Tomato Rasam recipe with Homemade Rasam Powder | Thakkali rasam | Rasam recipes | #simpleandyummyrecipes

Tomato rasam/Thakkali rasam is a delicious South Indian soup recipe made with ripe tomatoes, tamarind, pepper, cumin, and, other spices. Rasam is also known as saaru in Kannada and chaaru in Telugu. It is commonly eaten with plain rice. But it can also be served as a soup.

Rasam is a staple food in many South Indian homes. There are so many varieties of rasam in India. Today I'm sharing with you how to make tomato rasam. For this, we need to make rasam powder first with some basic spices that are easily available at home.

For this recipe, use ripe and juicy tomatoes. That gives you a very tasty rasam. Traditionally, rasam is known for its digestive properties and for preventing the formation of gas. If you are a non-veg lover, then try this rasam recipe with any fish fry. Rasam rice and fish fry ! What a combo, right? Hit the like button if you like this combo. 

Tomato Rasam / Thakkali Rasam with step-by-step pictures and video recipes

Preparation Time: 15 mins

Cooking Time: 10 mins 

Serves: 3

Ingredients:

• Tomatoes - 3
• Asafoetida - ¼ tsp
• Tamarind - small gooseberry sized
• few Curry leaves
• few Coriander leaves
• Salt as required
• Oil - 1 tbsp

To make Rasam powder

• Split Pigeon Peas - 1 tbsp ( Toor Dhal )
• Coriander seeds - ½ tsp
• Cumin seeds - ½ tsp
• Pepper - ½ tsp
• Fenugreek seeds - 1/8 tsp
• Dry Red chili - 1
• Garlic - 3 cloves
• Few Curry leaves

Method:

• First, soak tamarind in ½ cup of water and keep aside.

• Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

• Heat a heavy-bottomed pan and add all the spices one by one, as mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

• Next, heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

• Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat. 

• Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

• Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

• Next, add 1 ½ tbsp of prepared rasam powder and mix well.

• Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

• Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

• Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Step-by-step pictures of how to make Tomato Rasam / Thakkali Rasam

First, soak tamarind in ½ cup of water and keep aside.

Then take 3 tomatoes. Cut one tomato into pieces and the other two tomatoes grind it to a puree.

Heat a heavy-bottomed pan and add all the spices one by one mentioned under "to make rasam powder ". Dry roast the spices for 3-4 minutes on medium heat.

Then, allow it to cool and grind to a coarse powder. Now, the rasam powder is ready.

Next heat oil in a kadai/wok. When hot, add the mustard seeds and allow it to splutter.

Then add dry red chili, asafoetida powder, garlic cloves, and curry leaves. Saute for a minute on medium heat. 

Next, add the one chopped tomato and saute for a minute Next, add salt and cook till the tomatoes become soft and mushy on medium heat.

Then add the pureed tomatoes, tamarind water, turmeric powder, and salt as required. Mix well and cook for 3 minutes on medium heat.

Next, add 1 ½ tbsp of prepared rasam powder and mix well.

Add 2 ½ cups of water to the tomato mixture and mix well. Bring it to a boil on medium heat.

Once the mixture starts leaving the sides of the pan, switch off the heat and add the coriander leaves. Immediately cover the kadai/wok with the lid and let it rest for 5 to 10 mins. After 5 to 10 mins transfer the rasam to a serving bowl and serve hot with plain rice.

Watch the video Recipe here

Tomato Rice recipe | One pot Tomato Rice Recipe using pressure cooker | Variety Rice reipes | Thakkali Sadham | Tomato Rice in cooker | Simple and Yummy Recipes | #simpleandyummyrecipes

Learn how to make one pot pressure cooker tomato rice for quick lunch or dinner. If you are looking for a quick recipe then try this simple tomato rice recipe. This pressure-cooker tomato rice comes in handy for busy mornings. Serve it with raita or papad. I love to make one-pot rice recipes often. It requires only one pot leaving very little cleanup. 

Check for Stepwise pictures and Video recipe below

I usually make this tomato rice early in the morning and pack it in the hot box and let it stay warm until lunch so that the flavors seep in when the rice is rested and also when kept in the hot box. I usually follow this method for all one-pot rice recipes, especially biryani.

