice favour to the Tomato Rasam.
• Adding Jaggery is purely optional, but it helps to balance the taste notes in the Tomato Rasam.