Recipe Indian tomato rasam (pepper water)

[karadekoolaid]

There was a time, about 10-15 years ago, when "shots" became a favourite amuse-bouche in Caracas parties and weddings. This recipe, which is generally served as a soup, with chunks of vegetables in it, was one of those "shots". Once the soup was ready, I'd just blend it and decorate the top with a coriander leaf or something.

Ingredients:

6-8 medium tomatoes, cut into chunks
1 medium red onion, julienned
1" piece of fresh ginger, minced
6 cloves garlic, minced
Handful of fresh coriander leaves and stalks
1 or 2 fresh chile peppers, depending on tolerance
1 tsp black peppercorns
1 tsp salt
1 tsp cumin seeds
5-600 mls water
Oil for frying
For the tarka:
1 tsp black mustard seeds
1 dried red chile pepper
½ tsp turmeric powder
½ tsp fenugreek seeds
10 curry leaves ( optional)
Method:

• Put the tomatoes, onion, ginger, garlic, coriander, chile pepper(s), black peppercorns, salt and cumin seeds in a pan and add the water. Bring to a boil and then lower the temperature to medium. Simmer for about 15 minutes, until the tomatoes begin to fall apart and the onion is soft.
• Blend the contents of the pan until you have a smooth soup . Alternately, leave the soup as it is if you like it chunky.
• For the tarka: heat a tbsp of oil in a pan. When smoking, add the mustard seeds, dried chile, fenugreek seeds and curry leaves and sizzle for about 30 seconds or so. Add the turmeric powder and immediately pour the contents of the pan into the soup. Stir once and serve, or set aside and allow to cool, then serve.