Guava & Tomato Rasam

We had quite a wonderful yield of guavas this year. Our 2 year old tree is doing well and survived California winter. We were surprised to see so many fruits on the tree. These are pink guavas with reddish pink flesh and seeds inside. We expected them to be sweetish in taste just like we have it in Indian, but they are more on sour flavor. We wanted to slit and sprinkle salt and paprika just like it would be sold be street vendors in India. But that was not possible... they were too sour to be enjoyed as is. Since we could not have then in the fruit form, my husband thought of adding it to Tomato Rasam would be a good idea. The tangy rasam taste would be enhanced and would be a good use of sour guavas.

There are so many people who inspired this recipe. The idea of making Rasam with Guavas took more shape when one of my Maharashtrian friend told me how her mom made a Maharashtrian Amti with Guavas. Also my walking buddy and colleague who belongs to southern part of India shared her quick tomato rasam recipe. I would normally pressure cook dal lentils and tomatoes to make rasam, but she suggested to cook tomatoes first and then let it make delicious broth with water. This sounded exciting and then came the combination called Tomato and Guava Rasam :)My husband plucked a banana leaf from our banana plant to enjoy this meal South Indian style!

Ingredients (serves 3-4 people)
4 ripe tomatoes chopped
3-4 sour guavas chopped
5 cups water
1 tbsp. oil
1 tsp. mustard seeds
2 tsp. salt

For tempering:
1 tbsp oil
2-3 cloves garlic minced
4-5 curry leaves
1-2 dry red chilies
1/2 tsp. asafoetida

Rasam Masala
1+1/2 tbsp corriander seeds
1 tsp. cumin seeds
4-5 whole black pepper corns
4-5 curry leaves
2-3 dried red chilies
Method: Dry roast all the above ingredients in a pan. Let it cool, and grind it into fine powder. Use this fresh rasam masala.

Method to make rasam:
In a deep pan heat oil. Add mustard seeds and allow it to crackle.
Add chopped tomatoes. Cook for a minute.
Add chopped guavas. Cook till they get soft and mushy.
Using a whisk or a muddler, muddle cooked tomatoes and guavas to make them mushy.
Add water, salt and freshly ground rasam powder and bring it to boil.
Temper: heat oil in a temper bowl, add minced garlic, curry leaves, dry red chilies and asafoetida. Add to the rasam and simmer for 8-10 minutes.
Garnish with cilantro and serve as is or with rice.

Below are pictures of our Guava tree!