Tomato rasam recipe, Thakkali rasam made in traditional eeya chombu. Eeya chombu rasam recipe with step-by-step pictures.
Rasam is a staple in south Indian homes. We make different varieties of rasam at home. This one is the most common one and the usual one my mom and mil make on a daily basis. Some people call it paruppu rasam as we add cooked toordal water to this. We used to make this in a special vessel called ‘eeya chombu’. Making Rasam in eeya chombu is quite popular in our homes.
It is quite tricky to make rasam in that vessel. If it is cooked on high heat, the vessel gets melted. Also never handle the hot vessel using a tong as it will give dents. The rasam made in this vessel gives an excellent aroma and taste. But you can make the same in a steel pan or kadai too. Do not cook any tamarind-based or tomato-based gravy in an iron kadai.
This rasam is made using homemade rasam powder. But you can make this using homemade sambar powder too. Usually, amma and mother-in-law make this using sambar powder only.
Check out our collection of interesting and unique rasam recipes. Also, check out the easy one-pot Rasam sadam recipe.
Tomato rasam recipe
Ingredients
- 2 Tomato | thakkali
- 1 cup thin Tamarind extract
- ½ tsp turmeric powder
- 1 and 1/2 tsp rasam powder
- 2 pinches asafoetida
- Salt as needed
- 2 tbsp Cooked toor dal
- 1 and 1/2 cup Water
- Curry leaves few
- Coriander leaves few
- 1/2 tsp freshly ground pepper powder
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds
- 1 tsp Ghee
Instructions
- Grind the tomatoes and puree them.
- Take 1 cup of thin tamarind extract from a small gooseberry sized tamarind.
- Add the tomato puree and tamarind water to an eeya chombu.
- You can make it in a kadai too.
- Add rasam powder, salt, asafoetida, turmeric powder and ½ cup of water.
- Mix well and let this boil for 7-8 minutes in low flame.
- Dilute the toor dal with 1 and ½ cup of water.
- Add this to the eeya chombu or pan.
- Let this froth up.
- Do not allow this to boil after adding the toor dal water.
- Once it froths up switch off the flame.
- Add coriander leaves and curry leaves.
- Add the freshly ground pepper powder.
- Temper mustard seeds and cumin seeds in ghee.
- Transfer it to the rasam.
- Cover it and keep it for 5 minutes.
- Serve with rice any poriyal or curry of your choice.
Notes
- Grind the tomatoes and puree them.
- Take 1 cup of thin tamarind extract from small gooseberry-sized tamarind.
- Add the tomato puree and tamarind water to an eeya chombu.
- You can make it in a kadai too.
- Add rasam powder, salt, asafoetida, turmeric powder, and ½ cup of water.
- Mix well and let this boil for 7-8 minutes on low flame.
- Dilute the toor dal with 1 and ½ cups of water.
- Add this to the eeya chombu or pan.
- Let this froth up.
- Do not allow this to boil after adding the toor dal water.
- Once it froths up switch off the flame.
- Add coriander leaves and curry leaves.
- Add the freshly ground pepper powder.
- Temper mustard seeds and cumin seeds in ghee.
- Transfer it to the rasam.
- Cover it and keep it for 5 minutes.
- Serve with rice any poriyal or curry of your choice.
- You can add rasam powder or sambar powder for this rasam, both tastes nice.
- Tomato rasam | thakkali rasam can be served as a soup too.
Wow,bright pictures of the frothy rasam!I am a fan of rasams too, and i scrolled down eagerly to see the eiya sombu as I have never seen,just have heard abt it. Its a wonderful method followed as eiya sombu will melt if rasam is boiled for so long and hence we will keep an eye,eventually rasam also will retain its flavor!
My mom used to prepare in eeiya sombhu, but here its not possible at all, tomato rasam and papads are my fav, comforting food Jeya..
Wonderful pictures jeyashri.. I am too love rasam anytime . that too tomato rasam yummy!!!!! I love the utensil as well. Did u made changes to layout? looks good jeyshri…
Superb Rasam! enakku ippo eiya sombu vanganum nnu aasai ya irukku:)
woow my mouth is watering looking at this picture. so tangy spicy rasam…perfect to have rice with.
thanks u friends.
@raji,while making rasam in this vessel,we have to keep a close eye on this and the flame should always be in low. My mom even dont use "iddiki"(tong) to carry the vessel as it will make a dent on it.
@pavitra,i have changed my layout and still working on it.
I also possess a eeya chembu and the flavour of the rasam made in this is out of the world..
I have heard about the eeiya sombu.one of my family friend in chennai uses this vessel to make sambar. Rasam is so tangy.
