Some of my favorite memories of growing up were the many evenings I spent entranced by the aroma of delicious rasam cooking on the stove. This delicious, brothy tomato soup is a South Indian staple—a warm, comforting hug in a bowl. It’s great for colds or for cold nights, but equally good as a soup for the whole family to bond over. Rasam is also wonderful for digestion and full of antioxidants. It brings me great joy to share this amazing, flavorful recipe with you. I hope you love it as much as I do!
How To Make Rasam Powder At Home
- 1 ½ tablespoons of lentils (dhal)
- 1 to 2 dried red chilies
- 1 teaspoon of whole cumin seeds
- ½ teaspoon of black pepper
- ¼ teaspoon of fenugreek
- 1 ½ tablespoons of coriander seeds
- Heat a skillet or pan on medium heat.
- Add the lentils to the pan and dry roast them until they turn golden brown in color. Stir frequently to prevent burning.
- Next, add the dried red chilies, coriander seeds, black pepper, and fenugreek to the pan. Roast the spices until they become fragrant, stirring constantly.
- Finally, add the cumin seeds to the pan and roast for an additional 30 seconds.
- Remove the pan from the heat and allow the mixture to cool to room temperature.
- Once the mixture is cool, transfer it to a blender or food processor and grind into a fine powder.
- Store the rasam powder in an airtight container in a cool, dry place until ready to use.
Fragrant, Delicious Indian Tomato Soup Recipe
- 2 cups chopped tomatoes
- 2 cups water
- 1 teaspoon tamarind paste
- 1 1/2 tablespoons oil (coconut oil works well)
- 3/4 teaspoon whole cumin seeds
- 1/2 teaspoon mustard seeds
- 1 pinch fenugreek
- 1 pinch asafoetida
- 1 dried red chili
- 1 tablespoon fresh curry leaves
- 4 cloves garlic
- 1/8 teaspoon turmeric
- Himalayan salt, to taste
- 1 cup split lentils (dhal), pressure cooked or boiled
- 1/4 cup chopped cilantro
- Heat oil in a small pan or pot on medium heat.
- Add cumin seeds, mustard seeds, and fenugreek to the pan and stir for a few seconds until they begin to sputter.
- Add asafoetida and dried red chili to the pan and stir for a few seconds.
- Finally, add curry leaves and fry for a minute. If you made this in a separate pan, add this to your pot.
- Add chopped tomatoes, salt, and turmeric to the pot and cover. Allow to cook for two minutes.
- Add the rasam powder that you made earlier, tamarind paste, garlic, and water to the pot and bring to a boil.
- Add in the cooked lentils and cook for a minute.
- Turn off the heat and garnish with cilantro.
- Serve hot with rice or rotis.
This Indian tomato soup is a delicious and healthy dish that is perfect for any occasion. The combination of spices and lentils creates a unique and flavorful soup that is sure to be a crowd-pleaser. Enjoy!
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