Tomato Rasam

Called by various names in South India—rasam, chaaru, or saaru—this dish will always have the imprint of the cook, since everyone makes it differently. This version relies heavily on tomatoes and tamarind for the essential sour flavor. Rasam is traditionally served with rice, but I like to serve it as an appetizer. I strain it, pour it into small glasses, and garnish it with lemon wedges. It makes a lovely warm drink.