Thakkaali Rasam
by sukanyaa
20 Jun 2005
This recipe has been viewed 4419 times
A delicious and tangy south indian dish made with lots of tomatoes and tamarind and seasoned with corriander leaves, jeera and curry leaves.
Thakkaali Rasam recipe - How to make Thakkaali Rasam
Preparation Time: Cooking Time: Total Time:
2 tomatoes
small lemon sized ball of tamarind (imli)
1/2 cup toovar (arhar) dal, boiled
3 tsp ghee
salt to taste
2 tsp rasam powder
for garnishing:
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
coriander (dhania) leaves
curry leaves (kadi patta)
Method
- Dissolve the tamarind in one and half cups of water.
- Keep it aside for 5 minutes.drain water in a filter.boil the water.
- While boiling add the cutted tomatoes and salt.keep the stove in sim.
- Allow it to boil.after 5 min add the rasam powder and stirr .
- Allow it to boil for a min.meanwhile dissolve the boiled dhall in 1 cup of water.
- And add this.
- Put ghee in a kadai and add mustard seeds.
- Then add jeera n curry leaves and add this into the rasam.
- Add coriander leaves while serving.
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