Thakkali (Tomato) Soup~Trichy style soup

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Thakkali Soup

Cooking Indian food is a rewarding experience and I try not to take short cuts in preparing home cooked meals and this recipe is no exception. It is an elaborate procedure and the result is an aromatic, sour, and super appetizing curry for rice. The traditional soup is richer compared to the Tomato soups. Infused with coconut milk, spices and loads of tomatoes, this soup goes extremely well with hot steaming rice with a nice spicy varuval/stir fry.
I have no clue why it is called soup. Athai & Amma called it Thakkali soup but this in no way resembles the Tomato soup served at the restaurants. It is more of a kurma than a soup. In Tamil cuisine, if coconut paste is added then it is kurma and when coconut milk is added then the name changes. It is either paal curry or stew or soup:) and therefore I assume that is how the name was derived.
Thakkali Soup 2
Ingredients: 
  1. 5 cups tomatoes cubed
  2. ¾th cup thuvaram paruppu/tuar dhal
  3. ½ cup sliced shallots/onions
  4. 8 to 10 green chillies (I used Thai chillies)
  5. ¼ th cup  sliced garlic
  6. 1 teaspoon chilli powder
  7. ½ teaspoon turmeric powder
  8. curry leaves and cilantro finely chopped
For coconut milk extract:
  1. ½ cup grated coconut
  2. 2 tablespoons coriander seeds/dhania
  3. 1 tablespoon black pepper
For Seasoning:
  1. 2 small piece cinnamon
  2. 3 to 4 cloves
  3. oil for seasoning
Procedure:
  1. Wash the dhal and cook with rest of the other ingredients in a pressure cooker until dhal is cooked. When cool open the lid and mash the dhal well. and set aside.
  2. Now grind the coconut with dhania and pepper and extract milk three times (to make approx a cup). 
  3. Transfer the cooked dhal to a pan and bring it to a boil. This has to be a little thinner than a kurma. At this stage adjust water accordingly or simmer if too thin.
  4. Now add the coconut milk extract. Bring to boil and switch off the heat.
  5. In another kadai heat oil and add the seasoning and finally add to the dhal.
  6. Add some fresh cilantro towards the end.
Squeeze some lime juice and serve with rice.
TIPS: I have added Roma tomatoes in this recipe. I used about 10 tomatoes. Reduce the quantity of green chillies if less spice is preferred. Also you can omit the red chilli powder but do not reduce the black pepper. 

17 comments:

  1. Healthy and yummy soup..lovely presentation

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  2. Woww.. looks so tempting and delicious.. awesome shots too !!
    Indian Cuisine

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  3. We do make the same one,looks so delicious and yummy my hubby's fav. and loves to have it with piping hot rice and senai varuval.Happy to know that you are from Trichy,my hubby's hometown.

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  4. A friend of mine whose from trichy made this once, I was hooked to it, and made ita couple of times after that, but that one is without coconut milk.I will try this the next time.

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  5. wow..looks divine and haapy to know that you r from trichy...i am too dear...

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  6. Love the sound of this soup. 1/4 cup garlic ? not that i am complaining. should make it really tasty!

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  7. Healthy and yummy soup,definitely comforting.

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  8. A great comfort food for this season..super delicious!!!

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  9. I am in love with all of your serving vessels.

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  10. This one looks so comforting :)

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  11. soups r my hubbys loving dish...vl try this one.....

    wish u happy new year2012

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