Tomato Rasam – my go to dish – when I’m cooking in a hurry, or feeling a little low or there’s a cold coming up, or I’ve been on a travel forced diet of roti sabzi dhal, or when I get a foodie call from my tambrahm origins!
The rasam powder is homemade (from my Mom’s recipe). Whenever I made it in my North Indian in-laws kitchen, my sister-in-law Kusum would savour several cups of the hot ‘soup’ ! Spiced with pepper and cumin and rich with juicy tomatoes, serve the tomato rasam with hot rice and ghee and a dry sabzi.
Quantities below are indicative, so please add more of the rasam powder for a spicier tomato rasam. I always add a little extra jeera and pepper powders for their aroma. Curry leaves are good for health, so I mince them and add both while boiling the rasam and in the ghee while tempering. If I don’t mince them and keep them whole, they will invariably be left at the side of the plate, so mincing helps ensure they are actually consumed and all the nutrients are taken in!