I am increasingly tempted to do a few culinary recipes for the blog, considering the hits the few recipes I have listed generate. Just yesterday, my sister-in-law wanted the recipe of the great Madras Tomato Rasam that my Tamilian maid taught me. So here it is:
Take half a litre of potable water in a bowl.
Add 2 teaspoons of Rasam powder (I use Sakti rasam powder) into it . You wouldnt need to add turmeric and asafoetida powder since the Rasam mix you buy from the shops have it. But if you are particular, you may add a bit.
Add 1/2 tsp pepper powder, a small ball of tamarind and 2-3 pods of slightly crushed garlic.
Take 2 ripe tomatoes and slice/mash them well and add to the solution above!
Take a small bunch of coriander leaves and cut/chop them. Add it to the above.
Add salt as per taste. Keep aside.
Now for the seasoning! Heat 2 tsp oil in a pan. Crackle mustard; add 3-4 dry red chillies and curry leaves. Pour in the rasam solution prepared earlier.
And just as it begins to boil (when the bubbles start forming), take it off the fire.
Can be had with rice or even alone - what is otherwise called the mulligatawny (mulagu tanni or chilli water) soup.
p.s. But I always got the maid to make it for that very Tam flavour for the rasam. I tell you, it tastes heavenly when taken hot.
Not recommended for the faint-hearted or those with sensitive intestines.