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The ingredients needed to make Tomato Rasam / Thakalli Sathumadhu:
- Take 3 tomato Hybrid
- Use tamarind
- Take 700 ml water
- Get salt
- Use 4 tbsps Rasam powder / Sathumadhu podi
- Use asafoetida componded small pelette
- Take curry leaves
- Prepare coriander leaves finely chopped
- You need toor dal cooked
- You need 1 tbsp ghee
- You need 1 tsp mustard seed
Steps to make Tomato Rasam / Thakalli Sathumadhu:
- 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.
- 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.
- 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.
- Once when this starts boiling add 4 tablespoons of rasam powder /sathumadhu podi.
- Allow the sathumadhu to steep in medium heat for about 6-8 minutes. add the cooked toor dal with its stock.
- Stir it in and allow this to boil for another minute or two in low heat. Add chopped coriander leaves and temper the sathumadhu.
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