Rasam (südindische Pfeffer-Tomaten-Suppe)

Rasam is light and warming – mixed with rice or drunk from a cup, especially when you have a cold. Rasam powder makes it quick.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 10 min
• Cook 20 min
• Vegan · gluten-free
• Beliebt in Tamil Nadu

Ingredients

• 2 tomatoes, chopped
• 1 tbsp tamarind paste
• 750 ml water
• 2 tsp rasam powder
• ½ tsp black pepper, crushed
• 4 garlic cloves, crushed
• ¼ tsp turmeric
• 1 tsp salt
• For tempering: 1 tbsp ghee or oil, 1 tsp mustard seeds, ½ tsp cumin, 1 pinch hing, 1 sprig curry leaves, 1 dried red chilli
• Fresh coriander

Method

1. Simmer tomatoes, tamarind, water, rasam powder, pepper, garlic, turmeric and salt for 10–12 minutes.
2. Mash the tomatoes. Simmer 3 more minutes until it just foams – don't boil hard.
3. For the tempering, heat ghee and fry mustard seeds, cumin, hing, curry leaves and red chilli.
4. Pour over the rasam and add coriander. Serve hot with rice or in a cup.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.