In Tamil, we call this thakkali sadham. It is a very popular recipe from Tamilnadu cuisine. Thakkali means tomato and sadham means rice. This tomato rice can be made in a pressure cooker, instant pot, electric cooker, or even in a regular pot.

For more one pot recipes 👈 click here

• Quick Vegetable Biryani in cooker
• Minced Chicken curry in Cooker
• Potata and peas gravy in pressure cooker
• Pressure cooker Chicken Biryani
• Egg Biryani in pressure cooker

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 2

Ingredients:

• Onion -1, chopped
• Tomato - 3 nos., chopped                   
• Ginger Garlic paste - 1tbsp 
• Red Chili powder - 1 tsp
• Turmeric powder - ¼  tsp
• Garam masala - 1 tsp
• Cinnamon stick -1
• Cloves - 4 to5 nos
• Fennel seeds - 1 tsp
• Green Chilli -1, slit
• few Coriander leaves
• Rice - 1 Cup
• Oil - 2 tbsp
• Salt as required

Method:

• Wash and soak the rice in water for 15 mins. Keep aside.

• Meanwhile heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion and saute for 2 mins on medium heat.

• Add ginger garlic paste and saute till onion becomes light golden brown.

• Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

• Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

• Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

• Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

• Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

stepwise pictures of how to make tomato rice in the cooker

Wash and soak the rice in water for 15 mins. Keep aside.

Heat oil in a pressure cooker, when hot add cinnamon sticks, cloves, and fennel seeds. Next, add green chili and chopped onion.

saute for 2 mins until it turns translucent.

Add ginger garlic paste and saute till onion becomes light golden brown.

Then add the chopped tomatoes, spice powders, and little salt. Mix well and saute till the tomatoes become soft and mushy.

Drain the water from the rice and add it to the pressure cooker. Mix well and stir fry the mixture for 3 - 4 mins on medium flame.

Next, add 2 cups of water and the required salt. Mix well and bring it to a boil.

Finally, add some coriander leaves and close the pressure cooker with the lid and place the whistle.

Pressure cook for 3 whistles and switch off the flame. Allow the pressure to settle down and then open the lid. Mix gently and serve hot.

Watch the Video Recipe here👇

South Indian Lunch Recipes - Tamilnadu Lunch recipes | Lunch Menu #8 | Simple and Yummy Recipes

Today is another South Indian Lunch Recipe from Tamilnadu. Next to sambar and kadayal ( mashed dal ) we prepare puli kulambu - tamarind coconut based gravy for the white rice. This gravy can be prepared by using vegetables like brinjal, garlic, bitter gourd, lady's finger, sundakkai - turkey berry, shallots, etc.

Most of us usually during the weekends we have heavy meals and full of masala recipes like biriyani and non-veg items. Try to incorporate garlic in your food at least once in a week because it reduces cholesterol levels which may reduce the risk of heart diseases. And also it helps in reducing blood pressure.

Also if you have been suffering from ailments like indigestion and gastric disorders then this is especially for you. Hence we make this poondu puli kulambu - Garlic Tamaric gravy at least once in a week in our menu. A tamarind based gravy with loads of garlic called poondu puli kulambu in Tamizh. Poondu means garlic, puli means tamarind, kulambu means gravy in English. It is very easy and simple to make.

Lunch menu

•   Poondu puli kulambu
•   Cabbage Poriyal
•   Curd
•   White Rice

Have a look at other South Indian Lunch Recipes 👉 here

Preparation time: 15 mins
Cooking time: 30 mins
Serves: 2

Poondu Puli Kulambu - Garlic gravy

Ingredients:

• 25 to 30 cloves of Garlic
• 8 to 10 Shallots, peeled and chopped
• 1 Tomato, chopped
• Tamarind -  take 1 large lemon sized quantity
• 2 tsp Coriander powder
• 2 tsp Red chilly powder
• ½ tsp Jaggery or Sugar ( optional )
• 1 Green chilly
• 1 tsp Mustard seeds
• a pinch of Asafoetida / Hing
• few Curry leaves & Coriander leaves
• Salt to taste
• 2 tbsp Gingelly Oil

Method:

• First, soak the tamarind in a bowl of warm water for 15 mins. After 15 mins mash them with your fingers freeing as much of the pulp as possible from the fiber and extract the tamarind puree to another bowl and make it to measure 1 cup by adding water. Throw away the pith.

