Tomato Rasam

Rasam is the thin, tangy, pepper-scented soup that closes or opens a South Indian meal, usually poured over rice. Tomato rasam is the most popular version: ripe tomatoes and a little tamarind give the sourness, and a spoon of rasam powder with crushed pepper and cumin provides the heat and aroma. A small amount of cooked toor dal adds body, and the final ghee tempering with mustard and curry leaves adds depth. The important thing to remember is not to over-boil it. Once it turns frothy, switch off the heat so the aromas stay bright.

Method

1. Extract the tamarind pulp by squeezing and straining it into a pot.
2. Add chopped tomatoes, turmeric, salt and 2 cups water. Boil on medium heat for 8 to 10 minutes until the tomatoes are mushy.
3. Mash the tomatoes with a ladle. Add rasam powder and jaggery and simmer for 2 minutes.
4. Add the mashed dal with its water and mix well. Heat until it turns frothy at the edges; do not let it come to a rolling boil.
5. For the tadka, heat ghee in a small pan. Add mustard and cumin; when they crackle, add dried chillies, hing, curry leaves, garlic and crushed pepper for 20 seconds.
6. Pour the tadka over the rasam, add coriander and cover for 5 minutes.

What to serve it with

Serve hot over steamed rice with a spoon of ghee and papad, or drink it from a glass as a soup.

Storage

Refrigerate for up to 1 day. Reheat gently without a hard boil and add a fresh tempering if you wish.

Variations

• Make pepper-jeera rasam without tomato for a cold-weather version.
• Add a spoon of lemon juice at the end for a lemon rasam.
• Use ready rasam powder or freshly ground pepper, cumin and coriander paste.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.