SoupAppetizerSide Dish

Vegan Tomato Rasam

Name: Vegan Tomato Rasam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 pcs tomato chopped; 4 cup water; 1 tbsp tamarind pulp diluted in 1/4 cup warm water; 1 tsp salt; 0.5 tsp turmeric powder; 1.5 tbsp rasam powder; 1 tbsp ghee; 0.5 tsp mustard seed; 0.5 tsp cumin seed; 2 pcs dried red chili broken; 10 pcs curry leaf; 0.25 tsp asafetida; 2 tbsp fresh cilantro chopped

A light and tangy South Indian soup, this rasam is made with ripe tomatoes, aromatic spices, and a hint of tamarind. It's a comforting and flavorful dish, perfect as a starter or a light meal.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 62 kcal

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcstomato, chopped
4 cupwater
1 tbsptamarind pulp, diluted in 1/4 cup warm water
1 tspsalt
0.5 tspturmeric powder
1.5 tbsprasam powder

tempering

1 tbspghee
0.5 tspmustard seed
0.5 tspcumin seed
2 pcsdried red chili, broken
10 pcscurry leaf
0.25 tspasafetida

garnish

2 tbspfresh cilantro, chopped

Equipment

small pan · pot · spoon

The method

Step by step

1
Combine the chopped tomatoes and water in a medium pot.
2
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the tomatoes are soft.
About 10 min
3
Lightly mash the cooked tomatoes with a spoon or potato masher directly in the pot.
About 2 min
Cook’s note: Don't over-mash; some chunks are fine.
4
Stir in the diluted tamarind pulp, salt, turmeric powder, and rasam powder.
About 1 min
5
Continue to simmer for another 5-7 minutes, allowing the flavors to meld, ensuring it doesn't come to a rolling boil again.
About 7 min
Cook’s note: Rasam should simmer gently, not boil vigorously.
6
While the rasam simmers, prepare the tempering: Heat the ghee in a small pan over medium heat.
About 1 min
Cook’s note: If making vegan, use a plant-based oil instead of ghee.
7
Add the mustard seeds and let them splutter.
About 1 min
8
Then add the cumin seeds, dried red chilies, and curry leaves.
About 1 min
9
Sauté for about 30 seconds until fragrant, then stir in the asafetida.
About 1 min
10
Pour the tempering mixture into the simmering rasam.
Cook’s note: Be careful as it may splutter.
11
Stir well and remove the pot from the heat.
12
Garnish with fresh cilantro before serving.

Per serving

Nutrition

71%Score

Calories: 61.8kcal
Protein: 1.2g
Carbs: 6.2g
Fat: 4g
Fibre: 1.4g
Sugar: 3.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover rasam in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat until warm, do not boil.