Tomato Rasam

A light, tangy South Indian soup bursting with tomato and spice. Naturally vegetarian, naturally gluten-free, and ready in under 20 minutes.

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Ingredients

1
Cut each tomato in half horizontally (through the middle, not from top to bottom), then cut each half into quarters. Place all tomato pieces in a medium pot.
2
Pour 3 cups of water into the pot with the tomatoes and stir once to mix.
3
Place the pot over medium-high heat and bring to a boil, watching until you see large bubbles breaking the surface continuously, about 5–7 minutes.
4
Reduce heat to medium-low and simmer for 8 minutes, stirring once halfway through, until the tomato pieces are completely soft and starting to break apart.
5
Use a wooden spoon to press the tomato pieces against the side of the pot, breaking them into a pulpy liquid. Strain the mixture through a fine-mesh sieve into a clean pot, pressing the solids to extract all liquid, then discard the solids.
6
Return the strained liquid to medium heat and add 0.5 teaspoon mustard seeds and 2 whole dried red chiles. Stir constantly for 30 seconds until the mustard seeds begin to pop and crackle loudly.
7
Add 0.5 teaspoon ground cumin and stir for 20 seconds until the spice smells fragrant and warm.
8
Add 0.5 teaspoon salt and stir to combine thoroughly.
9
Simmer gently for 2 minutes without stirring, then remove from heat.
10
Ladle the rasam into two bowls and scatter fresh cilantro on top of each serving.

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