Keeping my ramblings aside, time for something that is apt for the cold climate now! One glass of rasam just like that or as side for rice and fish fry is meal for me. I can never say “no”. My favorite rasam, which is umma’s tamarind rasam is already on the blog. Sharing with you one today, which is made with tomatoes. I am trying to learn different types of rasams and as and when they succeed, I am definitely going to make sure I post it… 🙂
Thakkali Rasam/ Tomato Rasam
- 2 large tomatoes
- 1 tsp ghee
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp urad dal
- 6 curry leaves
- 3 dry chillies
- 2 pods garlic crushed
- 3 shallots crushed
- A pinch asafoetida hing/ kaaya podi
- 1/4 tsp turmeric powder
- 1 cup water
- 1 tbsp black pepper powder
- Salt to taste
- Coriander leaves for garnish
- Boil the tomatoes as whole in water till soft. Drain the water. Grind the tomato into paste. Set aside.
- In a "chatti" (earthern pot), heat ghee. Splutter mustard and cumin seeds. Briefly fry the urad dal, along with the curry leaves and dry chillies.
- Now add the garlic and shallots and fry till softened.
- Add the asafoetida and turmeric and fry for a minute.
- Now add the ground tomato and water and cook on low flame till the mixture slightly thickens, around 8-10 minutes.
- Sprinkle in the pepper powder, adjust the salt.
- Garnish with coriander leaves and serve warm with rice, or have it as it is!