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Thakkali (Tomato) Rasam

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Thakkali (Tomato) Rasam

Have I told you before that my brother and myself, got married around the same time? Yep, within a gap of two weeks. So during that time, me and Divs (my SIL), used to call each other every now and then to share our wedding preparations. We used to discuss at length all the wedding related things, mostly shopping and stuff. One day, during our usual discussion she told me that she started doing some cooking experiments and made Rasam. Her cooking experiment had a lightning effect on me… the panic button in my system automatically switched on! The thing was.. cooking never fitted into my “happily ever after” frame!

Ingredients:

  • Tomato – 2 medium, sliced
  • Tamarind (valanpuli/sambar puli) – small lemon size, soaked in ¼ cup water
  • Black pepper corns – 10
  • Dry red chilli – 4 (seedless)
  • Garlic – 6 cloves
  • Jeera – ¼ tsp
  • Whole coriander – 1½ tbsp
  • Kayam (asafoteida) – a pinch
  • Salt
  • Coconut oil
  • Chopped coriander leaves – 1-2 tbsp

Method:

  • Fry the dry red chilli for a min. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds with 2½ tbsp water (refer notes).
  • Heat oil and add ground masala. Fry for 2-3 mins. Add sliced tomatoes and mix well. Cook till tomatoes become soft. Add tamarind pulp and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of kayam.

Note
Divs, asked me to coarsely grind the masala, but I almost made it into a smooth paste. The texture of the ground masala was between coarse and smooth. This rasam is spicy and also the taste of coriander is dominating. Please adjust the measurements to suit your preference.

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