-
10
minPrep Time -
20
minCook Time -
30
minReady in -
perYield -
84
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Rasam is a South Indian soup traditionally prepared using tamarind juice as a base, with the addition of tomato, chili, pepper, cumin, and other spices as seasonings. It is a vital part of meals across South India, known for its ease of digestion and health benefits, particularly in improving digestion and preventing constipation. This vegan version of Tomato Rasam captures the essence of this beloved dish while adhering to plant-based dietary preferences. The recipe is designed to be both nourishing and flavorful, combining the tanginess of tamarind and tomatoes with the heat of black pepper and the aromatic presence of mustard seeds, curry leaves, and cilantro, creating a symphony of flavors that is both invigorating and comforting.
Ingredients
- 2 large tomatoes, finely chopped
- 1 tablespoon tamarind paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- A sprig of curry leaves
- 2 dry red chilies
- 1/4 cup chopped cilantro
- Salt, to taste
- 5 cups water
Steps:
- 1. In a pot, combine the chopped tomatoes, tamarind paste, turmeric powder, black pepper powder, and water. Bring to a boil.
- 2. Reduce the heat and simmer for 10 minutes.
- 3. While the tomato mixture is simmering, heat oil in a separate pan. Add mustard seeds, cumin seeds, coriander seeds, curry leaves, and dry red chilies. Sauté until they start to sputter.
- 4. Add the seasoning to the simmering tomato mixture. Stir well.
- 5. Add chopped cilantro and salt to taste. Simmer for an additional 5 minutes.
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