Loading...
A comforting and tangy South Indian tomato soup, bursting with the flavors of tamarind, fresh spices, and garlic. This classic dish is the perfect companion to steamed rice for a light and soulful meal.
For 4 servings
Cook Tomato and Dal Base
Prepare the Spice Mix
Simmer the Rasam
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A comforting and tangy South Indian tomato soup, bursting with the flavors of tamarind, fresh spices, and garlic. This classic dish is the perfect companion to steamed rice for a light and soulful meal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 100.65 calories per serving with 3.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or soup.
Prepare the Tempering (Tadka)
Combine and Serve
For a version without onion or garlic, simply omit the garlic from the spice paste. The rasam will still be delicious and aromatic from the other spices.
For a different kind of tang, skip the tamarind paste. Instead, add 1-2 tablespoons of fresh lemon juice at the very end, after turning off the heat.
For a quicker, lighter version, you can omit the toor dal. The rasam will be thinner but equally flavorful. Simply boil and mash the tomatoes before proceeding.
Spices like black pepper, cumin, and hing (asafoetida) are known carminatives that help stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage. The various spices also contribute significantly to the antioxidant content.
The combination of garlic, turmeric, and black pepper contains anti-inflammatory and anti-microbial properties that can help strengthen the immune system and fight off common colds.
As a water-based soup, rasam is an excellent way to stay hydrated. It's light on the stomach, making it a perfect comfort food when you're feeling under the weather.
A single serving of Thakkali Rasam (approximately 1 cup or 245g) contains around 80-100 calories, making it a very light and low-calorie dish.
Yes, Thakkali Rasam is very healthy. It's packed with antioxidants from tomatoes, a touch of protein from dal, and digestive benefits from spices like black pepper, cumin, and hing. It is low in fat and helps in hydration.
Absolutely! You can make Thakkali Rasam without toor dal. This version is often called 'Plain Thakkali Rasam' and is quicker to prepare. The dal is primarily used to add a little body and protein to the dish.
Rasam is a thin, soupy dish with a tangy and peppery flavor profile, often made with a tamarind and tomato base. Sambar is a much thicker, lentil-based stew that includes a variety of vegetables and is flavored with a distinct spice blend called sambar powder.
Thakkali Rasam can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavor often deepens overnight. Reheat gently on the stovetop, being careful not to boil it.
Yes, you can use canned diced or crushed tomatoes. Use about 1.5 cups of canned tomatoes as a substitute for 4 medium fresh tomatoes. You may need to adjust the tamarind and salt as canned tomatoes can be more acidic.