Tomato Rasam (Thakkali Rasam)

Making ground spice & herbs mixture
1. Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger.
2. Add cumin seeds and black pepper.
3. Grind to a coarse paste. Remove in a separate bowl or plate.
Making tomato puree
1. In the same jar add the tomatoes (rinsed and chopped).
2. Grind or blend to a smooth puree. If you want
you can blanch tomatoes and then puree them - for a bright red color in the rasam.
Making tomato rasam
1. In a heavy pan or pot
heat the oil. Keep the flame to its lowest.
2. Add the mustard seed and let them begin to crackle.
3. When the mustard seeds start to crackle
then add urad dal.
4. Stirring often fry urad dal until they turn golden.
5. Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot
then switch off the heat.
6. Stir and fry for a few seconds till the red chilies change color.
7. Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot
then you can switch off the heat.
8. Saute for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sauteing this mixture.
9. Add turmeric powder.
10. Mix turmeric powder with the rest of the mixture.
11. Now add the tomato puree. mix very well. Take care as the mixture splutters.
12. Saute for a minute. Season with salt as per taste.
13. Then add 1.5 cups water. If you like a little thin tomato rasam
then you could add some more water. But do not add too much water as the flavors get diluted.
14. Mix well and simmer thakkali rasam on medium-low heat until the rasam comes to a simmer.
15. Overall simmer for 9 to 10 minutes.
16. Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
Serving suggestions
1. Serve tomato rasam hot
either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
Storage
1. Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
2. If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam
add the coriander leaves.
Preparation
1. Soak tamarind in hot water for 15 to 20 minutes.
2. Then squeeze the tamarind and extract the pulp.
3. When the tamarind is soaking
chop the tomatoes.
4. Add them along with their juices in a blender jar.
5. Blend to smooth puree.
6. Take the tomato puree in a pan or pot.
7. Now add turmeric powder and red chilli powder.
8. Then add water and mix very well.
Making tomato charu
1. Keep the pan on the stove top. Cover with a lid. Then on a low to medium flame let the tomato mixture cook for 3 to 4 minutes.
2. Then remove the lid and continue to simmer for 1 to 2 minutes or till the rawness of the tomatoes goes away.
3. Next strain the tamarind pulp and directly add it to the rasam.
4. Mix well.
5. Next add salt as per taste. Simmer for 4 to 5 minutes.
6. Then add rasam powder. Cook for a further 3 to 4 minutes.
7. Switch off heat
cover the pan and set aside.
Tempering
1. Heat oil in a small pan or tadka pan. Lower the heat & add mustard seeds. Let them crackle.
2. Then add cumin seeds and let them splutter.
3. Next add dry red chilies and curry leaves along with a pinch of asafoetida.
4. Fry until the red chilies change color and curry leaves become crisp. Add the entire tempering mixture into the tomato charu.
5. Cover the pan with a lid for 5 minutes so that the tempering flavors infuse into the charu.
6. Then add chopped coriander leaves.
7. Serve tomato charu hot with rice or like a soup.