Spicy Tomato and Tamarind Soup (Rasam)

Ingredients: 1 Tbsp. cumin seeds 1-1/2 tsp. black peppercorns 40 fresh curry leaves 3 Tbsp. Tamarind Extract 2 tsp. salt 2 plum tomatoes, cut into thin wedges 4 tsp. canola oil 1/4 tsp. black mustard seeds 1/4 whole fenugreek seeds 3 dried chiles de arbol, stemmed, and halved Instructions: Grind the cumin seeds, peppercorns, and […]

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tamarindo

Ingredients:

1 Tbsp. cumin seeds
1-1/2 tsp. black peppercorns
40 fresh curry leaves
3 Tbsp. Tamarind Extract
2 tsp. salt
2 plum tomatoes, cut into thin wedges
4 tsp. canola oil
1/4 tsp. black mustard seeds
1/4 whole fenugreek seeds
3 dried chiles de arbol, stemmed, and halved

Instructions:

Grind the cumin seeds, peppercorns, and 20 of the curry leaves in a spice grinder and set aside.

Put the tamarind extract, salt, and 1 quart of water into a pot over medium-high heat and stir. Bring the pot to a boil and add the ground spices and tomatoes, then reduce the heat to medium-low, and simmer until the tomatoes are soft, about 5 minutes.

Meanwhile, heat the oil in a pot over medium-high heat and add the mustard seeds and cook them until they pop. Add in quick succession, the remaining 20 curry leaves, fenugreek seeds, and chiles and cook until the fenugreek turns golden, about 3–5 seconds. Pour the spices and oil into soup, and serve at once.

Yields 4 servings.

Recipe from Saveur Magazine, Issue 98.