Rasam, Indian Tomato Soup Recipe
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Category
Soup
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Cusine
Indian
What do you need?
How to make?
Ingredients
3 pounds plump, ripe tomatoes, cut into small dice or roughly puréed
8 curry leaves
1 green chile, such as a serrano, sliced
4 cloves of garlic, minced
2 teaspoons of amchoor, divided
Pinch of asafoetida
1 teaspoon of cumin seeds
2 teaspoons of coriander seeds, ground
1/2 teaspoon of charnushka
2 teaspoons of black mustard seeds
1 teaspoon of sweet paprika
1 tablespoon of dark brown or raw sugar, optional
3 tablespoons of ghee or vegetable oil
Cilantro, for garnish
Directions
Heat your soup pot on medium-high.
mustard seeds, "wet" spices , and the dry spices . Add the ghee or oil and let it heat till it shimmers and a cumin seed cracks instantly. Then add the mustard seeds and wait for them to pop. When the mustard seeds are popping everywhere, add the wet spices and stir to coat with oil. A few seconds later, add the dry spices, and stir to coat again. When the pot is intensely aromatic, add the tomatoes. It's important to do this quickly, so the spices get just toasted, but don't start to burn. Bring the soup to a boil, then reduce to a moderate simmer. Let it cook for about 20 to 30 minutes, tasting often to add seasoning, any necessary sugar , and any additional water . The broth should be quite thin but still flavorful. After 20 to 30 minutes, the spices should have married well together. Shortly before serving, stir in the remaining amchoor. Garnish with cilantro and serve as an appetizer or as a dipping broth for fritters.