Tomato Rasam South Indian Pepper Broth

Ingredients

• 500 g ripe tomatoes
• 100 g red split lentils
• 2 tbsp tamarind paste
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 4 clove garlic cloves
• 1 tsp dried curry leaves
• 1 tbsp rapeseed oil
• 1 tsp ground turmeric

Method

1. 1

   Cook the lentils with the turmeric in 600 ml water for 15 minutes until very soft, then blend smooth.

2. 2

   Roughly chop the tomatoes and blend them to a pulp. Crack the peppercorns coarsely using a pestle and mortar.

3. 3

   In a large pot, heat the oil over a high heat. Add the cumin seeds and curry leaves and sizzle for 30 seconds. Add the crushed garlic cloves and fry for 1 minute.

4. 4

   Pour in the blended tomatoes, tamarind paste and cracked pepper. Stir in the lentil broth and 400 ml water.

5. 5

   Bring to a rolling boil and cook for 8–10 minutes until the rasam is thin, tangy and fragrant. Taste and adjust seasoning and tamarind.

6. 6

   Serve in deep bowls with steamed rice — the rasam is ladled over the rice and eaten together.