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Kerala Style Tomato Rasam / Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Cozy, Fiery, and Spicy… Tomato Soup made with Garlic & versatile Spices, balanced in a Tamarind based Aromatic Flavour.

Course: Soup
Cuisine: Indian
Keyword: rasam, soup, tomato rasam
Servings: 3
Author: Akhila
Ingredients
  • 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
  • cup water
  • oil (as required)
  • salt (as required)
Instructions
  1. Heat oil in a pan/kadai and splutter mustard seeds. Add dry red chilies, curry leaves, and saute.
  2. 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.
  3. 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.

  4. Now add water, stir and check salt. Close the lid and simmer for another 4 minutes.
  5. Turn off the flame, and allow it to rest for 15 minutes before serving.
  6. Serve hot as a soup, or with rice.
Notes

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.