Tomato Rasam – South Indian Style

Step 1: Prepare Rasam Powder

In a pan, dry roast 1 tbsp chana dal, 1 tbsp toor dal, 1 tbsp black pepper, 1 tbsp jeera, 1 tbsp dhaniya, 5-6 curry leaves, 1 tsp methi seeds, and a pinch of hing until aromatic and lightly browned. Transfer to a bowl.

Step 2: Roast Red Chillies

In the same pan, dry roast 5-6 Bedgi chillies until they turn crisp. Transfer to a separate bowl.

Step 3: Grind Spices

Allow all roasted ingredients to cool to room temperature, then grind them together into a fine powder. Store the homemade rasam powder in an airtight jar.

Step 4: Cook Toor Dal

In a pressure cooker, add 1/2 cup toor dal, 1/2 tsp haldi, and enough water. Pressure cook until the dal is completely soft and mushy (about 3-4 whistles). Mash the cooked dal thoroughly and set aside.

Step 5: Prepare Tadka

In a large pot, heat 1 tbsp gingelly oil. Add 3-4 dried red chillies, 1 tsp rai (mustard seeds), 5-6 curry leaves, a pinch of hing, and 1 tbsp crushed garlic. Cook for 1 minute until fragrant.

Step 6: Cook Tomatoes

Add 1 cup finely chopped tomatoes, 1 tbsp finely chopped coriander stems, and salt to taste. Cook until the tomatoes turn mushy and the oil separates.

Step 7: Add Tamarind Pulp

Extract pulp from a small lemon-sized ball of tamarind (soaked in 1/2 cup hot water) and strain it into the pot. Cook until the raw smell of tamarind disappears.

Step 8: Combine and Simmer

Add 4-5 cups of hot water, the mashed cooked toor dal, 2-3 slit green chillies, 1 small piece of jaggery, and adjust salt to taste. Bring to a gentle boil and then simmer for 10 minutes, ensuring a watery consistency.

Step 9: Add Rasam Powder

In a small bowl, mix 1-2 tbsp of the prepared rasam powder with 1/4 cup hot water to form a smooth paste, preventing lumps. Add this mixture to the simmering rasam.

Step 10: Finish and Serve

Cook for another 2-3 minutes. Garnish with 2 tbsp fresh chopped coriander and serve the hot Tomato Rasam immediately.

• Ensure the rasam consistency is watery.

• Mix the rasam powder with hot water before adding to the pot to prevent lumps.

• Some rasam recipes skip the dal completely, while others use only the cooked dal water.

• Different regions and households have unique rasam recipes and spice blends.