Classic Tomato Rasam with Steamed Rice

1. Rinse the basmati rice under cold water until the water runs clear, then soak for 15 minutes. Drain and cook with water in a ratio of 1:1.75 in a covered pot over medium-low heat for 12–14 minutes until fluffy. Remove from heat, keep covered and set aside.

2. Roughly chop the tomatoes and add them to a medium saucepan with the water, tamarind paste, turmeric powder, and salt. Bring to a boil over medium-high heat, then reduce to a lively simmer for 10 minutes until the tomatoes have fully broken down and the mixture is fragrant.

3. While the tomato base simmers, coarsely crush the black peppercorns, cumin seeds, and coriander seeds together using a mortar and pestle into a coarse powder — this rough texture provides better bursts of flavour than a fine grind.

4. Add the crushed spice blend and rasam powder to the simmering tomato broth, stir well, and continue to simmer for a further 5 minutes. Then add the jaggery and stir to dissolve. Taste and adjust salt if needed. The rasam should be thin, tangy, peppery, and slightly sweet — it is meant to be a broth-like soup, not a thick curry. If it tastes too sharp, add a pinch more jaggery.

5. In a small tempering pan or ladle, heat the ghee over medium-high heat until shimmering. Add the mustard seeds and let them splutter for about 15 seconds. Immediately add the dried red chilies and curry leaves — they will sizzle and crisp up in about 15–20 seconds. Finally, add the asafoetida and swirl for 5 seconds. Pour the entire tempering immediately into the rasam and stir to combine.

6. Serve the rasam piping hot — ladle generously over a bowl of fluffy steamed rice or alongside it. Garnish with fresh coriander leaves. Encourage diners to mix the rice into the rasam for the full rasam-rice experience.