Rasam to die for

Now, this one is a crowd-favourite. Never fails to impress the guests whenever I serve it. There is a bit of frying, pureeing and grinding to be done. But don't let that put you off. The rasam can be served as a soup or as an accompaniment to rice. Do try it and let me know how it went.

Tomato Rasam a la ammani

(About 20 minutes to cook)

You'll need -
Tomatoes - 3 large
Ghee or butter - 3 tsp

Green chillies - 3 small

Shallot onions - 2

Garlic - 2 cloves (optional)

Coriander seeds - 2 tsp

Cumin seeds - 1 tsp

Cinnamon bark - half an inch

Curry & coriander leaves - to garnish

Salt to taste

Here's how to -

1. Drop the tomatoes in boiling water and let them stay for a couple of minutes

2. When cool enough to handle, slide off the skin and puree the tomato in a blender

3. In a separate pan, heat the ghee (or butter) and add the green chillies, shallots, garlic (if using), coriander seeds, cumin seeds and cinnamon bark. Saute till the onions become translucent (I'd say 3 minutes)

4. When cooled, grind the sauteed 'masala' in a blender or using a mortar

5. Add the ground 'masala' to the tomato puree and bring to a boil

6. Turn off the heat, season with salt and garnish with curry & coriander leaves

7. Serve piping hot and take a bow