Rasam, Indian Tomato Soup

Name: Rasam, Indian Tomato Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 pinch Pinch of asafoetida; 2 teaspoons black mustard seeds; 4 servings Cilantro, for garnish; 2 teaspoons coriander seeds, ground; 1 teaspoon cumin seeds; 8 curry leaves; 4 cloves garlic, minced; 1 green chile, such as a serrano, sliced; 1 Tbsp dark brown or raw sugar, optional; 1 teaspoon sweet paprika; 3 Tbsps ghee or vegetable oil

Rasam, Indian Tomato Soup is a gluten free and vegan soup. One portion of this dish contains approximately 1g of protein, 11g of fat, and a total of 126 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 40 minutes. It is a very reasonably priced recipe for fans of Indian food. Head to the store and pick up paprika, mustard seeds, cumin seeds, and a few other things to make it today. It will be a hit at your Autumn event.

Instructions

Heat your soup pot on medium-high. Separate your spices into three groups that can be added to the pot easily: mustard seeds, "wet" spices (the curry leaves, chile, and garlic), and the dry spices (reserving a teaspoon of the amchoor for later).

Ingredients you will need

Mustard Seeds

Curry Leaves

Amchoor

Garlic

Spices

Chili Pepper

Soup

Equipment you will use

Pot

Add the ghee or oil and let it heat till it shimmers and a cumin seed cracks instantly. Then add the mustard seeds and wait for them to pop.

Ingredients you will need

Mustard Seeds

Cumin Seeds

Ghee

Cooking Oil

Pop

When the mustard seeds are popping everywhere, add the wet spices and stir to coat with oil. A few seconds later, add the dry spices, and stir to coat again. When the pot is intensely aromatic, add the tomatoes. It's important to do this quickly, so the spices get just toasted, but don't start to burn.

Ingredients you will need

Mustard Seeds

Tomato

Spices

Cooking Oil

Equipment you will use

Pot

Bring the soup to a boil, then reduce to a moderate simmer.

Ingredients you will need

Soup

Let it cook for about 20 to 30 minutes, tasting often to add seasoning, any necessary sugar (which can make a huge difference in tomato dishes), and any additional water (I added about 2 cups towards the end of simmering). The broth should be quite thin but still flavorful. After 20 to 30 minutes, the spices should have married well together. Shortly before serving, stir in the remaining amchoor.

Ingredients you will need

Seasoning

Amchoor

Spices

Tomato

Broth

Sugar

Water

Garnish with cilantro and serve as an appetizer or as a dipping broth for fritters.

Ingredients you will need

Cilantro

Broth

Equipment

Pot

Ingredients

Servings:

1pinch

Pinch of asafoetida 2teaspoons

black mustard seeds 4servings

Cilantro, for garnish 2teaspoons

coriander seeds, ground 1teaspoon

cumin seeds 8

curry leaves 4cloves

garlic, minced 1

green chile, such as a serrano, sliced 1Tbsp

dark brown or raw sugar, optional 1teaspoon

sweet paprika 3Tbsps

ghee or vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.