Rasam with Tomato Powder

South Indian

Main Ingredients
- 78E Tomato powder – 2 tsp
- Tamarind paste – 1 tsp (or a small marble-sized soaked tamarind ball)
- Water – 2½ to 3 cups
- Cooked toor dal (optional) – ¼ cup (for thicker rasam)
- Rasam powder – 1 to 1½ tsp
- Garlic Granules – ½ to 1 tsp
- Black pepper (crushed) – ½ tsp
- Cumin seeds – ½ tsp
- Turmeric powder – ⅛ tsp
- Salt – to taste
- Coriander leaf powder – 1 to 1½ tsp
Tempering Ingredients
- Ghee or oil – 1 tsp
- Mustard seeds – ½ tsp
- Dried red chili – 1
- Curry leaves – 1 sprig
- Asafoetida (hing) – a pinch

Make the rasam base:
- In a saucepan, add tomato powder, tamarind paste, rasam powder, turmeric, salt, and 2½–3 cups water.
- Stir well until the powders dissolve fully.
Simmer:
- Add crushed garlic, black pepper, and cumin.
- Let the mixture simmer on low heat for 6–8 minutes to infuse the flavors.
- If using toor dal, mash and add it now. Mix well.
Temper:
- In a small pan, heat ghee or oil.
- Add mustard seeds, let them splutter.
- Add dry red chili, curry leaves, and asafoetida.
- Pour the tempering over the simmering rasam.
Finish:
- Let it simmer for another 2 minutes.
- Turn off the heat just before it comes to a full boil (important for flavour).
- Garnish with fresh coriander leaves.