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Recipe: Tomato Rasam - Quick and Easy Weeknight Soups

Recipe: Tomato Rasam - Quick and Easy Weeknight Soups
From The Kitchn - October 5, 2017

Tomato Rasam

For the roasted tomatoes:
12 ripe plum tomatoes, about 1 pound
1/2 medium onion, coarsely chopped
1 tablespoon unrefined coconut oil, melted over low heat

For the tadka:
1/4 cup sesame oil
2 teaspoons split urad dal
2 teaspoons whole brown mustard seeds
2 teaspoons whole cumin seeds
2 whole dried cayenne chiles, coarsely crushed
12 fresh curry leaves

For the spice blend:
3 tablespoons peeled and coarsely chopped fresh ginger
10 cloves garlic, smashed
3 tablespoons whole black peppercorns, smashed or coarsely ground
2 teaspoons kosher salt
1/4 teaspoon ground turmeric
1/2 teaspoon whole cumin seeds, toasted and ground
1/2 teaspoon ground fenugreek
1 teaspoon asafetida

For the soup:
1 cup fresh cilantro leaves, divided
3 cups water

For the crowning flavor:
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon chaat masala
1/2 cup diced cucumber

Recipe Notes

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