Tomato Rasam

Method

1. 1

   About Tomato Rasam: Tomato Rasam is a brighter, tangier version of regular rasam where fresh tomatoes provide the acidity instead of tamarind. It is quick to make, requires no tamarind soaking and has a clean fresh flavour. It is an excellent first recipe for beginners learning South Indian cooking.

2. 2

   Prepare tomatoes: Take 4 large ripe tomatoes. Roughly chop and blend to a smooth puree. Strain through a sieve to remove skin and seeds for a cleaner rasam. Alternatively just chop roughly and cook — the skin will become soft.

3. 3

   Cook the tomato base: Pour the tomato puree into a pot. Add 1.5 cups water. Add 2 crushed garlic cloves, half tsp turmeric, a pinch of asafoetida and salt. Bring to a boil on medium heat. Reduce heat and simmer for 8 minutes.

4. 4

   Understand rasam powder: Rasam powder is a blend of coriander, cumin, pepper, dried red chillies, chana dal, urad dal and curry leaves roasted and ground together. Store-bought MTR or Everest rasam powder is excellent. You can also use a mix of 1 tsp pepper powder and half tsp cumin powder as a simple substitute.

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   Add rasam powder: Add 1.5 tsp rasam powder (or the pepper-cumin substitute) to the simmering tomato base. Stir and simmer for 5 more minutes. The rasam will turn a beautiful red colour and the kitchen will fill with an incredible aroma.

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   Add cooked dal: Add 3 tbsp toor dal cooked and mashed smooth. This adds a slight body to the rasam. The rasam should still be thin — add more water if needed.

7. 7

   Check consistency: Tomato rasam should be thin and drinkable like a soup. If too thick add warm water and stir. If too thin simmer a few more minutes.

8. 8

   Make the tempering: Heat 2 tsp ghee in a small pan. Add 1 tsp mustard seeds and let pop. Add half tsp cumin seeds, 2 dried red chillies and a sprig of curry leaves. Turn off heat. Add a tiny pinch of asafoetida.

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   Combine: Pour the tempering into the rasam. Stir. Add a generous handful of fresh coriander and a few curry leaves. Taste and adjust salt.

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    Serve: Tomato rasam can be drunk as a soup in a glass — add a tiny drop of ghee on top. Or pour over steamed rice as the second course of a South Indian meal after sambar rice. It is also excellent for cold and sore throat.