Tomato Rasam Recipe

Tomato rasam recipe, Thakkali rasam made in traditional eeya chombu. Eeya chombu rasam recipe with step-by-step pictures.

Rasam is a staple in south Indian homes. We make different varieties of rasam at home. This one is the most common one and the usual one my mom and mil make on a daily basis. Some people call it paruppu rasam as we add cooked toordal water to this. We used to make this in a special vessel called ‘eeya chombu’. Making Rasam in eeya chombu is quite popular in our homes.

It is quite tricky to make rasam in that vessel. If it is cooked on high heat, the vessel gets melted. Also never handle the hot vessel using a tong as it will give dents. The rasam made in this vessel gives an excellent aroma and taste. But you can make the same in a steel pan or kadai too. Do not cook any tamarind-based or tomato-based gravy in an iron kadai.

This rasam is made using homemade rasam powder. But you can make this using homemade sambar powder too. Usually, amma and mother-in-law make this using sambar powder only.

Check out our collection of interesting and unique rasam recipes . Also, check out the easy one-pot Rasam sadam recipe.

 

• Grind the tomatoes and puree them.

• Take 1 cup of thin tamarind extract from small gooseberry-sized tamarind.

• Add the tomato puree and tamarind water to an eeya chombu.
• You can make it in a kadai too.
• Add rasam powder, salt, asafoetida, turmeric powder, and ¬Ω cup of water.

• Mix well and let this boil for 7-8 minutes on low flame.

• Dilute the toor dal with 1 and ¬Ω cups of water.

• Add this to the eeya chombu or pan.
• Let this froth up.
• Do not allow this to boil after adding the toor dal water.

• Once it froths up switch off the flame.
• Add coriander leaves and curry leaves.

• Add the freshly ground pepper powder.
• Temper mustard seeds and cumin seeds in ghee.
• Transfer it to the rasam.

• Cover it and keep it for 5 minutes.
• Serve with rice any poriyal or curry of your choice.

1. You can add rasam powder or sambar powder for this rasam, both tastes nice.
2. Tomato rasam | thakkali rasam can be served as a soup too.

Tomato rasam recipe

Ingredients

• 2 Tomato | thakkali
• 1 cup thin Tamarind extract
• ½ tsp turmeric powder
• 1 and 1/2 tsp rasam powder
• 2 pinches asafoetida
• Salt as needed
• 2 tbsp Cooked toor dal
• 1 and 1/2 cup Water
• Curry leaves few
• Coriander leaves few
• 1/2 tsp freshly ground pepper powder
• ½ tsp Mustard seeds
• ¼ tsp Cumin seeds
• 1 tsp Ghee

Instructions

• Grind the tomatoes and puree them.
• Take 1 cup of thin tamarind extract from a small gooseberry sized tamarind.
• Add the tomato puree and tamarind water to an eeya chombu.
• You can make it in a kadai too.
• Add rasam powder, salt, asafoetida, turmeric powder and ½ cup of water.
• Mix well and let this boil for 7-8 minutes in low flame.
• Dilute the toor dal with 1 and ½ cup of water.
• Add this to the eeya chombu or pan.
• Let this froth up.
• Do not allow this to boil after adding the toor dal water.
• Once it froths up switch off the flame.
• Add coriander leaves and curry leaves.
• Add the freshly ground pepper powder.
• Temper mustard seeds and cumin seeds in ghee.
• Transfer it to the rasam.
• Cover it and keep it for 5 minutes.
• Serve with rice any poriyal or curry of your choice.

Notes