Tomato Rasam
A thin South Indian broth of tamarind and tomato seasoned with black pepper and cumin, finished with a hot tempering of mustard seed and curry leaf. Sip it from a cup or spoon it over rice.
- 1
Stir the tamarind paste into the water in a saucepan until it dissolves. Add the tomatoes and crush them against the side of the pan with a spoon.
- 2
Bring to a boil, then add the turmeric, salt, coriander, pepper, cumin, and sugar. Simmer 12 minutes at a bare bubble; the broth should stay thin and go cloudy rather than reduce.
- 3
Heat the coconut oil in a small pan over medium-high heat. Add the mustard seeds and wait until they crackle, about 30 seconds.
- 4
Add the dried chile, curry leaves, garlic, and asafoetida and fry 20 seconds, until the leaves crisp and the garlic turns pale gold.
- 5
Pour the tempering into the rasam, cover for 1 minute to hold the aroma in, then stir in the cilantro and serve hot.
Ingredients
- 2 teaspoons tamarind paste
- 3 cups water
- 3 ripe tomatoes, chopped
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt
- 2 teaspoons ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 1 dried red chile, broken in half
- 12 fresh curry leaves
- 3 cloves garlic, lightly crushed
- 1/8 teaspoon gluten-free asafoetida
- 3 tablespoons cilantro, chopped
Instructions
- 1
Stir the tamarind paste into the water in a saucepan until it dissolves. Add the tomatoes and crush them against the side of the pan with a spoon.
- 2
Bring to a boil, then add the turmeric, salt, coriander, pepper, cumin, and sugar. Simmer 12 minutes at a bare bubble; the broth should stay thin and go cloudy rather than reduce.
- 3
Heat the coconut oil in a small pan over medium-high heat. Add the mustard seeds and wait until they crackle, about 30 seconds.
- 4
Add the dried chile, curry leaves, garlic, and asafoetida and fry 20 seconds, until the leaves crisp and the garlic turns pale gold.
- 5
Pour the tempering into the rasam, cover for 1 minute to hold the aroma in, then stir in the cilantro and serve hot.