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.
Yield
4 servings
Nutrition: 132 calories per serving
Preparation time
15 minutes
Cooking time
20 minutes
Total time
35 minutes
Notes
Rasam soup is usually mixed with plain cooked rice and eaten with different side dishes.