Indian Tomato Rasam

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 1 teaspoon minced ginger
• 2 cloves garlic, minced
• 2 medium tomatoes, pureed
• 4 cups water
• 1 tablespoon rasam powder
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 1/2 teaspoon asafoetida powder
• Salt to taste
• Juice of 1 lime
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add cumin seeds and mustard seeds, cook until they pop.
2. 2 Add ginger and garlic, sauté for 1 minute until fragrant.
3. 3 Pour in the tomato puree and cook for 5 minutes until oil separates.
4. 4 Add water, rasam powder, turmeric, chili powder, and asafoetida. Stir well.
5. 5 Bring to a boil, then reduce heat and simmer for 10 minutes.
6. 6 Season with salt and lime juice, then remove from heat.
7. 7 Garnish with fresh cilantro before serving.

Nutrition

Tips

• For a richer flavor, toast the rasam powder in a dry pan for a minute before adding it to the soup.
• Adjust the spice level by varying the amount of chili powder.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Serving Suggestions

• Serve with steamed rice or crispy appalam for a traditional experience.
• Pairs well with South Indian dishes like idli or vada.

FAQ