Rasam (South Indian Tomato Soup) with Tamarind and Spices

A tangy and flavorful South Indian tomato soup with tamarind, spices, and lentils. Light, refreshing, and perfect as a starter or a light meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

135 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.84/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dessert•Soup•Appetiser

Cuisine:

Indian

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

500gRipe Tomatoes(Roughly chopped)

£1.20

2tablespoonsTamarind Paste(Or use a small lime-sized ball of tamarind soaked in 1 cup warm water and then strained)

£0.30

2tablespoonsToor Dal (Split Pigeon Peas)(Pre-cooked until soft)

£0.15

4cupsWater(Adjust to desired consistency)

1 Green Chilies(Slit lengthwise (adjust to taste))

£0.20

1sprigCurry Leaves

£0.40

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.35

2teaspoonsRasam Powder(Store-bought or homemade)

£0.25

0.3teaspoonTurmeric Powder

£0.05

0.3teaspoonAsafoetida (Hing)(Optional, but adds a unique flavor. Gluten-free versions available.)

£0.15

1teaspoonMustard Seeds

£0.05

0.5teaspoonCumin Seeds

£0.05

1 Dry Red Chili(Broken into pieces)

£0.10

1tablespoonOil or Ghee

£0.10

To tasteSalt

Total Cost

£3.35

£0.84 per serving

Instructions

1.
In a pot, combine the chopped tomatoes, turmeric powder, and 2 cups of water. Bring to a boil and then simmer for about 15-20 minutes, or until the tomatoes are soft.
2.
Using a blender or an immersion blender, puree the tomato mixture until smooth. (Optional: You can skip this step for a chunkier rasam)
3.
Add the tamarind paste (or strained tamarind water), pre-cooked toor dal, remaining 2 cups of water, green chilies, and salt to the pureed tomato mixture. Bring to a gentle simmer.
4.
In a small pan, heat oil or ghee over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, dry red chili pieces, curry leaves, and asafoetida (hing). Sauté for a few seconds until fragrant.
5.
Pour the tempering (spice mixture) into the simmering rasam. Add the rasam powder and stir well. Let it simmer for another 5-7 minutes, allowing the flavors to meld.
6.
Check for seasoning and adjust salt or tamarind as needed. Garnish with fresh cilantro leaves before serving hot.

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My Notes

Nutrition Information

Nutrition per serving (275g)

135 kcal / 565 kJ

Carbs

15g

6% of RDA

Fat

10% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Adjust the amount of tamarind paste and green chilies to your preference. Tamarind paste strength varies, so start with less and add more as needed.

If you don't have rasam powder, you can use a combination of coriander powder, cumin powder, pepper powder, and dried red chili powder.

The consistency of the rasam should be thin and watery. Add more water if it's too thick.

Rasam is often served with rice, but it can also be enjoyed on its own as a soup.

Cooking Equipment

Pot

Blender or Immersion Blender (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of tamarind paste and green chilies to your preference. Tamarind paste strength varies, so start with less and add more as needed.

If you don't have rasam powder, you can use a combination of coriander powder, cumin powder, pepper powder, and dried red chili powder.

The consistency of the rasam should be thin and watery. Add more water if it's too thick.

Rasam is often served with rice, but it can also be enjoyed on its own as a soup.

Rasam (South Indian Tomato Soup) with Tamarind and Spices

Ingredients

Instructions