Tomato Rasam in a jiffy

I woke up late today and after all the vacuuming, went for a bath and then Satyanarayan Uncle knocked the door. It was after a long time that Satyanarayan Uncle visited us today when I was at home. Normally he visits Dad when I am at work. He has been a sweet friend to my Dad ever since we came to this side of Blr. We talked for couple of hours with him and suddenly realized it is 2 o'clock. He had to go home for lunch and so did we have to still cook ours. I could rustle up just Tomato rasam and rice in 20 mins with papad on the side, I told Dad.

I washed the rice in the small cooker and added enough water for the rice to cook well just slightly soft to be mash-able with rasam. The rice should be able to absorb rasam for the true taste. Rasam and rice is soupy slurpy and full of cheer always.

There are many types of rasam. This one is the quickest of all and is utterly bursting with flavors. Here is how I made it.

Ingredients

2 cups fine chopped ripe juicy tomatoes

1 green chili split

1 sprig of curry leaves

1 handful fine chopped cilantro

1 teaspoon ghee

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/4 teaspoon asafoetida
1 heaped teaspoon rasam powder

salt to taste

1 small piece of jaggery as per taste

To begin heat the ghee in a small vessel. Splutter the mustard and cumin seeds. Sprinkle the asafoetida. When aromatic add the curry leaves. Follow in with green chili, tomatoes and chopped cilantro. Mix the rasam powder and increase heat. On high heat let every thing bubble and tomatoes crumble into a nice paste. Add salt and jaggery and top up with 0.5 litre of water. Let is boil vigorously. Switch of the gas when you find the liquid thickening a bit. The consistency is thin with chunky tomatoes floating in it along with the herbs.

Serve steaming hot with rice from a just opened pressure cooker for truely enjoying a hot meal. I served with a roasted papad and a banana for dessert. It seemed so complete.