Ingredients:
• 3 – ripe Tomatoes
• 1 stalk – Curry leaves
• 2 flakes – Garlic
• 2 sprigs – Mint leaves
• 2 to 3 sprigs – Coriander leaves
• 1 strip – tamarind, broken to bits
• 1 – Red Chilli dry or fresh
• 1 tbsp – jaggery, grated
• 1 tsp – Cumin seeds
• 8 to 10 – peppercorns
• 1/2 tsp – sambhar masala powder
• 1/2 tsp – Coriander seed (dhania) powder
• 2 to 3 pinches – Turmeric powder
• For seasoning:
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 2 to 3 pinches – Asafoetida powder
• 1 stalk – Curry leaves
Method:
- Steam or microwave halved tomatoes, till soft. Remove skins, allow to cool. Put in a small electric mixie.
- Add curry leaves, garlic, mint, coriander, tamarind.
- Add chilli, jaggery, grind to a not-too-smooth paste.
- Heat a pan, dry roast, peppercorns and cumin seeds on low.
- When aroma exudes, take off fire, crush to a powder.
- Add to tomato paste, add 5 cups water.
- For Seasoning:
- Heat pan, add seeds allow to splutter.
- Add asafoetida, curry leaves, follow by adding rasam.
- Add all other masala powders, ground powder, salt.
- Bring to a boil.
- Serve hot as a beverage on cold days, or with rice and papads.
Recipe courtesy of Keerti