By Krati Purwar
May 17, 2024
Thakkali or tomato rasam is a perfect dish to cook for lunch or dinner, especially in summer, when your kitchen seems to be boiling at 100°C. It has an easy-to-follow recipe, and the dish goes well with rice. Not to mention that the heavenly combination is lightweight on your digestive system.
7-8 garlic cloves ½ teaspoon mustard seeds 2 dry red chillies ¼ teaspoon black pepper ½ teaspoon urad dal ⅓ cup coriander stem ¼ teaspoon turmeric powder A pinch of asafoetida (hing) 10-12 curry leaves 1-inch ginger 2 tablespoons coriander leaves 2 teaspoons cumin seeds 1.5 cups water 2 cups chopped tomatoes
Make a paste of coriander stems, garlic, black pepper, cumin seeds, and ginger. Keep it aside, and blend tomatoes in the same jar.
In a hot pan, heat oil and saute mustard seeds, curry leaves, dry red chillies, hing, and urad dal.
After a couple of minutes, add the spice paste and saute it until you fill the entire kitchen with the aroma of ginger and garlic.
Add tomato puree and saute for a couple of minutes. Add turmeric powder and salt to taste.
After sauteing for 5 minutes, add water to the pan and let the rasam come to a boil.
After 10 minutes, garnish it with coriander leaves and serve with steamed or jeera rice.