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• Total Time 30 min
• Yield 5 Servings
• Level Medium

The traditional hot, spicy and tangy Rasam soup from South India prepared in a typical Malnad style is very good for digestion and can be served with or without rice.
 

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Ingredients

• 4 medium tomatoes
• 3 tablespoons cooking oil
• 1 tablespoon mustard seeds
• 3 sprigs of curry leaves, sliced thin
• 1 medium onion, chopped
• 3 green chilies, slit and remove seeds
• 2 tablespoons garlic paste
• Salt to taste
• 1 tablespoon red chili powder
• 1 tablespoon cumin powder
• 1 teaspoon turmeric
• 1 tablespoon tamarind pulp (thick)

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Directions

1. 1. Boil the tomatoes for a few minutes so that the skin wrinkles up. Remove the tomatoes and peel them. Blend the tomatoes into a smooth paste (puree). Reserve the paste and the water the tomatoes were cooked in.
2. 2. Heat the oil in a deep pan. Add mustard seeds, curry leaves and onion; saute until onions are cooked.
3. 3. Add green chilies and garlic paste; mix well. Add the tomato paste made above and mix well for few minutes. Add the water in which the tomatoes were cooked.
4. 4. Add salt and when the liquid begins to boil add chili powder, cumin powder and turmeric. Boil it for a few minutes and add the tamarind pulp.
5. 5. Boil for 5 more minutes. You will get a nice aroma when it's ready.