Varutharcha Thakkali Rasam | Traditional Tomato Rasam

The aroma of the freshly ground spices for the traditional tomato rasam makes one salivate! Varutharcha means freshly fried and ground and its nothing new that anything thats made fresh tastes just superb! We prefer this fresh ground Rasam to the Instant Podi Rasam...though both taste wonderful, given the choice, our votes would go for Varutharcha Thakkali Rasam.

Ingredients:

2 Tomatoes, medium size

Chick-pea size  Compounded Hing | Asafoetida

Extract of lemon Size Imli | Tamarind
1/4 tsp Haldi | Turmeric Powder

1 tsp Toor Dal
1 tsp Channa Dal
10 Kali Miri | Black Pepper
2 Sukhi Lal Mirch | Dried Red Chilli
1 tblsp Dhania | Coriander Seeds
1/8 tsp Jeera | Cumin
1/8 tsp Methi | Fenugreek Seeds
1/4 tsp Oil
To taste Salt

1 tblspn Fresh Dhania | Coriander Leaves, finely chopped

For Tempering:

½ tsp Rai |Mustard Seeds

1 sprig Curry Leaves

1 tspn Oil | Ghee | Clarified Butter

Method:

• wash the tomatoes and cut them into quarters. Keep aside.
• In a kadhai heat the oil and add toor dal, channa dal, black pepper, red chilli, methi, dhania and jeera. Roast them till the dals change color. Transfer to a plate. Once cool, grind them to a smooth masala paste adding little water.
• In a vessel add the imli extract, hing, haldi and tomato quarters. Keep this to boil till the tomato cooks.
• Add the ground masala to the cooked tomatoes. 
• Add water and mix well. It should be pouring consistency.
• Once the Varutharcha Thakkali Rasam comes to a boil, switch off the gas.
• In a small pan, heat the ghee and add the rai seeds and curry leaves. Once the tempering is done, pour this onto the Tomato Rasam. 
• Garnish with finely chopped Fresh Dhania and serve hot.

Varutharcha Thakkali Rasam can be served with Steamed Rice and dry sabzi like Cabbage Carrot Peas Thoran | Beans Thoran | Grated Raw Banana Thoran.

We have used:

1. Homemade Ghee | Claririfed Butter

2. Tata Salt Lite
3. Sundrop Heart Oil

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.