Tomato Rasam (Indian Spiced Tomato Soup)

Recipe by
Total Time:
15 minutes
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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Ingredients

  • Ripe Tomatoes – 2 (size of a tennis ball)
  • Shallots – 4
  • Ginger – 1 inch size
  • Garlic – 4 cloves
  • Coriander Leaves – 50 grams
  • Red Chili Powder – 1/2 tsp
  • Crushed Pepper Corns – 10
  • Turmeric Powder – a pinch
  • Curry Leaves – 2 sprigs
  • Cumin Seeds – 1/2 tsp
  • Mustard Seeds – 1/2 tsp
  • Dried Red Whole Chillies – 2
  • Asafoetida – a pinch
  • Tamarind – 50 grams
  • Fenugreek Seeds – 1/4 tsp
  • Water – 4 cups
  • Oil – 2 tsp

How to Make Tomato Rasam (Indian Spiced Tomato Soup)

  • Chop tomatoes, shallots, ginger, garlic and coriander leaves
  • Blend ginger and garlic to a smooth paste. At this stage keep 2 cloves of garlic aside.
  • Crush the 2 cloves of garlic and pepper corns together, keep aside for tempering
  • Break the dried red chillies into 2 or 3 pieces
  • To 100 ml hot water add tamarind. Leave aside for 15 mins. Now squeeze out the tamarind juice
  • In a pressure cooker take all the chopped ingredients, Ginger/Garlic paste and tamarind juice
  • Add red chilli powder, turmeric powder, salt and Asafoetida. Add water. Bring to 1 whistle and simmer for 30 mins.
  • Use a potato masher to make a fine paste of the pressure cooked ingredients.
  • In a pan, heat Oil. Add Mustard seeds, when they pop, add Cumin seeds, broken dried red Chilli, Fenugreek seeds, curry leaves, crushed Garlic and pepper corns and sauté for 2 mins.
  • Add this to the pressure cooked ingredients.
  • Serve Pipping Hot

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