Easy Tomato Rasam Soup
By: Sanjeeta Kk
Published: Friday, November 26, 2010 - 12:27am

Ingredients




1 large Tomato
1 teaspoon Cumin seeds
8 Black Peppercorns (Kali mirch)
1 teaspoon Coriander seeds
1/2 teaspoon Tamarind (optional)
1 pinch A of asafoetida (Hing)
salt as desired
2 cups of water
1 tablespoon of thick boiled Pigeon peas (Toor dal)
A few sprigs of Curry leaves

Preparation

1 Take a big vessel and add 2 cups of water in it. Wash the tomato and crush it inside the water or dice it finely and add in the water. If you like your soup to be a bit tangy and sour add the tamarind, else avoid it. 2 Crush cumin, coriander and the peppercorns in a pestle. Add this crushed powder to the tomato water. 3 Add rest of the ingredients except the thick dal and let it boil on medium heat for 15-2o minutes. 4 Mix 2-3 tsp. of plain water in the thick boiled Pigeon peas or Toor dal and add it to the soup. 5 Take off the heat and sprinkle fresh coriander leaves. 6 You can season it with a tsp of oil and 1/2 a tsp of mustard seeds. I normally avoid the same. 7 Serve hot with plain rice or just enjoy the hot & healthy soup as it is.

About


Rasam is a soup that is typical in Southern Indian cuisine. It's a good homemade remedy for coughs and cold, a great appetizer, and relieves tiredness and strain from a hectic day of work.