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.
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
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1
Coarsely crush 2 tsp coarsely cracked whole black peppercorns and 1 tsp cumin seeds together in a mortar or spice grinder. Set aside.
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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.
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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.
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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.
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5
Season with 1 tsp kosher salt. Keep rasam at a very gentle simmer.
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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.
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7
Pour the tempering into the rasam, stir, and garnish with 1/4 cup chopped fresh cilantro. Serve hot.