Cherry & Dennis Helper Habitat

Indian Tomato and Pepper Rasam

印度番茄胡椒清湯

Indian Tomato and Pepper Rasam — finished dish

Total time: 35 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Tomato, tamarind, black pepper and cumin make a thin, tangy broth rather than a thick lentil soup.

01

Ingredients

Main ingredients

300 g ripe tomatoes
20 g tamarind pulp
2 cloves garlic
2 stalks coriander

Rasam broth

1 L water
1 tsp black peppercorns
1 tsp cumin seeds
0.5 tsp ground turmeric
0.75 tsp salt
1 tsp black mustard seeds
1 tbsp cooking oil

Indian Tomato and Pepper Rasam — ingredients

02

Tools

mixing bowl
measuring jug
kitchen knife
cutting board
measuring spoons
sieve
lidded pot
ladle
frying pan
serving bowls
mortar and pestle
pan lid

Indian Tomato and Pepper Rasam — tools

03

Steps

Indian Tomato and Pepper Rasam — Soak tamarind pulp in 200 ml warm water for ten minutes

Step 1

Soak tamarind pulp in 200 ml warm water for ten minutes

Soak tamarind pulp in 200 ml warm water for ten minutes.

Indian Tomato and Pepper Rasam — Dice tomatoes, crush garlic and chop coriander

Step 2

Dice tomatoes, crush garlic and chop coriander

Dice tomatoes, crush garlic and chop coriander.

Indian Tomato and Pepper Rasam — Coarsely crush peppercorns and cumin seeds

Step 3

Coarsely crush peppercorns and cumin seeds

Coarsely crush peppercorns and cumin seeds.

Indian Tomato and Pepper Rasam — Squeeze softened tamarind through a sieve and discard solids

Step 4

Squeeze softened tamarind through a sieve and discard solids

Squeeze softened tamarind through a sieve and discard solids.

Indian Tomato and Pepper Rasam — Put tomato, garlic, tamarind liquid and remaining water in the pot

Step 5

Put tomato, garlic, tamarind liquid and remaining water in the pot

Put tomato, garlic, tamarind liquid and remaining water in the pot.

Indian Tomato and Pepper Rasam — Add crushed spices, turmeric and salt; bring to a boil

Step 6

Add crushed spices, turmeric and salt; bring to a boil

Add crushed spices, turmeric and salt; bring to a boil.

Indian Tomato and Pepper Rasam — Simmer for twelve minutes until tomato is soft

Step 7

Simmer for twelve minutes until tomato is soft

Simmer for twelve minutes until tomato is soft.

Indian Tomato and Pepper Rasam — Lightly crush tomato with the ladle, keeping the broth thin

Step 8

Lightly crush tomato with the ladle, keeping the broth thin

Lightly crush tomato with the ladle, keeping the broth thin.

Indian Tomato and Pepper Rasam — Heat oil in a small pan over low heat; add mustard seeds and cover

Step 9

Heat oil in a small pan over low heat; add mustard seeds and cover

Heat oil in a small pan over low heat; add mustard seeds and cover.

Indian Tomato and Pepper Rasam — Once seeds pop, immediately pour the tempering into the soup

Step 10

Once seeds pop, immediately pour the tempering into the soup

Once seeds pop, immediately pour the tempering into the soup.

Indian Tomato and Pepper Rasam — Add half the coriander, simmer one minute and turn off heat

Step 11

Add half the coriander, simmer one minute and turn off heat

Add half the coriander, simmer one minute and turn off heat.

Indian Tomato and Pepper Rasam — Ladle into bowls, add remaining coriander and serve hot

Step 12

Ladle into bowls, add remaining coriander and serve hot

Ladle into bowls, add remaining coriander and serve hot.

Common mistakes

Rasam should be a thin broth; do not add lots of lentils or reduce it until thick.

Tips

Freshly crushed pepper and cumin give a clearer aroma than pre-ground spices.