Thakkali Paruppu Rasam, Tomatoes And Lentil Rasam/ Soup

         When I cook lunch, the South Indian way with rice, sambar and curry, rasam is a must, at least for my husband. He, being a big fan of tomatoes, this rasam which is loaded with tomatoes is one of his favorites. I don't use the regular rasam powder for this, instead I use freshly ground pepper and cumin and also some chopped ginger which gives a wonderful flavor to it. It's very easy to make, tastes great with rice and can be had as a soup too..

Need To Have

• Ripe Tomatoes - 3 large chopped
• Cooked Tuvar Dal/ Pigeon Peas - 3 tablespoons
• Dried Red Chilly - 1 broken into two
• Green Chilly - 1 slit
• Chopped Ginger - 1 tablespoon
• Black Pepper Powder - 1/2 teaspoon
• Cumin/ Jeera Powder - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Chopped Coriander Leaves - 1 tablespoon
• Curry Leaves - 6

Method

          Heat some oil, add the mustard and cumin seeds, when it starts spluttering, first add the dried red chilly and asafoetida. Then add the green chilly, ginger, pepper and cumin powders and curry leaves and saute for half a minute.

          Now add the chopped tomatoes and saute for another minute, then add about 1/2 cup of water, turmeric powder and salt, cover and cook till the tomatoes are cooked.

         Once the tomatoes are done, add the cooked dal/ lentils and another cup of water and let boil once. Finally add the chopped coriander and remove. Serve it warm with rice or have it as a soup.

Note
Use ripe tomatoes, if at the end you need a little more sourness, add some lemon juice.
Since this rasam gets its flavor from the pepper and cumin, use freshly ground powders to get nice flavor.
Also, you can use a little ghee along with the oil for more flavor.

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Pineapple Rasam/ Clear Soup

          Rasam is a must in the lunch menu when my husband is around. Most of the times, I use the ready made rasam powder and it'll usually be a tomato, lemon or garlic rasam. I had this small tin of pineapples, when thinking about how to finish it, this Pineapple Rasam popped up. Though I've had it many times and made it at home a couple of times, I was not really satisfied with the taste. This time, I used freshly ground powder and I don't know what, everything fell into place and the rasam was very flavorful and tasted awesome, this one's a keeper..

Need To Have

• Pineapple - 2 rings - tinned
• Tomatoes - 2
• Cooked Tuvar Dal - 2 tablespoons
• Mustard Seeds - 1/4 teaspoon
• Cumin Seeds - 1/4 teaspoon
• Asafoetida - 1/4 teaspoon
• Dried Red Chilly - 1
• Curry Leaves - 5
• Coriander Leaves - 1 tablespoon chopped

To Powder

• Dried Red Chilly - 1
• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1/2 teaspoon
• Black Peppercorns - 1/2 teaspoon

Method

          Grind together all the ingredients given under 'to powder'. Chop the tomatoes and the pineapple slices.

          Heat some oil, add the tomatoes and pineapple pieces, saute till the tomatoes start turning mushy, add the ground powder, cooked tuvar dal, 2 cups water and salt. Cook for about 5 minutes.

          Add the chopped curry leaves and coriander and switch off. Heat a teaspoon of oil, add the mustard and cumin seeds, when it starts spluttering add the dried red chilly and asafoetida and switch off. Add this to the rasam and serve hot with rice.

Note
If using fresh pineapple and if it's not really sweet, add a teaspoon of jaggery, mine was sweet since it's preserved in sugar syrup.
Before switching off, if you feel the rasam is too thick, then add a little water.
The tuvar dal is cooked with a pinch of turmeric powder.
The quantity is enough for 3 to 4 servings.         

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Thakkali Rasam/Tomato Rasam

          Whenever we want to have something simple, we say 'oh just make some rice and rasam'. Though rasam might be a very simple dish, if not made properly, can end up tasting like hot water. A good rasam (sort of a South Indian soup) should have the correct balance of sourness, salt and spice. Usually everybody has a ready made rasam powder that is added, even I have one, but for today's rasam I am using a freshly ground one. Also there are so many varieties of rasam, some with added lentils, some without, this rasam here is with tomatoes and lentils, very refreshing with freshly ground black pepper and cumin..

Need To Have

• Tomatoes - 2 medium ones 
• Tuvar Dal/Split Pigeon Peas - 2 tablespoons
• Mustard Seeds - 1/4 teaspoon
• Curry Leaves - 5
• Chopped Coriander - 2 tablespoons

To Be Coarsely Ground

• Cumin Seeds - 1 teaspoon
• Black Pepper corns - 1 teaspoon
• Garlic - 2 cloves

Method
          I use a mortar and pestle to coarsely pound the cumin seeds, black pepper and garlic (with the skin). Pressure cook the tuvar dal, mash it slightly and keep.

          Boil some water, add the 2 tomatoes, after about 5 minutes, you can see the skin breaking, at this point remove and cool the tomatoes. Peel the skin and blend it well.

          Heat some oil, add the mustard seeds, when the mustard starts spluttering, add the ground cumin-pepper-garlic mixture, mix for a minute.

          Then add tomato puree, cooked dal, about 1/2 cup of water and salt. Allow it to boil for 2 minutes, then add the curry leaves and chopped coriander and switch off. Have this warm as a soup or serve it with some hot rice and pappads.

Note
Choose tomatoes that have a sour taste, or if needed add a tablespoon or two of the canned crushed tomatoes (the last information is for those in US).
Don't over boil the rasam.

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