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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Soup

Karnataka-Style Rasam (Tamarind and Tomato Soup)

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • ¼ cup toovar dhal (toovar/toor/togari dal)
  • 4 large (16 oz can) tomatoes OR 2 tbsp tamarind (concentrate extract) paste
  • ¼ tsp salt or less to taste
  • ½ tsp chilli powder
  • ½ tsp turmeric powder
  • ½ tsp asafoetida (hing) powder
  • 1 tbsp grated coconut
  • ½ tsp coriander powder
  • 3 tbsp oil
  • ½ tsp mustard seed
  • ½ tsp cumin seed (jerra/jeerige, optional)
  • 4 sprigs curry leaves, washed
  • 1 bunch coriander leaves, chopped

Method

  1. Pressure cook the dhal with sufficient water.
  2. If using tomatoes, parboil first to remove skin, then chop roughly.
  3. To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
  4. Simmer for 3–4 minutes.
  5. Add the asafoetida, grated coconut, and ground coriander.
  6. Add any other spice as required.
  7. Simmer for a few minutes to cook the coconut properly.
  8. In a separate frying pan, heat the oil over medium heat.
  9. Add the mustard seed and cumin seed.
  10. When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.
  11. Garnish with coriander leaves.