Indian tonic fires up comfort food

(I could drink of cup of Tomato Rasam every day)

I've discovered an Indian recipe for soup that is a tonic for the soul, especially during these snowy days of winter.

Tomato Rasam is a delectable mix of ginger, garlic, tomatoes, spices and herbs that is quick to make and warms the palate at the first sip.

There are many recipes for Tomato Rasam — probably each family has its own signature style of making this hearty southern Indian soup — just as there are personal recipes for garam masala, the mixture of spices and herbs that infuses Indian recipes.

This one, excerpted from "Indian Home Cooking" by Suvir Saran and Stephanie Lyness (Clarkson Potter/Publishers, September 2004), will warm you from the inside out.

Saran said in a story from the Poughkeepsie Journal wire services the recipe brings back memories of his youth as a boy in Nagpur, a small city in the western state of Maharashtra, where his family lived for about three years.
His father's boss there was South Indian and he was introduced to the exotic smells and tastes of southern Indian cooking in his home.

"Every time we went there for dinner, his wife would meet us with glasses of this rasam. It took only a very short time for me and my family to become enchanted by these wonderful tastes."

How right he is.

My husband and I were smitten this weekend when I made a quick pot of this tasty tonic.
I call it a tonic because it is something that revives the spirit, soul and appetite from the first sip to the last.

I adapted the recipe a bit, but you can certainly tailor it to your tastes for hot and spicy.
I have some leftover I think would be great with the addition of little cooked basmati rice.

Try it, and become enchanted yourself.

(Chilies, garlic, ginger, fresh cilantro and curry leaves add punch to this rasam)

Tomato Rasam

1. 2 medium tomatoes, one quartered and one chopped
2. 1-2 cloves garlic
3. 5 cups water
4. 2 teaspoons fresh ginger, peeled and minced
5. 1/4 cup fresh cilantro, chopped
6. 1 fresh hot green chili, seeds and pitch removed, chopped
7. 1 teaspoon good curry powder (I used hot, but you could go mild if you like)
8. 1/2 teaspoon ground cumin
9. 1/2 teaspon freshly ground black pepper
10. 1 teaspoon salt (more or less to taste)

For the tempering oil:

1. 2 teaspoons canola oil
2. 1/4 teaspoon black mustard seeds
3. 2 whole dried red chilies (I used small thai peppers dried from my garden)
4. 4-5 fresh curry leaves, torn into pieces (Krishna Grocery on Route 9 in Poughkeepsie has these)
5. 1 teaspoon unsweetend coconut.

(Warming the chilies, seeds and coconut in the oil imparts a rich flavor)

• Puree the quartered tomato with the garlic in a food processor.
• Bring the water to a boil in a medium saucepan.
• Add the chopped tomato, the ginger, cilantro and green chili.
• Turn the heat down and simmer for about 5 minutes.
• Add the tomato-garlic puree, the curry powder, cumin, black pepper and salt; simmer for about 5 minutes.

For the tempering oil:

• Combine the oil and mustard seeds in a small frying pan over medium-high heat; cover (the mustard seeds splatter and pop) and cook until the mustard seeds crackle, about 2 minutes.
• Add the chilies and cook, uncovered, stirring until they start to brown, about 30 seconds.
• Add the curry leaves and coconut; cook, stirring, until the coconut turns golden brown, about 30 seconds more.
• Pour immediately into the soup and stir.
• Serve piping hot.

Namaste!