Instant Tomato Rasam Recipe Without Dal – Easy Thakkali Rasam

• Ripe tomato – 3 nos ( medium sized)
• Pepper corns – 1 tsp
• Cumin seeds – 1 tsp
• Coriander seeds – 1/2 tsp
• Water – 2 cups ( approx)
• Green chilli – 1 no ( slit)
• Turmeric powder – 1/8 tsp
• Crushed garlic – 3 nos
• Curry leaves – Few
• Sugar – A pinch
• Coriander leaves – 2 tbsp ( finely chopped) to garnish

To temper

• Ghee – 2 tsp
• Mustard seeds – 1/4 tsp
• Cumin seeds/Jeera – 1/4 tsp
• Red chilli – 1 no

• Dry roast coriander seeds, pepper, cumin seeds for few minutes. 
• In a mixie jar, take the washed and chopped tomato, roasted coriander seeds, pepper corns, cumin seeds. Grind to a smooth paste adding 1/2 cup water.
  
• In a kadai, add the ground tomato paste, slit green chilli, chopped curry leaves, crushed garlic, turmeric powder, salt and a pinch of sugar. Add 1.5 cups of water to it and check for taste. Add more salt if needed. Let the mixture boil well for 3-4 minutes till the raw smell of tomato goes off.
  
• In a small tadka pan, heat ghee and splutter mustard seeds, cumin seeds, pinched red chilli. Add this seasoning to the boiling rasam. Garnish with coriander leaves. Add 1/4 cup water and boil till frothy. Remove in a bowl.
  
• Cover with a lid and give a standing time of 30 minutes before serving. Serve hot with rice, potato curry and appalam/papad !
  

Enjoy !

• Adjust the quantity of spices based on your taste.
• Tomato should be fully ripen. If not, add berry sized tamarind while grinding.
• Tempering in ghee is a must. It adds nice flavor to the rasam.
• Garnishing with coriander leaves enhances the taste & flavor of this rasam.