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rasam | thakkali rasam | tomato Charu | rasam recipe | instant rasam recipe | south Indian rasam recipes | easy tomato saaru recipe | thakkali rasam recipe Quick and easy 10-minute Rasam recipe. No dal, no Rasam powder for this instant Rasam.
Instant Thakkali Rasam
Rasam is an Indian soup; it is not only a tasty rice accompaniment but also the best appetizer. Instant thakkali rasam is super easy to make, without many ingredients, rasam can be prepared within 10 minutes. No dal, no rasam powder for this quick Tamil nadu style rasam
Can I roast and grind?
yes, I have soaked and ground instead you can also grind.
Do I need this many tomatoes?
Yes, the sourness of this rasam is mainly from tomatoes, so add some tamarind and lots of tomatoes.
Can I add dal?
Yes you can add dal but in that case, increase the spice powders accordingly
Can I skip garlic?
Yes, garlic is optional but it gives a nice flavor to the rasam. I prefer pulsing garlic with pepper and cumin seeds. Instead, you can temper garlic or use garlic powder but pulsed garlic gives the best flavor to the rasam.
Should I boil the rasam for a long time?
No, avoid boiling the rasam for a long time, always cook the rasam till you see a good frothy boil then turn off the stove
Can I make vegan Thakkali rasam?
Yes, skip ghee and make rasam or you can also use vegan butter
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Ingredients
soak and grind
1 tsp coriander seeds
1/2 tsp pepper
1 tsp toor dal
2 garlic
1 red chilli
1 tsp cumin seeds
salt
pinch of turmeric powder
1 big tomato, around 1/2 cup
temper
1/2 tbsp ghee
1/8 tsp fenugreek seeds
1/4 tsp omam
1/2 tsp mustard seeds
curry leaves
asafoetida
rasam
1/4 tamarind water
coriander leaves
1+1/2 cup water
freshly crushed pepper
How to make Thakkali rasam with step-by-step pictures:
- first, soak pepper, coriander seeds, cumin seeds, garlic, red chilli, and curry leaves; for 20 minutes
- transfer to the mixie jar and grind with a little water
- furthermore, Add tomato, salt, and turmeric powder; coarse grind
- add ghee and heat
- furthermore add mustard seeds, fenugreek seeds, and omam, and let them splutter
- Furthermore, add curry leaves and asafoetida
- add ground mixture; saute for 2 minutes and boil
- Furthermore, add tamarind water, water, and coriander leaves
- finally, add the crushed pepper; mix well and turn off the rasam
Ingredients
soak and grind
- 1 tsp coriander seeds
- 1/2 tsp pepper
- 1 tsp toor dal
- 2 garlic
- 1 red chilli
- 1 tsp cumin seeds
- salt
- pinch of turmeric powder
- 1 big tomato around 1/2 cup
temper
- 1/2 tbsp ghee
- 1/8 tsp fenugreek seeds
- 1/4 tsp omam
- 1/2 tsp mustard seeds
- curry leaves
- asafoetida
rasam
- 1/4 tamarind water
- coriander leaves
- 1 +1/2 cup water
- freshly crushed pepper
Instructions
- first, soak pepper, coriander seeds, cumin seeds, garlic, red chilli, and curry leaves; for 20 minutes
- transfer to the mixie jar and grind with a little water
- furthermore, Add tomato, salt, and turmeric powder; coarse grind
- add ghee and heat
- furthermore add mustard seeds, fenugreek seeds, and omam, and let them splutter
- Furthermore, add curry leaves and asafoetida
- add ground mixture; saute for 2 minutes and boil
- Furthermore, add tamarind water, water, and coriander leaves
- finally, add the crushed pepper; mix well and turn off the rasam
Video
