Rasam Indian Tomato Soup Recipes

TOMATO RASAM

Steps:

• 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.

RASAM, INDIAN TOMATO SOUP RECIPE

Steps:

• Heat your soup pot on medium-high. Separate your spices into three groups that can be added to the pot easily: mustard seeds, "wet" spices (the curry leaves, chile, and garlic), and the dry spices (reserving a teaspoon of the amchoor for later).
• Add the ghee or oil and let it heat till it shimmers and a cumin seed cracks instantly. Then add the mustard seeds and wait for them to pop.
• When the mustard seeds are popping everywhere, add the wet spices and stir to coat with oil. A few seconds later, add the dry spices, and stir to coat again. When the pot is intensely aromatic, add the tomatoes. It's important to do this quickly, so the spices get just toasted, but don't start to burn.
• Bring the soup to a boil, then reduce to a moderate simmer. Let it cook for about 20 to 30 minutes, tasting often to add seasoning, any necessary sugar (which can make a huge difference in tomato dishes), and any additional water (I added about 2 cups towards the end of simmering). The broth should be quite thin but still flavorful. After 20 to 30 minutes, the spices should have married well together. Shortly before serving, stir in the remaining amchoor. Garnish with cilantro and serve as an appetizer or as a dipping broth for fritters. This Recipe Appears In Spice Hunting: Amchoor

TOMATO RASAM SOUP

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
• Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
• Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
• For the tempering oil.
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.