I love Rasam

Another staple in any South Indian household is Rasam. It can be had mixed with rice or you could just drink it like soup. For me Rasam is like heaven on earth and I relish it so much that it has to be on the menu every other day. I am going to pitch in my recipe for a basic Tomato Rasam. Again, every household in South India houses their homemade Rasam powder and I am carrying my Mom's now. So no 2 rasams are the same. Let's go ahead and try this steamy soup.....

Tomato rasam

You need

Tomato - 1 medium

Rasam powder - 1 tablespoon

Tamarind paste - 1/4 teaspoon

Salt

Cooked Toor dal - 1/2 cup

Asofoetida - 1/2 teaspoon

For seasoning

Cumin seeds - 1 teaspoon

Mustard - 1/2 teaspoon

Ground pepper - 1/2 teaspoon

Ghee - 1 teaspoon

Coriander leaves

Method

• Puree the tomato.
• In a deep vessel pour in the tomato puree, rasam powder, tamarind paste, salt and just a little water to mix everything together and allow to boil.
• At a point when foam develops on the rasam as it boils, add the Asofoetida. This brings out the flavor of your Rasam.
• Allow the Rasam to boil until the raw smell of tomato and rasam powder go away. It will take about 15 minutes at least.
• Add the cooked mashed toor dal to the rasam, mix well and dilute the rasam with water as required.
• Allow to bubble for few more minutes (5minutes) and switch off.
• Garnish with finely chopped coriander leaves.
• Seasoning - In a pan add ghee, cumin seeds, mustard seeds and pepper powder.
• Add the seasoning to the Rasam and serve piping hot.