Takaali Pajam Rasam

Tomato Rasam 

Serves 6 

This is the way rasam is made in many homes in Pondicherry and Karaikal. My family particularly enjoys it at the end of a rich, non-vegetarian meal.

Ingredients 

3 big tomatoes, crushed

1 tbsp coriander leaves, finely chopped

1 tsp tamarind pulp

2. cups water

Salt to taste

. tbsp oil

. tsp mustard seeds

2 dry red chillies, broken into two, seeds discarded

. tsp asafoetida

8 garlic cloves, coarsely crushed

10 black peppercorns, coarsely crushed

2 tsp cumin seeds, coarsely crushed

6 curry leaves

Method 

Mix the crushed tomatoes, coriander leaves, tamarind pulp, water and salt. Set aside.

In a deep pan, heat the oil, then add the mustard seeds and let them splutter.

Add dry red chillies and fry till they turn light brown.

Add the asafoetida, crushed garlic, pepper and cumin. Fry till garlic is roasted.

Add the curry leaves.

Add the tomato mixture. Stir, mix and taste for the balance of seasoning. Adjust if necessary and then bring to a boil. Remove from heat immediately (you should never boil rasam; it loses it flavour).

Cover the pan and set aside for 15 minutes before serving.

Strain and serve only the broth, piping hot, at the end of a meal as digestive.

RASAM 

Rasam is a light broth made of tomatoes, tamarind pulp, coriander leaves, cumin, pepper, garlic. All this is crushed together and tempered with very little oil, mustard seeds, curry leaves and asafoetida. Rasam should never be boiled; the flame is to be turned off once it starts boiling. Rasam is usually served at the end of a meal: it helps digest the food.