Tomato Rasam Soup

13 ingredients
5 steps

Ingredients

  • 2 medium tomatoes, one quartered and one chopped
  • 1 garlic clove
  • 4 cups water
  • 2 teaspoons minced fresh ginger
  • 1/4 cup chopped fresh coriander
  • 1 fresh hot green chili pepper, cut into small pieces
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 teaspoons canola oil
  • 1/4 teaspoon black mustard seeds
  • 2 red chili peppers

Directions

  1. 1
    Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
  2. 2
    Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
  3. 3
    Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
  4. 4
    For the tempering oil.
  5. 5
    Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.

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