Cherry Tomato Rasam

By Panfusine
August 17, 2011
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Author Notes: Trust me to traipse off half way across the world just when a contest theme involving a staple pops up..
Rasams are tangy spicy clear broths that are served with rice as a second course in a traditional 3 course South Indian meal. The defining spice notes come from a coarse mix of cumin & coriander, supplemented by curry leaves & fresh cilantro for a garnish.

Makes: 3 cups

Rasam Spice blend

  • 1 tablespoon coriander seeds
  • 2 teaspoons Cumin seeds
  • 2 dried arbol chiles
  • 1 tablespoon dried split pigeon peas (Tuvar dal)

Rasam broth

  • 4 cups water
  • 1 large olive sized ball of tamarind fruit pulp OR
  • 1/2 teaspoon tamarind extract
  • 2 tablespoons Rasam spice blend
  • 1 cup Cherry or grape tomatoes, cut in half
  • 1/4 teaspoon turmeric powder
  • 1 pinch asafetida powder
  • 1 sprig curry leaves
  • 1 small green chile slit in two
  • ~1 teaspoon sea salt (adjust to taste)
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 tablespoon chopped cilantro
  • 1 tablespoon lime juice
  1. In a coffee grinder, combine the ingredients for the spice blend & grind to a coarse powder
  2. Set the water to boil in a saucepan & add the tamarind, spice blend, tomatoes, asafetida, curry leaves,turmeric and salt ( all the ingredients except the cilantro, lime, ghee & cumin). Bring to a boil & then simmer, till the tomatoes are really soft. (~ 15 minutes)
  3. In a cast iron skillet, heat the ghee till REALLY smoking hot. add the cumin seeds & allow to sputter, split & brown. Add this sizzling tempering into the broth.
  4. Remove from heat & garnish with chopped cilantro. Add lime juice as per taste, Serve over plain rice. Or simply with as a light broth.

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