Simplest Tomato "Rasam"

Simplest tomato rasam

"Rasam" is usually made with the stock of split red gram or "toovar dal" and some tomatoes, tamarind water or lime juice and easily available herbs and condiments like coraiander seeds, its leaves and garlic. There are many more types of rasam which are made by different communities but here I have a simple recipe to make this fragrant soup-like thin sauce that is a staple of South Indian cuisine. I have not used any gram or lentils or any rasam powder as is done usually, nevertheless, this "rasam" is appetising and aromatic. The recipe was suggested to me by my South Indian help when I wanted some "rasam" done in a jiffy.

Serves 3 to 4 persons
Preparation and cooking time : 20 to 30 minutes

Ingredients

1. Tomatoes - 1 very large or 2 medium
2. Unpeeled garlic - 6 flakes
3. Green chillies - at least 2 (medium sized) or according to taste
4. Cumin seeds (jeera) - 1/2 tsp
5. Black pepper - 1/2tsp whole corns or 3/4 tsp coarse powder
6. Asafoetida (hing powder) - 1/4 tsp
7. Dried red chillies - 2 or 3 (each torn in two)
8. Tamarind (imli) - 1/2 lime sized ball (soaked in water to yield 2 1/2 cups of watery pulp)
9. Turmeric powder (haldi) - a small pinch
10. Mustard seeds - 1/2 tsp
11. Curry leaves - 1 sprig
12. Fresh coriander leaves (dhania leaves) - 2 tblsp freshly chopped
13. Salt to taste
14. Vegetable oil - 2 tsp

Method

1. Take items 2, 3, 4 and 5. Pound very well in a mortar or give it a spin in a clean coffee grinder (without water). The mixture should be coarse.
2. Warm 1 tsp oil and fry this mix till it starts giving out a nice aroma. Do not cook further. Nothing should be browned.
3. Take the tomato/es and crush and squeeze well by hand or give it a short spin in a mixie (without water) to make a coarse, chunky mix. Transfer to a vessel. Add the fried spice mix to this crushed tomato.
4. Add items 8, 9, 12 and 13 to the tomato mix.
5. Heat 1 tsp oil and temper the mustard seeds, hing, red chillies and lastly the curry leaves. The curry leaves need to be very lightly fried only. Add to the tomato mix.
6. Give the whole thing only a light boil. When it begins frothing up, turn off the heat, immediately. This "rasam" loses flavour if boiled any further.
7. Serve hot with rice.
8. Or strain and serve warm as a soup.

Rasam starting to froth up (step 6)

Tips

If you want, a 1/2 cup of boiled "toovar" dal stock may be added to improve the flavour, at step 5, before you boil the "rasam".


It is better to make just enough "rasam" for one meal.


A 1/2 cup of chicken stock may be added at step 5 if using as a non-vegetarian soup.


I like to prepare the "rasam" till step 5 and store the mix in the fridge. Then, when its lunch time, I do step 6 after giving the whole thing a nice stir. Fresh "rasam" is ready without having a lot of cleaning up remaining at lunch time.

Steaming hot strained rasam

I serve "rasam" when anyone at home has a running nose or cold. My family likes having it during the rains and winter.