Step 1: Boil Tomatoes & Garlic

In a large pot, pour about 2 large glasses of water and bring it to a boil. Add the washed cherry tomatoes and cook until they start to soften. Then, add the peeled garlic cloves and continue boiling until the tomatoes are fully cooked and their skins begin to split.

Step 2: Mash & Add Base Ingredients

Using a ladle or a masher, gently mash the cooked tomatoes and garlic directly in the pot to release their juices. Add turmeric powder, salt to taste, and one large ladle of cooked toor dal. Stir everything together well.

Step 3: Add Flavoring Powders & Pulp

Add rasam powder and tamarind pulp to the pot. Mix thoroughly and let the rasam come to a rolling boil, allowing all the flavors to infuse.

Step 4: Prepare the Tempering (Tadka)

In a small tempering pan, heat mustard oil. Add mustard seeds and cumin seeds. Once they begin to crackle, add a sprig of curry leaves, whole dried red chilies, and asafoetida. Finally, add Kashmiri red chili powder for color and immediately turn off the heat to prevent it from burning.

Step 5: Combine and Finish

Pour the hot tempering over the simmering rasam. Add a small piece of jaggery to balance the tangy and spicy flavors. Garnish with a generous amount of freshly chopped coriander leaves and give it a final stir.

Step 6: Serve

The delicious and aromatic Cherry Tomato Rasam is ready. Serve it hot with steamed rice and crispy papad on the side.

• Using cherry tomatoes gives a unique tangy and slightly sweet flavor.

• Mashing the tomatoes directly in the pot creates a rustic texture.

• Adding a small piece of jaggery helps balance the sourness from the tomatoes and tamarind.

• You can use regular tomatoes instead of cherry tomatoes.

• Add a teaspoon of black pepper for extra heat and flavor.