South Indian · 20 min · serves 4

Quick Tomato Rasam

Kept by The Bhook kitchen

Ingredients

• 3 ripe tomatoes
• 2 tsp rasam powder
• 500 ml water
• 1/2 tsp black pepper
• 1/2 tsp mustard seeds
• 2 dried red chillies
• 8 curry leaves
• 4 garlic cloves
• 2 tsp oil
• salt to taste
• small bunch coriander

Method

1. Dice tomatoes and crush garlic. Place in a pot with water, rasam powder, and salt. Bring to a gentle boil.
2. Simmer 10 min till tomatoes look soft and soup looks thin but aromatic.
3. Crush black pepper and add. Turn off the heat.
4. Heat oil in a small pan. Add mustard seeds. When they splutter, add red chillies and curry leaves.
5. Pour this hot tempering over the rasam (it should sizzle). Finish with chopped fresh coriander.

It only tastes lively if you add the tempering while the rasam is still steaming. The aroma fades fast once it cools.