Easy Tomato Rasam

1. Make the tamarind water: If using tamarind pulp, soak it in 1/2 cup warm water for 5 minutes, then squeeze and strain out the solids. If using concentrate, stir it into 1/2 cup warm water. Note: Tamarind concentrates vary, so treat this as a starting point and adjust at the end.
2. Build the base: In a medium saucepan over medium heat, add 1 teaspoon ghee or oil (from the “divided” amount). Add the chopped tomatoes, slit green chili (if using), and a pinch of salt. Cook 4 to 5 minutes, stirring, until the tomatoes soften and look jammy around the edges.
3. Add garlic and spices: Stir in the minced garlic, black pepper, cumin, coriander, and turmeric. Cook 30 to 45 seconds, just until fragrant. If anything starts sticking fast, splash in a tablespoon of water and keep moving.
4. Simmer: Add the tamarind water and 3 cups water. Bring to a gentle simmer and cook 6 to 8 minutes. Rasam tastes best when it simmers, not when it is aggressively boiled. A hard boil can make the flavor feel a little harsh and flatten the aroma.
5. Adjust body and balance: If using, stir in the mashed cooked dal for a little body. Add the jaggery or brown sugar if the tang feels sharp. Taste and adjust salt. If you want it thinner, add more water 1/4 cup at a time. If you want it tangier, add tamarind water a teaspoon at a time.
6. Finish with cilantro: Turn the heat to low. You can stir in cilantro now for a softer herb note, or save it for after the tadka for a fresher pop. I usually do a bit of both.
7. Make the tadka: In a small skillet over medium-high heat, heat the remaining 1 tablespoon ghee or oil. Add mustard seeds and cook until they start popping. Add cumin seeds, dried chili (if using), curry leaves, and hing (if using). Cook 10 to 20 seconds, just until the leaves sizzle and everything smells like it woke up.
8. Pour it in and serve: Immediately pour the hot tadka into the pot of rasam. Cover for 1 minute to trap the aroma, then ladle into bowls. Top with more cilantro if you held some back.

How to serve

• Sip it: Like a light soup, with extra black pepper on top.
• Over rice: Ladle over hot rice with a little ghee . Add papad or a simple veggie on the side.

Quick optional shortcut

If you have rasam powder, use 1 1/2 to 2 teaspoons in place of the cumin, coriander, and some of the pepper. Still keep some fresh black pepper for that signature bite.