0 0
Authentic South Indian Tomato Rasam Soup Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 medium tomatoes one quartered and one chopped
1 garlic clove
4 cups water
2 teaspoons minced fresh ginger
1/4 cup chopped fresh coriander
1 fresh hot green chili pepper cut into small pieces
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 teaspoons salt

Nutritional information

50.9
Calories
24 g
Calories From Fat
2.7 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
1174.9 mg
Sodium
6.6 g
Carbs
1.6 g
Dietary Fiber
3.5 g
Sugars
1.5 g
Protein
341g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Authentic South Indian Tomato Rasam Soup Recipe

Features:
    Cuisine:

    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.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    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.

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Easy Key West Key Lime Pie
    previous
    Easy Key West Key Lime Pie
    Allis Singapore Sling
    next
    Allis Singapore Sling
    Easy Key West Key Lime Pie
    previous
    Easy Key West Key Lime Pie
    Allis Singapore Sling
    next
    Allis Singapore Sling

    Add Your Comment

    17 + twenty =