Tomato Rasam (Thakkaali Saatramudhu)


Tomato - 2 big (Finely chopped)

Tamarind - Size of small gooseberry
Thoor dhal (thuvaram paruppu) - 1/2 cup
Rasam Powder - 2 teaspoon
Asafoetida powder (perungaayam)
Coriander, Curry leaves
Salt - for taste
Green chilly - 1
Jeera - 1/2 teaspoon
Mustard - 1/2 teaspoon

Cooking of Thoor dhal (thuvaram paruppu)

  1. Thoroughly wash the Thoor dhal in water
  2. Put Thoor dhal in a vessel which can be accommodated in a pressure cooker. Add 1 tumbler of water in the vessel. Add a pinch of turmeric powder
  3. Cover the vessel with a plate
  4. Add 2 tumblers of water in the pressure cooker
  5. Leave the Pressure cooker heated until 3 sounds


  1. Cook thoor dhal
  2. Prepare 2 tumblers of tamarind water by thoroughly sqeezing them
  3. Heat the tamarind water in a vessel
  4. Add finely chopped tomatoes, salt, asafoetida powder, green chilly
  5. Let it boil for 5 minutes
  6. Add rasam powder and boiled thoor dhal
  7. Let it boil for 3 minutes - until the smell of rasam powder goes away
  8. Add 3/4 (Three-Fourth) tumber of water
  9. Keep the stove in low flame.
  10. Wait till yellow effervescence occupies the top layer completely
  11. Turn off the stove
  12. In a separate pan, heat ghee and add mustard, jeera. Wait till the mustard bursts.
  13. Add this to rasam
  14. Finally add coriander and curry leaves