This savory South Indian tomato soup is what’s for lunch today. Served with steamed rice, ghee and poppadoms/chips, it is comfort food at its basic best.

This recipe was the WINNER of The Goya Journal’s Sick-Day Food Recipe Contest.

Recipe

Tomato Rasam

(Serves 3-4)

Ingredients

1 tbsp ghee
1 dried red chilli, broken in half
1/2 tsp mustard seeds (rai)
A small pinch of fenugreek seeds (methi)
A generous pinch of asafetida (hing)
10-12 curry leaves, lightly crushed between your fingers
4-5 large garlic pods, crushed
1/4 tsp turmeric powder (haldi)
1 tbsp rasam powder (homemade or store bought - use less/more depending on how spicy you like your rasam)
Salt to taste
3 medium-sized (225 gms) ripe tomatoes, chopped and puréed
2 cups water
8-10 cilantro stalks
1/2 tsp black peppercorns, coarsely cracked
1 tbsp tamarind pulp (or to taste, depending on how tart it is)
2 tsp jaggery (or to taste)
1 tbsp chopped cilantro leaves

Method

In a heavy-bottomed pan, melt the ghee over medium-low heat. Add the dried red chilli, mustard and fenugreek seeds. When they splutter, add the asafetida, curry leaves, garlic, turmeric and rasam powder and fry for a minute.

Add the puréed tomatoes and salt to taste. Sauté for a few minutes. Once the mixture starts to bubble, add the water and cilantro stalks and bring to a rolling boil.

Next, add the pepper, tamarind pulp and jaggery. Taste and adjust the seasonings (this is a very forgiving recipe and all seasonings can be adjusted to suit your personal taste). Continue to boil the rasam for 7-8 minutes (add a little hot water if it gets too thick).

Turn off the heat, stir in the chopped cilantro and serve hot with steamed rice.