Skip to main content

Thakkali(tomato) Soup/Masala Rasam - Tanjore Style



Thakkali soup aka masala rasam is a flavorful,slightly tangy soup infused with the coconut milk.This soup goes very well with the steaming rice accompanied with some spicy vegetable fry.
I have no idea why it is called as soup and its a thinner version of kurma.But this soup no way resembles the tomato soup which is served as an appetizer.
This soup can be made with or without dhal stock like rasam as we prefer later,made it without that one.Lets get into the recipe..................


 Ingredients

Shallots(finely sliced )8-10
Tomato2(large size)
Garlic/poondu3 cloves
Green chilly4
Coconut(grated)1/4cup
Turmeric powder/manjal podi1/8tsp
Curry leaves/karivepillai1 sprig
Coriander leaves(chopped)as needed
Salt11/2tsp
Oil1tbs

For the seasoning

Cloves/lavangam5
Cinnamon/pattai1inch piece
Star anise2 petals
Fennel seeds/sombu1/8tsp





Method

Cook the tomatoes with enough water till it becomes soft.Once it becomes cool down peel the skin on the tomato and blend it well in a blender to fine paste.If there is any water left keep it.
Then grind the coconut to fine paste and extract the milk.Pound the garlic and green chillies together to a coarse paste,set it aside.
  • Heat a pan with oil and crackle the fennel seeds,then  add the other spices.Add the curry leaves then saute the sliced shallots for a minute.Now add in the crushed garlic and green chilly,saute it.
  • Add in the ground tomato paste and the water left after boiling the tomatoes or regular water



  • Now add the salt and turmeric powder,let it boil for5-6 minutes.Add in the chopped coriander leaves and coconut milk at this point.Cook it for one boil and put off the fire.


  • Serve it with steaming hot rice along with some spicy vegetable fry.



Enjoy................................... 

  • If the sourness is not enough after put off the fire add a tsp of lemon juice.
  • Instead of coconut milk,finely ground coconut paste can be used.
  • The dhal stock needs to be added before put off the fire and it doesn't need to boil.
  • Use well ripe tomatoes to get a nice color and sour taste.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more