Rasam Recipe | Tomato Rasam | Thakkali Rasam with dal

          Rasam is a south Indian Soup, prepared with tomato, dal and various aromatic spices. To me, they are the comforting food next to idly. They are mildly tangy, watery in consistency and a medley of fresh aroma and flavors. South Indian meals are incomplete without rasam. Many family in south India makes rasam everyday. They are the soul food to many homes. Coming to the recipe, everyone makes rasam in a different way and this is my version of tomato rasam recipe, without tamarind, here I added toor dal in additional to tomatoes, to get a nice taste and also for protein. The one thing I like most in rasam is the lovely flavor and fresh aroma which comes from coriander leaves, asafoetida and garlic. Making of rasam is easy and can be made fast, they are good for digestion as it has lot of spices in it.  Also it is a good food for people with fever and cough. Tomato rasam can be served with potato fry or vegetable fry.  I had it with butterbeans poriyal.


          4 Tomatoes
          3 Tbsp of Toor Dal
          Salt to taste
          Water as needed

    To Make a Rasam Powder

          1 Tsp of Whole Black Pepper
          2 Tsp of Whole Cumin
          2 Tsp of Coriander Powder
          3 Garlic Cloves, Big  
    To Temper

           2 Tsp of Oil
           1 Big Dried Red Chilly
           1 Tsp of Mustard Seeds
           1 Tsp of Urad Dal
           1/8 Tsp of Fenugreek Seeds
           Pinch of Asafoetida
           Few Curry Leaves
           1/4 Tsp of Turmeric Powder

     To Garnish

            Handful of Coriander leaves, Finely Chopped


    Health Benefits of Rasam

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