Rasam
A thin, peppery South Indian tomato broth seasoned with tamarind, cumin, and mustard-seed tempering. Served as a soup, a digestive, or poured over rice.
Ingredients
- 4 Roma tomatoes, roughly chopped
- 2 tsp tamarind paste (concentrated)
- 4 cups water
- 2 tsp rasam powder (or mix: 1 part black pepper, 1 part cumin)
- 1/4 tsp ground turmeric
- 1 tsp salt
- 2 tsp neutral oil or coconut oil
- 1/2 tsp black mustard seeds
- 1/2 tsp whole cumin seeds
- 2 dried red chili, broken in half
- 10 fresh or dried curry leaves
- 4 garlic cloves, crushed
- 1/4 cup fresh cilantro, chopped
Instructions
-
1
In a medium saucepan, combine 4 roughly chopped Roma tomatoes, 2 tsp tamarind paste (concentrated), 4 cups water, 2 tsp rasam powder (or mix: 1 part black pepper, 1 part cumin), 1/4 tsp ground turmeric, and 1 tsp salt. Bring to a boil over medium-high heat.
-
2
Reduce heat to medium and simmer for 12 to 15 minutes, stirring occasionally and mashing the tomatoes with the back of a spoon. The broth should be thin and slightly tangy.
-
3
Make the tempering: heat 2 tsp neutral oil or coconut oil in a small skillet over medium-high heat. Add 1/2 tsp black mustard seeds and let them pop for 15 seconds. Add 1/2 tsp whole cumin seeds, 2 broken in half dried red chili, 10 fresh or dried curry leaves, and 4 crushed garlic cloves. Sizzle for 30 to 45 seconds until the garlic is just golden.
-
4
Pour the tempering immediately into the rasam and stir. Add 1/4 cup chopped fresh cilantro and simmer 1 minute more. Taste and adjust salt and tamarind. Serve hot as a soup or over steamed rice.