Rasam
Thin, tangy South Indian pepper-tomato soup. Digestive, warming, and done in 20 minutes. Eat as a soup, pour over rice, or drink from a mug.
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🛒 Ingredients
- 3 medium, chopped tomatoes
- 1 tbsp (sub 2 tbsp lemon juice) tamarind paste
- 3 tbsp, mashed cooked toor dal (or any cooked lentil)
- 1 tsp, coarsely ground black pepper
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 12 curry leaves
- 2 dried red chili
- 1 tbsp vegetable oil
- 2 tbsp fresh cilantro
👨🍳 Instructions
- 1Blend tomatoes with tamarind and 2 cups water into a thin puree
- 2Pour into a pot, add mashed dal, black pepper, and cumin — bring to a boil
- 3Simmer 10 minutes, stirring occasionally — rasam should be thin and soupy, not thick
- 4Prepare tempering: heat oil in a small pan, add mustard seeds, wait for pop, add dried chilies and curry leaves
- 5Pour sizzling tempering into the rasam
- 6Add cilantro, taste — adjust salt and tamarind
- 7Serve in bowls as soup or pour over rice
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