Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings.
|Preparation Time:||25 minutes|
|Freshly blended tomatoes||1/2 cup|
|Vegetable oil||1/2 tsp|
|Mustard seeds (sarson)||1/2 tsp|
|Whole Red chilli (lal mirch)||1|
|Tamarind paste||1/2 tsp|
|Rasam powder||1/2 tsp|
|Fresh coriander leaves||1/4 cup|
- Add tomato puree, kari leaves, coriander leaves, salt and water in a sauce pan and boil. Reduce the heat and let it cook for about 10 minutes.
- Heat tamarind paste with 1/4 cup of water for 30 seconds in microwave. Mix it well. Pour it in the tomato mixture.
- While soup is boiling, prepare the tempering. Heat oil in a small pan. Add mustard seeds to it. Wait till they stop splattering. Break whole chili into 2-3 pieces and add to the oil. Make sure it’s fried.
- Add rasam powder to the oil, mix and turn off the heat. Make sure that the powder does not burn.
- Pour oil mixture in the tomato mixture and cook for 2 more minutes.
- Rasam is ready. Serve hot as a soup or with rice and sambhar.