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Rasam

Name: Rasam
Total time: 25 min
Yield: Serves 4
Cuisine: India
Ingredients: 3 Tomato; 3 cloves Garlic; 1 tsp Cumin Seeds; 1 tsp Black Pepper; 1/2 tsp Mustard Seeds; 6 leaves Curry Leaves; 1 Lime; 1 tsp Salt

Soup

⏱ 25 min

👥 Serves 4

Difficulty ⭐

A thin, peppery, tomato-based soup with a bright tang — South India's answer to chicken soup.

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📖 The Story Behind This Dish

Often reached for when someone has a cold — a South Indian soup believed to have restorative powers. Lighter than sambar, with black pepper's heat and tomato's tang making it deeply appetite-stirring. Eaten mixed into rice, or sipped on its own.

🌆 Where it's eaten: Often served at the end of a meal, or reached for when feeling under the weather.

🥕 Ingredients (serves 4)

Tomato 3
Garlic 3 cloves
Cumin Seeds 1 tsp
Black Pepper 1 tsp
Mustard Seeds 1/2 tsp
Curry Leaves 6 leaves
Lime 1
Salt 1 tsp

👩‍🍳 Instructions

Chop the tomatoes into chunks and crush the garlic.
Combine 600ml water, the tomatoes, garlic, and black pepper in a pot and simmer for 15 minutes.
Mash the tomatoes with a wooden spoon to break them into the broth.
In a separate small pan, heat oil and pop the mustard and cumin seeds, then add the curry leaves to temper.
Pour the tempered oil into the soup and season with salt.
Finish with a squeeze of lime juice.

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