Thakkali Rasam Recipe – South Indian Tomato Rasam
Thakkali Rasam, a quintessential South Indian dish, is a tangy, flavorful, and aromatic soup made with tomatoes, tamarind, and a blend of spices. This Tamil Nadu specialty is both comforting and nourishing, making it a staple in many households, particularly when paired with hot rice and a generous dollop of ghee. Perfect for a cozy meal, Thakkali Rasam provides warmth and balance with its aromatic spices and smooth consistency.
Ingredients for Thakkali Rasam
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 25 grams |
| Turmeric powder (Haldi) | 1 teaspoon |
| Tamarind water | 1/2 cup |
| Tomatoes (roughly chopped) | 5 tomatoes |
| Garlic cloves | 2 cloves |
| Cumin powder (Jeera) – roasted | 1/2 teaspoon |
| Coriander powder (Dhania) – roasted | 1/2 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Red chili powder | 1/4 teaspoon |
| Salt | To taste |
| Curry leaves | 4 leaves |
| Mustard seeds | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/4 teaspoon |
| Ghee | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Fresh coriander leaves | 2 sprigs, finely chopped |
Preparation Time
| Activity | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | 4 servings |
Cuisine
| Cuisine | Tamil Nadu |
Course
| Course | Main Course |
Diet
| Diet | Vegetarian |
Instructions for Preparing Thakkali Rasam
-
Cook the Toor Dal:
Start by washing the toor dal (split yellow pigeon peas) thoroughly. Place the dal in a pressure cooker along with 1 cup of water and cook until it becomes soft and fully cooked. The dal should be mushy. Once cooked, pour the dal into a bowl and whisk it until smooth. Set it aside for later use. -
Prepare Tomato Puree:
Take the chopped tomatoes and blend them into a smooth puree using a blender. Set the tomato puree aside for later use. -
Prepare the Tempering (Tadka):
Heat 1 tablespoon of ghee in a pressure cooker or a heavy-bottomed pan over medium heat. Add the mustard seeds and cumin seeds to the ghee. When the mustard seeds begin to crackle, add the finely chopped garlic cloves and curry leaves. Sauté the mixture for about 30 seconds until the garlic becomes fragrant and the curry leaves release their aroma. -
Add Spices and Tomato Puree:
Now, pour in the tomato puree into the cooker. Add the tamarind water, coriander powder, roasted cumin powder, turmeric powder, black pepper powder, and red chili powder. Stir everything together to combine the spices and the tomato mixture. Allow the mixture to cook for a minute or two so the spices infuse into the tomato base. -
Pressure Cook the Rasam:
Once the spices and tomato are well combined, close the lid of the pressure cooker and cook for one whistle on medium heat. After one whistle, turn off the heat and let the pressure release naturally. -
Add the Cooked Toor Dal:
Once the pressure has released, open the cooker and add the whisked toor dal to the tomato mixture. Stir well to combine the dal with the tomato base. You can adjust the consistency of the rasam by adding 1 to 2 cups of water. If the rasam is too thick, add more water according to your preference. -
Simmer the Rasam:
Add salt to taste and bring the rasam to a brisk boil. Once it starts boiling, reduce the heat to low and allow the rasam to simmer for 10 minutes. During this time, the rasam will froth up, releasing all the wonderful flavors. -
Garnish and Serve:
Once the rasam has simmered and froth is visible, turn off the heat. Garnish the rasam with freshly chopped coriander leaves. Serve the Thakkali Rasam hot with steamed rice, topped with a spoonful of ghee. For a complete meal, pair it with a side of vegetable curry, such as beetroot curry or chow-chow curry.
Tips for Making Perfect Thakkali Rasam
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Tamarind Water: If you don’t have ready-made tamarind water, you can soak a small lemon-sized ball of tamarind in warm water for 10-15 minutes and extract the juice. Adjust the amount of tamarind water based on your preferred tanginess level.
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Consistency of Rasam: The consistency of rasam can vary depending on personal preference. For a thicker rasam, use less water; for a more soupy texture, add more water. Adjust to suit your taste.
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Spice Level: If you prefer a spicier rasam, you can increase the amount of red chili powder and black pepper powder. If you like it milder, reduce the chili powder and skip the black pepper powder.
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Serving Ideas: Thakkali Rasam is traditionally served with steamed rice and a vegetable curry. It can also be enjoyed as a soup on its own or with a side of crispy papadams.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~100 kcal |
| Protein | 3-4 grams |
| Fat | 4 grams |
| Carbohydrates | 15 grams |
| Fiber | 4 grams |
| Sodium | Varies (based on salt added) |
| Vitamin C | 20% of Daily Value |
Why You Should Try Thakkali Rasam
Thakkali Rasam is not only delicious but also rich in health benefits. The combination of toor dal (rich in protein and fiber) and the antioxidants in tomatoes, garlic, and spices makes it a nourishing dish for all ages. The addition of tamarind enhances its digestive properties, making it an excellent choice for a light, detoxifying meal. Whether you’re seeking comfort on a rainy day or looking to add some zing to your everyday meals, this South Indian tomato rasam will surely hit the spot. It’s simple, nutritious, and absolutely delicious!
