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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.
Ingredients
- 2 teaspoons vegetable oil
- ¼ teaspoon black mustard seed
- 5 fresh curry leaves
- 1 large tomato, diced
- 1 teaspoon cumin seed, freshly ground
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 2 pinches ground dried turmeric
- 3 cloves garlic, crushed
- 3 cups water
- 2 teaspoons tamarind paste
- salt to taste
- 1 tablespoon chopped fresh cilantro
Directions
Step 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.
Step 2
Ladle into bowls and garnish with cilantro to serve. Drink it like soup or eat it with rice.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 62 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 3% |
| Sodium14mg | 1% |
| Total Carbohydrate7g | 3% |
| Dietary Fiber1g | 5% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C10mg | 50% |
| Calcium60mg | 5% |
| Iron1mg | 8% |
| Potassium228mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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