Classic Tomato Rasam

Instructions

1. 1

   Wash and roughly chop the tomatoes. Place them in a saucepan with 2 cups (480ml) of water and bring to a boil. Simmer for 8-10 minutes until the tomatoes are soft.

2. 2

   Mash the cooked tomatoes well using a spoon or potato masher. Strain the mixture through a sieve to remove skins and seeds, collecting the tomato pulp and liquid.

3. 3

   Add the tamarind pulp, turmeric powder, and salt to the strained tomato mixture. Mix well.

4. 4

   In a mortar and pestle, coarsely crush the black peppercorns, cumin seeds, and garlic cloves.

5. 5

   Add the crushed spice mixture to the tomato-tamarind liquid. Pour in the remaining 2 cups (480ml) of water and stir.

6. 6

   Place the saucepan back on medium heat and bring the rasam to a gentle simmer. Do not boil vigorously. Simmer for 5-7 minutes to allow the flavors to blend.

7. 7

   In a small pan, heat the ghee. Add the mustard seeds and let them splutter. Add the curry leaves and dried red chilies, sauté for a few seconds until aromatic.

8. 8

   Pour the tempered ghee and spices into the simmering rasam. Stir well and simmer for another 2 minutes.

9. 9

   Turn off the heat. Garnish with chopped coriander leaves.

10. 10

    Serve hot as a soup or with steamed rice.