Tomato Rasam

Rasam is an integral part of South Indian meals. Tomato Rasam is one of those comfort foods that doubles up as a hot soup on a cold day. There are hundreds of recipes to make rasam but this one is my family’s favorite. It is not only tasty but also soothing when suffering from cold or fever. If you intend to use this as a hot soup for a cold day you could add a pinch of pepper powder. Its light on the stomach, aids in digestion and hydrates the tummy as well.

Tomatoes are an excellent source vitamin C and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus.

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 3-4 people

Ingredients	Quantity
Tomatoes	2-3 medium
Cooked Toovar Dal	2 tbsps
Red Chili Powder	1 tsp or to taste
MTR Rasam Powder	2 tsps
Coriander leaves	few sprigs to garnish
Tamarind paste	1 tsp or to taste
Salt	to taste
Jaggery	1 tsp (optional)
For Seasoning
Ghee/Oil	1 tsp
Mustard seeds	½ tsp
Dry Red Chilies	1 or 2
Curry Leaves	5-8 leaves
Asafoetida	a pinch
Water	to adjust consistency

Method

Wash and wipe the tomatoes. Roughly chop them and drop in a pot with one cup water. Boil for 5-8 minutes; add the cooked dal, red chili powder, rasam powder, jaggery and tamarind paste. Bring to a boil. Close lid and keep for 5 minutes or till it’s cool to touch.

Grind tomatoes and dal in a mixer. Strain and boil in the same pot for 5 minutes. Turn off heat and add finely chopped coriander leaves.

In a small skillet, heat ghee, add the mustard seeds when they begin to splutter break the red chilies into 2-3 pieces and tear curry leaves into half. Add them to the hot ghee. Once the popping of mustard seeds stop, add a pinch of asafoetida and turn off heat let stand for 30 seconds. Add it to the rasam and close the lid to trap the flavour inside the pot.

Serve hot with Rice or as a hot soup in a glass on a cold day.

 Points to remember:

• Adding tamarind paste is totally optional and depends on the tanginess of the tomatoes.
• Adding toovar dal not only gives some thickness to the rasam, but also adds taste and nutritional value to the rasam.
• Since it is difficult to cook little dal for the rasam, I usually cook half a cup of dal with enough water. Pour in ice cube tray, freeze them, demold and transfer it to a zip lock bag and store them in the freezer. Add cubes to the rasam, sambhar and other dishes that need very little dal.