Tomato Rasam also called a Poondu Rasam is a very staple diet in the South Indian household. Being a South Indian and growing up in that environment this version was my favorite. The tomatoes in this rasam can be kept as pieces or ground into a puree and had as a soup. Serve it with hot rice, topped with ghee and a South Indian vegetable of your choice, like beetroot curry, carrot curry, pavaikkai curry etc. Simply delicious.

Serves: 4 persons
Cooking time: about 30 minutes
Preparation Time: 30 minutes

Ingredients

• ¼ cup cooked tuvar dal/yellow split pea, whisted to a smooth texture
• 1 teaspoon turmeric powder
• 1/2 cup of tamarind extract or 1 tablespoon lemon juice
• 1/2 cup of freshly pureed tomatoes
• 2 cloves garlic
• ½ teaspoon roasted cumin powder
• ½ teaspoon roasted coriander powder
• ¼ teaspoon black pepper powder
• 1/4 teaspoon red chilli powder (optional)
• 1/4 teaspoon asafoetida (optional)
• 3-4 curry leaves
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 tablespoon ghee
• Salt to taste
• 2 tablespoons chopped coriander leaves

Method

Heat the ghee in a sauce pan; add mustard seeds, cumin seeds, garlic and curry leaves to the hot ghee. Once they crackle add the tomato puree, lemon juice or tamarind water, coariander powder, turmeric powder, cumin powder, asafoetida, pepper, chiili powder. Stir and allow it to come to a boil. Add the whisked turvar dal, 2 cups of water and all it to a boil and simmer for 10 minutes until you notice the rasam frothing up.

Garnish with finely chopped coriander leaves.

Serve with hot rice or as a soup. A dash of ghee in the rasam before serving will enhance the taste.