Thakkaali Rasam/Kerala Style Tomato Rasam: Beginner Series

The aroma of this rasam is so tantalizing that even a person who is not hungry would not mind eating or sipping this rasam. It is a great drink as is too!

The advantages of this rasam are:

• no lentils, hence no pressure cooking the lentils before hand, 
• simple ingredients that are available in the kitchen pantry , 
• no grinding & no standing  near the stove sweating all the time :)

I learnt this recipe during my Singapore days from a Malayali friend. This post was in draft for almost 2 years!! Was never happy with the pictures clicked previously & did not publish it.

Preparation Time: 5-7 mins
Cooking Time: 20 mins

Ingredients: (Serves 4, makes around a liter of rasam!)
For the rasam:

• Tomato: 2 nos
• Shallots/Sambar onion: 1 no or 1 tbsp finely chopped sweet onion
• Green chilli: 2 nos
• Curry leaves: 4-6 nos
• Water: 4.5 cups
• Tamarind paste: 1 tsp (thick tamarind extract)
• Turmeric powder: a pinch
• Chilli powder: 1/2 tsp
• Dhania powder/Coriander powder: 1/2 tsp
• Crushed pepper: 1/2 tsp (actual recipe calls for 2 tsp, adjust according to your family needs)
• Crushed garlic: 1 tsp
• Coconut oil: 1 tsp
• Mustard seeds: 1/2 tsp
• Cumin seeds: 1/2 tsp
• Salt: According to taste

For tempering:

• Coconut oil or Ghee/Clarified butter: 1.5 tsp (use any oil of your choice)
• Cumin seeds: 1/2 tsp
• Curry leaves: 4-5 nos
• Sliced garlic: 2 tsp
• Dry red chilli: 1 no

Method:
Dice the tomatoes & finely chop the shallots/sambar onion.
Heat oil in a sauce pan. When oil is hot, throw in mustard seeds & cumin seeds.When seeds turn golden brown, add the finely chopped onion & curry leaves.Saute till the onions are translucent.

Add the tomatoes & chopped green chillies. Saute.

Then pour in the water, tamarind paste, crushed garlic, turmeric powder, red chilli powder, dhania powder, crushed pepper, salt & curry leaves.

Reduce the heat to medium & let it boil. Stir in once a while. The flavors will be infused in the water & the aroma will fill your kitchen. Let it boil for 15-20 mins on a medium-low heat. Turn off the heat.
Prepare the tempering.
Heat oil in a small pan. When oil is hot, add the cumin seeds. When seeds turn golden brown, add the garlic & allow the garlic to turn golden brown. Finally throw in the curry leaves & broken dry chilli.

Pour the tempering over the boiling rasam & cover the rasam with a lid.
Serve the hot rasam with rice or as a drink!