2 large Ripe Tomatoes 1 stalk of Curry Leaves (Karhi Patta) 1 sprig of Fresh Mint Leaves (Podina) 1 sprig of Fresh Coriander/Cilantro Leaves (Hara Dhania) 2 Whole Red Chillies (Lal Mirch) 1 marble-sized ball of Jaggery (Gur) or ½ tsp. Sugar 1 small strip of Tamarind 2 flakes of Garlic (Lehsan) (grated) 10 Peppercorns (Saabut Kaali Mirch) 1 ½ tsp. of Cumin Seeds (Saabut Safaid Zeera) ½ tsp. Mustard Seeds (Rai) 3 pinches of Cinnamon Powder (Pisi Dal Cheeni) ½ tsp. Sambar Masala 2 pinches of Asafoetida (Heeng) Salt (to taste) 4 cups Plain Water or Lentil Stock (stock may be prepared by boiling lentils in water and using the strained water.) 1 tbsp. Clarified Butter or Cooking Oil Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat ¼ teaspoon clarified butter or cooking oil in a small pan, add peppercorns and 1 teaspoon of cumin seeds. Roast 'till aromatic, grind in a mortar or under a stone 'till powdered. Set aside. Remove tomatoes from water, peel away the broken skin. Grate or mash 'till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat clarified butter or oil in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Set aside covered for 10 minutes before serving. Serve hot as a soup or with steaming hot plain rice and papads.

Serving Suggestions: Serve hot as a soup or with steaming hot plain rice and papads. Yield: 5 Servings Ready In: 30 Minutes Degree of Difficulty: Easy Recipe Category: Soup Recipe Ethnic Group: Indian

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