Idichu Pizhinja Rasam

Ingredients

• - 5 very ripe tomatoes
• - Small tamarind ball
• - 1 tsp rasam powder
• - 1/4 tsp turmeric
• - 1/2 tsp pepper
• - 1 tsp ghee
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - Pinch of asafoetida
• - 2 sprigs curry leaves
• - Salt to taste
• - Fresh coriander

Method

1. Cook toor dal: Wash half cup toor dal. Pressure cook for 4 whistles. Mash completely smooth.
2. Prepare tomatoes: Wash 2 very ripe tomatoes. Squeeze and crush by hand — idichu pizhinja means hand-squeezed in Tamil.
3. Prepare hand-crushed aromatics: Crush 1 tsp cumin seeds, half tsp peppercorns, 4 garlic cloves and a small piece of ginger in your hands or a mortar — do not use a blender. The hand-crushed texture is essential.
4. Combine: In a pot add mashed dal, hand-squeezed tomatoes, hand-crushed aromatics and 2 cups water. Mix well.
5. Add rasam powder: Add 1.5 tsp rasam powder, half tsp turmeric and salt. Mix.
6. Add tamarind: Add 1 tsp tamarind paste dissolved in 2 tbsp water.
7. Bring to boil: Cook on medium heat until the rasam reaches a full rolling boil.
8. Simmer briefly: Cook on low heat 6-8 minutes. The hand-crushed aromatics give this rasam a rustic, textured quality.
9. Make ghee tadka: Heat 2 tbsp ghee. Add 1 tsp mustard seeds. When they pop add a generous pinch of asafoetida and 1 sprig curry leaves. Pour into rasam.
10. Serve: Garnish with fresh coriander. Idichu pizhinja rasam is the most traditional and rustic of all rasams — made entirely by hand-squeezing and crushing. Serve over steamed rice with a tsp of ghee.