Evocative Press

Insights and inspirations of a homeschooling mother and a full-time homemaker


Dec 10 2011
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Since I did a post on TALIMPU, I thought I’ll give the recipe I learnt from atthayah (my mother-in-law). This will banish the snuffles!


3 medium sized tomatoes chopped

4 tablespoons tamarind

4-5 cups water

fresh coriander, finely chopped

1 tablespoon grated coconut

2- 4 tablespoon oil

2 teaspoons talimpu ginjalu (mixture of mustard seeds, urad dal, gram dal, cumin)

2 large green chilles (cut in thick rings)

1 large onion (sliced)

2 sprigs curry leaves

1 – 2 teaspoons ginger garlic paste

½ teaspoon turmeric

4 teaspoons MTR Rasam powder

¼ teaspoon karam (chilli powder)


1 Add tomatoes, tamarind and water in saucepan. Boil until reduced a bit and tomatoes are mushy. Strain through a rasam strainer, squeezing out as much as possible. Add a spoon of the strained pulp.

2 Talimpoo: Add the mustard mixture to a hot well of oil. Then throw-in the chillies, onions and curry leaves. Fry until lightly scorched. Then the ginger garlic paste. Bagar till it just starts to change color, then add the spices. Fry on low heat not burning the spices.

3 Add the strained tomato broth and salt. Bring it to a boil and simmer for 5 mins. Garnish with chopped coriander and grated coconut. Done.

Douse steamed rice with rasam. Enjoy!


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