Authentic Tomato Rasam

Ingredients

• 1 tbsp Cumin seeds
• 0.5 tbsp Black peppercorns
• 1 unit Green chillies
• 2 sprigs Curry leaves
• 10 units Garlic flakes
• 2 inch Ginger
• 25 gms Tamarind pulp
• 5 units Ripe tomatoes
• 3 tbsp Coconut oil
• 0.5 tsp Hing (asafetida)
• 1 tsp Mustard seeds
• 4 units Dry red chillies
• 0.25 tsp Fenugreek seeds
• 0.33 tsp Turmeric
• 0.33 tsp Red chilli powder
• 1 tsp Jaggery
• 0.25 cup Coriander leaves
• 1 tsp Salt (Adjust to taste)
• 2 cups Water

Instructions

1. 1Soak the tamarind in a small amount of water. After a few minutes, squeeze the tamarind well and add the tomatoes, cut into halves. Mash the mixture thoroughly and remove the tomato skins.
2. 2In a clay cooking pot, heat the coconut oil. Once hot, add hing, fenugreek seeds, mustard seeds, and dry red chillies. Add the curry leaves and sauté until aromatic.
3. 3Add crushed green chillies, ginger, curry leaves, and garlic flakes to the pot. Sauté for a few seconds until fragrant.
4. 4Add the tamarind and tomato extract to the pot. Pour in 1 cup of water, then add turmeric, red chilli powder, salt, and jaggery. Stir in crushed cumin seeds and black peppercorns. Mix well and add another cup of water. Bring to a boil and simmer for 5 minutes. Add coriander leaves and continue to boil for an additional 3 minutes.
5. 5Remove from heat and serve hot with potato fry and rice. The rasam should have a rich, aromatic flavor.