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

Prawn Moilee

Asian

Masala Dosa (Crispy Rice-Lentil Crepe with Spiced Potatoes)

Asian

Coastal Karnataka Chicken Curry (Kundapura Style)

Asian

Chettinad Black Pepper Curry