Ingredients
-
2
-
1
-
4
-
2
-
1/4
-
1
-
1
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
Tomato Rasam Soup,This is officially my cold fighting soup. If you are a spice lover keep it as is because it will clear any congestion right out. If you are heat sensitive, you might want to tone the chilli down a bit.,This is officially my cold fighting soup. If you are a spice lover keep it as is because it will clear any congestion right out. If you are heat sensitive, you might want to tone the chilli down a bit.
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Steps
|
1
Done
|
Puree the Quartered Tomato With the Garlic in a Blender of Food Processor. Set Aside. |
|
2
Done
|
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. |
|
3
Done
|
Add the Tomato-Garlic Puree, the Curry or Rasam Powder, Cumin, Black Pepper, and Salt and Simmer 5 Minutes. |
|
4
Done
|
For the Tempering Oil. |
|
5
Done
|
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. |
