Takkali Rasam Recipe
About Takkali Rasam Recipe:
A flavourful rasam of tomatoes and toor dal simmered in tamarind water flavoured with spices. Terrifically tangy and sour Tomato Rasam is a delicious soup-like dish that can be enjoyed over rice or on its own as a hearty soup. Here I share step-by-step instructions with photos for preparing this recipe two different ways, as a traditional classic tomato rasam (thakkali rasam) or try a spicier Andhra-style version of tomato rasam. Tomato rasam is a popular South Indian dish that is known for being equally healthful and delicious. In fact, it’s often served as a spiced hot drink that helps ease cold symptoms and digestion issues.
- 12 Ingredients
Ingredients for Takkali Rasam Recipe
- 1 tablespoon Ghee
- 1/4 teaspoon Mustard seeds
- 1/4 teaspoon Cumin seeds
- 1/2 cup Tamarind water
- 1 teaspoon Turmeric
- 1/2 teaspoon Roasted coriander powder
- 1/2 teaspoon Roasted cumin powder
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Black pepper powder
- 4-5 Nos Tomatoes
- 1/4 cup Toor dal
- 3-4 Nos Curry leaves
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Takkali Rasam Recipe
In a preheated pan add 1 tbsp ghee and allow it to melt. Add ¼ tsp mustard seeds, ¼ tsp cumin (jeera) seeds and let the seeds crackle.
Then add ½ cup tamarind water. Add 1 tsp turmeric(haldi) powder, ½ tsp roasted coriander (dhaniya) powder, ½ tsp roasted cumin (jeera) powder, ½ tspred chilli powder (or as desired), ½ tsp black pepper powder. Stir to mix well.
Next add 4 to 5 blanched and chopped tomatoes, ¼ cup of cooked and mashed toor dal. Stir. Then add 3 to 4 torn curry leaves which brings out the flavours.
Add water according to the consistency desired. Turn the heat to high and give the rasam a brisk boil. Then turn the heat to low and simmer for 10 minutes.
Froth will begin to form around the top, which is an indication that the rasam is ready. Turn off the heat. Check for salt and seasoning and adjust accordingly. Serve in a bowl topped with coriander leaves.