• Next heat the gingelly oil in a kadai / wok, when hot enough add the mustard seeds and allow it to splutter. Then add a pinch of asafoetida to it and mix well.

• Then add the shallots, green chilly and curry leaves. Saute till it becomes light golden brown in color on medium heat.

• Add tomato, a little salt and saute till it becomes soft and mushy on medium heat.

• Next, add the garlic cloves and saute it in the onion-tomato mixture for about 2 mins on medium heat.

• Then add the tamarind juice, red chilly powder, coriander powder, turmeric powder, salt, and 1 ½ cups of water. Mix well and bring it to a boil.

• Cover and cook for about 15 mins on low heat and till the gravy becomes thick. Stir in between. Finally, add jaggery and coriander leaves. Mix well and switch off the flame. Serve hot with white rice. 

Cabbage Poriyal ( Stir-fry )

Ingredients:

• 250 gms Cabbage, chopped finely
• 1 tsp Mustard seeds
• 1 tsp Bengal gram ( Channa Dal )
• 2 no. Dry Red chilli
• 1 no. Green Chilly
• few Curry leaves
• 1 tbsp Oil
• Salt as required

Method:

• Heat oil in a kadai, when hot enough add channa dal and mustard seeds. Allow it to splutter.

• Then add dry red chili, curry leaves and fry for few seconds.

• Next add the cabbage, green chili, salt. Mix well and saute on a medium flame for 2 mins.

• Cover and cook for 5 mins on low flame. Stir in between.

• After 5 mins open the lid and mix well. Cook for 2 more mins on low flame and switch off the flame.

Egg Biryani in Pressure Cooker | Pressure Cooker Egg Biryani | Quick Egg Biryani Recipe | Simple and Yummy Recipes

Egg Biryani - an easy and quick biryani recipe made using a pressure cooker. Among all the biryani recipes, egg biryani is very easy and it can be made very quickly at home. It tastes very delicious too. Serve this biryani hot with onion raita and salad by the side.

This is a quick biryani recipe that can be made within 30 mins. This can be served as lunch or dinner. Also, it is best for the lunch box recipes. In this recipe post, I am sharing the recipe of egg biryani in a pressure cooker with step by step photos and a video recipe.

Preparation time: 10 mins

Cooking time: 20 to 30 mins
Serves  2-3 persons

Click here for the video recipe https://youtu.be/C-dlhR1k_io

Ingredients:

• 3 Boiled Eggs
• 250 gms Basmati Rice
• 300 ml of Water
• 1 Onion medium-sized, thinly sliced
• 2 Tomatoes, chopped
• 2 Green chilies
• 1 tbsp Ginger Garlic paste
• 1/2 cup Mint leaves
• 2 tsp Red chilly powder
• 1 tsp Garam masala powder
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 2 tbsp Curd
• few Coriander leaves
• 2 tbsp Oil
• 1 tbsp Ghee
• Salt as required

Whole Spices

• 1 Cinnamon stick
• 4 Cloves
• 3 Cardamon pods
• 1 Bay leaf
• 1 Star Anise
• few Stone flower

Method:

• Wash and soak the rice for about 15 minutes

• Boil eggs and peel them and make slits on them

• Heat a pan with some oil, add red chili powder, turmeric powder, salt and mix well.

• Add the eggs and fry/roast the eggs for 3 mins on low heat and keep them aside.

• Take a pressure cooker and add oil, ghee to the cooker and roast all the whole spices.

• Next, add the onions and saute till they turn golden brown on medium heat.

• Add green chilies, ginger garlic paste and saute on low heat for 2 mins.

• Add tomatoes and little salt to it. Cook till the tomatoes turn mushy and soft.

• Next add curd, chili powder, turmeric powder, garam masla, coriander powder and mix well. Cook for 5 mins on low heat.

• Then add the mint leaves and mix well and cook for a minute.

• Then add the soaked basmati rice, water, and salt as required. Mix well.

• Add the coriander leaves and give a mix.

• Finally, place the eggs one by one on the rice.

• Close the pressure cooker with the lid. When the steam releases, place the weight and cook for 2 whistles and switch off the heat.

• When the steam releases, open the lid and serve the biryani with onion raita.

