Tomato Rasam
Rasam is a traditional South Indian soup like dish which acts as a good digestive. It is usually served after the first course of sambar or curry with rice. It is often made with dhal (lentils) and tamarind as a base which makes this version of tomato rasam very different. Pepper and cumin are the predominant seasonings used and it is tempered with mustard seeds, curry leaves and asafetida heated in a little oil to release the flavors at the end. Garlic is optional since many vegetarian Indians avoid both onions and garlic in their food. If you want to make dhal rasam, just add a tablespoon of tovar dhal (split lentils) which has been soaked and cooked into a paste together with the liquid portion.
Ingredients
- 300 g ripe tomatoes
- 3 pods garlic (optional)
- 1 sprig curry leaves
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds (jeera)
- pinch asafoetida (hing)
- 1 tsp oil or ghee (clarified butter)
- 2 tsp cumin powder (jeera)
- 1/2 tsp chilli powder (optional)
- 1 tsp pepper powder
- 1/4 tsp turmeric powder
- salt to taste
- 1 sprig fresh coriander leaf (kothimir/cilantro)
- 2 dried red chillies
Servings: people
Instructions
- Cut the tomatoes into large pieces and blend in the mixer. This way, the skin is not visible but adds body to the rasam.
- Add 3 cups (750 ml) of water, cumin powder, pepper powder, turmeric powder, salt and chilli powder (optional) to the pureed tomatoes and boil for about 2 minutes.
- Heat oil or ghee. Add the remaining spices, curry leaves and garlic (optional).Turn off heat as soon as the spices pop and aroma of the crushed garlic is released. Add the dried chillies last.
- Add the hot oil and spices to the liquid tomato broth together with the sprig of fresh coriander leaf.