tomato rasam

Rasam is a thin, spicy broth made almost daily in South Indian households. It is the orignal Mulligatanni, which in Tamil literally means Pepper Water. This was adapted by the Colonial British into what's now very popular as Mulligatawny, especially in Scotland.

There are as many ways of making Rasama as there are South Indian homes! It can be made with tomatoes, tamarind, ginger, lime, with dal, without dal. But this is how it's made in my house. It contains almost no calories, but extremely tasty with hot rice or drink it on its own as a soup. The spice blend, along with the tomatoes, makes this hugely popular when suffering from a sore throat, a cold or the weather is chilly. I like it best with hot white rice with a papad on the side. Give it a try!

Ingredients

Tomatoes - 2 -3

1-2 Garlic Cloves

Salt to taste

1/2 teaspoon Turmeric Powder

1 tablespoon SouthIndian4Me Dhaniya Masala

Tempering Ingredients

2 tablespoons Veg Oil

1 crushed garlic clove

1/2 teaspoon Mustard Seeds

1/2 teaspoon Cumin Seeds

Torn Dried Red Chillies 1-2

Curry Leaves

A Pinch of Asofetida (Ok if you don't have this or get it from FirstChoice Store in Bury)

Garnish with chopped coriander leaves and add a teaspoon of lime juice if required at the end.

Method

Tomatoes - 2-3 medium. Avoid very fancy, sweet ones. You need them to be sour.

Add tomatoes whole to a pan of water, enough to cover them and bring to boil. Switch off heat, remove the skins and discard. Crush the tomatoes into the water using a spoon or potato masher. Do not use a blender.

Place this tomato water back on medium heat, add salt to taste, 1/2 teaspoon turmeric, couple of crushed garlic cloves and half tablespoon SouthIndian4Me Dhaniya masala. When yu add the masala, the rasam will rise to a boil. Lower heat, do a taste test and add the rest of the Dhaniya masala if you like it stronger. Keep it on low boil while you prepare the tempering.

In a separate small pan, heat the veg oil on medium flame. Be careful not to burn the tempering. Add the tempering ingredients and allow to fry for a minute or so to fully infuse the oil. Switch off and add this into the rasam. It will splutter, so be careful.

Do another taste test and add the lime juice if you want it more sour. Adjust salt and garnish with chopped coriander leaves. Serve over hot white rice or have as a soothing soup for sore throats and colds.