Rasam

This is a traditional South Indian tomato soup. It is dense with spices and can be made as hot as you wish.

Ingredients (7 quarts)

• ~20 lbs tomatoes; peeled, seeded & chopped
• ½ cup fresh ground black pepper
• 1 cup cumin seeds
• ½ cup mustard seeds
• ¼ cup hing powder (asafoetida)
• 40 dried red chilies
• 100 fresh curry leaves (30 dried)
• ½ cup turmeric
• 40 cloves garlic, crushed
• ~2 cups lemon juice

Directions

1. Add the tomatoes to a large soup pot and bring to a boil
2. Turn down heat and simmer, stirring frequently, until quite thick (tomato juice consistency)
3. While the tomatoes are reducing, fry the dried red chilies until they turn black. Add to the pot.
4. Saute the garlic until fragrant but not brown. Add to the pot
5. Fry the cumin seeds and mustard seeds until the begin popping. Add to the pot
6. If you are using dried curry leaves fry them until they darken then add to the pot. Fresh curry leaves can be added directly
7. Add the heeng powder and ground black pepper to the pot
8. Continue to cook down. This may take several hours!
9. Pour the soup through a strainer to strain out the solids. Return to heat and bring to a boil
10. While bringing the soup back to a boil, add the lemon juice. This is a personal choice. Traditionally Rasam is quite sour. Add 1 cup, taste and adjust (one online recipe said “Less is fine but don't a lot.”)
11. Fill your jars leaving a 1" headspace
12. Process jars in a water bath for 20 minutes

Notes