Tomato Rasam

  • 2 Tomatoes
  • 2 Red chillies
  • 4 cups Water of boiled dal (stock)
  • 1 stalk Curry leaves
  • 1 stalk Mint leaves
  • 1 stalk Coriander leaves
  • 1- 2 cloves Garlic grated
  • 2-3 pinches Clove-cinnamon powder
  • 1/2 tsp Sambhar masala
  • 8-10 Peppercorns
  • 2 pinch Hing (Asafoetida)
  • 1 1/2 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 1 marble sized ball of jaggery or 1/2 tsp. sugar
  • 1 small strip Tamarind
  • 1 tbsp Ghee or oil
  • Salt to taste

cooking time:

  1. Put whole tomatoes in boiling water, simmer for 3 minutes, keep it aside to cool.
  2. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds and roast till aromatic, pound it in a mortar till powdered. Keep aside.
  3. Peel away the broken skin of boiled tomatoes and mash them into a pulp
  4. To the thick tomato pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and blend it with the blender.
  5. In a deep pan, add the stock.
  6. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
  7. Add garlic to it and stir.
  8. Season the rasam with the prepared tadka.
  9. Bring to a boil and simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
  10. Serve hot as a soup or with steaming hot plain rice and papads

Enjoy the South Indian soup also known as rassam or chaaru or saaru made from tomatoes, tamarind and jaggery.