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
- 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).
Nutrition Facts
Per portion