Rasam, a spicy south indian tomato soup
INGREDIENTS
4 tomatoes, diced
6 kafir lime leaves
2 Tbsp. rasam powder, divided
2 garlic cloves
1 Tbsp. cumin seeds
2 Tbsp. ghee, divided
1 tsp. brown mustard seeds
3 cups water
1 Tbsp. tamarind pulp
¼ cup chopped cilantro
Kosher salt, to taste
PREPARATION
• Puree the tomatoes, kafir lime leaves and 1 tablespoon rasam powder in a food processor or blender and set aside.
• Using a spice grinder or mortar and pestle, coarsely grind the garlic and cumin seeds and set aside.
• In a large saucepan over medium-low heat, melt 1 tablespoon ghee. Add the mustard seeds and saute until they start to sputter and pop, 3 to 4 minutes. Add the garlic mixture and the remaining 1 tablespoon rasam powder and saute 2 minutes. Add the tomato mixture and increase the heat to medium. Simmer 5 minutes, then stir in the water and tamarind pulp and simmer another 3 minutes.
• Remove from heat, then stir in the remaining 1 tablespoon ghee and salt to taste. Top with cilantro and serve.
This article appears in March 2018.