Indian Spicy Rasam Soup with Tomatoes and Tamarind

by Malini
(Bangalore, India)

Rasam is a main staple in India, where it is used as a great flu, cold, and indigestion remedy. It can also be served as tasty soup, juicy side dish, or even with rice as main course for any occasion.

Nutrition values per serving

Energy---42 kcal
Protein---1.5 gm
CHO---8.7gm
Fat---0.3gm
Fiber---1.2 gm

All the ingredients below can be found in an Indian or Asian grocery shop.

Ingredients

*3 large tomatoes
*2 tablespoons tamarind pulp
*2 1/2 teaspoons rasam powder
*1/4 teaspoon turmeric powder
*1/2 teaspoon red chilli powder
*1/4 teaspoons asafoetida
*2 flat tablespoons of black pepper seeds
*salt to taste
*1 teaspoon finely chopped coriander
*2 - 2 1/2 teaspoons rasam powder

Procedure

1. Cut a small cross on the bottom side of each tomato and then place them on a microwave-safe plate. Microwave on high for 4 minutes.

Alternatively, prepare a bowl with icewater and a pot with water to the boiled on the stove.
Boil the water in the pot and switch off the heat when it bubbles. Place the tomatoes carefully inside the pot for just 15-20 seconds. Then remove the tomatoes with a slotted spoon and place them into the icewater bowl.

After a few minutes, remove the tomato skin and discard, then mash the tomatoes lightly with a fork.

2. Boil 3 cups of water for 2 minutes. Add the mashed tomatoes, turmeric powder, chili powder, asafoetida, rasam powder, tamarind pulp, and salt, and keep boiling for 4 minutes.

3. Serve hot garnished with coriander.