Tomato Rasam

Ingredients

• 3 ripe tomatoes, roughly chopped
• 1 lime-sized ball of tamarind, or 1.5 tbsp tamarind paste
• 60g cooked toor dal, mashed (optional but traditional)
• 1.5 tsp black peppercorns
• 1.5 tsp cumin seeds
• 3 garlic cloves, unpeeled
• 2 dried red chillies
• 1/2 tsp turmeric
• 1 tsp salt
• 1/2 tsp jaggery
• 700ml water
• 2 tbsp ghee or coconut oil
• 1 tsp black mustard seeds
• 1/4 tsp asafoetida
• 15 fresh curry leaves
• 3 tbsp chopped coriander leaves

Before you cook

• Soak the tamarind in 200ml of hot water for 15 minutes, then squeeze out the pulp and strain.
• Chop the tomatoes roughly.
• Lightly crush the unpeeled garlic cloves with the flat of a knife.

Steps

1. Pound the peppercorns, cumin seeds and one dried red chilli in a mortar to a coarse, uneven powder. Leave some pieces visible, because the texture matters.
2. Squash the chopped tomatoes with your hand in a bowl until they are pulpy and loose.
3. Pour the tamarind water into a pan, add the crushed tomatoes, garlic, turmeric, salt and jaggery, and bring to a simmer.
4. Simmer uncovered for 8 minutes, until the raw tamarind smell has gone and the liquid has darkened.
5. Stir in the pounded pepper and cumin mixture and cook for 2 minutes.
6. Whisk the mashed dal with 300ml of the water and pour it into the pan, then add the remaining water.
7. Heat the rasam until a thick froth rises up the sides and the surface trembles, then take it off the heat straight away. Never let rasam reach a rolling boil or it turns dull and flat.
8. Heat the ghee in a small pan over a medium heat and add the mustard seeds.
9. When the seeds pop, add the remaining dried chilli, the asafoetida and the curry leaves and fry for 15 seconds.
10. Tip the tempering into the rasam and stir once.
11. Scatter over the coriander, cover the pan for 5 minutes to trap the aroma, then serve over hot rice or in cups.