Tomato Rasam -Tangy & Light South Indian Soup

Place the tamarind in a bowl and pour in warm water. Let it soak for 10–15 minutes until soft. Squeeze out the pulp and strain it to remove seeds and fibers. Set the tamarind extract aside.

In a pressure cooker, add the tomatoes with 1 cup of water. Cook for 1–2 whistles, then allow the pressure to release naturally. If not using a pressure cooker, boil the tomatoes in a covered pot for 10–15 minutes until soft.

Once cooled slightly, blend the tomatoes into a smooth puree. Strain to remove any skin or seeds.

Pour the strained tomato puree back into the pot. Add tamarind extract, crushed black pepper, cumin, garlic (if using), turmeric, salt, and the remaining 3 cups of water. Stir well.

Let it simmer gently for 8–10 minutes, allowing the flavors to develop.

Heat oil in a small pan. Add mustard seeds and let them splutter. Add a pinch of hing and curry leaves. Sauté for a few seconds until aromatic.

Pour this tempering over the simmering rasam. Let it cook for another 3–4 minutes so the tempering blends in nicely.

Turn off the heat. Garnish with fresh coriander or mint leaves.

Serve hot as a soothing soup or alongside steamed rice and papad for a traditional touch.