Tomato rasam from Udipi (Udipi saaru)

I have recently been making several rasam recipes, see my blog, and it has opened my mind to the different textures and flavours this savoury drink brings. I have discovered that the name changes with the region or community, the consistency changes, with or without lentils, and the flavours change from mild to super spicy, but each one is delicious. While the world is catching up with nutritional shots, this was the original nutritional shot. Historical reference has dated the first recipe to the 16th century, but the term derives from the Sanskrit "rasa" which means "juice" usually of tamarind or tomato, and lead to the coinage of the word rasam.

As a note, a true rasam is always served as an aperitif. It opens up the palate, the aroma stimulates the brain to start digestion, and the stomach begins to expect food, making you hungry. For me, it is one of the best pre-starters I can serve.

This rasam stays true to all the stories and benefits of this amazing drink. It is delicate with a smooth palate feel. The aromas of coconut and the slight tanginess of tomato are balanced by the pop of chilli and tempered spice. Trust me, you will ask for another glass of this rasam.

Southern Flavours is another cookbook from Chandra Padmanabhan that I adore. The recipes are varied across the southern states of India, and each recipe turns out very well. The recipes, like this one, are authentic and wonderfully flavoured. This cookbook is for those who want to go beyond the ordinary and enjoy very localized cuisines from the South.

For more recipes from this cookbook, click here.

Ingredients:

For the spice powder:

2-3 dried long chillies

2-3 dried round red chillies (boriya chillies)

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1/2 teaspoon fenugreek seeds

1 tablespoon grated fresh coconut

A pinch of asafoetida

For the Rasam:

1/3 cup pigeon (toor) peas

1 1/2 cups water Salt, to taste

3-4 tomatoes, roughly diced

1 cup water

Salt, to taste

1 1/2 tablespoons tamarind paste

2 tablespoons jaggery

1/2 teaspoon turmeric

2 teaspoons coconut oil

To temper:

2 teaspoons coconut oil

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1-2 dried red chillies

10-12 curry leaves

Cilantro to garnish

Tomatoes, finely diced, to garnish

Add the lentils to a pressure cooker or Instapot with the water and cook for 30 minutes, or until completely cooked and the lentils are breaking down. Cool and set aside.

Add the tomatoes to a pot with the water and salt and bring to a boil. Simmer for 10-15 minutes till the tomatoes are broken down.

While the tomatoes are cooking, dry roast each of the spice powder ingredients, except asafoetida, individually on a frying pan until lightly coloured and aromatic. Cool, add to a small spice grinder or coffee mill with the asafoetida, and grind into a smooth powder. Set aside.

When the tomatoes are cooked, add the tamarind, jaggery, and turmeric and simmer for an additional 15 minutes.

Meanwhile, fry the spice powder in 2 teaspoons of the coconut oil until lightly browned and aromatic. Add to the simmering tomatoes. When the lentils are cooked, add to the tomatoes, adjust the water to a thick sauce, and simmer for an additional 15 minutes.

You can leave the rasam slightly chunky as is. However, I prefer a smoother rasam for a better mouthfeel. Purée the rasam with a hand blender or in a blender until very smooth. Add water to bring it up to the consistency of a thin soup. Taste and adjust salt.

Temper the spices by heating the 2 teaspoons of ghee in a small vessel. Add the mustard seeds, followed by the rest of the ingredients. Fry for 30 seconds, until the mustard seeds begin to pop, and pour over the rasam. Mix in.

To serve, heat the rasam gently, adjusting the consistency with water if needed. Pour into glasses and garnish with the chopped tomatoes and cilantro.