Tomato Rasam / Tomato Soup | Soup Recipes

I was wondering why I did not have any rasam recipes on my blog. I do not make rasams that often but still prepare quite a variety of them, Kollu rasam being the favorite. The literal translation of Rasam/Chaaru is juice/essence in English. It is an important course of South-Indian meal and aids in digestion and is a staple food for cold and fever. It is so soothing and comforting for a sick day. This recipe here is a fool-proof one adopted from Mallika Badninath's cookbook.

Ingredients:
Serves-2
Ripe Tomatoes - 2 or 3 - roughly chopped
Tamarind - a gooseberry size
Salt - to taste
Make a paste:
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Cinnamon - 1/2" piece
Asafoetida/Hing/Perungayam - 1/4 tsp
Garlic - 3 cloves
Green chilli - 1
Shallots/Pearl onions - 2

Method: 
Cook the tomatoes and tamarind with 1/4 cup of water for about 5 mins or until the tomatoes become soft. Allow to cool and make a puree. Mix with 3 cups of water and set aside. You could strain if desired. Make a paste of the ingredients mentioned and add to the tomato mix. Add salt and cook on the stovetop until it boils. Garnish with cilantro and serve hot with steamed rice. Can also be served as soup.

Sending this warm and comforting rasam to One Me - Two Ways - Tomato event by Hima.