Recipe - Spicy Tomato Rasam

2 lg Ripe healthy tomatoes
4 cup 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 Flakes garlic grated; (1 to
2)
2 Pinches clovecinnamon
powder; (2 to 3)
One half teaspoon Sambar masala
8 Peppercorns; (8 to 10)
1 One half teaspoon Cumin seeds
One half teaspoon Mustard seeds
2 Pinches asafoetida
1 Marble sized ball of jaggery
or 1/2
; teaspoon sugar
1 small Stri tamarind
1 tablespoon Ghee or oil
Salt to taste

Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5
minutes.

Heat One fourth teaspoon oil in a small pan, add pepper corns and 1 teaspoon 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 23 minutes. Keep aside covered for 10 minutes before serving.

Serve hot as a soup or with steaming hot plain rice and papads.

Making time: 30 minutes

Makes: 5