How to make Tomato Ghee Pepper Rasam at home

Tomato Ghee Pepper Rasam is a delicious South Indian soup-like dish known for its tangy and spicy flavors.

Simple recipe to make it at home:

Ingredients:

• 3 ripe tomatoes, chopped
• 1 small lemon-sized ball of tamarind (or 2 tablespoons tamarind paste)
• 1 teaspoon cumin seeds
• 1 teaspoon whole black peppercorns
• 2-3 cloves garlic, crushed
• 1 teaspoon ghee (clarified butter)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• A pinch of asafoetida (hing)
• 1-2 dried red chilies
• Few curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed

Instructions:

1. Prepare Tamarind Extract:
   • Soak the tamarind in 1 cup of warm water for 15-20 minutes. Squeeze and extract the pulp, then discard the solid remains.
2. Grind Spice Mixture:
   • Dry roast cumin seeds and peppercorns until aromatic. Grind them to a coarse powder using a mortar and pestle or a spice grinder.
3. Make Tomato Base:
   • In a blender, puree the chopped tomatoes until smooth.
4. Cooking Rasam:
   • Heat ghee in a deep pan or pot. Add mustard seeds and fenugreek seeds. Let them splutter.
   • Add asafoetida, dried red chilies, crushed garlic, and curry leaves. Sauté for a few seconds until aromatic.
   • Pour in the tomato puree and cook for 3-4 minutes until the raw smell disappears.
   • Add turmeric powder, red chili powder, and salt. Mix well.
5. Add Tamarind Extract:
   • Pour the tamarind extract into the pan. Stir to combine everything well. Adjust the consistency with water if needed (it should be thin and soupy).
6. Add Spice Powder:
   • Add the ground cumin-pepper powder to the rasam. Mix thoroughly.
7. Simmering:
   • Bring the rasam to a boil and then simmer on low heat for 8-10 minutes. This helps to blend the flavors together.
8. Tempering (Optional but Recommended):
   • In a small pan, heat a teaspoon of ghee. Add a pinch of asafoetida, mustard seeds, and curry leaves. Let them splutter and pour this tempering over the rasam.
9. Garnish and Serve:
   • Garnish with fresh coriander leaves. Serve hot Tomato Ghee Pepper Rasam as a comforting soup or with steamed rice.