Rasam is a staple in most South Indian homes and also good to consume when we have fever and cold. Its an integral part of the sadya menu and is served as the second course. Different kinds of rasam are prepared by varying the main ingredient. I have already shared paruppu rasam and lemon rasam, today am sharing one of the most common rasam varieties - tomato rasam.
Thakkali rasam is one of the simplest and easiest rasam recipes. Especially when you are lazy to cook or are in a hurry, this rasam is the best option as it need just few ingredients to put together. Rasam with hot piping rice and potato fry makes a simple yet heavenly meal. Leftover rasam goes well with dosa and idli. A thogayal or any thoran/poriyal pairs well with this simple rasam.
Notes and Tips
- Do not boil the rasam after it froths up.
- Add lots of fresh coriander including tender stems. This lends more flavor to rasam.