Bright, tangy South Indian tomato soup with mustard and asafoetida — lighter than tamarind rasam and perfect as a daily comfort food.
Ingredients
4 ripe tomatoes
1 tsp rasam powder
Turmeric
Mustard seeds
Cumin seeds
Asafoetida
Curry leaves
Coriander leaves
Ghee
Salt
Method
Crush tomatoes and cook with turmeric and salt until mushy. Add rasam powder and water. Simmer 10 minutes. Temper mustard, cumin and asafoetida in ghee. Add curry leaves and pour into rasam. Garnish with coriander.