By Krati Purwar
May 21, 2024
Thakkali in South India is referred to as tomatoes. In summer, tomato rasam is the ultimate choice to go with when you are neither in the mood to cook anything complicated nor order from restaurants. It pairs well with steamed rice, vada, dosa, and idli. Here is the recipe.
1 teaspoon tamarind pulp 1 sprig of curry leaf 8 pearl onions 250 gm tomatoes A pinch of asafoetida 2-3 red chillies 1-2 green chillies 3 teaspoons sambar powder 1 teaspoon mustard seeds Salt to taste ¼ teaspoon turmeric powder Water as required
Soak tamarind in warm water for 20 minutes and squeeze out its pulp. Meanwhile, rinse and cook tur dal along with half of chopped tomatoes, turmeric powder, and chopped onions.
Cook the ingredients until you hear 8-10 whistles. In the food processor, blend the remaining tomatoes into puree.
Once pressure releases, open the cooker and add tomato puree and tamarind pulp to it.
Add salt to taste, sambar powder, and red chilli powder. Prepare tempering on the side with oil, mustard seeds, green chillies, curry leaves, hing, and red chillies.
Add tempering to sambar and cook ingredients for another 10 minutes on low flame. Add water to adjust consistency.
Serve thakkali sambar hot with idli, dosa, vada, or steamed rice.