Tomato Rasam

Step 1

Cut each tomato in half horizontally (through the middle, not from top to bottom), then cut each half into quarters. Place all tomato pieces in a medium pot.

Step 2

Pour 3 cups of water into the pot with the tomatoes and stir once to mix.

Step 3

Place the pot over medium-high heat and bring to a boil, watching until you see large bubbles breaking the surface continuously, about 5–7 minutes.

Step 4

Reduce heat to medium-low and simmer for 8 minutes, stirring once halfway through, until the tomato pieces are completely soft and starting to break apart.

Step 5

Use a wooden spoon to press the tomato pieces against the side of the pot, breaking them into a pulpy liquid. Strain the mixture through a fine-mesh sieve into a clean pot, pressing the solids to extract all liquid, then discard the solids.

Step 6

Return the strained liquid to medium heat and add 0.5 teaspoon mustard seeds and 2 whole dried red chiles. Stir constantly for 30 seconds until the mustard seeds begin to pop and crackle loudly.

Step 7

Add 0.5 teaspoon ground cumin and stir for 20 seconds until the spice smells fragrant and warm.

Step 8

Add 0.5 teaspoon salt and stir to combine thoroughly.

Step 9

Simmer gently for 2 minutes without stirring, then remove from heat.

Step 10

Ladle the rasam into two bowls and scatter fresh cilantro on top of each serving.