Rasam Soup

Rasam Soup

This pepper soup is a typical Tamil dish and is still widely eaten in South India today. Actually, Rasam is not a soup but a kind of side dish that you pour over rice or that you sip between two bites.

Ingredients for Rasam Soup:

Serves 4

- 4 tomatoes, chopped and roughly blended

- 2 oz - 56g taramind

- 4¼ 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