Ingredients

• Ripe Tomatoes – 2 (size of a tennis ball)
• Shallots – 4
• Ginger – 1 inch size
• Garlic – 4 cloves
• Coriander Leaves – 50 grams
• Red Chili Powder – 1/2 tsp
• Crushed Pepper Corns – 10
• Turmeric Powder – a pinch
• Curry Leaves – 2 sprigs
• Cumin Seeds – 1/2 tsp
• Mustard Seeds – 1/2 tsp
• Dried Red Whole Chillies – 2
• Asafoetida – a pinch
• Tamarind – 50 grams
• Fenugreek Seeds – 1/4 tsp
• Water – 4 cups
• Oil – 2 tsp

How to Make Tomato Rasam (Indian Spiced Tomato Soup)

• Chop tomatoes, shallots, ginger, garlic and coriander leaves
• Blend ginger and garlic to a smooth paste. At this stage keep 2 cloves of garlic aside.
• Crush the 2 cloves of garlic and pepper corns together, keep aside for tempering
• Break the dried red chillies into 2 or 3 pieces
• To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeeze out the tamarind juice
• In a pressure cooker take all the chopped ingredients, Ginger/Garlic paste and tamarind juice
• Add red chilli powder, turmeric powder, salt and Asafoetida. Add water. Bring to 1 whistle and simmer for 30 mins.
• Use a potato masher to make a fine paste of the pressure cooked ingredients.
• In a pan, heat Oil. Add Mustard seeds, when they pop, add Cumin seeds, broken dried red Chilli, Fenugreek seeds, curry leaves, crushed Garlic and pepper corns and sauté for 2 mins.
• Add this to the pressure cooked ingredients.
• Serve Pipping Hot