South Indian Lunch Recipes - Lunch Menu # 7

Today is another very very simple yet delicious South Indian lunch recipe. I have shared here a Tamilnadu style dal tadka or dal fry recipe. We call this as Paruppu kadayal. Today's menu is a simple Tamilnadu Lunch recipe - simple dal recipe, rasam, Cabbage poriyal (stir fry ), Curd rice.

Lunch Menu #7

• White Rice
• Paruppu Kadayal
• Rasam
• Curd Rice
• Cabbage Stir-fry

Have a look at other South Indian Lunch Recipes 👉 here

Paruppu Kadayal | Dal Fry | Dal Tadka
Ingredients

• 1 small cup of Split Pigeon Peas / Toor Dal
• 1 tsp Cumin seeds
• 1 Onion, medium-sized, finely chopped
• 1 large Tomato, finely chopped ( optional )
• 2 Green chilies, finely chopped
• 1 Dry red chilly
• 4 Garlic cloves, mashed
• Salt to taste
• 1 tbsp Oil

Preparation:

• Soak the toor dal for 15 minutes in a bowl. Transfer the dal to the pressure cooker along with 2 cups of water. Add ¼ tsp turmeric powder and few drops of castor oil and mix well. Pressure cook for 3 whistles or till it becomes mushy. Keep aside.

Method:

• Heat oil in kadai/ wok. When hot, add cumin seeds and allow it to crackle. Add dry chilies to it and fry.

• Immediately add the onions, green chilies, garlic, curry leaves to it and cook till the onions become translucent.

• Add the tomatoes and cook till it becomes mushy and cooked.

• Then add the pressured cooked dal, salt and 1 cup of water and cook for 10 minutes. Add water as needed to your desired thickness.

• Serve this with hot rice and dollop of ghee.

Paruppu Rasam | Dal Rasam | Lentil Rasam

Ingredients

• 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
• 1 large Tomato
• Tamarind
• 1 tp Mustard seeds
• 1/8th tsp of Asafoetida
• 3 Dry Red Chillies
• 1 tsp Jeera / Cumin seeds
• 1/2 tsp Pepper
• 3 cloves of Garlic
• Few Coriander Leaves
• Salt as required
• 1 tsp Oil

Preparation

• How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas  ) along with 2 cups of water.  When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.

• Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.

• Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.

Method:

• Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.

• Add dry red chillies and asafoetida.

• Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.

• Let it boil for 2 to 3 minutes so that the raw smell goes off.

• Add the dal water, salt, and mix well.

• Once the water starts to boil, switch off the flame immediately.

• Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.

Curd Rice

Ingredients:

• 1 cup of Cooked Rice
• 1/4 liter Curd
• 1 tbsp of Oil
• 1 tsp Mustard seeds
• 1 tsp Channa Dal / Bengal Gram
• Few Cashew Nuts
• 1 Dry red Chilly
• Few Curry Leaves
• Salt to taste

Method:

• Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.

• Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.

• Add cashew nuts, curry leaves, dry chili, and fry. Do not burn.

• Add this tempering / tadka to the rice and mix well.

Cabbage Poriyal:

Ingredients:

• 1 large cup of shredded cabbage
• 1 tsp Channa dal
• 1 tsp Mustard seeds
• few Curry Leaves
• 3 Dry Red Chili
• 1 tbsp Oil
• Salt to taste

Method:

• Heat oil in kadai / wok. When hot add in channa dal and mustard seeds. Allow it to crackle.

• Next add curry leaves, dry red chili, and fry. Do not burn.

• Add the shredded cabbage, turmeric powder, salt and mix well. Cover and Cook for 15 minutes in low flame. Cook till it is wilted and completely cooked.

South Indian Lunch Recipes - Lunch Menu #5

Today's South Indian Lunch menu is from the Tamilnadu Region. Next to sambar we prepare kadayal recipes  like keerai kadayal, pasiparuppu kadayal, kollu masiyal, paruppu kadayal.... that means mashed dal and mashed greens to go along with rice for the lunch.

