South Indian Peppery Tamarind Broth

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A tangy, peppery South Indian soup that wakes up the senses with every sip. This aromatic broth combines tamarind, ripe tomatoes, and freshly toasted spices for a comforting bowl that can be enjoyed on its own or mixed with steamed white rice.

Nutrition Facts

Per serving (estimated)

• 95 kcalCalories
• 5 gFat
• 2 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 4 gSugar
• 2 gProtein
• 380 mgSodium
• 290 mgPotassium
• 60 mgCalcium
• 1.5 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the tamarind base

• 1 medium lemon-sized ball of seedless tamarind (about 30 g)
• 2 cups hot water
• 2 medium ripe tomatoes, finely chopped
• 1/2 teaspoon turmeric powder

For the freshly ground spice blend

• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 2 dried red chilies
• 1/2 teaspoon fenugreek seeds

For tempering and finishing

• 2 tablespoons ghee
• 1/2 teaspoon mustard seeds
• 8 to 10 fresh curry leaves
• 4 garlic cloves, crushed
• 1 inch fresh ginger, finely grated
• 1 teaspoon jaggery or brown sugar
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Directions

1. Soak the tamarind in 2 cups of hot water for 15 minutes, then squeeze and strain to extract about 1.5 cups of tangy tamarind juice, discarding the pulp.
2. Dry roast the coriander seeds, cumin seeds, black peppercorns, dried red chilies, and fenugreek seeds in a small skillet over medium heat for 2 to 3 minutes until fragrant. Cool slightly and grind to a coarse powder.
3. Heat ghee in a heavy-bottomed pot over medium heat. Add mustard seeds and let them splutter, then add the curry leaves and allow them to crisp for a few seconds.
4. Add the crushed garlic and grated ginger and sauté for 30 seconds until aromatic. Stir in the chopped tomatoes and turmeric and cook for 3 to 4 minutes until the tomatoes soften and release their juices.
5. Pour in the tamarind extract, add the freshly ground spice blend, jaggery, and salt. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes.
6. Taste and adjust the seasoning, aiming for a balanced tangy, peppery, and lightly sweet flavor. Add up to 1 cup of additional water if you prefer a thinner consistency.
7. Stir in the chopped cilantro and remove from the heat. Cover and let the broth rest for 5 minutes so the flavors meld together.
8. Serve hot in small cups as a warming soup, or ladle over steamed white rice with a side of papad and a wedge of lime.

Cook’s Notes

• For a quicker weeknight version, swap the homemade spice blend for 2 tablespoons of good-quality store-bought rasam powder.
• Crushing the black peppercorns coarsely rather than finely keeps a bolder heat and a more traditional mouthfeel.
• Add a handful of cooked toor dal to the broth for a heartier version known as Paruppu Rasam, often served as a main course over rice.
• Always use fresh curry leaves for the bright, citrusy aroma; dried leaves lose most of their essential oils and aroma.
• Rasam is best enjoyed the day it is made, as the vibrant tang and peppery top notes fade quickly when reheated.

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