Rasam (ரசம்) — South Indian Tangy Tomato and Tamarind Broth

• 25 gtamarind pulp (seedless, compressed)
• 300 mlhot water
• 250 gtomatoes (ripe, chopped)
• 700 mlwater
• 10 grasam powder (about 2 tsp)
• 1 tspground turmeric
• 1 tspblack pepper (freshly ground)
• 1 tspcumin seeds
• 6 clovegarlic (cloves, lightly crushed)
• 1 bunchcurry leaves (about 20 leaves)
• 15 gfresh cilantro (chopped)
• 5 gjaggery (about 1 tsp, optional but traditional)
• 8 gsea salt (about 1 1/4 tsp)
• 10 gghee (about 2 tsp)
• 1 tspmustard seeds
• 2dried red chili (small, broken)
• 0.25 tspasafoetida (hing)

Instructions

1. 1

   Make the tamarind extract by soaking the tamarind pulp in 300 ml hot water for 10 minutes. Squeeze and strain well to yield a smooth, tangy liquid, then discard the solids.

2. 2

   Add chopped tomatoes to a pot with 700 ml water, turmeric, black pepper, cumin seeds, crushed garlic, curry leaves, jaggery, and salt. Bring to a gentle boil, then simmer for 8 minutes until the tomatoes soften and the broth becomes aromatic.

3. 3

   Pour in the strained tamarind extract and stir in the rasam powder until fully dissolved. Simmer for 5 minutes, keeping the heat moderate so the tamarind stays bright and does not turn harsh.

4. 4

   Watch for the rasam to become slightly frothy at the edges and smell peppery; do not let it boil hard. Turn off the heat and rest the pot for 2 minutes so the spices settle and the flavor rounds out.

5. 5

   Prepare the tempering by heating ghee in a small pan over medium heat until it shimmers. Add mustard seeds and let them pop, then add dried red chilies and asafoetida and cook for 20 seconds until fragrant.

6. 6

   Immediately pour the hot tempering into the rasam and cover the pot for 1 minute to trap the aroma. Stir in chopped cilantro, then serve hot as a broth or ladled over rice.