Tomato rasam broth

Tomato rasam broth

Tags

Soup
side

Cook

Ingredients

  • 6 tbsp tamarind paste
  • 2 tbsp coconut oil
  • 200g tomatoes, roughly chopped
  • 1 tsp salt
  • 1 leek, sliced
  • Handful coriander, roughly chopped
  • 3 tsp cumin seeds
  • 2 tsp black peppercorns
  • 3 dried red chillies
  • 5 garlic cloves, halved
  • 1 inch ginger, roughly chopped
  • 2 tbsp coconut oil
  • 10 fresh curry leaves
  • 1 tsp mustard seeds

Steps

  1. In a small pan over medium heat add the cumin seeds, peppercorns, chillies, garlic and ginger. Heat, stirring occasionally for 1-2 minutes until fragrant.
  2. Once cool, put all the ingredients in the food processor, and blitz to a coarse paste, adding a little water if necessary.
  3. Heat the oil in a small saucepan, and when hot add the tomatoes. Sauté for about 4 minutes, until they begin to soften.
  4. Then add the tamarind paste, rasam spice mix, salt and leek. Simmer gently over a low heat for 4-5 minutes; it should be very fragrant.
  5. Remove from the heat and pour into serving bowls. Add a couple of tablespoons of cold water, and stir in the coriander leaves.
  6. Heat the oil in a small frying pan set over medium heat.
  7. When hot, add the curry leaves, which should crisp up, and mustard seeds, and cook until they splutter.
  8. Pour the whole lot, oil and all, on to your rasam and serve.