Thakkali Poondu Rasam/Tomato Garlic Rasam:

Rasam is a spicy soup made in south India using tamarind juice, pepper, tomato, cumin, and other spices. Lentils are also added to it for extra nutrition. It is either eaten along with rice or drunk after a meal. Its distinct taste is sourness, contributed by the tamarind base. It is usually difficult to find a healthy dish that is also appetizing, but rasam is one of those dishes, served in everyday meal.

What is special in Rasam?

Cumin seeds and pepper, added in Rasam helps as a healing agent for stomach bloat, mucous in the throat tube, Eye cataract disorder, asthma, etc.

Asafoetida in Rasam cures all stomach disorders. Prevents seizures. Gives peace of mind to the body.

Garlic in Rasam regulates, asthma, heart disease, intestinal insects, stones in the kidneys, liver disorders,

Coriander leaves and Curry leaves added in Rasam subsides the fever and excreted through urine. Reduces body heat, drought, etc. Increases vision of the eyes.

Prevents menstrual disorders. In addition to ensuring the womb to operate effectively and intestinal organs, digestive prevents diabetes, Kidney failure, etc. If you treat them, joining the curry leaf juice helps.

Takes care of the heart and blood vessels. The appropriate level of protein in the healing of diseases of B vitamins, C vitamins are also in the lung disorder resolves fever, stomach discomfort and helps to keep it clean.

A lot of secrets present in Rasam, valuable herbal essence of this Rasam has become important in our regular menu.

Different types of rasam can be made using various major ingredients, as Puli Rasa, Lemon Rasam, Pineapple Rasam, Paruppu Rasam, etc. Tomato rasam is one of the most popular types. I have made this rasam with a great combination of Tomato and Garlic.

Ingredients:

Tomato-1 big (steam and peel skin is another way os using tomato for rasam)

Rasam Powder-1 tsp (http://wp.me/p1o34t-78) or (coarse grind Pepper, Coriander seeds, asafoetida, and red chili add garlic along with this, at last, to grind coarsely)

Salt-1 tsp

Hing-1/4 tsp

Garlic-5 pods crushed

Curry leaves-1 twig

Coriander chopped little

Tamarind Extract 1 tbsp(small gooseberry size)

To Temper:

Oil-2 tsp

Mustard seeds-1 tsp

Red chili-2 nos

Method:

Mash Tomato add 2 cups of water, Salt, Tamarind juice and Asafoetida, Half of the rasam powder allows it to boil for 2 minutes. transfer to a bowl.

Heat pan with one teaspoon of oil, Season with “To temper Ingredients”

Add pre-boiled rasam, curry leaves, coarse grind Rasam powder, and crushed Garlic when forth forms remove from flame add coriander leaves.

Serve with plain cooked rice and KarunaiKizhangu Masiyal or Paruppu Thovayal.