2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste
- Put whole tomatoes in boiling
water, simmer for 3 minutes, keep aside for 5 minutes.
- Heat 1/4 tsp. oil in a small
pan, add pepper corns and 1 tsp. cumin seeds.
- Roast till aromatic, grind in a
mortar or under a stone till powdered. Keep aside.
- Remove tomatoes from water, peel
away the broken skin.
- Grate or mash till fine.
- To the thick pulp, add roasted
whole chillies, all leaves, all masalas, salt, tamarind,
jaggery and mash well either with hand or with a hand blender.
- The ingredients should have
blended well into the pulp.
- Take in a deep pan, add stock or
- Heat ghee in a small pan, add
mustard and remaining cumin seeds, asafoetida and allow to
- Add garlic and stir, add
carefully to the rasam.
- Bring to a boil, check spices
and salt and adjust.
- Simmer for 2-3 minutes. Keep
aside covered for 10 minutes before serving.
- Serve hot as a soup or with
steaming hot plain rice and papads.
time: 30 minutes
Makes: 5 servings.
Shelf life: Best fresh and
hot; though masala pulp may be frozen and used later.