Rasam
A tangy, spiced South Indian tomato soup that's warming and comforting. Ready in about 20 minutes, this quick rasam is perfect as a light meal or a soothing starter.
- Total time
- 20 min
- Servings
- 4
- Calories
- 70
- Protein
- 2g
Ingredients
- 3 medium, chopped tomatoes
- 3 cups water
- 1 tbsp tamarind paste
- 2 tsp rasam powder
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
Instructions
- 1
In a pot, combine 3 chopped tomatoes, 3 cups water, 1 tbsp tamarind paste, and 2 tsp rasam powder. Bring to a boil over high heat, then reduce to medium and simmer until tomatoes are soft and mushy, about 10 minutes.
- 2
While the soup simmers, heat 1 tbsp vegetable oil in a small pan over medium heat. Add 1 tsp mustard seeds and cook until they splutter, about 30 seconds. Pour this tempering into the soup.
- 3
Stir the rasam well and simmer for another 2-3 minutes until the flavors meld and it smells fragrant. Season with salt to taste. Serve hot, garnished with fresh cilantro if desired.
Tools you’ll need
- pot
- small pan
- spoon
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