Ingredients for Rasam Soup:

Serves 4

   - 4 tomatoes, chopped and roughly blended

   - 2 oz - 56g taramind

   - 4ΒΌ cups - 1l water

   - 2 tbsp rasam powder

   - 2 dry red chilli

   - 10 curry leaves

   - 1 handfull chopped coriander leaves

   - Pinch of asafoetida

   - oil

   - salt to taste

How to make Rasam Soup:

Soak the tamarind in the water for about half an hour and train out the pulp

Heat a little oil in a sauce pan and add asafoetida, dry chili, curry leaves and the blended tomatoes.

Bring to a boil and let cook for about 5 min.

Add rasam powder, salt and the water with the taramind.

Cook for another  10 min.

Season with salt.

Ladle the soup and garnish with chopped coriander



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