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LoginTomato Soup
Indian
Easy
Soup
Tangy Rasam And Tomato Soup Blend For A Warm, Comforting Bowl
Tomato Soup
20 mins
Cooking Time
Easy
Difficulty
17
Ingredients
Diet
This bowl blends two familiar favourites: the lively tang of rasam and the soothing thickness of tomato soup. The cooked tomatoes give body, the toor dal adds richness, and the pepper–cumin crush lifts the aroma instantly. The tempering lands at the end, tying everything together with ghee, curry leaves, and a gentle bite of garlic.
Ingredients
UNITSIngredients
4 mediumRipe tomatoes, roughly chopped
1 tablespoonTamarind, soaked in ¼ cup warm water
¼ cupToor dal, cooked until soft
3 clovesGarlic, lightly crushed
½ teaspoonBlack peppercorns
1 teaspoonCumin seeds
1/4 teaspoonTurmeric powder
1 teaspoonRasam powder
1/2 teaspoonMustard seeds
1Dried red chilli, broken
6–8Fresh curry leaves
1 pinchAsafoetida
½ teaspoonJaggery
1 tablespoonFresh coriander, finely chopped
to tasteSalt
2½ to 3 cupsWater
1 teaspoonGhee
Plate it up!
Plate it up!
Plating Instructions
Plating Instructions
)
Ladle the soup into a deep bowl so the colour stays concentrated at the centre.
Pairing Instructions
Pairing Instructions
)
Serve with rice or toasted bread for contrast.
Garnishing Instructions
Garnishing Instructions
)
Drizzle a few drops of ghee and add a tiny pinch of crushed pepper.
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