Spicy Rasam from Leftover Tomato Soup

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dishs.

Rate This Recipe

Ingredients

  • 2 cups - tomato soup warm
  • 6-7 - peppercorns
  • 1tsp - cumin seeds
  • 1 sprig - curry leaves
  • 1 sprig - mint leaves
  • 1 - whole red chilli
  • 1 - marble sized piece jaggery
  • 1 sprig - coriander leaves
  • salt to taste
  • 1 - bay leaf
  • 1 - small ball of tamarind
  • 4-5 cups - water
  • 2 tsp - ghee
  • Pinch of asafoetida
  • Pinch of cinnamon powder

How to Make Spicy Rasam from Leftover Tomato Soup

  • Roast the pepper and cumin seeds together. Grind.
  • Add ground powder to soup.
  • Add the curry, mint, coriander leaves, bay leaf, chilli, salt, tamarind, jaggery and blend.
  • Pour into a pan, add water, bring to a boil.
  • In a separate pan, heat ghee, asafoetida and cinnamon powder.
  • Add a few cumin seeds. When they splutter add to rasam. Boil for 2 mins.
  • Serve hot with rice and papad.

EXPLORE CATEGORIES