Thakkali (Tomato) Rasam
It’s a bit different from the normal Rasam recipes I had. This recipe has a punch to it and I like it. The other thing I like about this recipe is it doesnt use any Rasam powder and also it doesnt need any lentil stock (parippu vellam). It can be pre.
Ingredientsfor 5 servings
- 2 Medium, Tomato
- Tamarind small lemon size — soaked in ¼ cup water, valan sambar (puli)
- 10 Black pepper corns
- 4 Dry red chilli seedless
- 6 Cloves Garlic
- ¼ tsp Jeera
- 1½ tbsp Whole coriander
- A pinch, asafoteida (Kayam)
- Salt
- Coconut oil
- 1-2 tbsp Coriander leaves — chopped
Preparation
Step 1
Fry the dry red chilli for a min.
Step 2
Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2½ tbsp water.
Step 3
Heat oil and add ground masala. Fry for 2 to 3 minutes.
Step 4
Add sliced tomatoes and Stir everything together thoroughly. Cook till tomatoes turn soft.
Step 5
Add tamarind pulp and salt. Stir everything together thoroughly.
Step 6
Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5 to 7 minutes.
Step 7
Add a pinch of kayam. Serve hot.
Tip
Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.
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