1Instructions
- 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
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
Add the tamarind pulp, turmeric powder, and salt to the strained tomato mixture. Mix well.
- 4
In a mortar and pestle, coarsely crush the black peppercorns, cumin seeds, and garlic cloves.
- 5
Add the crushed spice mixture to the tomato-tamarind liquid. Pour in the remaining 2 cups (480ml) of water and stir.
- 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
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
Pour the tempered ghee and spices into the simmering rasam. Stir well and simmer for another 2 minutes.
