Tomato Rasam

Tomato Rasam is a delicious and tangy South Indian soup or broth made with tomatoes, tamarind, and a blend of spices. It is typically served as a part of a traditional Indian meal or enjoyed as a light and comforting soup on its own.

Ingredients:

• 2 medium-sized tomatoes
• 1 small lemon-sized tamarind ball or 2 tablespoons tamarind pulp
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• Few curry leaves
• 2 dried red chilies (optional)
• 2 cloves of garlic, minced (optional)
• Salt to taste
• Chopped coriander leaves for garnish
• Water
• Oil for tempering
• Optional: 1/2 teaspoon ghee (clarified butter) for added flavor

Instructions:

1. Soak the tamarind in warm water for about 15 minutes. Extract the juice and set it aside.
2. Chop the tomatoes into small pieces.
3. In a blender, grind the cumin seeds and black pepper into a coarse powder. Set it aside.
4. In a deep pan or pot, add the chopped tomatoes along with turmeric powder, salt, and enough water to cover them. Cook on medium heat until the tomatoes become soft and mushy.
5. Once the tomatoes are cooked, add the tamarind extract and continue to cook for another 5 minutes.
6. In a separate small pan, heat some oil. Add mustard seeds and let them splutter. Then add the dried red chilies, curry leaves, minced garlic, and asafoetida. Saute for a few seconds until the garlic turns golden brown.
7. Pour the tempering mixture into the tomato-tamarind base.
8. Add the ground cumin-black pepper powder to the mixture and stir well.
9. Adjust the consistency by adding more water if needed. Let it simmer for a couple of minutes.
10. Taste and adjust the seasoning if required.
11. Finally, garnish with chopped coriander leaves.
12. Serve hot Tomato Rasam as a soup or as an accompaniment to steamed rice along with a dollop of ghee.

Enjoy the tangy and flavorful Tomato Rasam!