Rasam, the chicken soup of South India (I make it vegan), is a staple in every home. Spices can be added to any curry or even an omelet for a fast pick-me-up at any time of day.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 2 teaspoons vegetable oil
- ¼ teaspoon black mustard seed
- 5 fresh curry leaves
- 1 large tomato, diced
- 1 teaspoon cumin seed, freshly ground
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 2 pinches ground dried turmeric
- 3 cloves garlic, crushed
- 3 cups water
- 2 teaspoons tamarind paste
- salt to taste
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
- Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.
Reviews
I love this recipe it tastes so delicious! I love to eat it with rice and ghee! yummmmmmmmm
I’m not sure if this is an authentic recipe, but I have made this many times when getting over a cold because it uses ingredients that I nearly always have around. I’ve even subbed tomato sauce for the fresh tomato and it still hits the spot. I just use less tamarind because my paste is very concentrated, and sometimes I add dried red chili to the tempering.
Best recipe ever!
I really enjoyed this “Tomato Rasam.” Thank you Tarama for sharing your recipe.
Rasam was one of my first introductions to South Indian cooking. Now I’ve used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don’t like oil or ghee in the poppu/tadka for rasam. Let’s hope more people try this. It’s the best cold remedy and light meal I can imagine.