Video guide for Tamarind Tomato Soup or Rasam
In south Indian meals, it is served with steamed rice, sambar, and a side vegetable dish
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 4
Ingredients
1 lemon-sized ball of tamarind (Pizhu Puli/Valan Puli)
½ teaspoon mustard seeds
2 tablespoons refined oil
2 dried red chillies
5 shallots, finely chopped
8 garlic cloves, pounded
1 ½ inch long ginger pounded
1 teaspoon red chilli powder
1 ½ teaspoon coriander powder
½ teaspoon jeera or cumin powder
¼ teaspoon fenugreek powder
¼ teaspoon turmeric powder
2 tomatoes, minced
½ teaspoon asafoetida powder
Salt for taste
1 sprig of curry leaves
1 tbsp of coriander leaves, chopped
500 ml water
Method
Step: 1
Soak the tamarind in a cup of warm water for about 10 minutes.
Step: 2
After 10 minutes, squeeze the pulp from the tamarind and keep the tamarind-infused water aside.
Step: 3
Heat two tablespoons of oil in a pan. Splutter the mustard seeds.
Step: 4
Add the dried chilli and sauté for a few seconds. Then add the chopped shallots and sauté until golden brown.
Step: 5
Bring the flame to medium and add the pounded ginger and garlic, sauté till the raw smell dissipates.
Step: 6
Lower the flame, add coriander powder, cumin powder, fenugreek powder, turmeric powder and red chilli powder. Sauté for a few seconds.
Step: 7
Add the chopped tomatoes and sauté well. Add pounded pepper and salt for taste. Sauté for a minute over a medium flame. Add 100 ml of water, then cover and cook until the tomato become soft and mushy. It takes approximately 5 minutes.
Step: 8
Add the tamarind water, then add 400 ml of water. Add a few curry leaves, check salt for seasoning and add if required. Also, add asafoetida powder and allow the mix to boil.
Step: 9
Finally, garnish with coriander leaves.
Stir and serve rasam hot with steamed rice or as a soup.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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