Rasam is a popular South Indian soup that is known for its tangy and spicy flavor. It is typically served as an appetizer or as a side dish with rice. There are many variations of rasam, but here’s a basic recipe for traditional South Indian Tomato Rasam:

Ingredients:

For the Rasam Powder:

1. 2 tablespoons coriander seeds
2. 1 tablespoon cumin seeds
3. 1/2 tablespoon black peppercorns
4. 2-3 dried red chilies (adjust to taste)
5. 1/2 teaspoon fenugreek seeds
6. 1/2 teaspoon mustard seeds

For the Rasam:

1. 2 large tomatoes, chopped
2. 1/2 cup toor dal (split pigeon peas)
3. 1 small lemon-sized tamarind ball
4. 1/2 teaspoon turmeric powder
5. 1 teaspoon salt (adjust to taste)
6. 2-3 tablespoons fresh cilantro leaves, chopped
7. 2-3 tablespoons fresh curry leaves
8. 2-3 cloves garlic, minced (optional)
9. 2 tablespoons ghee or oil
10. 1/2 teaspoon mustard seeds
11. 1/2 teaspoon asafoetida (hing)
12. 2-3 dried red chilies, broken into pieces
13. Water

Instructions:

For the Rasam Powder:

1. Dry roast the coriander seeds, cumin seeds, black peppercorns, dried red chilies, fenugreek seeds, and mustard seeds in a pan until they become aromatic and slightly golden. Stir frequently to prevent burning.

2. Allow the roasted spices to cool, and then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.

For the Rasam:

1. Cook the toor dal (split pigeon peas) in a pressure cooker or on the stovetop until it becomes soft and mushy. Mash it well and set it aside.

2. Soak the tamarind in warm water for about 15 minutes. Extract the tamarind juice and discard the pulp.

3. In a large saucepan, add the chopped tomatoes, tamarind juice, turmeric powder, and salt. Cook on medium heat until the tomatoes become soft and mushy.

4. Add the mashed toor dal to the tomato mixture and mix well. Add water to achieve your desired rasam consistency. Typically, about 2-3 cups of water should work.

5. Add the freshly ground rasam powder to the mixture and stir well. Let it simmer for about 10-15 minutes on low heat, allowing the flavors to meld.

6. In a separate small pan, heat ghee or oil. Add mustard seeds and allow them to splutter. Then, add asafoetida, dried red chilies, minced garlic (if using), curry leaves, and chopped cilantro. Sauté for a minute or two.

7. Pour this tempering (tadka) over the rasam and mix well. Simmer for another 2-3 minutes.

8. Taste the rasam and adjust the salt and spice levels to your liking. You can add more water if it’s too concentrated.

9. Serve hot rasam with steamed rice. It can also be served as a soup in small bowls before the main course.

Enjoy your homemade South Indian Tomato Rasam! Adjust the spiciness and tanginess to suit your taste buds.