Tomato Rasam
Serves 4

For the rasam:

  • 9 to 10 medium-sized juicy red tomatoes
  • 1 to 2 cups water
  • Salt

For the spice herb mixture:

  • ½ cup coriander stems with or without leaves
  • 1 inch piece of ginger
  • 8 to 9 garlic cloves
  • 10 to 12 black peppercorns
  • 1 tablespoon cumin seeds

For the tempering:

  • 2 tablespoons oil
  • 2 to 3 sprigs of curry leaves/kadi patta
  • Pinch of asafoetida/hing
  • 1 teaspoon mustard seeds/rai
  • 1 teaspoon urad dal
  • 1 or 2 red chilies, broken
  • ½ teaspoon turmeric powder/haldi

Blanch or steam the tomatoes, and once they cool, chop them and blend to a smooth puree. In a grinder or mortar and pestle make a coarse paste of all the ingredients in the spice herb mixture list above. Heat oil and fry the mustard seeds. When they start to crackle, add the urad dal, fry the urad dal till light brown and then add all the other tempering ingredients, except turmeric powder. Fry for another minute. Add the coarse herb and spice paste, then add turmeric powder and fry for a minute. Now add the tomato puree, the water, and salt. Bring to a thorough boil and then simmer for 10–12 minutes. Garnish tomato rasam with coriander leaves, and serve hot with rice.
Recipe courtesy of: