Name: South Indian Pepper Tomato Rasam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 4 ripe tomatoes, roughly chopped; 2 tbsp tamarind paste (or seedless tamarind the size of a small lemon, soaked in 1/4 cup warm water); 4 cups water; 1/4 cup cooked toor dal, lightly mashed (optional, for body); 1 1/4 tsp kosher salt, or to taste; 1/4 tsp ground turmeric; 1 tbsp whole black pepper, freshly cracked; 1 tbsp cumin seeds; 6 garlic cloves, peeled; 1 inch piece fresh ginger, sliced; 2 tbsp water for grinding; 2 tbsp ghee (or sesame oil); 1 tsp black mustard seeds; 2 dried red chiles, broken; 2 sprigs fresh curry leaves; 1/4 tsp asafoetida (hing); 1/4 cup fresh cilantro, finely chopped; 1 tsp fresh lime juice (optional)

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A tangy, peppery broth from Tamil Nadu that balances bright tomato and tamarind with warm toasted spices. Traditionally sipped as a comfort drink or mixed with hot steamed rice. Best made with fresh curry leaves and just-cracked pepper.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

95 kcalCalories
4 gFat
2 gSaturated Fat
13 gCarbs
3 gFiber
5 gSugar
3 gProtein
620 mgSodium
380 mgPotassium
50 mgCalcium
2.5 mgIron
18 mgVitamin C
90 mcgVitamin A

Ingredients

For the base

4 ripe tomatoes, roughly chopped
2 tbsp tamarind paste (or seedless tamarind the size of a small lemon, soaked in 1/4 cup warm water)
4 cups water
1/4 cup cooked toor dal, lightly mashed (optional, for body)
1 1/4 tsp kosher salt, or to taste
1/4 tsp ground turmeric

For the pepper masala

1 tbsp whole black pepper, freshly cracked
1 tbsp cumin seeds
6 garlic cloves, peeled
1 inch piece fresh ginger, sliced
2 tbsp water for grinding

For the tempering

2 tbsp ghee (or sesame oil)
1 tsp black mustard seeds
2 dried red chiles, broken
2 sprigs fresh curry leaves
1/4 tsp asafoetida (hing)

To finish

1/4 cup fresh cilantro, finely chopped
1 tsp fresh lime juice (optional)

Directions

Make the pepper masala: combine cracked black pepper, cumin seeds, garlic, and ginger in a small grinder with 2 tablespoons water. Blend to a coarse paste and set aside.
In a heavy saucepan, combine the chopped tomatoes, tamarind paste, and 2 cups of water. Bring to a brisk boil over medium-high heat, then reduce to a simmer and cook for 8 to 10 minutes, pressing the tomatoes with the back of a spoon until they collapse into a chunky puree.
Stir in the mashed toor dal (if using), remaining 2 cups water, salt, and turmeric. Return to a gentle simmer for 3 minutes.
Heat the ghee in a small skillet over medium-high heat. Add the mustard seeds and let them pop, about 30 seconds. Drop in the dried chiles and curry leaves (stand back, they will splutter), then sprinkle the asafoetoda. Swirl once and immediately pour the sizzling tempering into the rasam.
Stir the reserved pepper masala into the pot. Simmer gently for 6 to 8 minutes without boiling hard, so the flavors marry and the raw spice harshness cooks off. The rasam should be aromatic and slightly thickened.
Taste and adjust the salt or tamarind for tang. Remove from the heat, stir in the lime juice, and scatter the chopped cilantro on top.
Serve piping hot in small steel tumblers as a soup, or ladle over steamed basmati rice with a side of dry vegetable stir-fry.

Cook’s Notes

Crack the pepper just before grinding for the brightest, hottest aroma.
Do not let the rasum boil vigorously once the pepper masala is added; gentle simmering keeps the spice flavor clean.
For a thicker rasam that coats rice, increase the toor dal to 1/2 cup.
Fresh curry leaves are essential; dried leaves will not give the same lift.
A pinch of jaggery (about 1/2 tsp) balances extreme tamarind sourness without making it sweet.

DinnerSpicy