Rasam is a favourite with BB & GG and they are happy to have it for every meal. But I don’t make it that often. Having said that, I had not made this Rasam as yet for the children. When I did make it, it was a huge hit. It does not take a long time to make and can be eaten with rice or as a soup. In my home, kottu Rasam is prepared for those who are not well. It is prepared without using dal and is lightly tempered.

Kottu Rasam

Ingredients:

• 2 large tomatoes
• 1 tsp ghee
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 5-6 curry leaves
• 1 tsp crushed ginger and green chilli paste
• 1 small lemon-sized ball of tamarind
• 1.5 tsp rasam powder
• 1 tsp jaggery powder
• Salt to taste
• Finely chopped coriander leaves to garnish

Method:

• Soak the tamarind in hot water for about 30 minutes. Then crush the tamarind pulp and drain, keeping the tamarind water aside.
• Either finely chop the tomatoes or use a food processor and crush the tomatoes into fine pieces.
• In a pan, heat the ghee and when it warms, add the mustard and cumin seeds and let them pop. Then add the crushed ginger and green chillis and stir for a couple of seconds.
• Now, add the tomatoes, sprinkle some salt and let the tomatoes cook for about five minutes.
• At this point, add the tamarind water, rasam powder, jaggery powder and any additional salt, if needed.
• Let this cook for about 5-7 minutes, then switch off the flame. Garnish with finely chopped coriander leaves and serve hot.

Notes:

• This is great as an accompaniment to rice or as a soup.
• Instead of crushing the tomatoes, you could also use tomato puree for a more soup-like experience.
• Tamarind paste or lemon juice could be substituted for tamarind water.