Tamarind Tomato Rasam | Thakkali Puli Rasam

Rasam or Chaaru is a South Indian Soup. It is prepared with tamarind and seasonings like black pepper, cumin etc. It can be relished with hot white rice or as a soup. There are so many different types of rasam. This type is a simple yet delicious one. Potato Poriyal is an excellent combo to this.

There are few things we should note while preparing rasam. We should not allow it to boil. When it forms a froth we should remove it immediately. And always keep it closed. My grandma used to say that we should immediately close the lid after transferring it to a serving bowl. She says the taste and smell may reduce if we keep it open. I do not know whether this is true. But I keep following this.

Ingredients:

Tamarind - small lemon sized

Tomato - 1 ( large)

Black pepper - 1 tsp

Cumin / Jeerakam - 1/2 tsp

Garlic - 4 cloves

Rasam powder - 2 tsp

Turmeric - 1/4 tsp

Asafoetida / Perungayathool - a pinch

Dry Red Chilli - 1

Coriander leaves - few

Salt - to taste

Oil - 1 tsp

Method:

Soak tamarind in warm water, extract its juice and remove any unwanted pulp.

Cut tomato into two halves. Squeeze one half in tamarind water and grind the second half in a food processor. Mix the ground tomato along with it.

Add in enough water and salt.

Pound pepper and cumin in a mortar and pestle. Crush garlic and keep aside.

Heat oil in a pan, add red chilli, crushed garlic, pepper, cumin and asafoetida. Add in rasam powder. Sauté for a while.

Add the tamarind water and turmeric. Simmer for 5 mins. When it forms a froth on the top, add coriander leaves and remove from heat immediately. Don't allow it to boil.

Serve with rice.

 Pictorial:

Keep all your ingredients

Soak tamarind in warm water and extract its juice

Pound pepper with a mortar and pestle

Also pound garlic

Grind half tomato in a mixer

Add salt to taste

Squeeze the other half tomato

Heat oil in a pan, add red chillies

Add crushed pepper and garlic and saute for a min

Add turmeric

Now add the rasam powder, add little tamarind extract and saute for 30 secs

Pour the tamarind extract over it and simmer for 5 mins

Garnish with some coriander leaves

When it forms to froth at the top, remove from flame