South Indian Tomato Rasam

Rasam is a fragrant, tangy South Indian soup traditionally served as a starter or alongside rice. This version highlights the bold flavors of ripe tomatoes, aromatic spices, and a touch of amchoor for a subtle tartness. The tempering process—where mustard seeds, curry leaves, and spices are briefly toasted in ghee or oil—creates a deeply flavorful base. Rasam is known for its digestive benefits and is often enjoyed as a comforting, warming dish. Its thin consistency makes it perfect for sipping or pairing with crispy fritters. This recipe balances heat, acidity, and sweetness, resulting in a vibrant, soul-soothing broth.

Ingredients (Makes 6 servings)

Ingredients

1.4 kg (3 lbs) ripe tomatoes, diced or roughly puréed
8 fresh curry leaves
1 green chili (such as serrano), sliced
4 cloves garlic, minced
1 tbsp dark brown or raw sugar (optional)
3 tbsp ghee or vegetable oil
Salt, to taste

Spices

2 tsp amchoor (dried mango powder), divided
Pinch of asafoetida
1 tsp cumin seeds
2 tsp ground coriander seeds
½ tsp charnushka (nigella seeds)
2 tsp black mustard seeds
1 tsp sweet paprika

For Serving/Garnishing

Fresh cilantro, chopped

Nutrition Information (per 100g)

Calories: 45
Fat: 2.5
Protein: 1.2
Carbohydrates: 5.8
Fiber: 1.4

Directions

Preparing the Spice Groups

1. Separate the spices into three groups: mustard seeds, wet spices (curry leaves, chili, garlic), and dry spices (reserving 1 tsp of amchoor for later).

Tempering the Spices

2. Heat a soup pot over medium-high heat. Add ghee or oil and let it shimmer. Drop a cumin seed in—if it cracks instantly, the oil is ready.
3. Add mustard seeds and let them pop. Once they start popping vigorously, add the wet spices and stir to coat in oil.
4. After a few seconds, add the dry spices and stir again. When the mixture becomes intensely aromatic, quickly add the tomatoes to prevent burning.

Simmering the Rasam

5. Bring the soup to a boil, then reduce to a moderate simmer. Cook for 20-30 minutes, stirring occasionally.

Adjusting Flavor and Consistency

6. Taste and adjust seasoning. Add sugar if needed to balance acidity. If the broth is too thick, add up to 480 ml (2 cups) of water.

Final Touches

7. Shortly before serving, stir in the reserved amchoor. Garnish with fresh cilantro and serve hot as a soup or dipping broth.

Cookix's Secrets

Alternative Cooking Method

Prepare in a pressure cooker for a faster cooking time.

Alternative Proteins

Stir in cooked lentils or chickpeas to make it heartier.

Balancing Acidity

If the tomatoes are too tart, adjust with a pinch of sugar or a splash of coconut milk.

Bold Flavor Enhancements

Include a pinch of black pepper or dried red chilies for extra heat.

Enhancing Flavor

For a deeper flavor, roast the tomatoes before adding them to the soup.

Healthier Version

Use coconut oil instead of ghee for a lighter, dairy-free option.

Seasonal Tweaks

Add tamarind pulp instead of amchoor for a more traditional South Indian flavor.

Serving Suggestions

Pair with steamed rice or crispy lentil fritters for a complete meal.

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