South Indian Tamarind Pepper Soup

Be the first to rate

(No Ratings Yet)

Loading...

A light, peppery, and tangy South Indian soup built on fresh tamarind, ripe tomatoes, and a toasted cumin-black pepper-garlic paste. Serve hot as a comforting starter or stir it into steamed rice with a splash of ghee for a traditional meal.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 4 gFat
• 2 gSaturated Fat
• 13 gCarbs
• 2 gFiber
• 4 gSugar
• 3 gProtein
• 640 mgSodium
• 310 mgPotassium
• 55 mgCalcium
• 1.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the tamarind base

• 1.5 tablespoons tamarind paste (or a golf-ball-size block of seedless tamarind soaked in 1 cup hot water)
• 2 medium ripe tomatoes, finely chopped (about 1.5 cups)
• 1/4 cup cooked toor dal (split pigeon peas), lightly mashed
• 4 cups water, plus more to adjust consistency
• 1/2 teaspoon turmeric powder
• 1.5 teaspoons kosher salt, or to taste

For the spice paste

• 2 teaspoons whole black peppercorns
• 1.5 teaspoons cumin seeds
• 4 garlic cloves, peeled
• 1 small green chili (such as Thai), stemmed

For the tempering and finishing

• 2 tablespoons ghee (or peanut oil)
• 1/2 teaspoon mustard seeds
• 2 dried red chilies, broken
• 12 fresh curry leaves
• 1/8 teaspoon asafoetida powder
• 1/4 cup fresh cilantro leaves, chopped

Directions

1. Make the spice paste: in a small dry skillet over medium heat, lightly toast the peppercorns and cumin seeds for 60-90 seconds until fragrant. Tip into a mortar and pound with the garlic and green chili to form a coarse paste, adding 1 tablespoon water if needed to help it grind.
2. If using a tamarind block, soak it in 1 cup hot water for 10 minutes, then squeeze and strain to extract the juice, discarding the fibers. If using paste, simply whisk it into 1 cup warm water.
3. In a heavy saucepan, combine the tamarind liquid, chopped tomatoes, mashed dal, 4 cups water, turmeric, and salt. Bring to a gentle boil over medium heat, then reduce to a simmer for 8-10 minutes, until the tomatoes soften and break down.
4. Stir in the freshly ground pepper-cumin-garlic paste and continue to simmer 4-5 minutes more so the raw spice flavor mellows into the broth. The soup should taste tangy, peppery, and lightly garlicky; adjust water for a thinner or richer consistency.
5. Prepare the tempering: heat the ghee in a small pan over medium-high heat until shimmering. Add the mustard seeds and let them pop, then drop in the dried chilies, curry leaves, and asafoetida – the leaves will splatter, so stand back.
6. Pour the sizzling tempering into the rasam; it should sizzle and release a strong aroma. Stir to combine, then taste and adjust salt or add a pinch of sugar if the tamarind is too sharp.
7. Ladle into bowls, scatter cilantro over each, and serve immediately alongside steamed rice or as a sipping broth with papadums.
8. Rasam is best eaten the day it is made; leftover soup can be refrigerated up to 2 days and reheated gently with a splash of water.

Cook’s Notes

• Freshly toasted and ground pepper-cumin paste is the soul of rasam; skip pre-ground powders for the most aromatic result.
• If your tamarind is very sour, balance with a small pinch of jaggery or sugar rather than diluting the broth with extra water.
• Use ghee rather than oil for a richer, more traditional flavor and a rounder mouthfeel.
• Rasam should be thin and pourable; if it reduces too much while simmering, simply top up with hot water before serving.
• For a more substantial meal, stir 1/2 cup of hot cooked rice into each bowl and finish with a teaspoon of ghee.

You might also like

Asian

South Indian Rice and Lentil Comfort Porridge with Pepper Cumin Tempering

Asian

Coastal Karnataka Chicken Curry (Kundapura Style)

Desserts

Odisha Baked Cottage Cheese Pudding

Desserts

Indian Reduced Milk Dessert with Saffron and Pistachios