Thakkali (Tomato) Rasam

Typically the rasam that I grew up with and was very fond of - my paati's rasam, was one that had everything... garlic, pepper, tomatoes, toor dhal etc. so only later in life did I come to realize that there were rasams that celebrated each ingredient with a special emphasis e.g. Tomato rasam, poondu (garlic) rasam, milagu (pepper) rasam etc.

When I first tasted this thakkali rasam made by Vijaya akka several years ago, i was so enamoured by it that I had to get the recipe from her. The only variation is that she strains the tomato juice after grinding it but I typically skip that step - but that's a personal preference. This rasam doesn't have any dhal or tamarind water and is delightfully delicious.

THAKKALI (TOMATO) RASAM


Ingredients:
Roma Tomatoes - 2 to 3
Turmeric Powder - half tsp
Salt - to taste
Coriander leaves - a few sprigs, chopped

To Grind: (to a slightly coarse paste with little water as reqd)
Garlic - 2 to 3 small cloves
G. chillies - 3 to 4
Peppercorns - 10
Jeera (Cumin seeds) - half tsp
Curry leaves - few

Seasoning:
Oil - 1 tsp
Ghee - 1 tsp
Mustard seeds - quarter tsp
Jeera - quarter tsp
Asafoetida - a pinch
Dried Red Chilli - 1
Curry leaves - few

Method:
1) Cook tomatoes in about a cup of boiling water for about 5 to 6 minutes. Allow to cool, peel and grind in a mixie to a juice. You could strain this if you prefer - i don't. Mix the juice and the boiled water along with turmeric and salt and keep aside.

2) Heat oil + ghee in a pan and season with mustard, jeera, asafoetida (hing), curry leaves, and a broked dried red chilli. When the mustard splutters, add the ground paste and fry for a few minutes.

3) Add the tomato juice and allow to cook on a medium flame until it begins to form a layer of froth on the top and just begins to boil. Don't let this boil for anything more than a minute.

4) Switch off the stove, sprinkle the coriander leaves and cover the pot for atleast 5 minutes or so for the flavours to mingle. Delicious rasam is now ready to drink as is or with rice.