Though this delicate yet most flavorful soup could appear on menus all year round, it is particularly comforting during the winter months. Easy to prepare, thin and often watery rasams are typically served as the second course of a South Indian meal. Tamarind, tomatoes, and lemon or lime figure prominently. In this case, I had some homemade sambar powder in the cupboard that really worked just as well as rasam powder, and I skipped the citrus though you may want to include some. I made this a bit thicker than traditional rasams, so feel free to adjust the water to achieve your desired consistency.
As is the case with most soups, this one tastes even better the next day as the flavors have a chance to meld together.
|Tomato Tamarind Soup (Rasam)|
|Recipe by Lisa Turner|
Published on December 16, 2012
Fragrant, spicy and warming tomato soup simmered with tamarind, ginger and split peas
More vegetable soups you are sure to enjoy from Lisa's Kitchen:
Tomato Soup with Polenta Croutons and Chive Oil
Tomato Corn Chowder
Curried Indian Vegetable Soup
On the top of the reading stack: Jerusalem: A Cookbook by Yotam Ottolenghi
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