Name: Homemade Rasam Soup
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 3 null shallots (small, finely chopped); 5 g curry leaves (fresh); 1 null green chili (large, chopped); 2 cm ginger (roughly chopped chunk); 2 null garlic cloves; 50 ml vegetable oil; 0.5 tsp mustard seeds (brown); 0.5 tsp cumin seeds; 1 pinch fenugreek seeds (small pinch); 10 null curry leaves (fresh or dried); 1 kg tomatoes (ripe, roughly chopped); 0.5 tsp ground turmeric; 0.5 tsp ground coriander; 1 pinch asafoetida (optional); 100 g tamarind puree (used as tamarind water); 400 ml water (plus extra for consistency); 400 g coconut milk (1 tin); 1 tsp caster sugar (to taste); 1 tbsp lemon juice (to taste); 15 g fresh coriander (leaves finely chopped)

Homemade Rasam Soup

This aromatic South Indian Rasam Soup is a soul-warming blend of salty, sour, and spicy notes. Rich coconut milk balances the tangy tamarind and ripe tomatoes, creating a light yet satisfying meal infused with fragrant curry leaves and traditional spices. Perfect as a restorative light lunch or a flavorful starter.

Instructions

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1

Using a pestle and mortar, pound shallots (3), curry leaves (5 g), green chili (1), ginger (2 cm), and garlic cloves (2) with a pinch of salt until a paste forms.
2

Heat vegetable oil (50 ml) in a pan over medium heat. Add mustard seeds (0.5 tsp), cumin seeds (0.5 tsp), and fenugreek seeds (1 pinch) and cook until they splutter and turn golden.
3

Add curry leaves (10) and the prepared base mixture to the pan. Cook for 5-7 minutes until light golden brown.
4

Add tomatoes (1 kg) to deglaze the pan. Stir in ground turmeric (0.5 tsp), ground coriander (0.5 tsp), and asafoetida (1 pinch), cooking for 1 minute.
5

Pour in tamarind puree (100 g), water (400 ml), and coconut milk (400 g). Bring to a boil and simmer for 15 minutes until tomatoes break down. Add extra water (400 ml) if needed for consistency.
6

Reduce heat and balance the seasoning with salt, caster sugar (1 tsp), and lemon juice (1 tbsp). Serve hot, garnished with fresh coriander (15 g).