Kerala 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 minutes Rasam recipe. No dal, no Rasam powder for this instant Kerala style 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 Kerala style rasam
Can I skip microwaving the tamarind?
Yes, it’s optional. To speed up the process I have microwaved the tamarind + water for one minute instead you can soak tamarind in hot water or use 1 heaped teaspoon of 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 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 rasam till you see 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:
Tamarind 10 g Tomato 2, big around 300 grams 4 garlic 1/2 teaspoon pepper 1 teaspoon cumin seeds Generous pinch of turmeric powder 1/4 to of chilli powder 1/2 teaspoon coriander powder 2 cups water 1 teaspoon coconut oil 1/2 teaspoon mustard seeds 1 red chilli Fenugreek seeds few Pinch of jaggery A dollop of ghee Salt
How to make Thakkali rasam with step by step pictures:
Soak tamarind in 1 cup of hot water
Pulse garlic, pepper, cumin into a coarse mixture, and keep them aside
Add coconut oil to the pan and when the oil is hot add mustard seeds, fenugreek seeds, and red chilli, let them splutter
Furthermore, add tomatoes and saute till tomatoes turn mushy
Add pulsed mixture and saute for 2 minute
Furthermore, add turmeric powder, chilli powder coriander powder, and saute for 2 minutes
Sprinkle required salt
Furthermore, strain and add tamarind water, 1 cup of water, coriander leaves and curry leaves, a pinch of jaggery, and a generous portion of hing
Bring the rasam to a frothy boil
Turn off the stove and finally add a dollop of ghee, mix well and serve hot
