Tamarind and Tomato Soup (Rasam)
This video shows how to make a traditional South Indian tomato and tamarind soup, often known as Rasam. All ingredients are freshly ground on a stone grinder and cooked in an earthenware pot over an open fire.
Ingredients
- Tomato
- Green Chilies
- Curry Leaves
- Ginger
- Garlic
- Black Peppercorns
- Dried Red Chilies
- Coriander Seeds
- Tamarind pods
- Oil
- Mustard Seeds
- Fenugreek Seeds
- Asafoetida (hing) lumps
- Cumin Seeds
- Salt
- Turmeric Powder
- Water
Method
- 1
Prepare the vegetables. Chop the tomato into wedges and slit the green chilies lengthwise.
- 2
Soak the tamarind pods in a bowl of water.
- 3
On a stone grinder (ammikallu), crush the dried red chilies.
- 4
Add the coriander seeds to the crushed chilies and grind them together.
- 5
Add the black peppercorns and grind.
- 6
Add the chopped ginger and grind into a paste.
- 7
Add the garlic cloves and grind.
- 8
Finally, add the curry leaves and grind everything into a coarse, fragrant spice paste (masala).
- 9
Squeeze the soaked tamarind pods with your hands to extract the pulp into the water. Strain the tamarind water to remove solids.
- 10
Place an earthenware pot (chatti) over a wood fire. Add oil and let it heat up.
- 11
Add mustard seeds and fenugreek seeds to the hot oil.
- 12
Add the asafoetida lumps and fresh curry leaves.
- 13
Add the freshly ground spice paste to the pot and sauté for about 30 seconds.
- 14
Add the cumin seeds and stir.
- 15
Add the slit green chilies and sauté briefly.
- 16
Add the chopped tomatoes and salt. Stir to combine.
- 17
Sprinkle in the turmeric powder and mix well.
- 18
Pour the prepared tamarind water into the pot.
- 19
Cover the pot with a lid and bring the soup to a boil. Let it simmer for a few minutes until the tomatoes are soft and the flavors have melded.
- 20
Once cooked, ladle the hot soup into a serving bowl.
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