Fire-Roasted Tomato-Basil Rasam

When tomato and basil are mentioned together, we tend to immediatley think Italian. Although the strong Italian connecion is undeniable, it’s also an understated fact that some form of basil is present in several cultures in the world.

There’s tulsi in India, Thai basil in Asia, blue basil in Africa, cinnamon basil in Mexico…..and that’s just to name a few. Of course, depending on the strain of basil you’re using, the flavor will differ but I would be willing to bet that the taste will still be delicious. So, while I’ve used the widely available Italian Genovese basil for this recipe, it’s also possible to substitute a basil closer to home and arrive at a similar if not identical dish.

Think basil soups, then transform into basil rasams. Thai- basil soups tend to be clearer broths and include some kind of lime (think tom yum).

Assembling the Ingredients:

2 beefsteak tomatoes, roughly chopped into quarters

1 packed cup of fresh basil, roughly torn

1/2 tsp. dried basil

1 tbsp. asafoetida

1/2 tsp. fenugreek seeds

2 tsp. rasam powder

1 tsp. Kashmiri red chili

1 tsp. mustard seeds

1 tbsp. olive oil

1/2 tsp. pepper

1 1/2 to 2 tsp. salt

2 cups water

A few drops of lemon

Firing Up the Stove:

1. Roast tomatoes on a grill or pan on med.-high heat till they turn soft and mushy. Slice and mash the tomatoes. Set aside.
2. Use a mortar and pestle to pound the basil leaves with 2 tsp. rasam powder. If necessary, add a little water to make a rough paste.
3. Heat 1 tbsp. olive oil in a deep bottomed pan on med. heat for 2 mins. Add 1 tsp. mustard seeds, 1/2 tsp. fenugreek seeds and 1 tbsp. hing. Saute for 2-3 mins. till the mustard pops.
4. Add tomatoes, 1 tsp. salt, 2 cups water, the basil paste and 1/2 tsp. dried basil. Cook on med-high for 15 mins.
5. Add salt to taste (roughly 1 tsp.), a few drops of lemon and 1/2 tsp. pepper.
6. Strain in a colander, reserving the liquid.
7. Enjoy yummy Tomato-Basil Rasam.

Eating With Your Eyes:

Notes for Changes on the Fly:

1. If you don’t have fresh basil, just use 1/2 tbsp. dried basil.
2. If you don’t have dried basil, go ahead and leave it out. The rasam still tastes delicious with just the fresh basil.