Tomato Tamarind Soup

by Ammu (follow)
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Tomato tamarind soup

Tomato tamarind soup is known as rasam in South India. The soup will be fluid in consistency.

Usually, this soup is served before or almost at the end of a vegetarian feast. This is because they are believed to be good for digestion. The chilled version of this soup is also available at Indian markets now.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 4 servings

1.5 tsp tamarind paste
3 cups of water
3 tomatoes, chopped
2 tsp red chilli powder
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp ground black pepper
1/4 tsp asafoetida
Salt to taste
1/8 cup cilantro leaves, chopped
1 tbsp cooking oil
1 tsp mustard seed
4 dry red chilli
2 sprigs of curry leaf
4 garlic cloves, crushed

Mix tamarind paste with water in a bowl.

In a saucepan, add chopped tomatoes, red chilli powder, coriander powder, cumin powder, black pepper, asafoetida and salt.

Tomato tamarind soup

Add the tamarind-water mix into the saucepan. Bring to the boil on medium-high.

When the tomatoes are well cooked, add the cilantro leaves and mix well. Remove from heat.

Tomato tamarind soup

For tempering, heat oil in a pan. Add the mustard seeds till they crackle. Then add the dry red chilli to the hot oil. Stir and cook for 10 seconds.

Add the crushed garlic and saute until golden colour. Add the curry leaves.

Tomato tamarind soup

Remove from the heat.

Add the tempering into the soup. Mix well.

Add tempering to soup

Let it cool down. This is usually consumed while luke-warm.

Adjust the amount of tamarind paste, chilli powder and dry chilli to your taste.

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