Tangy Tomato Rasam

Ingredients

• 1 cup cooked toor dal (mashed lightly)
• 2 medium tomatoes, chopped
• 1 small gooseberry-sized tamarind, soaked in ½ cup warm water
• 2 cups water
• 1½ tbsp SuVika Harvest Rasam Powder
• ½ tsp black pepper, freshly crushed
• Salt to taste
• 1 tbsp ghee or sesame oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 cloves garlic, crushed (optional)
• 1 sprig curry leaves
• Pinch of asafoetida
• Fresh coriander leaves for garnish

Method

1. 1

   Extract tamarind pulp by squeezing the soaked tamarind through a strainer. Discard seeds and fibre.

2. 2

   In a pot, combine chopped tomatoes, tamarind extract, mashed dal, and water. Bring to a gentle boil and cook until tomatoes soften — about 8 minutes.

3. 3

   Add SuVika Harvest Rasam Powder, crushed pepper, and salt. Simmer on low for 10 minutes. Rasam should be thin and fragrant, not thick like dal.

4. 4

   Turn off the heat just before the rasam reaches a rolling boil again — this keeps the flavours bright.

5. 5

   Heat ghee in a tadka pan. Add mustard and cumin seeds. When they splutter, add garlic, curry leaves, and hing.

6. 6

   Pour the tadka into the rasam, garnish with coriander, and serve immediately as a soup or over steamed rice with a spoon of ghee.