Tomato Rasam Recipe–Kerala Style Thakkali Rasam Without Rasam Powder

In Kerala, Tomato rasam/Thakkali rasam is mostly served in Onam sadya. Basically Kerala style rasam can be done easily with instant rasam powder or with freshly ground spices. I was looking for a simple and easy rasam recipe without rasam powder and found in this blog. It came out super delicious and flavorful.After a long time, myself and Raksha had a plateful of rasam rice along with our favorite side dish papadam. Do try this yummy Kerala Rasam for this Onam sadhya and enjoy like me. Lets see how to make Kerala thakkali rasam without rasam powder.

Check out my other Onam sadya recipes.

Tomato rasam recipe – Kerala style rasam

Tomato rasam recipe - Kerala style rasam Kerala style rasam without rasam powder – Kerala tomato rasam for Onam sadya

Cuisine: Kerala

Category: Rasam

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

INGREDIENTS

Ripe tomato – 2 nos
Tamarind – medium gooseberry size
Red chilli powder – 1/4 tsp
Coriander powder/Dhania powder – 1 tsp
Turmeric powder – 1/8 tsp
Salt & water – as needed

To grind

Small onion – 3 nos OR Big onion – 1/2 no
Pepper corns – 1/2 tsp
Cumin seeds – 1 tsp
Garlic cloves – 3 nos

To temper

Coconut oil or ghee – 1 tbsp
Mustard seeds – 1/2 tsp
Red chilli – 1 no ( Pinched)
Green chilli – 1 no ( slit)
Curry leaves – few
Coriander leaves – to garnish

HOW TO MAKE KERALA TOMATO RASAM – METHOD

Soak tamarind in 1 cup of water for 20 minutes.Take the extract.Chop tomato into small pieces. Grind onion, pepper corns, cumin seeds,garlic coarsely without adding water. Set aside.

Heat oil or ghee in a kadai and splutter mustard seeds,red chilli, curry leaves and green chilli.Saute for few seconds. Now add the coarsely ground paste. Saute for a minute. Add salt, chopped tomato, turmeric powder, red chilli powder and dhania powder. Saute well till tomato turns mushy .Add the tamarind extract.

Boil well for 2-3 minutes till rasam becomes frothy. Add chopped coriander leaves and give one boil, switch off the flame. Transfer to a vessel and cover it with a lid. Let it rest for 15 minutes before serving.It helps for all the flavor to blend well. Serve with hot rice and papapdam.
Enjoy! Adjust the quantity of chilli powder based on your spice level.