Tomato rasam

Rasam is a south Indian soup which is prepared mainly with the juices of tamarind or tomato with pepper & other spices. Lentils are added frequently & other vegetables optionally. It is eaten mixed with rice, or drunk by itself. In a formal meal, it follows the sambar course & is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind & it is usually much thinner. Rasam contains many spices which are considered beneficial to health.


I've made the rasam or Saaru as it's called in Karnataka using rasam powder or saarina pudi.


Ingredients: -
1 medium sized tomato
3/4th cup togari bele or toor dal
1 tsp turmeric
1 strand curry leaves
1 tbsp finely chopped coriander
1 tbsp rasam powder
1 tsp tamarind paste
Salt
Ghee for seasoning
1 tsp musturd
a pinch asafoetida


Method:-
1. Pressure cook toor dal & tomatoes by adding salt & turmeric with enough water so that the dal is completely covered.
2. In a pan add rasam powder & tamarind paste along with the pressure cooked dal. Add salt if required again.
3. Cook on medium flame. The rasam should begin to boil.
4. When the rasam is boiling prepare the seasoning.
5. In a small pan, add ghee & melt it. To this add asafoetida & mustard seeds.
6. When seeds splutter, add it to the boiling rasam.
7. Remove from fire & garnish with coriander & curry leaves.



Prepare the rasam powder fresh by dry roasting jeera, dhania & red chilies in a teaspoon of oil. Jaggery, lime juice, garlic or coconut can also be added along with rasam powder.