INSTANT THAKKALI RASAM
Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. Instant tomato garlic rasam is super easy to make, without many ingredients rasam can be prepared within 15 minutes. No dal, no rasam powder for this quick andhra style rasam
CAN I SKIP MICROWAVe THE TAMARIND?
To speed up the process, you can microwave the tamarind + water for one minute .instead you use 1/2 teaspoon of homemade Tamarind paste. and prepare rasam.
DO I NEED THIS MANY TOMATOES?
Yes, the sourness of this rasam is mainly from tomatoes so add little tamarind and lots of tomatoes.
can I pulse tomatoes instead of squeezing them?
squeezing the tomatoes is the traditional way to prepare Andhra-style tomato charu. If you pulse tomatoes, the flavor and texture might slightly differ.
CAN I INCREASE TAMARIND AND REDUCE TOMATO?
No, the sourness of Andhra rasam is mainly from tomatoes so add little tamarind
CAN I SKIP GARLIC?
Yes, garlic is optional but it gives a nice flavor to the rasam. I prefer crushing garlic with pepper and cumin seeds. Instead, you can temper garlic or use garlic powder.
SHOULD I BOIL THE RASAM FOR A LONG TIME?
No, avoid boiling the rasam for a long time, always cook rasam till you see a frothy boil then turn off the stove How to dry curry leaves curry leaves fresh for months homemade tamarind paste Thakkali thokku Ghee rasam recipes in TMF
ingredients
tomato and tamarind extract
2 big ripe tomatoes, 270 grams 5 grams tamarind 1/2 cup hot water
Rasam
1 cup water coriander leaves few turmeric powder 1/4 tsp required salt 2 green chilli
To temper
1 teaspoon oil 1/2 teaspoon mustard seeds 2 red chilli 1/2 teaspoon urad dal curry leaves few 1/4 teaspoon asafoetida
how to make Andhra tomato rasam with step-by-step pictures
First, add tomatoes and tamarind water; squeeze well and extract the juice
filter and save the tomato residue
furthermore, add water and squeeze again
Squeeze well again and extract the tomato-tamarind water
Furthermore, add coriander leaves, turmeric powder, required salt, and green chilli; boil for 10 minutes
meanwhile pulse garlic, pepper, and cumin seeds; keep aside
cook till the raw smell goes off and the green chilli turns soft
add pulsed mixture; mix well and bring to a frothy boil
turn off the stove add oil and heat
furthermore add mustard seeds, urad dal, red chilli, and curry leaves; splutter
add asafoetida and mix well
transfer and mix well
serve hot
