Tomato Rasam

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Tamarind Water

   First, get all your tools ready: a large pot, small pot, small frying pan, measuring cups and spoons, chopping board, and knife. In the small pot, place the lemon-sized ball of tamarind. Add 1/2 cup (125ml) of warm water to it and let it soak for 10 minutes. While it soaks, roughly chop the 3 medium tomatoes.

2. 02

   Extracting Tamarind Pulp

   After 10 minutes, use your fingers to gently mash the soaked tamarind in the small pot. Squeeze it to extract all the pulp. Strain this tamarind water through a strainer into the large pot, pressing down on the pulp to get as much liquid as possible. Discard the remaining fibrous tamarind pulp.

3. 03

   Cooking Tomatoes & Spices

   To the large pot with tamarind water, add the chopped tomatoes, 1.5 tsp of rasam powder, and 1 tsp of salt. Also add 2.5 cups (625ml) of fresh water. Place the large pot on medium-high heat and bring it to a rolling boil. This should take about 5-7 minutes.

4. 04

   Mashing Tomatoes

   Once the mixture is boiling, reduce the heat to medium-low. Let it simmer gently for 8-10 minutes, or until the tomatoes are very soft and start to break down. You'll see the tomatoes look mushy. Carefully remove the pot from the heat and use a potato masher or a fork to gently mash the cooked tomatoes directly in the pot. Don't mash too much; some small chunks are fine.

5. 05

   Final Simmer

   Add the remaining 1 cup (250ml) of water to the mashed tomato mixture in the large pot. Stir everything well. Place the pot back on medium-low heat. Let the rasam simmer gently for another 5-7 minutes. Do not let it come to a rolling boil again; just small bubbles should appear around the edges. The rasam will look slightly frothy on top.

6. 06

   Preparing for Tempering

   While the rasam is simmering, get ready for the tempering. Peel and lightly crush the 4 medium garlic cloves. Make sure your 1 sprig of curry leaves and 1/2 tsp mustard seeds are within reach.

7. 07

   Tempering the Rasam

   Place the small frying pan on medium heat. Add 1 tbsp of oil. Once the oil is hot (it will shimmer slightly), add 1/2 tsp of mustard seeds. Let them splutter for about 15-20 seconds until they pop. Immediately add the crushed garlic and the sprig of curry leaves. Fry for 30 seconds until the garlic turns light golden and the curry leaves become crisp. Be careful, they might splutter.

8. 08

   Finishing the Tempering

   Quickly add 1/4 tsp of asafoetida (hing) to the frying pan and stir for 5 seconds. Immediately pour this hot tempering mixture into the simmering rasam in the large pot. Stir gently. The rasam will smell fragrant from the tempering.

9. 09

   Final Touches & Serving

   Turn off the heat under the large pot. Stir in the 2 tbsp of finely chopped fresh coriander leaves. Give the rasam a final gentle stir. Your Tomato Rasam is now ready to be served hot with rice or as a soup. It tastes even better after resting for 10-15 minutes.