South Indian Rasam
A tangy, spiced tomato soup from South India, finished with fresh basil and served with crispy fried bread sticks. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 80
- Protein
- 2g
Ingredients
- 4 medium, chopped tomatoes
- 3 cups water
- 1 tbsp tamarind paste
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 1 handful basil leaves
Instructions
- 1
In a pot, combine 4 chopped tomatoes and 3 cups water. Bring to a boil over high heat, then reduce to medium and simmer until tomatoes are soft, about 10 minutes.
- 2
Mash the tomatoes with a spoon to break them up. Stir in 1 tbsp tamarind paste and season with salt. Simmer for 2 minutes until the soup is fragrant and slightly thickened.
- 3
In a small pan, heat 1 tbsp oil over medium. Add 1 tsp mustard seeds and 10 curry leaves. Cook until seeds pop and leaves crisp, about 1 minute.
- 4
Pour the tempering into the soup and stir. Add a handful of basil leaves and simmer for 1 minute until wilted. Serve hot with crispy fried bread sticks and a lemon wedge.
- 5
Taste and adjust salt or add a pinch of chilli powder if you like heat. Ladle into bowls and enjoy.
Tools you’ll need
- Large pot
- Small pan
- Spoon for mashing
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