Recipe: Tomato rasam | The Indian SCENE

Recipe: Tomato rasam

This light, tangy South Indian soup is packed with flavor

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With curry leaves, cumin, tamarind and black pepper, this light, tangy South Indian soup is packed with flavor.

Ingredients

6 whole tomatoes chopped

8-10 curry leaves

2 teaspoons ghee (clarified butter) or oil

½ teaspoon mustard seeds

1 teaspoon urad dal (white lentil)

1 teaspoon roasted cumin powder

1-2 cloves garlic

1-2 teaspoons tamarind pulp

2 teaspoons salt

½ teaspoons black pepper powder

2 tablespoons “MTR” rasam powder

 

Preparation

Boil tomatoes in 8 cups water for ½ hour and strain thoroughly.

Heat oil/ghee, add urad dal, mustard seeds in a pan and let fritter (fry) for a few seconds.

Add pounded garlic cloves and curry leaves and fritter ingredients for a few more seconds.

Add rasam powder, cumin powder, black pepper and sauté for 2 minutes.

Add tomato stock, tamarind, salt (according to taste) and 2 cups of water. Simmer these ingredients on medium for 30 minutes.

Garnish with fresh cilantro and serve.

Servings: 6

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