Tomato Rasam
This comforting and flavorful South Indian soup features a tangy tomato base with aromatic spices. It's a light yet satisfying dish, perfect as an appetizer or alongside rice. The spices are tempered in ghee or oil for a rich, fragrant finish.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 68 kcal
Allergen information: may contain mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 tbsptamarind paste, seedless
- 4 cupwater
- 2 pcstomato, chopped
- 3 clovegarlic, crushed
- 1 pcsgreen chili, slit
- 0.5 tspturmeric powder
- 1 tspsalt
- 2 tsprasam powder
- 2 tbspcoriander leaf, chopped
tempering
- 1 tbspvegetable oil
- 0.5 tspmustard seed
- 0.5 tspcumin seed
- 0.25 tspasafoetida
- 8 pcscurry leaf
Equipment
pot · small pan · spoon
The method
Step by step
- 1
In a medium pot, combine the tamarind paste with a small amount of water to loosen it, then add the remaining water, chopped tomato, crushed garlic, slit green chili, turmeric powder, and salt.
About 2 min
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes, or until the tomatoes are soft.
About 17 min
Cook’s note: The tomatoes should break down easily when pressed.
- 3
Gently mash the tomatoes in the pot with a spoon or potato masher to release more flavor.
About 1 min
Cook’s note: Do not over-mash; a few chunks are desirable for texture.
- 4
Stir in the rasam powder and continue to simmer for another 5 minutes.
About 5 min
Cook’s note: Taste and adjust salt if needed.
- 5
While the rasam simmers, prepare the tempering: heat the vegetable oil in a small pan over medium heat.
About 1 min
- 6
Add the mustard seeds and let them splutter.
About 1 min
Cook’s note: Cover the pan if they splutter too much.
- 7
Add the cumin seeds, asafoetida, and curry leaves, then sauté for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 8
Pour the tempering directly into the simmering rasam and stir well.
- 9
Garnish with fresh chopped coriander leaves before serving.
Per serving
Nutrition
- Calories
- 67.5kcal
- Protein
- 1.4g
- Carbs
- 7.6g
- Fat
- 4g
- Fibre
- 1.6g
- Sugar
- 3.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover rasam in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warm, adding a splash of water if needed to adjust consistency.
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