Tomato Rasam is a popular South Indian soup that is both tangy and flavorful. It's often served as a comforting and soothing dish. Here's a traditional Tomato Rasam recipe for you:

Ingredients:

For Rasam Base:

2 medium-sized tomatoes, chopped 1/2 cup toor dal (split pigeon peas), cooked and mashed (optional) 2 cups water 1 teaspoon tamarind paste or tamarind pulp (adjust to taste) 1/2 teaspoon turmeric powder 1/2 teaspoon black pepper powder 1/2 teaspoon cumin powder 1/2 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds (methi) A pinch of asafoetida (hing) A few curry leaves 2 tablespoons chopped fresh coriander leaves Salt, to taste

For Tempering (Tadka):

2 teaspoons ghee or oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 2-3 dried red chili peppers 1/2 teaspoon fenugreek seeds (methi) A pinch of asafoetida (hing)

Instructions:

  1. Prepare the Rasam Base:

    • In a pot, add chopped tomatoes, tamarind paste, turmeric powder, black pepper powder, cumin powder, and salt.
    • Add water and bring the mixture to a boil. Let it simmer for about 10-15 minutes until the tomatoes are well-cooked and mushy.
    • If using toor dal, add the cooked and mashed dal to the pot. Mix well to incorporate.

  2. Prepare the Tempering:

    • In a separate small pan, heat ghee or oil over medium heat.
    • Add mustard seeds and let them splutter.
    • Add cumin seeds, dried red chili peppers, and fenugreek seeds. Sauté for a few seconds until aromatic.
    • Add a pinch of asafoetida (hing) and immediately pour this tempering over the rasam base. Be careful, as it may splatter.

  3. Final Touches:

    • Add curry leaves to the rasam and let it simmer for a few more minutes.
    • Garnish with chopped fresh coriander leaves.

  4. Serve:

    • Tomato Rasam is typically served as a soup or as an accompaniment to rice.
    • Serve it hot with steamed rice and a dollop of ghee. It can also be enjoyed as a clear soup.