Tomato pepper rasam

South Indian vegetarian meals are pretty standard: rice, sambhar, rasam, two vegetables, aaplam (papar or poppadums) pachadi or chutneys and yoghurt. I am not a big sambhar fan, but I do love the rasams. Rasam can best be described as very light spicy soup that sort of acts a palate cleanser, hence its rich flavors. This next recipe is something I learnt from my mother-in-law -- it's a delicious tomato peppery rasam and is best eaten piping hot.


The Recipe

1-2 medium sized fresh tomatoes quartered
1 tsp cumin seeds
2-4 tsps pepper powder, according to taste
a dash of hing (aesofetida powder)
salt to taste
a small lump of tamarind
4-6 curry leaves
a small sprig of coriander leaves
2 tablespoons cooked toowar dhal
2-3 cups water
mustard seeds
a little oil


In a thick-bottomed pan put the tomatoes with all the other ingredients except the mustard seeds and oil. Bring to a boil, then lower heat and simmer for at least 20-25 minutes adding more water if needed till tomatoes are pulpy and liquid tastes flavorful and peppery.
Heat a little bit of vegetable oil, add the mustard seeds. Once they start to splutter pour into the boiling tomato liquid, check seasoning and remove from heat. Strain and serve liquid rasam piping hot in small bowls, accompanied by steamed rice.