Hot Tomato Pepper Rasam Soup

A wonderful treat from India, and despite simple, made superb by the delicious array of ingredients.


2 tomato (cooked with 1/2 cup water in microwave)
1 c tamarind (soaked in warm water)
4 clv garlic (peeled, chopped)
1 chili (dry red chili)
2 T coriander (fresh, chopped)
1⁄2 t mustard (seeds)
2 t cumin (cumin seed)
1 t pepper (black peppercorns)
1⁄4 t turmeric
4 c water
  salt (to taste)


  1. Get the pulp from the tamarind, strain and reserve the liquid.
  2. Squeeze the juice from the tomatoes,alternatively, peel, remove seeds and blend. Reserve.
  3. Dry roast pepper and cumin seeds and grind to a powder.
  4. In a hot pan add the mustard seeds until they splutter, then adding the red chili, curry leaves, and chopped garlic stirring well.
  5. Add the tamarind juice, the juice squeezed from the cooked tomatoes, asafoetida, turmeric, cumin-pepper powder and salt.
  6. Add two cups of water and bring to boil.
  7. Garnish with coriander leaves and serve immediately.
Total time
35 minutes
Cooking time
Preparation time
Nutrition132 calories per serving
4 servings


Rasam soup is usually mixed with plain cooked rice and eaten with different side dishes.


Rasam is a tangy and spicy broth form South India.

South Indian cuisine