Tomato Rasam (Thakkali Rasam) Recipe

Ingredients:

• Ripe tomatoes – 2 medium-sized

• Tamarind – 1 small lemon-sized ball (soaked in water)

• Black pepper – 1 tsp (coarsely ground)

• Cumin seeds – 1 tsp (coarsely ground)

• Garlic – 2-3 cloves (crushed)

• Curry leaves – a few

• Mustard seeds – 1/2 tsp

• Asafoetida (hing) – a pinch

• Turmeric powder – 1/4 tsp

• Coriander leaves – a handful (chopped)

• Salt – as needed

• Water – 2 to 3 cups

• Ghee or oil – 1 tsp

Step-by-Step Instructions:

1. Prepare Tamarind Water:Soak the tamarind in 1/2 cup of warm water for 10 minutes. Squeeze out the juice and discard the pulp. Set the tamarind extract aside.

2. Mash the Tomatoes:Boil the tomatoes in 1 cup of water for about 5 minutes until soft. Let them cool slightly, then mash them into a pulp. Alternatively, blend them for a smoother consistency.

3. Combine Tamarind and Tomato:In a pot, mix the tamarind extract and mashed tomatoes. Add turmeric powder, salt, and 2 cups of water. Bring it to a gentle boil.

4. Add Spices:Add coarsely ground black pepper, cumin seeds, and crushed garlic to the boiling rasam mixture. Let it simmer on low heat for 5 minutes. Do not over-boil as it can alter the flavors.

5. Tempering:In a small pan, heat ghee or oil. Add mustard seeds and let them splutter. Add curry leaves and a pinch of asafoetida. Pour this tempering into the simmering rasam.

6. Garnish and Serve:Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with steamed rice or enjoy it as a soup.

Why It’s Great:Tomato Rasam is a tangy, flavorful dish rich in antioxidants like lycopene and vitamin C, which boost immunity. It aids digestion, clears congestion, and is perfect for soothing colds and fevers.