Vegan Tomato Rasam
A light and tangy South Indian soup, this rasam is made with ripe tomatoes, aromatic spices, and a hint of tamarind. It's a comforting and flavorful dish, perfect as a starter or a light meal.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 62 kcal
Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcstomato, chopped
- 4 cupwater
- 1 tbsptamarind pulp, diluted in 1/4 cup warm water
- 1 tspsalt
- 0.5 tspturmeric powder
- 1.5 tbsprasam powder
tempering
- 1 tbspghee
- 0.5 tspmustard seed
- 0.5 tspcumin seed
- 2 pcsdried red chili, broken
- 10 pcscurry leaf
- 0.25 tspasafetida
garnish
- 2 tbspfresh cilantro, chopped
Equipment
small pan · pot · spoon
The method
Step by step
- 1
Combine the chopped tomatoes and water in a medium pot.
- 2
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the tomatoes are soft.
About 10 min
- 3
Lightly mash the cooked tomatoes with a spoon or potato masher directly in the pot.
About 2 min
Cook’s note: Don't over-mash; some chunks are fine.
- 4
Stir in the diluted tamarind pulp, salt, turmeric powder, and rasam powder.
About 1 min
- 5
Continue to simmer for another 5-7 minutes, allowing the flavors to meld, ensuring it doesn't come to a rolling boil again.
About 7 min
Cook’s note: Rasam should simmer gently, not boil vigorously.
- 6
While the rasam simmers, prepare the tempering: Heat the ghee in a small pan over medium heat.
About 1 min
Cook’s note: If making vegan, use a plant-based oil instead of ghee.
- 7
Add the mustard seeds and let them splutter.
About 1 min
- 8
Then add the cumin seeds, dried red chilies, and curry leaves.
About 1 min
- 9
Sauté for about 30 seconds until fragrant, then stir in the asafetida.
About 1 min
- 10
Pour the tempering mixture into the simmering rasam.
Cook’s note: Be careful as it may splutter.
- 11
Stir well and remove the pot from the heat.
- 12
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 61.8kcal
- Protein
- 1.2g
- Carbs
- 6.2g
- Fat
- 4g
- Fibre
- 1.4g
- Sugar
- 3.4g
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, do not boil.
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