Rasam is quite easy to make and is tasty. It can also be used as a Soup or as a Curry with Rice. Here is the recipe for the ever-popular Tomato (Thakkali) Rasam.
- Ripe Tomatoes (Medium Sized) – 3
- Crushed Garlic Cloves – 4 or 5
- Dry Red Chillies – 2 to 4
- Turmeric Powder – 1/2 tsp
- Chilly Powder – 1 tsp
- Rasam Powder – 2 tbsp
- Black Pepper powder – 1/2 tsp
- Asfoetida (Kayam) – 1/4 tsp
- Curry Leaves (Karivepala) – A few
- Coriander Leaves/Cilantro (Malliyilla) – A few
- Tamarind Extract / Paste – 1 tbsp
- Oil – 2 tbsp
- Mustard Seeds – 1/4 tsp
- Salt – As required
- Water – 2 to 3 cups
- Heat 2 tbsp of oil in a deep pan and splutter mustard seeds.
- Reduce heat and add the dry red chillies and curry leaves. Saute quickly for a few seconds.
- Add the chopped garlic and tomatoes and stir fry until the tomatoes are mashed and cooked.
- Reduce heat and add turmeric, chilly and rasam powders and stir fry for a minute.
- Throw in the cilantro to the pan.
- Mix the Tamarind Paste along with 2-3 cups of water and pour it to the pan. Add salt to taste.
- Simmer the Rasam on medium-low heat for 8-10 mins and bring it to a slow boil.
- Finally remove from stove top, sprinkle some pepper powder and asfoetida.
- Take 1 tbsp of the Tamarind Paste or extract and dissove it in quarter glass of warm water. You may add more Tamarind extract if required.
- Rasam powder is a mixture of coriander powder, chilly powder, cumin powder, fenugreek and asafoetida. It is readily available. Instead of using Rasam powder, you can use a blend of the above powders.