Description
Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet.
Ingredients
- 2 teaspoons vegetable oil
- ¼ teaspoon black mustard seed
- 5 fresh curry leaves
- 1 large tomato, diced
- 1 teaspoon cumin seed, freshly ground
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 2 pinches ground dried turmeric
- 3 cloves garlic, crushed
- 3 cups water
- 2 teaspoons tamarind paste
- salt to taste
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter
- add the curry leaves and tomato then season with cumin
- pepper
- red pepper flakes
- turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste
- adjusting to taste if you want
- and season with salt. Simmer for about 2 minutes.
- Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 3