This is my mom’s recipe for the aromatic Tomato Rasam.
A warm soup for the wintry afternoon or accompanied with steaming white rice...
You will need:
Good quality tamarind – lemon size ball (soak in warm water for about 10 mins and extract juice)
Toor dhal – 1/4 cup (pressure cooked in plenty of water. When done take the dhal seperately and mash well which forms a thick dhal paste and retain the dhal water seperately).
Ripe Tomatoes – 2 (cubed)
Green chillies – 1
Rasam powder – 1 tblsp
Curry leaves – 1 spring
salt, to taste
For Tempering:
Mustard seeds – 1 tsp
Ghee – 1 tsp
Asafoetida – a pinch
Method:
1. In a narrow neck pot, place the extracted tamarind water and crush the tomatoes well and add green chillies and curry leaves.
2.Place this on stove on medium heat and bring to boil.
3. When the raw smell of tamaring disappears, add 2 tablespoons of good quality rasam powder ans salt.
4. When it froths up, simmer for 2 mins and add the dhal paste first. Stir and let it boil for another 5 mins. Next add the dhal water and keep on low flame for 3-4 mins and remove from stove.
5. Crack mustard seeds in ghee, add asafoetida and pour over the Rasam.
6. Garnish with fresh coriander leaves and keep the pot closed for 5 mins and serve hot!
