Tomato Rasam | Thakkali Rasam (Thick gravy – without tamarind juice and rasam powder)

Tomato Rasam without Tamarind

Rasam is a South Indian tangy soup prepared using tamarind juice. Though it’s a soup, it is consumed with rice and some people drink after the meal. It is good for digestion, cough and cold as rasam contains many spices like pepper, ginger and garlic.

Some people uses Rasam powder to make the rasam. But here I’m not using rasam powder instead using all rasam powder ingredients in correct proportion.

Another specialty of this recipe is I’m not using tamarind juice. ? But I’m using tomatoes to give the sourness. Don’t worry, you still get a good flavored rasam. ?

Best combination

Rice + Curd
Rice + Fish curry in coconut gravy
Rice + Thoran

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Serves: 5 Prep Time: 5 m Cooking Time: 15 m

Ingredients

1. Ripe tomato - 2 Cup - Chopped
2. Shallots - 1 1/2 Tablespoon - Chopped
3. Ginger - 1 Teaspoon - Chopped
4. Garlic - 1 1/2 Teaspoon - Chopped
5. Green chilly - 1 No - Sliced length wise
6. Red chill powder - 1 1/2 Teaspoon
7. Coriander powder - 1 Teaspoon
8. Pepper powder - 1 Teaspoon
9. Asafoetida powder - 1/8 Teaspoon
10. Turmeric powder - 1/4 Teaspoon
11. Mustard seeds - 1/2 Teaspoon
12. Fenugreek seeds - 1/4 Teaspoon
13. Curry leaves - 2 stem
14. Coriander leaves - 2 Tablespoon - Chopped
15. Oil
16. Salt - To taste

Instructions

Make a smooth paste of ingredients 6 – 8.
Heat oil in a pan, splutter mustard seeds and fenugreek seeds.
Add ginger and garlic and saute it till brown.
Add shallots, curry leaves and green chilly. Saute it until shallots become brown.
Add tomato and salt, mix it well and cook it covered in a low flame for 2 minutes.
Add turmeric powder and mix it well.
Add the paste, mix well and saute till the row smell goes.
Add 2 1/2 cups water, let it boil then add asafoetida.
Cook in a medium heat for 10 minutes with pan covered.
Switch off the flame and garnish with chopped coriander leaves.