Tomato Rasam

Ingredients

• •4 medium tomatoes, chopped
• •2 tablespoons tamarind paste
• •1 teaspoon cumin seeds
• •1 teaspoon black peppercorns
• •4-5 dried red chilies
• •1 teaspoon mustard seeds
• •1 sprig fresh curry leaves
• •2 tablespoons ghee or oil
• •4 cups water or vegetable broth (gluten-free)
• •1 teaspoon salt
• •1/2 teaspoon turmeric powder
• •2 cloves garlic, minced

Directions

1. 1Dry roast cumin seeds, black peppercorns, and dried red chilies in a pan for 2 minutes, then grind into a coarse powder.
2. 2Heat ghee in a pot, add mustard seeds and curry leaves, and let them crackle for 30 seconds.
3. 3Add minced garlic and sauté for 1 minute until fragrant.
4. 4Add chopped tomatoes and turmeric powder, cook for 5 minutes until tomatoes soften.
5. 5Pour in water or broth and bring to a boil, then simmer for 5 minutes.
6. 6Add tamarind paste and the roasted spice powder, stir well, and simmer for 3-4 minutes.
7. 7Season with salt to taste and simmer for 2 more minutes.
8. 8Serve hot as a soup course or with rice and sambar.

💡 Crush the cumin and peppercorns just before making rasam; freshly cracked spices give the broth a brighter aroma.

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