Tomato Rasam (Tomato Saaru)

Tomato Rasam is a favorite with my Mom, Dad and my Akka (konkani term for sister). They love this dish because it very simple, light and leaves you with a sweaty feel at the end of the meal. I used the same approach which Mom uses to make this Rasam. As a child, I was anti-tomato and now I simply love the flavours. In Konkani, this is known as Saaru; Saaru is a water based blend of spices and most of the times is cooked in a vegetable stock of choice.

I also had a packet of Shivalli Brahmins Rasam powder which my sister had got for me from Udupi. If this Rasam powder is not there, then any rasam powder can be used - Gits or MTR. I prefer MTR as their flavours are very similar to authentic South Indian rasam. The Shivalli Brahmins powder is quite famous in Udupi and gives you the authentic flavour of Rasam, the way its supposed to be enjoyed with Rice.

Recipe Source: Mom

Serves: 2-3 individuals

Ingredients:

Tomato (Ripe, Red and ready) - 1

Rasam powder - 2-3 teaspoons - Shivalli Brahmins Saaru Pitti

Coriander leaves (chopped finely) - 6-8 sprigs

Turmeric powder - 1/4 teaspoon

Black Pepper corns (whole) - 4-6

Garlic flakes - 3-4

Green Chillies - 1

Cumin seeds - 1/2 teaspoon

Jaggery - 1/2 teaspoon

Tamarind juice - 1 teaspoon

Method:

Grind pepper corns, garlic flakes and cumin seeds in a pestle and mortar. In a sauce pan, heat oil and fry this masala. Separately, finely chop tomato pieces and crush them gently in water. Add this mix to the fried masala. Add turmeric powder, green chillies, tamarind juice, jaggery and bring to boil. The consistency will be with reddish blend and would be all collected. Hence, tomatoes crushed manually help acheive the collected consistency. Finally, garnish with chopped coriander leaves and serve hot.