instant thakkali rasam

instant thakkali rasam recipe with step by step photos. easy to prepare and instant recipe of tomato rasam made without rasam powder. a vegan recipe.

during winters i end up preparing rasam often. tomato rasam is a favorite with us and so most often it’s tomato rasam that i end up cooking. in this post, i am sharing the recipe of quick thakkali rasam. here i personally prefer to puree the tomatoes, but if you like chunky pieces of tomatoes, then just chop them and add to the tempering.

in this recipe you do not need to add rasam powder or tamarind. i have also shared an easy rasam recipe which is made without rasam powder.

serve instant thakkali rasam as a warming soup or have it with steamed rice. you can also serve it with the combo of rice and a veggie dish like potato roast, cabbage poriyal, beetroot thoran, ladies finger fry etc.

how to make instant thakkali rasam

1. in a grinder jar, take 5 to 6 small to medium garlic cloves, 1 teaspoon cumin seeds and ¼ teaspoon whole black pepper.

2. pulse or grind to get a coarse mixture. remove and keep aside.

3. in the same jar, add roughly chopped 250 grams tomatoes (2 large or 3 medium tomatoes).

4. grind or blend to a smooth puree.

5. heat 1 tablespoon sesame oil (gingelly oil) in a pan or pot. add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

6. on a low flame saute till the urad dal starts to turn golden and the mustard seeds crackle.

7. then add ¼ teaspoon turmeric powder, 8 to 10 curry leaves, 2 dry red chilies and a generous pinch of asafoetida (hing). stir and mix.

8. then add the coarsely ground mixture of cumin seeds + garlic + whole black pepper. mix and stir very well.

9. next add tomato puree and mix again.

10. add 2 cups of water. if there is tomato puree sticking to the sides of the grinder jar, then add 1 cup water and rinse+mix it with the water. then add this water to the rasam mixture.

11. stir very well.

12. season with salt as required. mix again.

13. cover the pan and simmer on a medium-low to medium flame for 8 to 9 minutes.

14. when you see a frothy layer on top with some specks of oil floating on top, then the instant thakkali rasam is done. switch off the flame.

15. then add 2 to 3 tablespoons chopped coriander leaves.

16. serve instant thakkali rasam as a side dish or appetizer or serve it with steamed rice.

more rasam varieties

• milagu rasam
• lemon rasam
• pepper cumin rasam
• tomato charu (andhra style tomato rasam)
• mysore rasam

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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Instant Thakkali Rasam

4.75 from 4 votes

this is an easy and quick rasam recipe made without rasam powder. 

Author:Dassana Amit

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Course:main course,side dish

Cuisine:south indian,tamil nadu

Servings (change the number to scale):4

(1 CUP = 250 ML)

INGREDIENTS

to be crushed coarsely

• 5 to 6 small to medium garlic cloves
• 1 teaspoon cumin seeds
• ¼ teaspoon whole black pepper

for tomato puree

• 250 grams tomatoes OR 2 large or 3 medium tomatoes

other ingredients

• 1 tablespoon sesame oil (gingelly oil)
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal (split and husked black gram)
• ¼ teaspoon turmeric powder
• 8 to 10 curry leaves
• 2 dry red chilies
• 1 generous pinch of asafoetida (hing)
• 2 cups water or add as required
• salt as required
• 2 to 3 tablespoons chopped coriander leaves

INSTRUCTIONS

preparing coarse spice mix

• in a grinder jar, take 5 to 6 small to medium garlic cloves, 1 teaspoon cumin seeds and ¼ teaspoon whole black pepper.
• pulse or grind to get a coarse mixture. remove and keep aside.

making tomato puree

• in the same jar, add roughly chopped 250 grams tomatoes (2 large or 3 medium tomatoes).
• grind or blend to a smooth puree. keep aside. 

making instant thakkali rasam

• heat 1 tablespoon sesame oil (gingelly oil) in a pan or pot. add ½ teaspoon mustard seeds and ½ teaspoon urad dal.
• on a low flame saute till the urad dal starts to turn golden and the mustard seeds crackle.
• then add ¼ teaspoon turmeric powder, 8 to 10 curry leaves, 2 dry red chilies and a generous pinch of asafoetida. stir and mix.
• then add the coarsely ground mixture of cumin seeds + garlic + whole black pepper. mix and stir very well.
• next add tomato puree and mix again.
• add 2 cups water and stir very well.
• season with salt as required. mix again.
• cover the pan and simmer thakkali rasam on a medium-low to medium flame for 8 to 9 minutes.
• when you see a frothy layer on top with some specks of oil floating on top, then the instant thakkali rasam is done. switch off the flame.
• then add 2 to 3 tablespoons chopped coriander leaves.
• serve instant thakkali rasam as a side dish or appetizer or serve it with steamed rice.

NUTRITION INFO (approximate values)

Nutrition Facts

Instant Thakkali Rasam

Amount Per Serving

Calories 65 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 594mg26%

Potassium 244mg7%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 825IU17%

Vitamin C 82.1mg100%

Calcium 33mg3%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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