Kovai Ammachi's Thakkali Rasam/Sourly Tomato Soup/Araithuvitta Thakkali Rasam

Hello! Rasam lovers here is another version of araithuvitta Thakkali rasam (Sourly Tomato Soup), This version of rasam i learned from my mother-in-law i used to address her as Kovai Ammachi, when i was sick she made this for me, usually if am sick i never used to eat but when i tasted this rasam i felt nice. This is more like a soupy taste. Hope you would also like this version of rasam.

Ingredients

Ripe Tomatoes - 3 no medium size
Garlic pod - 2 nos
Red Chilli - 2 nos
Pepper Corns - 1 ts
Cumin Seeds - 1 1/2 ts
Thoor Dhal - 1 ts
Water - 2 1/2 cups
Tamarind - a small gooseberry size (optional - use if you feel like the tomatoes are not sour enough)
Turmeric pwd - 1/4 ts
Coriander strands - 4 to 5
Salt for taste
Coriander leaves for garnish
Oil/Ghee - 1 ts ( of your choice)


Tempering

Mustard Seeds - 1 ts
Cumin seeds - 1/4 ts
Asfoetida/Hing pwd - 1/4 ts
Curry Leaves - 2 twig

Method

1. Wash tomatoes,coriander and cut the 3 tomatoes into halves,crush the garlic, chop the coriander stands in a inch size.

2. In a thick bottomed vessel pour water and add red chilli,Cumin seeds,Peppercorns, tomatoes,garlic,coriander stem,Thoor Dhal (if you have thoor dhal already cooked then no need to add the thoor dhal now) with some salt and let it boil in a medium heat.

3. Once when you see the skin of the tomatoes peels, then turn off the gas and drain the liquid in a separate vessel and keep aside.

4. Take the residues, cool them and grind to a fine paste.

5. Now mix the grounded paste into the liquid which we kept aside and add the turmeric pwd,adjust the seasoning.{If you have skipped adding the thoor dhal initially then add the cooked thoor dhal water now, also if you feel like you need some more sourly taste then add the tamarind pulp now.} (in tamil we used to call this as rasam segaraippu)

5. In a pan with a ts of ghee/oil add the tempering items and pour the rasam mixture, allow it to boil once when the nice aroma comes out switch off the gas and garnish with coriander leaves.

6. Immediately transfer to a vessel and cover with a lid.