Ingredients

• 2 large ripe healthy tomatoes
• 4 cups - water or top water of boiled dal (stock)
• 2 whole red chillies
• 1 stalk curry leaves
• 1 tiny sprig mint leaves
• 1 tiny sprig coriander leaves
• 1-2 flakes garlic, grated
• 2-3 pinches clove-cinnamon powder
• 1/2 tsp - sambar masala
• 8-10 peppercorns
• 15 tsp - cumin seeds
• 1/2 tsp - mustard seeds
• 2 pinches asafoetida
• 1 marble sized ball of jaggery or 1/2 tsp sugar
• 1 small strip tamarind
• 1 tbsp - ghee or oil
• salt to taste

How to Make Spicy Tomato Rasam

• Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes.
• Heat 1/4 tsp oil in a small pan, add pepper corns and 1 tsp cumin seeds.
• Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside.
• Remove tomatoes from water, peel away the broken skin.
• Grate or mash till fine.
• To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender.
• The ingredients should have blended well into the pulp.
• Take in a deep pan, add stock or water.
• Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.
• Add garlic and stir, add carefully to the rasam.
• Bring to a boil, check spices and salt and adjust.
• Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
• Serve hot as a soup or with steaming hot plain rice and papads.