Tomato Rasam
Tomato Rasam is a spicy, sour, and hot soup that can be served with meals, originating from the Indian state of Kerala.
Ingredients
- 15 grams Tamarind paste
- 2 teaspoons Black crushed pepper
- 8 count Garlic cloves
- 1.5 inch Ginger
- 8 count Shallots
- 3 tablespoons Coconut oil
- 0.5 teaspoon Mustard seeds
- 3 count Dry red chillies
- 1 tablespoon Coriander powder
- 1 teaspoon Red chilli powder
- 0.25 teaspoon Turmeric
- 2 count Tomatoes
- 2 sprigs Curry leaves
- 1 teaspoon Asafoetida
- 2 sprigs Coriander leaves
- 1 to taste Salt
- 3 cups Water (Hot water)
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Instructions
- 1Soak the tamarind in a cup of water. Squeeze the tamarind to mix well with the water, then strain the solution to remove any solids.
- 2Crush the black pepper and set aside. Then crush the ginger, garlic, and shallots together until well combined.
- 3In a clay cooking pot, heat the coconut oil over medium flame. Add mustard seeds and fenugreek seeds. Once the seeds begin to splutter, reduce the heat to low and add the dry red chillies. When the chillies turn dark brown, add the crushed ginger, garlic, and shallots. Increase the heat to medium and sauté until the mixture turns golden brown.
- 4Reduce the heat to low and add coriander powder, red chilli powder, turmeric, and crushed black pepper to the pot. Stir in the tomatoes and curry leaves. Cook briefly, then add the tamarind juice and asafoetida. Pour in 3 cups of hot water.
- 5Increase the heat to high and add salt to taste. Stir for about 3 minutes until the mixture begins to boil. Reduce the heat to medium and simmer for 5 minutes. Add coriander leaves, then turn off the heat. Serve hot with rice.
