Description

Tomato Rasam is a staple in South Indian cuisine, known for its tangy, spicy, and aromatic profile. This soul-warming soup is made with ripe tomatoes, tamarind, and a blend of aromatic spices, perfect for a rainy day or as a digestive aid.

Ingredients

For the Rasam Base

• 3 medium Ripe Tomatoes (finely chopped)
• 1 tablespoon Tamarind Paste (or equivalent tamarind extract)
• 4-5 cups Water (adjust consistency)
• 1/4 teaspoon Turmeric Powder
• Salt (to taste)
• 1/2 teaspoon Jaggery (optional) (for a hint of sweetness)
• 2 tablespoons Fresh Coriander Leaves (finely chopped, for garnish)

For the Rasam Powder (or use store-bought)

• 1 tablespoon Toor Dal (Split Pigeon Peas)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Black Peppercorns
• 1.5 tablespoons Coriander Seeds
• 2-3 Dry Red Chillies (adjust spice level)
• 1 sprig Curry Leaves

For Tempering

• 2 teaspoons Ghee or Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 1/4 teaspoon Asafoetida (Hing)
• 1 sprig Curry Leaves
• 1 Dry Red Chilli (broken into two)

Instructions

1. If making rasam powder at home, dry roast toor dal, cumin seeds, black peppercorns, coriander seeds, dry red chillies, and curry leaves on a low heat until fragrant. Let cool and grind into a fine powder. Set aside.
2. In a pot, combine chopped tomatoes, tamarind paste, turmeric powder, and 2 cups of water. Bring to a boil, then simmer for 8-10 minutes until tomatoes are soft and pulpy. Mash the tomatoes slightly.
3. Add the prepared rasam powder (or store-bought), remaining water (adjusting for desired consistency), salt, and jaggery (if using) to the pot. Mix well and bring to a gentle boil.
4. Reduce heat and simmer for 5-7 minutes, allowing the flavors to meld. Do not boil vigorously after adding the rasam powder.
5. Prepare the tempering: Heat ghee or oil in a small pan. Add mustard seeds; let them splutter. Add cumin seeds, asafoetida, curry leaves, and dry red chilli. Sauté for a few seconds until fragrant.
6. Pour the tempering over the simmering rasam. Cover immediately for a minute to trap the aromas.
7. Garnish with fresh chopped coriander leaves. Serve hot.