Tomato rasam

Muscat is worse-hit today by a drastic weather change. We were all shivering throughout the day due to the dramatic bonechilling bite of the cold wind. I demanded for some hot and spicy soup soon after I reached home from work. Thanks to my wife who already prepared this hot and spicy tomato rasam today - a perfect choice for the freezing cold weather. I took this rasam instead of the usual masala tea. This hot rasam also has the virtue of being highly digestive and easy to tolerate especially when the stomach is upset. So light and nutritious too. Here is the recipe for you.

Tomato rasam recipe
Yield - 3 cupfuls
Preparation time - 15 minutes

Ingredients:
Tomatoes - 2, big and luscious, fully ripe, cut into quarters
Tamarind extract - 2 teaspoons
Salt - 3/4 teaspoon or adjusted to taste
Black pepper powder - 1/2 teaspoon
Cummin powder - 1/2 teaspoon
Garlic - 6 beads, lightly crushed coarsely with skins on
Coriander leaves - a small bunch, coarsely chopped
Curry leaves - a sprig
Ghee or oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Tuwar dal - 1 teaspoon
Dried red chilli - 2 small, broken into halves

Method: Bring the tomatoes to boil in a 2 cupfuls of water. Allow it to cool. Squeeze the tomato to pulp, strain juice through slightly spread out fingers into another vessel. Add the tamarind extract. Add another cupful of water, black pepper powder, salt, cummin powder, garlic beads, and coriander leaves. Heat a vessel and pour in the ghee. When the ghee becomes smoking hot, add the mustard seeds to splutter, tuwar dal, red chillies, and curry leaves. When the dal turns a light brown color, pour the seasoned tomato juice over it. Let it boil for 3 minutes and remove. Serve piping hot and enjoy this soul-satisfying soup!

Traditional Indian Home Cooking Recipe: Tomato rasam