Tomato Rasam recipe

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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

Nutrition Info

62.3 calories
carbohydrate: 7.2 g
cholesterol: : -
fat: 3.6 g
fiber: 1.4 g
protein: 1.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 13.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

Recipe Yield

3 servings

Recipe Note

Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet.

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