Rasam is a spicy and tangy diluted style of south Indian soup, eaten with white rice or sipped as soup. There are various types of Rasam’s made in south India with various permutations and combinations. Tomato Rasam is perfect for detox, stomach ailments, cold and congestion. Its light on stomach with no lentils or dal added. The spicy black pepper, cumin and garlic add amazing flavors but also help in nasal and throat congestion. Serve with white rice and papad/ rice- lentil wafers.
Ingredients
- Onion, finely chopped -1
- Tomatoes -2, finely chopped
- Tomato puree/crushed tomatoes -2 cups
- Garlic -5 cloves
- Black Pepper whole- 1.5 tsp
- Cumin -2 tsp
- Green chilies- 2, chopped
- Cilantro – ¼ cup chopped
- Salt- to taste
- Tamarind, small ball, soaked and made to pulp ( optional for more tangy flavor)
Ingredients for Seasoning-Tadka
- Oil –1 tblsp or more
- Karyapak/curry leaves-2 twigs
- Mustard seeds- 1tsp
- Cumin Seeds-1/2 tsp
- Dry Red chillies-3
Method:
Using a motor and pestle, roughly crush garlic, black pepper, cumin, and green chilies together and set aside.
In a pot, pour some oil, and when warm, add the tadka of curry leaves, mustard leaves, cumin and dry red chilies. When it sputters, add the chopped onion and the crushed pulp of garlic, black pepper, green chilies and cumin. Sauté this together till you smell the aromas of garlic and pepper, and the onion has softened. Add finely chopped tomatoes and sauté further. Next add the tomato puree or crushed tomatoes, salt, cilantro, tamarind pulp and 4 cups of water and boil. Here you can either add canned crushed tomatoes or a puree made from blending ripe tomatoes. You can also skip the tamarind if the tomatoes are tangy by itself. When it has boiled for some time, check to taste flavors and add salt or water if required.
This is ready to serve with white rice and a side of pepper potatoes, papadams, and mango pickle.
