(serves 3)
| Coriander stems – with or without leaves | ⅓ cup |
| Garlic cloves | 7-8 |
| Ginger chopped | 1 inch |
| Cumin seeds | 2 tsp |
| Black peppercorns | ¼ tsp |
| Chopped tomatoes | 1-2 cups |
| For making rasam | |
| Mustard seeds – black | ½ tsp |
| Urad dal – husked, split or husked, whole black gram | 1 tsp |
| Dry red chillies | 2 pc |
| Asafoetida | A pinch |
| Salt | 1-2 tsp (as required) |
| Curry leaves | 7-8pc |
| Turmeric | ¼ tsp |
| Water | 1.5 cups |
| Chopped coriander leaves | ½ cup |
| Rasam powder | 1 ½ tsp |
| Tamarind paste | 3 tbsp |
| Cooking oil as per choice | 1 tbsp |
Procedure
Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add garlic cloves and roughly chopped ginger. Add cumin seeds and black pepper. Grind to a coarse paste. Remove in a separate bowl or plate.
Making Tomato Puree
In the same jar add the tomatoes (rinsed and chopped). Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them – for a bright red color in the rasam.
Making Tomato Rasam
In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
Add the mustard seed and let them begin to crackle.
When the mustard seeds start to crackle, then add urad dal.
Stirring often fry urad dal until they turn golden.
Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
Stir and fry for a few seconds till the red chilies change color.
Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can switch off the heat.
Sauté for a minute on lowest flame taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
Add in rasam masala & turmeric powder with the rest of the mixture.
Now add the tomato puree, mix very well. Take care as the mixture splutters.
Saute for a minute. Season with salt as per taste.
Then add water. If you like a little thin tomato rasam, then you could add some more water.
Add in the tamarind paste. Mix well and simmer the rasam on medium-low heat until the rasam comes to a simmer.
Overall simmer for 9 to 10 minutes. Finally switch off the heat and add 2 tablespoons chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.