Thakkali Soup is dish that is healthy and frequently made in our household. Thakkali Soup or Tomato Clear Soup is a favorite of mine and my kids, which I learnt from my mom. Though soups are normally had as an appetizer, this is one variety of soup that can be had mixed with rice or served as is.
I have been preparing and giving this soup to my kids since the time they were six months old. Their favorite combo is Rice, Thakkali Soup and Urulaikilangu Yennai Bedthai. When we plan to have it mixed with rice, I make the soup a little spicy. My mom-in-law too prepares this soup in the same way, but she adds one or two green chillies while making the soup powder and also a dal (tur or moong) along with the tomato and onion to give the soup some thickness. I sometimes follow the way my mom-in-law makes too. Both ways the soup is delicious and healthy.
Tomato – 2 big
Onion – 1
Coriander leaves – a handful
Curry leaves – a handful
Turmeric powder – ½ tsp
Salt to taste
Water – 3 to 4 cups
To roast and powder
Coriander seeds or dhaniya – 1 ½ tbsps
Peppercorns or milagu – 1 ½ tsps or to taste
Saunf or sombu or fennel seeds – ¾ tsp
Green chilli – 1 small (optional)
Oil – 2 tsps
Cinnamon – 1” stick
Bay leaf – 1 big
Prep time – 10 mins
Cook time – 15 mins
Total time – 25 mins
- Heat a pan and dry roast the ingredients listed under “To roast and powder”, let them cool. Coarsely powder it in a mixer jar. We call this powder ‘Soup podi/powder’.
- Roughly chop tomatoes, onion and coriander leaves.
- Heat oil in a small pressure cooker, add the cinnamon and bay leaf, stir for half a minute.
- Add the chopped onion and sauté for a min.
- Add the tomatoes, coriander and curry leaves and cook for 2 mins.
- Add the soup powder, turmeric powder and salt to taste. Mix well.
- Add about 3 cups of water and pressure cook for 10 mins by lowering the flame after one whistle.
- Let the pressure release naturally. Strain using a strainer and serve the Tomato Clear Soup or Thakkali Soup warm.
Enjoy the Thakkali Soup as is or mixed with rice and pappad or Urulaikilangu Yennai Bedthai.
- You can increase the quantity of ingredients under “To roast and powder” proportionately and prepare the powder. We call this powder at home as “Soup Podi”. When made in more quantity, you can store this for a month too and use it as and when needed. Use a clean and dry spoon while taking the needed quantity.
- While serving, you can add pepper powder for the extra punch and garnish with finely chopped coriander leaves.
- You can also add vegetables like carrot, beans, cauliflower, peas, cabbage or any greens to along with tomato and onion if planning to give it to small babies. Also, you can reduce the spice levels to taste.
- You can also add a handful of tur or moong dal too while cooking the tomato-onion. Adjust the spice, water and salt levels accordingly.