The following recipe makes about 2 quarts of Rasam.

Ingredients:

• Tomatoes (4 large)
• Turmeric powder (1 Tsp.)
• Garlic (2 cloves)
• Rasam powder (2 Tbsp.)
• Cilantro - Coriander leaves (3-4 stems)
• Fenugreek powder - optional (1/4 Tsp.)
• Asafetida (2 small pieces)
• Oil, red chili, onion, mustard seeds for seasoning
• Water
• Salt

Cut each of the tomatoes into 4 pieces. In a 3-quart steel vessel cook the tomatoes with 2 1/2 quarts water adding turmeric and salt. You may remove the skin of the tomatoes when it starts cooking, if needed. Once the tomatoes are cooked to tender, add the crushed garlic and rasam powder and continue cooking for 10-15 more minutes. Rasam powder (available at Indian stores) usually contains toor dhal, red chili, coriander seed, fenugreek, cumin seeds, black pepper corn, salt and asafetida. If needed, you may add additional asafetida at this point. Add the cilantro and turn off the heat. Season it with the oil, red chili, onion and mustard seeds. The spices may be adjusted to suite your taste.

A variation of this recipe is instead of water, cook well about 1/2 cup of yellow split peas in water and then add tomatoes to this mixture.