Tomato Rasam / Thakalli Sathumadhu
Tomato Rasam / Thakalli Sathumadhu

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, tomato rasam / thakalli sathumadhu. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tomato Rasam / Thakalli Sathumadhu is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Tomato Rasam / Thakalli Sathumadhu is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook tomato rasam / thakalli sathumadhu using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Tomato Rasam / Thakalli Sathumadhu:
  1. Prepare 3 tomato Hybrid
  2. Take tamarind
  3. Take 700 ml water
  4. Prepare salt
  5. Take 4 tbsps Rasam powder / Sathumadhu podi
  6. Take asafoetida componded small pelette
  7. Get curry leaves
  8. Make ready coriander leaves finely chopped
  9. Take toor dal cooked
  10. Take 1 tbsp ghee
  11. Prepare 1 tsp mustard seed
Instructions to make Tomato Rasam / Thakalli Sathumadhu:
  1. As mentioned above boil the tomatoes and tamarind together and cook the toor dal. You can do this according to your convenience. What my mother has taught me is to keep the tomatoes and tamarind on a plate and fill it with water which just about submerges the tomatoes and in a vessel put the toor dal, water and a pinch of turmeric. close this vessel with the plate of tomatoes and keep it inside the pressure cooker and cook it.
  2. Now take the cooked tomatoes and tamarind in a vessel with its stock and mash them with a masher, and filter this juice into the "eeya chombu" or any other vessel. If there is still pulp left in the tomatoes add another cup of water and mash them and filter it into the vessel. Tomato juice is filtered because the seeds in the tomatoes do not digest very easily, they tend to stick to the intestine. To avoid this the juice / extract is filtered.
  3. Keep the eeya chombu on medium heat, add salt, compounded asafoetida and curry leaves and allow it to boil until the raw smell of the tomatoes go. Keep stirring this.
  4. Once when this starts boiling add 4 tablespoons of rasam powder /sathumadhu podi.
  5. Allow the sathumadhu to steep in medium heat for about 6-8 minutes. add the cooked toor dal with its stock.
  6. Stir it in and allow this to boil for another minute or two in low heat. Add chopped coriander leaves and temper the sathumadhu.

So that is going to wrap it up for this exceptional food tomato rasam / thakalli sathumadhu recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!