Tomato Rasam

After all eating out , get togethers and potlucks during all of last week i was craving for something simple. I absolutely loved all the food i ate out and learned many recipes from friends.But needed my rasam ,rice and papadam after all the rich foods. I call this south indian soup and whenever i have served this as soup everybody loved it.

This tomato rasam is usual recipe except that i used water from canned tomato. During summer i canned tomatoes and has been using it all through out the fall and winter. After using up tomatoes in curries i use the leftover water in jar to make this yummy rasam. As tomatoes are home canned , this water has nothing but water ,salt and lemon juice.

Canned Tomato Water - 3/4 cup

Water - 1 to 1 1/2 cup

Garlic cloves - 5 crushed well

Turmeric Pw - 1/4 tsp

Hing - 1/4 tsp

Salt to taste

Rasam Powder :

Toor Dal - 1/2 tsp

Urad Dal - 1/2 tsp

Black Pepper - 1 tsp

Cumin Seeds - 1/2 tsp

Tempering :

Oil - 1 tsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Whole red chili - a few

Curry Leaves - a few

Coriander Leaves - 1 tbsp chopped.

Hing - 1/4 tsp

1. Roast toor dal, urad dal , pepper and cumin separately until aromatic.

2. Cool everything , powder it and keep aside.

3. Add one cup of plain water and 1/2 tsp of salt to tomato water and mix well .

4. Taste for sourness and add more water to adjust the sourness and salt too if needed.

5. Add the crushed garlic , turmeric , hing , rasam powder to the mixture.

6. Let everything simmer for 15 - 20 minutes .

7. Add coriander leaves to simmering mixture and switch of the flame.

8. Heat oil and add mustard seeds .

9. When it starts popping add cumin.

10. Add curry leaves , whole red chilli and cook for a minute or so.

11. Pour everything into the water mixture ,cover it .

12. Enjoy with rice and papadam