The new template is very gud…looks vibrant now…and rasam is yum..am just thinking of making rasam now…will try your method…pics are so gud dear
such a beautiful click,looks very nice and healthy
I can smell the flavor all the way up in Richmond, Jeyammaa. Vaasanai mookka tholaikkaradhu po!
Wow Jeyashri!!! Tomato Rasam in eiya sombu sounds too gud,My mil used to prepare in eiya sombu.This luks yummy.
Hey wow thats so fantastic one….loved the pics and very useful too….
hey that adding of tor dal water is new to me…is it very necessary…very nice recipe….i do it in a very different way…all time fav tomato rasam with perfect pics….loved it…
Rasam looks lovely and inviting.
Rasam made in eiyya chombhu is the best tasting rasam ! Looks delicious and inviting !
wow really delicious rasam.. if we make the rasam in these kind of chembu it will give more taste.. so yummy yummy rasam rice poriyal and rasam realy mouthwatering combo
wow. ur photos have become stunning now. did u buy a new camera or using new techniques to capture… amazing snaps dear… very well illustrated.. can make the rasam just by looking at ur wonderful pictures.. Rasam is my fav too. I will make ur recipe this week for sure.. thanks Jey for the wonderful recipe.
@suhaina, thanks for ur wonderful comment.do try this and i assure u will surely love this.
and yes, i bought a new DSLR camera last month .
Nice , xcellent pics..will try this rasam 2morow.but i dont have eiya sombu 🙁 does the taste differ ?
Nice pictures and rasam looks yummy!! U have eeiya sombhu even now
wow!!!! i simply love it!!..feel like drinking from it straight :)…
hey jeya…its been long time since u passed ur comments on mine…really missing ur thoughts..do drop in when u get time and share ur thoughts too 🙂
Lovely snap and looks so delicious dear, this is my favorite too…
https://treatntrick.blogspot.com
hi jayshree…yummy and easy recipe….first time here…u have a wonderful blog :)Am a new kid in the blogosphere 🙂
Lavanya
http://www.lavsblogspot.com
Hi Jeyashri, I am also a big fan of rasam. This vessel is new to me and sounds very interesting.
yes padhu,i still use the eyya chombhu
I love rasam made in eiya chombu… My granny has kept hers for me….We definitely need to be careful while using this and the flame has be me checked …
Well presented!!
அருமையான ரசம் …எனது சோம்பல் காரணமாக , மிக்ஸ்சியில் சிறிது தண்ணீர் ஊற்றி ஒரு தக்காளி + சிறிது சீரகம் + மிளகு + மஞ்சள் போடி + பூண்டு போட்டு அரைத்த கலவையை சிறிது எண்ணையில் தாளித்து ரசத்தை முடித்து விடுவேன்
Rasam looks perfect dear ..
lovely pics:-)
அக்கா ரசம் திவ்யமா இருக்கு பாக்கர்துக்கு. ஆனா ஒரு சந்தேகம். ஈய சொம்புல ரசத்தை விட்டு வெச்சாதான் ஒரு ப்ரத்யேகமான சுவை கிட்டும், மேலும் ஈயச் சொம்பை நேரடியா அடுப்பில் ஏத்தக் கூடாது, ஏன்னா அது நாளாவட்டத்துல இளக ஆரம்பிச்சுடும்னு சொல்லுவா எங்க ஊர்ல. நீங்க எதுக்கும் ஒரு தடவை விஷயம் தெரிஞ்சவா யார்டையாவது கேட்டுட்டு மறக்காம தக்குடுவுக்கும் பண்ணுங்கோ. சரியா!…:)
Hey Jeyashri.. first time here.. you have a lovely space with a wonderful collection.. the rasam looks really nice..loved the color.. awesome clicks too.. do drop in at my space sometime !
It picture are looking is really very nice. I am too love rasam anytime. It is very testy and healthy. It color looking so nice.
Debts
Hello, This is a great recipe site and i am very thankful to you. Just want to let you know , cooking in lead vessels is not a good idea when you have kids at home. Lead poisoning causes anemia. FYI
Jeyashri, I tried this recipe with a minor modification of adding green chillies and boiling whole tomatoes instead of puree..it came out very well..good recipe…I dont have the eyya chembu though..used a iron pot.
Thank you for your recipe, the pictures look wonderful.
I just want to caution you and other readers, I'm not sure what kind of lead vessel you are talking about, I'm sure it was coated, but in many rural areas, lead vessels are used and lead to severe cases of lead poisoning.
Lead is an extremely toxic substance to most animals and leads to many severe illnesses including violent mental ones. Please stick to safer alternatives for your cooking utensils.
Again, love the recipe and the pictures, but stay away from lead.
Awesome clicks and yummy flavourful rasam. I could feel the aroma of this rasam through my laptop. Brass Pot used for presentation is too cute.