Mashed greens can be either prepared by using only greens or can be combined with dals like toor dal, masoor dal, etc. Mashed greens ( Keerai Kadayal ) with hot steaming rice and a dollop of ghee is a classic combo. Keerai Kadayal - keerai means greens and kadayal means mashing the greens with the help of a traditional wooden blender, in Tamil we call this as mathu. The menu today is Pasalai keerai kadayal, rasam, curd, simple potato fry.
Have a look at other South Indian Lunch Recipes 👉 here

White Rice
Pasala keerai Kadayal ( Mashed Red Vine Spinach with Dal )
Rasam
Potato fry
Curd

Pasala Keerai Kadayal


Ingredients :

• 30 to 40 leaves Pasala Keerai / Indian Spinach
• ( Pasala Keerai in Tamil. In English - Basella alba and also known as Malabar Spinach, Red Vine Spinach, Indian Spinach, etc..  )
• 10 no of Shallots or 1 Red Onion, medium-sized
• 4 Garlic cloves
• 1 tsp Cumin seeds
• 4 dry Red chillies
• 2 tbsp cooked and mashed Toor dal/ split pigeon peas / Red gram
• Salt to taste
• 2 tbsp Oil

Preparation :

• Peel the shallots and roughly chop them.
• Wash the spinach leaves, roughly chop.
• Mash the garlic cloves with the help of a knife.
• Cook and mash the toor dal.

Method:

• Heat oil in a pan/ kadai, when hot add cumin seeds and allow it to crackle.

• Add dry red chillies and garlic cloves to it and fry for few seconds.

• Add the chopped shallots to it and fry till it turns a light golden brown colour.

• Then add the spinach leaves/ pasala keerai and salt, give them a good mix.

• Saute and cook until it is wilted, say about 3 to 5 minutes

• Then add the cooked dal and 1/2 cup of water and mix well.

• Cook till the water is absorbed.

• Transfer to a bowl for easy mashing or grind it in mixie or blender.

• With the help of wooden masher/ mathu, mash them.

• Transfer to a serving bowl and serve with hot piping rice and a dollop of ghee to it.

Paruppu Rasam | Dal Rasam | Lentil Rasam

Ingredients

• 2 cups of Dal water ( water from pressure cooked toor dhal or any lentil like green gram, horse gram, etc.. )
• 1 large Tomato
• Tamarind
• 1 tp Mustard seeds
• 1/8th tsp of Asafoetida
• 3 Dry Red Chillies
• 1 tsp Jeera / Cumin seeds
• 1/2 tsp Pepper
• 3 cloves of Garlic
• Few Coriander Leaves
• Salt as required
• 1 tsp Oil

Preparation

• How to make Dal water for rasam - Pressure cook 1 cup of toor dhal( split pigeon peas  ) along with 2 cups of water.  When the pressure is released from the cooker, add 1 more cup of water an bring it to boil. Mix well and take out the water leaving the dal. reserve this water in a bowl. Use the remaining dal for making sambar.

• Tamarind extract: Soak the tamarind in warm water for 20 minutes. After soaking time, squeeze and extract the pulp Strain the mixture and reserve the tamarind water.

• Rasam Powder: Take cumin seeds and pepper, coarsely ground together with the help of ammikallu or mortar pestle. Mash the garlic too and keep aside.

Method:

• Heat oil in a chatti or saucepan or small kadai/ wok. When hot add mustard seeds and allow it to splutter.

• Add dry red chillies and asafoetida.

• Immediately add the prepared tamarind water/ extract, next add the tomato, here lightly mash the tomato in hand and smashed garlic cloves, cumin pepper grounded. Mix well.

• Let it boil for 2 to 3 minutes so that the raw smell goes off.

• Add the dal water, salt, and mix well.

• Once the water starts to boil, switch off the flame immediately.

• Finally add some coriander leaves, transfer to a serving bowl and serve hot with white rice.

Potato Fry

Ingredients

• 1 large Potato
• 1 tsp Red Chilly powder
• 1/2 tsp Turmeric powder
• Few Curry Leaves
• 1 tbsp Oil
• Salt to taste

Method

• Cut potatoes into small bite-sized pieces ad keep aside.
• Heat oil in a non-stick pan, when oil is medium hot add chilly powder, turmeric powder, salt and mix well.
• Then add the potato pieces, curry leaves and mix well. Cook and fry the potatoes in low flame.
• Cook the potatoes for 10 to 15 minutes. Keep sauteing and fry the potatoes till roasted and cooked.