Step-by-Step Instructions

1. 1.Wash and Prepare Tomatoes

   Thoroughly wash 5 kg of tomatoes under running water. Place them in a large basin or pot filled with water and rinse well. Drain the water and repeat the washing process until the tomatoes are clean.

2. 2.Cut and Dice Tomatoes

   Cut the washed tomatoes into halves or quarters. Use a manual vegetable chopper to dice all the tomatoes into small, uniform pieces. Transfer the diced tomatoes to a large mixing bowl.

3. 3.Season Diced Tomatoes

   Add salt to taste, 3 tablespoons of red chilli powder, 2 tablespoons of turmeric powder, and 2 bunches of fresh curry leaves to the diced tomatoes. Mix everything thoroughly by hand, ensuring the spices are evenly distributed.

4. 4.Prepare Tamarind Extract

   Place 250g of tamarind in a bowl and add enough water to cover it. Let it soak for some time to soften. Once softened, mash the tamarind by hand to extract the pulp. Strain the tamarind pulp through a sieve to remove any seeds or fibrous material, collecting the smooth tamarind water in a separate bowl.

5. 5.Dry Roast Rasam Masala Spices

   In a pan over an open fire, dry roast 1 cup of coriander seeds, 1/2 cup of arhar dal, 1/4 cup of cumin seeds, 1/4 cup of black pepper, 15-20 dried red chillies, and 2 tablespoons of fenugreek seeds. Stir continuously until the spices are fragrant and lightly toasted, about 3-5 minutes. Be careful not to burn them.

6. 6.Grind Rasam Masala

   Transfer the dry-roasted spices to a grinder. Grind them into a fine powder. Set aside the freshly ground rasam masala.

7. 7.Prepare Tempering for Rasam

   Place a large wok (kadai) over an open fire. Add 1/2 cup of desi ghee. Once the ghee is hot, add 2 tablespoons of mustard seeds and 1 tablespoon of fenugreek seeds. Let them splutter. Then add 1 cup of minced garlic, 1 bunch of curry leaves, and 5-7 dried red chillies. Sauté until the garlic turns golden brown and the chillies are fragrant.

8. 8.Cook the Rasam Base

   Carefully add the seasoned diced tomatoes to the tempering in the wok. Stir well to combine. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes soften and release their juices. Add water as needed to achieve the desired consistency. Pour in the strained tamarind water and add 150g of jaggery. Stir until the jaggery dissolves. Bring the mixture to a boil.

9. 9.Finish the Rasam

   Add the freshly ground rasam masala to the boiling tomato mixture. Stir well to incorporate. Sprinkle with 1/2 cup of chopped fresh coriander. Continue to cook for another 10-15 minutes on medium heat, allowing the flavors to meld and the rasam to thicken slightly. The rasam should be bubbling and aromatic.

10. 10.Prepare Cumin Rice

    Place a large pot over an open fire. Add 1/4 cup of desi ghee. Once hot, add 2 tablespoons of cumin seeds and 1/4 cup of chopped fresh coriander. Sauté for a minute until fragrant. Add 2 kg of rice and enough water to cook the rice (typically 1.5-2 cups of water per cup of rice). Stir well, cover the pot, and cook until the rice is tender and fluffy, about 20-25 minutes.

11. 11.Fry Papad

    In a separate large wok, heat 1-2 liters of cooking oil over an open fire. Once the oil is hot, carefully place papad one by one into the hot oil. Fry for a few seconds on each side until they puff up and turn golden brown. Remove the fried papad with a slotted spoon and place them on a tray lined with paper towels to drain excess oil.

12. 12.Serve the Meal

    Serve a generous portion of the hot cumin rice on a plate. Ladle the prepared tomato rasam over the rice. Crush some of the freshly fried papad and sprinkle them on top of the rasam and rice. Enjoy the traditional Indian meal.