Tomato Rasam (an excellent digestive) peppery soup
An easy rasam that can be used a tangy, delicious brothy soup for rice and meatballs!
✦ Ingredients
- 2 large tomatoes
- 0.5tbsp tamarind paste / quarter-sized ball of tamarind pods
- 1 tbsp Curry Leaf PODI
- 1 tbsp Tangy Rasam PODI
- 1 tsp Crispy Garlic PODI (optional, for heat)
- 2 tbsp ghee
- 1 tsp cumin seeds (optional)
- 3 large roughly crushed pods of garlic
- 1/2 bunch of cilantro
- 1 tsp mustard seeds (optional)
- 1 tsp coriander seeds (optional)
✦ Instructions
- Boil 2 large tomatoes in 2-3 cups of water. Peel the tomatoes when the skin is soft and blend the boiled tomatoes (can also skip this entire step by used a can of boiled and peeled tomatoes!). If using canned tomatoes, add 2-3 cups of water to this tomato blend.
- To the boiling mix add the following seasonings: tamarind. 1 tbsp of Curry Leaf PODI, 1tbsp of Tangy Rasam PODI, 1 tsp of Crispy Garlic PODI (optional, for heat).
- Slow boil for 10-15 mins.
- Chop half a bunch of cilantro finely. Add to the boiling mix.
- Tempering/popu/tadka: To 2 tbsp of ghee, add 1 tsp of cumin seeds, 1 tsp of mustard seeds, 1/2 tsp of turmeric, 2 finely diced/crushed pods of garlic (in that order). Let garlic roast on low-medium heat, until golden.
- Add tempering to boiling rasam mix!
- Pairing Suggestions: Dilute half a cup in more boiling water, with some salt, if you want it to be a very drinkable, excellently digestive soup. Alternatively, mix with plain cooked dal and rice and enjoy as a tangy rice soup! other pairings to increase protein: rasam goes very well with any meatballs or rasam as a rice soup goes well with shredded chicken.
