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Tomato Rasam

Tarama

"Rasam is the chicken soup (I make it vegan) of South India and a must in every household. A dash of spices is a quick pick me up anytime of the day and can be eaten with any curry or even an omelet."
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Ingredients

30 m servings 62 cals
Original recipe yields 3 servings

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Directions

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  1. Heat the oil in a large saucepan over medium heat. Add the mustard seeds. As they start to sputter, add the curry leaves and tomato then season with cumin, pepper, red pepper flakes, turmeric and garlic. Pour in the water and bring to a boil. Stir in tamarind paste, adjusting to taste if you want, and season with salt. Simmer for about 2 minutes.
  2. Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.

Nutrition Facts


Per Serving: 62 calories; 3.6 g fat; 7.2 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 14 mg sodium. Full nutrition

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Reviews

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Rasam was one of my first introductions to South Indian cooking. Now I've used it to introduce my mother to the cuisine. The only drawbacks to this recipe derive from personal tastes. I don't ...

I'm not sure if this is an authentic recipe, but I have made this many times when getting over a cold because it uses ingredients that I nearly always have around. I've even subbed tomato sauce ...

Best recipe ever!

I really enjoyed this "Tomato Rasam." Thank you Tarama for sharing your recipe.