Tomato Rasam

 

Ingredients

1. Ripe Tomatoes - 2, chopped
2. Pearl onion - 5 - 6, chopped
3. Garlic - 6 - 7 pods
4. Green chillies - 2 - 3, slit
5. Whole pepper corns - 15 - 20
6. Tamarind - Goose-berry sized or to taste
7. Curry leaves - 2 sprigs
8. Turmeric powder - 1/4 tsp
9. Chilly powder - 1 tsp
10. Fenugreek powder - 1/2 tsp
11. Hing / asafoetida - 2 pinches
12. Mustard seeds - 1/2 tsp
13. Cumin seeds - 1/4 tsp
14. Dry red chillies - 2 - 3
15. Coriander leaves - 2 tbsp, chopped
16. Salt - To taste

Method

1. Crush the whole pepper corns, garlic, 3 -  4 curry leaves and cumin seeds in a mortar and pestle or mixer. Soak the tamarind in warm water and extract its juice.

2. Heat oil in a pan. Splutter mustard seeds and fry dry red chillies. Then add the chopped pearl onion, crushed garlic, pepper corn and cumin seed mixture. Saute for a minute, add the green chillies and chopped tomato. Mix well and cook for 2 - 3 minutes stirring occasionally, at medium heat. Now add the turmeric powder, chilly powder, fenugreek powder and hing. Mix well and add the tamarind extract and around 2.5 - 3 cup water. Add enough salt.  Bring to a boil, then lower the flame and simmer for 8 - 10 mts. Add the chopped coriander leaves and a  few curry leaves. Finally add a pinch each of fenugreek powder and hing. Close the pan with its  lid. Keep aside for at least 10 mts for the flavors to set. Serve hot with rice or have it as a soup.