Temple Tomato Rasam
tamatar ki rasam
⏱️ 40 minutes 15 minutes prep · 25 minutes cook
🍽️ 4 Serves
180 Calories
9g Protein
24g Carbs
7g Fat
Why This Recipe Works
Often served at South Indian temples, this thin, hot, and sour soup is designed to refresh the senses. It is a light, spicy, and bright lentil dish that works as a restorative drink or a side for rice.
Instructions
1
Grind the cumin, ginger, garlic, and green chile into a fine, pungent paste.
2
Heat oil and fry the curry leaves, mustard seeds, and pepper until fragrant; set aside a few leaves for a crispy garnish.
3
Fry the spice paste in the tempered oil before adding tomatoes and cooking them down until they become soft and jammy.
4
Add the washed lentils, tamarind, and hot water, simmering until the lentils are completely dissolved into a thin, savory soup.
Storage: Refrigerate up to 3 days.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
