Tomato Rasam

🔥 Prep

• Roughly chop the 2 pcs Tomato into small chunks.
• Measure out 0.5 tbsp Tamarind Paste and dissolve it in 500 ml Water; set aside the tamarind water.
• Coarsely crush 1.5 tsp Black Pepper and 1.5 tsp Cumin Seeds together using a mortar and pestle (or pulse briefly in a spice grinder).
• Peel and roughly crush the 6 cloves Garlic.
• Finely chop the 2 tbsp Coriander Leaves (stems and leaves).
• Measure out 1 tsp Mustard Seeds, 0.25 tsp Asafoetida, 1.25 tsp Salt, and 1 tbsp Oil.

🔥 Cook

• 1. Heat 1 tbsp Oil in a saucepan over medium heat until shimmering.
• 2. Add 1 tsp Mustard Seeds and allow them to splutter for 10-15 seconds.
• 3. Add 0.25 tsp Asafoetida and the crushed 6 cloves Garlic; sauté for 30 seconds until fragrant but not browned.
• 4. Add the chopped 2 pcs Tomato and 1.25 tsp Salt; cook for 5-7 minutes, stirring occasionally, until the tomatoes break down completely and turn mushy.
• 5. Pour in the prepared 500 ml Tamarind Water; stir well and bring the mixture to a rolling boil.
• 6. Add the crushed 1.5 tsp Black Pepper and 1.5 tsp Cumin Seeds mixture; stir to combine.
• 7. Reduce heat to low and let the rasam simmer gently for 8-10 minutes until the raw tamarind smell disappears and a frothy layer forms on top (do not allow a vigorous rolling boil at this stage).
• 8. Turn off the heat and immediately stir in the chopped 2 tbsp Coriander Leaves; cover the pan with a lid for 2 minutes to let the flavors infuse.

🔥 Serve

• Ladle the hot rasam into individual bowls or a serving tureen.
• Serve immediately as a soup course or mixed with hot steamed rice and a dollop of ghee.
• Accompany with papadum, roasted vegetables, or a simple cabbage poriyal for a complete South Indian meal.