Tomato Rasam

Serves: 4
Cookware: Sauce and Milk Pan
Description: Thin, tangy South Indian soup made with tomatoes and tamarind. Served with rice or drunk as a digestive.

Ingredients:
3 Ripe tomatoes, roughly chopped
1 tsp Tamarind paste
3 Garlic cloves, crushed
1 inch Ginger, crushed
0.25 tsp Turmeric powder
1 tsp Salt
3 cups Water
1 tbsp Oil
0.5 tsp Mustard seeds
0.5 tsp Cumin seeds
2 Dry red chillies
10 Curry leaves
1 pinch Asafoetida (hing)
0.5 tsp Black pepper powder
2 tbsp Fresh coriander leaves, chopped

Steps:
1. Start the rasam base Add tomatoes, tamarind paste, garlic, ginger, turmeric, salt, and water to the sauce pan. Stir well. Bring to boil on medium flame.

2. Simmer Reduce to low simmer. Cook 15 minutes until tomatoes are completely soft and liquid is deep red-orange.

3. Mash and strain Press tomatoes against the side of the pan and mash into the liquid. Strain through a sieve for a clear rasam, or leave as is for texture.

4. Prepare the tempering Heat oil in a small pan on medium-high. Add mustard seeds. When they splutter, add cumin, dry red chillies, curry leaves, and hing. Takes 45 seconds.

5. Combine and finish Pour tempering into the rasam. Add black pepper powder. Stir well. Simmer 3 minutes. Adjust salt.

6. Serve Garnish with coriander. Serve hot over plain rice or in a glass as a digestive.

Notes: Rasam should be thin, not thick. If it thickens during simmering, add half a cup of hot water and adjust salt. The non-reactive stainless steel interior does not alter the flavour of the acidic tamarind and tomato.