Tomato Rasam 2

# of servings:  4
Preparation Time:  5 mins	Cook Time:  10 mins

The time taken to make this rasam is no match to its flavor index!  A great accompaniment to any meal (or) can be served by itself.  Very soothing especially when under the weather with a fever, cough or cold. 

Ingredients:

• Tomatoes - 3 medium
• Rasam/curry powder - 0.5 tsp 
• Green chilies - 5-7
• Ginger - 1 inch
• Garlic - 4-5 pods
• Cumin - 1 tsp
• Tamarind paste - 0.5 tsp (optional)
• Jaggery/sugar - 1 tsp (optional)
• Coriander leaves - 1 fistful
• Chives/spring onions - 3 tsp (chopped)
• Oil/ghee - 2 tsp
• Asafoetida - 3 pinches (optional) 
• Mustard seeds - 1 tsp
• Curry leaves - 2 sprigs (optional) 
• Salt - as per taste

Method:

• Grate garlic and ginger 
• Chop coriander leaves and chives/spring onions
• To a mixie jar, add rasam/curry powder, green chilies, cumin seeds, jaggery/sugar, tamarind paste, tomatoes 
• Pulse all the ingredients coarsely a few times
• Heat a little oil in a vessel 
• Add asafoetida and splutter the mustard seeds ('Saute' mode in IP) 
• Add curry leaves, grated garlic and ginger
• Saute till the raw smell goes away
• Scoop this seasoning and set aside
• Into the same vessel, pour the ground paste
• Add 3 cups of water and bring it to boil
• Simmer the heat, cover and cook for 5 mins
• Add salt
• Add the seasoning and cook for a couple more minutes
• Turn off heat 
• Add chopped coriander leaves and chives/spring onions
• Serve directly as soup (or) with hot rice and ghee (or) with vada! 

Tips and Tricks:

• Tamarind can be added if the tomatoes are not tangy enough
• Jaggery balances out the tastes
• Grinding coarsely gives a nice texture to the rasam
• Optional ingredients enhance the flavor.  Try and use as many of them as possible

Pictures: 

Final Outcome: