Tomato Tamarind Soup (Rasam)

Though this fragile all the same nigh flavorful soup could look on menus all twelvemonth round, it is peculiarly comforting during the wintertime months. Easy to prepare, sparse too oftentimes watery rasams are typically served equally the 2nd course of teaching of a South Indian meal. Tamarind, tomatoes, too lemon or lime figure prominently. In this case, I had or then homemade sambar powder inward the closet that actually worked merely equally good equally rasam powder, too I skipped the citrus though y'all may wishing to include some. I made this a combat thicker than traditional rasams, then experience complimentary to adapt the H2O to make your desired consistency.

As is the illustration alongside nigh soups, this 1 tastes fifty-fifty improve the side past times side 24-hour interval equally the flavors accept a adventure to meld together.

Tomato Tamarind Soup (Rasam)

Recipe past times Lisa Turner Cuisine: Indian Published on December 16, 2012 Fragrant, spicy too warming love apple tree soup simmered alongside tamarind, ginger too separate peas Print this recipe Rasam: 2/3 loving cup toor dal or yellowish separate peas 5 cups water 1/2 teaspoon turmeric 2 tablespoons tamarind paste, seeds removed 3 large tomatoes, finely chopped 1 teaspoon body of body of water salt 1-inch slice fresh ginger, minced 2 or iii fresh chilies, seeded too finely chopped Tempering: 2 tablespoons sesame oil 1 teaspoon dark mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons sambar powder 1/2 teaspoon cayenne generous handful of dried curry leaves 1/2 teaspoon garam masala sea tabular array salt too fresh cracked dark pepper to taste fresh parsley or coriander for garnish, chopped hot pepper flakes for garnish (optional) Instructions: Rinse the toor dal or yellowish separate peas nether mutual frigidness water. Transfer to a large saucepan along alongside two cups of H2O too the turmeric. Bring to a boil, trim back the estrus to low, too simmer, stirring occasionally, for forty minutes until the toor dal is soft too breaking apart. Stir inward the tamarind too add together the remaining iii cups of H2O too convey to a boil again. Turn the estrus downward to medium too whisk inward the tomatoes too a teaspoon of body of body of water salt. Stir inward the ginger too chilies too simmer for xv minutes or until the soup is thickened, whisking occasionally. Heat the sesame fossil oil inward a pocket-size saucepan or frying pan over medium heat. When hot, toss inward the mustard seeds, cumin seeds too fenugreek seeds if using, too stir for thirty seconds or until the mustard seeds plough greyness too laid out to splutter too pop. Add the sambar powder, cayenne too curry leaves, too stir for or then other minute. Pour the tempering into the soup, stir inward the garam masala, too allow sit down for 5 minutes, covered. Add or then dark pepper, taste, too adapt the seasoning. Serve hot alongside fresh parsley or coriander too a scattering of hot pepper flakes. Makes 6 servings

More vegetable soups y'all are certain to savour from Lisa's Kitchen:
Tomato Soup alongside Polenta Croutons too Chive Oil
Tomato Corn Chowder
Curried Indian Vegetable Soup

On the hap of the reading stack: Jerusalem: H5N1 Cookbook past times Yotam Ottolenghi

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