Karnataka-Style Rasam (Tamarind and Tomato Soup)
This Karnataka-style rasam is a thin, sharp soup built on a little toovar dhal and a choice of fresh tomatoes or tamarind paste. The sourness is the point, and the dhal gives it just enough body to carry the spices. A hot tempering of mustard seed, optional cumin and curry leaves is poured in at the very end, so the aroma stays bright. Serve it with rice or drink it from a cup.
Instructions
Pressure cook the toovar dhal with enough water to cover it until it is soft. If you are using fresh tomatoes, parboil them briefly, slip off the skins and chop them roughly.
Stir the salt, chilli powder, turmeric and the tomatoes or tamarind paste into the cooked dhal. Simmer for 3 to 4 minutes.
Add the asafoetida, grated coconut and ground coriander, along with any other spice you like. Simmer for a few more minutes, until the coconut tastes cooked rather than raw.
In a separate frying pan, warm the oil over medium heat. Add the mustard seed and the cumin seed if you are using it.
When the mustard seeds start to pop, take the pan off the heat and pour the spiced oil into the soup, then add the curry leaves. Garnish with the chopped coriander leaves and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
