Quick Tomato Rasam

Step 1

Pour 2 cups of water into a medium pot and bring to a rolling boil over high heat, about 4 minutes, until you see large bubbles rapidly breaking the surface.

Step 2

Add the tomatoes (fresh ones chopped into quarters, or canned tomatoes straight from the can) to the boiling water.

Step 3

Reduce heat to medium-low and simmer gently for 5 minutes until the tomatoes begin to soften and break down, stirring once halfway through.

Step 4

While the tomatoes cook, pour 1 tablespoon of oil into a small skillet and set it over medium heat until the surface shimmers and a drop of water sizzles instantly, about 60 seconds.

Step 5

Add 0.5 teaspoon cumin seeds and 0.5 teaspoon mustard seeds to the hot oil, then cover the skillet with a lid to stop seeds from popping out, about 30 seconds until you hear loud popping sounds.

Step 6

Stir in 0.5 teaspoon red chili powder and immediately (before it burns) pour the entire contents of the skillet into the simmering tomato pot.

Step 7

Simmer for 2 more minutes, stirring once, until the broth is fragrant and the flavors have melded together.

Step 8

Taste the rasam and add a pinch of salt and pepper, stirring to combine.

Step 9

Ladle the rasam into bowls and serve hot immediately.