Thakkali Juice Rasam is one of my favorites. This Tomato Juice Rasam is made only with tomatoes and has no tamarind and no rasam powder.
Rasam is a staple in the South Indian household and we grew up eating rasam saadham/rice almost daily. The South Indian meal is not complete without rasam.
Hence we need quite a few recipes for different kinds of rasam so it does not get monotonous. This rasam is one of my favorites. This is my mother’s signature recipe, which is made only with tomatoes.
This recipe has no tamarind and no rasam powder. The sweet and sour of the tomatoes along with the spice from black peppers tastes very pleasant as rasam saadham or just as soup.
This is my second recipe for this week’s blogging marathon where I picked tomato as an ingredient to be blogged for three days.
Preparation time - 5 minutes Cooking time - 30 minutes Difficulty level -easy
Ingredients to make Thakkali Juice Rasam - Tomato Juice Rasam - serves 4-6
- Tomatoes - 3 large or 4 medium
- Green chilies - 2
- Black pepper - 10
- Cumin seeds - ½ tsp
- Asafetida - ¼ tsp
- Turmeric powder - ½ tsp
- Salt - to taste
- Lemon juice - 2 tbsp
- Cooked tuvaram paruppu / toor dal - ½ cup
- Ghee - 1 tsp
- Mustard seeds - 1 tsp
- Cilantro - for garnish
Procedure -
Cook the tuvaram parruppu/toor dal until mushy in a pressure cooker.
Grind together the tomatoes, green chilies, black pepper, and cumin seeds into a smooth paste and pour it into a saucepan. Wash the blender jar with about a cup of water and add it to the pan.
Add turmeric powder, asafoetida, and salt to the ground mixture and boil this for about 10-12 minutes or until it reduces to half its original quantity.
In the meantime mash the cooked dal and add about 2 cups of water to it. Add this to the well-boiled tomato mixture and let it boil once.
Heat the ghee in a small pan and add the mustard seeds to it. Let it sputter and then add this to the rasam. Add the lemon juice and garnish with cilantro.
Serve the Thakkali Juice Rasam with hot rice and ghee or as a soup.
My other rasam recipes -
- Milagu Jeera Rasam | Pepper And Cumin Rasam
- Pineapple Rasam | Spicy Indian style Pineapple Soup
- Apple Rasam | Apple Soup
- Thakkali Juice Rasam - Tomato Juice Rasam
Recipe
Equipment
- ▢ bowl
- ▢ Grinder
- ▢ Pot
- ▢ spatula
Ingredients
- ▢ 3 large Tomatoes or 4 medium
- ▢ 2 Green chilies
- ▢ 10 Black pepper
- ▢ ½ teaspoon Cumin seeds
- ▢ ¼ teaspoon Asafetida
- ▢ ½ teaspoon Turmeric powder
- ▢ to taste Salt
- ▢ 2 tablespoon Lemon juice
- ▢ ½ cup Cooked tuvaram paruppu / toor dal
- ▢ 1 teaspoon Ghee
- ▢ 1 teaspoon Mustard seeds
- ▢ for garnish Cilantro
Instructions
- Cook the tuvaram parruppu/toor dal until mushy in a pressure cooker.
- Grind together the tomatoes, green chilies, black pepper and cumin seeds into a smooth paste and pour it into a sauce pan. Wash the blender jar with about a cup of water and add it to the pan.
- Add turmeric powder, asafetida and salt to the ground mixture and boil this for about 10-12 minutes or until it reduces to half its original quantity.
- In the meantime mash the cooked dal and add about 2 cups of water to it. Add this to the well boiled tomato mixture and let it boil once.
- Heat the ghee in a small pan and add the mustard seeds to it. Let it sputter and then add this to the rasam. Add the lemon juice and garnish with cilantro.
- Serve the Thakkali Juice Rasam with hot rice and ghee or as a soup.
Video
Nutrition
More Sambar, Rasam and Kuzhambu
- Kale Poricha Kuzhambu
- Vendhaya Keerai Sambar | Methi Leaves Sambar
- Mullangi Vatha Kuzhambu | Radish Kuzhambu
- Kathirikai Rasavangi | Brinjal Rasavangi
Thakkali Juice Rasam – Tomato Juice Rasam
Equipment
- bowl
- Grinder
- Pot
- spatula
Ingredients
- 3 large Tomatoes or 4 medium
- 2 Green chilies
- 10 Black pepper
- ½ teaspoon Cumin seeds
- ¼ teaspoon Asafetida
- ½ teaspoon Turmeric powder
- to taste Salt
- 2 tablespoon Lemon juice
- ½ cup Cooked tuvaram paruppu / toor dal
- 1 teaspoon Ghee
- 1 teaspoon Mustard seeds
- for garnish Cilantro
Instructions
- Cook the tuvaram parruppu/toor dal until mushy in a pressure cooker.
- Grind together the tomatoes, green chilies, black pepper and cumin seeds into a smooth paste and pour it into a sauce pan. Wash the blender jar with about a cup of water and add it to the pan.
- Add turmeric powder, asafetida and salt to the ground mixture and boil this for about 10-12 minutes or until it reduces to half its original quantity.
- In the meantime mash the cooked dal and add about 2 cups of water to it. Add this to the well boiled tomato mixture and let it boil once.
- Heat the ghee in a small pan and add the mustard seeds to it. Let it sputter and then add this to the rasam. Add the lemon juice and garnish with cilantro.
- Serve the Thakkali Juice Rasam with hot rice and ghee or as a soup.
