Instant Thakkali Rasam | Instant Tomato Rasam

Sharing is caring!

Instant Thakkali Rasam or Tomato Rasam is a quick and instant version of Rasam which does not need any rasam powder, dal and is onion and garlic free. It comes in quickly and best enjoyed piping hot. Since this rasam uses a powder made using cumin seeds and black pepper it is naturally good and soothing when suffering from cold or cough.

One can enjoy this as a soup or over simple rice. It is very comforting and a good alternative to those who do not enjoy tomato soup which is more on the thicker side. Saying this by experience as my husband does not enjoy the tomato soup, but he loved this Instant Thakkali Rasam. 

I have followed the recipe from Padhu's kitchen where she has a lot of different varieties of Rasam. I generally prepare an elaborate rasam with dal and rasam powder but today wanted a quick and easy recipe. So choose this Instant onion and Garlic free Thakkali Rasam.

Instant Thakkali Rasam Process

I have boiled the whole tomatoes, removed the skin and then roughly smashed them using the back of the spoon as my tomatoes were huge. Since it is not pureed, there would be a few chunkier pieces. If you do not like it, either you can puree it or roughly chop it after after removing the skin. Boil the chopped tomatoes in minimum water, so that the tomatoes are finely mashed. Water consistency can be adjusted later.

A little about Black Pepper

The instant Rasam powder which is being used here is by using freshly ground cumin and black pepper seeds. Black pepper also known as peppercorn, is usually dried and used as a spice and seasoning. It is native to Kerala in Southwestern India and is extensively cultivated there. Black pepper is loaded with nutrients and it is best to use them whole or ground them fresh when required. It loses flavour, aroma and nutrients through evaporation and hence best to use them freshly ground.

Some info on Cumin Seeds

Cumin seeds is also used as a spice for its distinctive flavour and aroma. It can be used ground or used as whole seeds. It is one of the key ingredient in Indian pantry. I always stock up on cumin seeds and do ground fresh Roasted Cumin powder at home. Cumin is again a rich source of Iron and helps in improving digestion.

So why I am talking about Rasam today. If you are a regular reader of my blog it's time for a new post on Monday for our Foodie Monday bloghop. This week the #214 theme of Foodie Monday Bloghop was Rasam Raaga and it was suggested by Priya from The World through my Eyes. Priya has a wonderful collection of traditional South Indian Recipes. I have to try her Instant Ragi Kuzhi Paniyaram as I am trying to incorporate this nutritious gluten free flour in to our diet as much as possible.

So here goes the recipe of Instant Thakkali Rasam | Instant Tomato Rasam

Ingredients

For the Rasam

• 2 Large Tomatoes
• 4 Cups (Approx 1 Ltr) Water
• 1 teaspoon Whole Black Peppercorns (Kali Mirch)
• 1 teaspoon Cumin seeds (Jeera)
• 8-10 curry leaves
• Salt to taste
• Corainder / Coriander Stems for Garnish

For the Tempering/Tadka

• 1 teaspoon Ghee (Clarified Butter)
• 1 teaspoon Mustard seeds
• 8-10 curry leaves

Preparation

For the Rasam

• In a pot add in the water.
• Slit the tomatoes on the top. Just give a light cross cut so it is easy to peel off the skin.
• Boil this in water for 5-7 minutes.
• You would see the skin coming off.
• Switch off and let it rest for 5 minutes.
• In a plate, remove the tomato and remove the skin.
• Discard the skin and roughly smash the tomatoes.
• One can puree too if you do not want the chunkier pieces.
• Now add the mashed tomatoes back to the water.
• Freshly ground the cumin and black peppercorns in a motor or pestle or using a mixer.
• Add in the freshly grounded mix, curry leaves, salt to the tomato mix.
• Let this boil for 7-8 mins.

Tempering/Tadka

• In a small pan or a tempering wok add in the ghee.
• Once hot add in the mustard seeds.
• Once it splutters add in the curry leaves.
• Pour this tempering/tadka to the rasam.
• Let this boil again for 1-2 minutes.
• Garnish with coriander or Coriander Stems
• Serve it hot as a soup or with some steamed Rice.

Notes

• 1 teaspoon = 5 ml, 1 Cup=235 ml
• My tomatoes were huge, but you can use medium sized ones. In that case use 3-4 tomatoes
• You can puree the tomatoes if you do not like chunkier pieces.

Instant Thakkali Rasam | Instant Tomato Rasam

Instant Thakkali Rasam or Tomato Rasam is a quick and instant version of Rasam which does not need any rasam powder, dal and is onion and garlic free.

5 from 14 votes

Print Pin Rate Save Saved!

Course: Main Course, Soup

Cuisine: Indian

Keyword: Instant, No Onion No Garlic, Vegan, Vegetables

Cook Time: 28 minutes minutes

Author: Renu Agrawal-Dongre

Equipment

• Motor Pestle / Grinder

Ingredients

For the Rasam

• 2 Large Tomatoes
• 4 cup (Approx 1 Ltr) Water
• 1 teaspoon Whole Black Peppercorns Kali Mirch
• 1 teaspoon Cumin seeds Jeera
• 8-10 curry leaves
• Salt

For the Tempering/Tadka

• 1 teaspoon Ghee (Clarified Butter) Clarified Butter
• 1 teaspoon Mustard seeds
• 8-10 curry leaves

Instructions

For the Rasam

• In a pot add in the water.
• Slit the tomatoes on the top. Just give a light cross cut so it is easy to peel off the skin.
• Boil this in water for 5-7 minutes.
• You would see the skin coming off.
• Switch off and let it rest for 5 minutes.
• In a plate, remove the tomato and remove the skin.
• Discard the skin and roughly smash the tomatoes.
• One can puree too if you do not want the chunkier pieces.
• Now add the mashed tomatoes back to the water.
• Freshly ground the cumin and black peppercorns in a motor or pestle or using a mixer.
• Add in the freshly grounded mix, curry leaves, salt to the tomato mix.
• Let this boil for 7-8 mins.

Tempering/Tadka

• In a small pan or a tempering wok add in the ghee.
• Once hot add in the mustard seeds.
• Once it splutters add in the curry leaves.
• Pour this tempering/tadka to the rasam.
• Let this boil again for 1-2 minutes.
• Garnish with Coriander or Coriander Stems
• Serve it hot as a soup or with some steamed Rice.

Notes

• 1 teaspoon = 5 ml, 1 Cup =235 ml
• My tomatoes were huge, but you can use medium sized ones. In that case use 3-4 tomatoes.
• You can puree the tomatoes if you do not like chunkier pieces.

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Few more Instant recipes on my blog:

Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy

Sharing is caring!