Authentic Tamil Thakkali Rasam Recipe: Spicy & Tangy Tomato Soup

Thakkali Rasam Recipe (Tamil Nadu Style)

Thakkali Rasam is a quintessential dish from Tamil Nadu that is both flavorful and comforting. This tangy and spicy tomato-based soup is a perfect accompaniment to steamed rice and makes for a refreshing and light meal. Rich in aromatic spices and tamarind, it offers a balance of flavors that can awaken the palate. This vegan, gluten-free dish is an essential part of South Indian cuisine, often served during lunch with a side of vegetable curry or fritters.

Ingredients:

Preparation Time:

• 10 minutes

Cooking Time:

• 30 minutes

Total Time:

• 40 minutes

Servings:

• 4 servings

Cuisine:

• Tamil Nadu (South Indian)

Course:

• Main Course

Diet:

• Vegetarian

Instructions:

1. Cook Arhar Dal (Toor Dal):
   Start by washing 25 grams of arhar dal (toor dal) under cold water. In a pressure cooker, add the washed dal along with 1 cup of water. Close the lid and cook it for 3 whistles. Once done, switch off the flame and let the pressure release naturally. After opening the cooker, transfer the dal into a bowl and mash it well using a spoon or whisk. Set it aside for later.

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2. Prepare Tomato Puree:
   Take 5 ripe tomatoes and chop them finely. Blend the chopped tomatoes in a mixer to make a smooth puree. Set this aside for later use.

3. Tempering the Spices:
   In a pressure cooker, heat 1 tablespoon of ghee on medium flame. Add 1/4 teaspoon of mustard seeds (rai) and 1/4 teaspoon of cumin seeds (jeera). Once they begin to splutter, add 2 crushed garlic cloves and sauté for a minute until the garlic turns golden brown. Add 4 curry leaves and sauté for a few seconds.

4. Add Tomato Puree and Spices:
   To the tempered spices, add the tomato puree you prepared earlier, followed by 1/2 cup of tamarind water. Mix well. Add 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder (roasted), 1/4 teaspoon of asafoetida (hing), 1/2 teaspoon of black pepper powder, and 1/4 teaspoon of red chilli powder. Stir well to combine all the ingredients.

5. Cook the Rasam:
   Close the pressure cooker and cook on medium flame for 1 whistle. After the pressure is released naturally, open the lid and check the consistency of the rasam. If it’s too thick, you can add a little water to adjust the consistency.

6. Add the Cooked Dal:
   Now, add the mashed arhar dal (toor dal) into the rasam mixture. Stir well to incorporate. Add 1 cup of water and bring the mixture to a gentle boil. Let it simmer on low heat for about 10 minutes, allowing the flavors to meld together.

7. Final Touch and Garnishing:
   Once the rasam has boiled, turn off the heat. Garnish with freshly chopped coriander leaves (2 sprigs).

8. Serving:
   Serve the hot Thakkali Rasam with steamed rice, accompanied by side dishes like Tomato Onion Sambar and Beetroot Thoran for a complete South Indian meal.

Tips and Variations:

• Spice Level: Adjust the spice level by increasing or decreasing the amount of red chili powder and black pepper.
• Tamarind Substitution: If you don’t have tamarind water, you can use fresh tamarind pulp by soaking it in warm water and squeezing out the juice.
• Rasam Powder: For an extra authentic flavor, you can add homemade rasam powder, which contains roasted spices like peppercorns, cumin, coriander, and fenugreek.
• Serving Suggestions: Thakkali Rasam pairs beautifully with a simple South Indian meal of rice, papad, and vegetables. It can also be enjoyed as a soup on its own during colder weather.

Enjoy the tangy and flavorful experience of Thakkali Rasam, a comforting staple of Tamil Nadu’s culinary tradition!