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:
- 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
- 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