Tomato Rasam

Method

1. 1

   Coarsely crush the peppercorns, half the cumin and the garlic in a mortar — rubble, not powder.

   💡 The coarse crush releases heat gradually into the broth instead of muddying it.

2. 2

   Simmer the tomatoes with the tamarind, turmeric, crushed spice paste, salt and 800 ml of water for 12 minutes, squashing the tomatoes as they soften.

3. 3

   Stir in the cooked dal with its liquid and simmer 5 minutes more; the rasam should stay thin and brothy.

4. 4

   In a small pan, crackle the mustard seeds and remaining cumin in hot oil with the dried chilies and curry leaves, then pour the sizzling tempering over the rasam.

   💡 Add the tempering at the very end and cover for a minute — the aroma settles into the soup.

5. 5

   Rest, covered, for 2 minutes, then finish with cilantro and serve over rice or in cups.