Tomato Rasam

Spring is in the air. This time around, it has been a roller coaster ride weather-wise; It was so warm that we forgot it was march, then it grew chilly. Looks like finally there is some nice warming up happening. When I saw these goslings in the backyard, it is spring indeed!These tiny goslings are so cute, in just a matter of few week they will grow into big geese! I wish they did stay like this for long :)

A thorough bred south Indian can never say no to Rasam! How delicious can it be just a simple combination of stock, spices and some ghee, unbelievable indeed that it can be so very delicious and addictive. I make Rasam when ever we have guests and when ever I am cooking for a large party. If someone does not like the other foods, Rasam is always there to fall back upon. I actually do not know anyone who does not like Rasam. In fact I discourage my mother from making Rasam everyday because I know from experience that when we see Rasam on the table, we end eating more rice than usual and that is not a healthy habit at our age.
We make a variety of Rasam/ saaru with are equally good. It amazes me that there can be so many variations in some thing as simple as rasam!!This is the default version - the tomato rasam. 

Serves 4

Toor dal 1/4 cup
Tomato  1 big
Tamarind concentrate 1 tsp
Jaggery  1 tbsp (crushed)
Jeera 1.5 tsp
Garlic 4-5 cloves
Pepper 1.5 tsp (more if preferred spicy)
Ghee 1 tbsp
Mustard 1/2 tsp
Hing a big pinch
Curry Leaves 6-7
Dried red chillies 3-4 (Byadagi variety)
Fresh Coriander/ Cilantro

Salt


Method.

• Wash the toor dal in several changes of water and combine it with the tomato and about 2 cups water and cook till the dal is soft, about 2 whistles. Remove from heat.
• Once the pressure cooker is cool and safe enough to open, remove the tomato into a mixing bowl and mash it thoroughly. Separate the cooked dal and the stock. Reserve the dal for another  use.
• In a stock pot, combine the mashed tomatoes, dal stock, tamarind paste and jaggery. Add more water to make it thin- into rasam like consistency. There should be approximately 4 cups of liquid here. Bring it to a gentle boil. Simmer.
• Pound the pepper, jeera and garlic into a course powder. Set it aside.
• For the Oggarane, heat ghee. Add the mustard, hing, dried red chillies and curry leaves. Stir for a minute. Once the mustard stops spluttering add the garlic-spice combo and stir till fragrant. Take it off the heat and pour it over the simmering tomato broth.
• Adjust salt and finish with fresh coriander. Remove from heat and serve hot with rice and papad.