Hot Tomato Pepper Rasam Soup
A wonderful treat from India, and despite simple, made superb by the delicious array of ingredients.
Ingredients
2 tomato (cooked with 1/2 cup water in microwave)
1 cup tamarind (soaked in warm water)
4 cloves garlic (peeled, chopped)
1 chili (dry red chili)
8 leaves curry leaf
2 tablespoons coriander (fresh, chopped)
1 pinch asafoetida
1⁄2 teaspoon mustard (seeds)
2 teaspoons cumin (cumin seed)
1 teaspoon pepper (black peppercorns)
1⁄4 teaspoon turmeric
3 tablespoons vegetable oil
4 cups water
salt (to taste)
Instructions
- Get the pulp from the tamarind, strain and reserve the liquid.
- Squeeze the juice from the tomatoes,alternatively, peel, remove seeds and blend. Reserve.
- Dry roast pepper and cumin seeds and grind to a powder.
- In a hot pan add the mustard seeds until they splutter, then adding the red chili, curry leaves, and chopped garlic stirring well.
- Add the tamarind juice, the juice squeezed from the cooked tomatoes, asafoetida, turmeric, cumin-pepper powder and salt.
- Add two cups of water and bring to boil.
- Garnish with coriander leaves and serve immediately.
Total time
35 minutes
Cooking time
20
Preparation time
15
Nutrition132 calories per serving
Yield
4 servings
Notes
Rasam soup is usually mixed with plain cooked rice and eaten with different side dishes.