Quick Tomato Rasam
A bright, tangy South Indian tomato soup bursting with spice and fresh flavor. Ready in under 20 minutes with just a handful of pantry staples.
- Total time
- 18 min
- Servings
- 2
- Calories
- 45
- Protein
- 1g
Ingredients
- 1 can (14.5 oz) or 4 medium fresh tomatoes
- 2 cups water
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon red chili powder
- 1 pinch each salt and pepper to taste
Instructions
- 1
Pour 2 cups of water into a medium pot and bring to a rolling boil over high heat, about 4 minutes, until you see large bubbles rapidly breaking the surface.
- 2
Add the tomatoes (fresh ones chopped into quarters, or canned tomatoes straight from the can) to the boiling water.
- 3
Reduce heat to medium-low and simmer gently for 5 minutes until the tomatoes begin to soften and break down, stirring once halfway through.
- 4
While the tomatoes cook, pour 1 tablespoon of oil into a small skillet and set it over medium heat until the surface shimmers and a drop of water sizzles instantly, about 60 seconds.
- 5
Add 0.5 teaspoon cumin seeds and 0.5 teaspoon mustard seeds to the hot oil, then cover the skillet with a lid to stop seeds from popping out, about 30 seconds until you hear loud popping sounds.
- 6
Stir in 0.5 teaspoon red chili powder and immediately (before it burns) pour the entire contents of the skillet into the simmering tomato pot.
- 7
Simmer for 2 more minutes, stirring once, until the broth is fragrant and the flavors have melded together.
- 8
Taste the rasam and add a pinch of salt and pepper, stirring to combine.
- 9
Ladle the rasam into bowls and serve hot immediately.
Tools you’ll need
- medium pot (3-quart)
- small skillet (8-inch)
- wooden spoon
- lid for skillet
- ladle
- cutting board and knife (if using fresh tomatoes)
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