Tomato Rasam from the Iyer Kitchen

There are a few things that really make one feel nice, warm and comfortable... it is that way for me with rasams!

Whenever I catch a cold (or even if I do not.. ) or the weather turns nippy, like now, I like my hot bowl of rasam.. spreads a glow, if you know what I mean..

I had this friend in college who was an Iyer. Now, she used to live very near the college, which to our group translated into one thing only... when we had exhausted our supply of pocket-money and we felt mal- nourished, we would raid her kitchen. Her Mom was sporting too, and when we descended on her like a pack of hyenas, she would make us some food in a jiffy which was very tasty. On such ocassions I'd pitch in and help.. not fair having one lady cook for a dozen hungry *ahem* hyenas, is it? !!

M and I were reminiscing about old days, college days and I remembered all these little things. Smiling to myself I decided to try this out... I don't have a cold, but yearned for rasam!... do I still remember how Aunty made it? Let me try... Lets see now...... I need :

4 Med. Size tomatoes

2 dry red chilies

3-4 curry leaves

½ sp. Bengal gram (chana) daal

¼ sp. Cumin seeds

¼ sp. Mustard seeds

½ sp. Tamarind pulp

1 sp. Jaggery

2 pinches asafetida

Salt to taste

Cilantro

Blanch tomatoes in hot water. Gently peel and mash them. Keep aside.

Heat oil in a kadhai. Add the chana daal, cumin and mustard seeds, asafetida, red chilies and curry leaves. Sauté till the daal turns golden in color. Add the mashed tomatoes, tamarind pulp, jaggery, salt. Boil for a few mins.

Garnish with fresh chopped cilantro. Serve hot

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