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Rasam/Spicy Soup Recipe

1 Sachet of Rasam Spice Mix

 1 Tomato (medium),

diced

1 Sachet of Tempering Mix

1 tablespoon of ghee

1 Sprig of Curry Leaves

1 teaspoon of tamarind + 2 tablespoons hot water 

2 cup water + ½ cup water at the end

Coriander leaves, chopped

Salt to Taste

Method for Curry:

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  1. Blend tamarind with 3 tbsp of hot water and set aside.

  2. Boil ½ cup water in a pan and strain tamarind juice into it.

  3. Add diced tomatoes, salt and curry leaves. Gently boil till tomatoes get mushy.                        Mix in Rasam spice mix. Cook till soup develops froth. Do not allow soup to boil.

 

Tempering:

  1. Heat a small pan. Add ghee.

  2. Add tempering mix. When mustard pops, add it to Rasam.

  3. Garnish with coriander leaves.

  4. Enjoy with rice or on its own.

Est. 2021

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