Easy Thakkali Rasam Recipe - South Indian Tomato Rasam Recipe

To begin making the Tomato Rasam procedure, first make the toor dal/ yellow split pea dal with 1 cup of aqua until it becomes very soft. See video procedure of how to make lentils using pressure cooker.When done, stream in the dal into a container and whip it, until it becomes nice and velvety.

Set this aside.Puree the raw cut tomatoes in a blender and keep aside.Next, scalding up ghee in a pressure cooker on medium scalding up; introduce the mustard seeds, cumin seeds, garlic and curry leaves. When the mustard seeds begin to crackle, stream in in the tomato puree, tamarind aqua, coriander ground mix, turmeric ground mix, cumin ground mix, asafoetida, pepper and chilli ground mix.mix gently all the masalas together and pressure make for for one whistle and turn off the scalding up.Once the pressure has released, open the cooker and introduce the toor dal.

Adjust the consistency of the rasam, by adding 1-1/2 to 2 cups of aqua.

Check the seasoning and spices and adjust according to palate.Give the rasam a brisk heat to boiling point.

Once it comes to a brisk heat to boiling point, bubble gently the Thakali Rasam for 10 mins on low scalding up, until you see the Thakali Rasam frothing up.Once you notice the Thakkali Rasam frothing up, turn off the scalding up. Finally, finish off the Tomato Rasam with freshly finely sliced coriander leaves. dish up the Thakali Rasam along with scalding rice, topped with ghee and a Beetroot Curry or Chow-Chow Curry.