Cozy, Fiery, and Spicy… Tomato Soup made with Garlic & versatile Spices, balanced in a Tamarind based Aromatic Flavour…!!
Happy New Year…! It’s snowing outside and the cold weather is calling for something warm n cozy. I’m all excited to open the account with a fresh start… so here I am with my first post of the Year! With an authentic recipe in hand from my mother’s cookbook for a traditional spicy clear soup, what more can I ask for? A perfectly balanced pack of flavours in one bowl, my Malayalee style Rasam!!
Rasam is a typical South Indian tomato soup made with curry powders, lentils, tamarind, spices and other vegetables, served with rice or as soup. There are different variations of Rasam across South India, out of which the Kerala version (from my home state) is spicier. Kerala tomato rasam is tangy, sour, hot, spicy, and lightly sweet; a feel good soup which soothes your stomach anytime of the day. Though instant rasam powders are available in stores, I love cooking it fresh with the original ingredients. It’s a very simple preparation and all you need to tackle is the skill of balancing the spices. Rasam is served in the third course of Kerala‘s biggest feast, Sadya; typically after Sambar and before the last course of curd.
I love Rasam and my husband loves it too; fiery hot. For us, some of the highlights of the dish are; Firstly, the strong aroma of asafoetida which hits you when you lift the lid of your pan, followed by the fragrance of the spices which tickles your senses, a fusion of flavours as you sip your first mouthful, the heat of the soup as it goes all the way down your throat, and finally the chill n soothing relaxation it gives to your stomach. Rasam is also known to have medicinal properties and provides a good relief when consumed hot during a fever, cold, and also helps in digestion and is appetizing.
Enjoy this cozy rasam as a hot n spicy soup, or with steamed rice.
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Cozy, Fiery, and Spicy… Tomato Soup made with Garlic & versatile Spices, balanced in a Tamarind based Aromatic Flavour.
- 2 medium size tomatoes (chopped)
- 4 cloves of garlic (finely chopped)
- ½ tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp asafoetida (hing / kayam)
- 1 tsp pepper powder
- a pinch of fenugreek powder
- lemon sized tamarind (soaked in water, squeezed pulp)
- 2 sprigs of curry leaves
- 2 dry red chilies
- small pinch of mustard seeds
- 1½ cup water
- oil (as required)
- salt (as required)
Heat oil in a pan/kadai and splutter mustard seeds. Add dry red chilies, curry leaves, and saute.
Add garlic and saute until it turns fragrant. Now add the chopped tomatoes and cover the pan with its lid, cook for a minute. Remove the lid and cook until the tomatoes turn mushy.
Bring the flame to low and add the spices; turmeric powder, red chili powder, coriander powder, pepper powder, fenugreek powder, & asafoetida. Mix well and then add squeezed tamarind pulp. Place the lid and allow it to boil.
Now add water, stir and check salt. Close the lid and simmer for another 4 minutes.
Turn off the flame, and allow it to rest for 15 minutes before serving.
Serve hot as a soup, or with rice.
This recipe is a spicier version, so you may want to adjust the amount of chilly powder and pepper powder used to meet your spice level.