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Rasam (South Indian Pepper Soup)

A thin, pungent South Indian broth of tomato, tamarind, black pepper, and cumin, spiked with mustard and curry leaf tempering. Drunk as a digestive or ladled over rice, rasam is as restorative as it is bright.

35 minMediumServes 4120 cal/serving

IndianSoupStovetopVeganStandardLow CarbHalal-friendlyKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 ripe roma tomatoes, roughly chopped
  • 2 tsp tamarind concentrate
  • 4 cups water
  • 2 tsp whole black peppercorns, coarsely cracked
  • 1 tsp cumin seeds
  • 4 garlic cloves, smashed
  • 1/2 tsp ground turmeric
  • 1 tsp kosher salt
  • 2 tsp coconut oil or neutral oil
  • 1/2 tsp black mustard seeds
  • 2 dried red chili (whole)
  • 10 fresh or dried curry leaves
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp jaggery or brown sugar

Instructions

  1. 1

    Coarsely crush 2 tsp coarsely cracked whole black peppercorns and 1 tsp cumin seeds together in a mortar or spice grinder. Set aside.

  2. 2

    Combine 4 roughly chopped ripe roma tomatoes, 2 tsp tamarind concentrate, 4 cups water, the crushed pepper-cumin, 4 smashed garlic cloves, 1/2 tsp ground turmeric, and 1/2 tsp jaggery or brown sugar in a medium pot. Bring to a boil over high heat.

  3. 3

    Reduce heat to medium and simmer uncovered for 12-15 minutes, pressing on the tomatoes occasionally, until they fully break down and the broth is fragrant.

  4. 4

    Strain through a fine mesh sieve if desired, pressing on solids to extract all flavor. Return liquid to the pot. Leave unstrained for a thicker version.

  5. 5

    Season with 1 tsp kosher salt. Keep rasam at a very gentle simmer.

  6. 6

    For tempering: heat 2 tsp coconut oil or neutral oil in a small pan over medium-high heat. Add 1/2 tsp black mustard seeds and cover; when popping slows, add 10 fresh or dried curry leaves and 2 dried red chili (whole) and fry for 20 seconds.

  7. 7

    Pour the tempering into the rasam, stir, and garnish with 1/4 cup chopped fresh cilantro. Serve hot.

Questions

How long does Rasam (South Indian Pepper Soup) keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Rasam (South Indian Pepper Soup)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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