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Tomato rasam/Thakkali rasam is a delicious South Indian soup recipe made with ripe tomatoes, tamarind, pepper, cumin, and, other spices. Rasam is also known as saaru in Kannada and chaaru in Telugu. It is commonly eaten with plain rice. But it can also be served as a soup.
Rasam is a staple food in many South Indian homes. There are so many varieties of rasam in India. Today I'm sharing with you how to make tomato rasam. For this, we need to make rasam powder first with some basic spices that are easily available at home.
For this recipe use ripe and juicy tomatoes. That gives you a very tasty rasam. Traditionally rasam is known for its digestive properties and also prevents the formation of gas.

Ingredients:
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Tomatoes - 3
Asafoetida - ¼ tsp
Tamarind - small gooseberry sized
few Curry leaves
few Coriander leaves
Salt as required
Oil - 1 tbsp

To make Rasam powder
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Split Pigeon Peas - 1 tbsp ( Toor Dhal )
Coriander seeds - ½ tsp
Cumin seeds - ½ tsp
Pepper - ½ tsp
Fenugreek seeds - 1/8 tsp
Dry Red chili - 1
Garlic - 3 cloves
Few Curry leaves

Method:
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First, soak tamarind in ½ cup of water and keep aside.
Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.
Heat a heavy-bottomed pan and add all the spices one by one mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.
Then allow it to cool and grind to a coarse powder. Now the rasam powder is ready.
Next heat oil in a kadai/wok, when hot add the mustard seeds and allow it to splutter.
Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat.
Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.
Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.
Next, add 1 ½ tbsp of prepared rasam powder and mix well.
Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.
Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.


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