This is a popular South Indian soup which is either had with rice or as a soup with some croutons or bread sticks. It does tastes great as an appetizer. There are many variations to this delicious and refreshing soup. It helps in warding off cold and congestion. Generally it is made with tamarind extract. But in this recipe, I used lime juice instead. Have it piping hot for all the health benefits.
- 3 tomatoes, chopped
- 1 tsp. garlic paste
- 1 tsp. pepper powder
- 1 tsp. cumin powder
- salt to taste
- 1/2 tsp. turmeric powder
- 2 1/2 cups water
- 2 tbsp. oil
- 1/2 tsp mustard seeds
- 1/4 tsp. asafoetida (hing)
- few curry leaves
- 2-3 tbsp. lime juice or to taste
Heat 1 tbsp. oil and saute the garlic paste, cumin powder, pepper powder and turmeric powder. Saute for a minute on low flame till the oil separates.
Add the tomatoes, salt and water and pressure cook for 3 whistles. When cool, blend to a puree and keep aside.
Heat the remaining oil and temper with mustard seeds. After it stops spluttering, add asafoetida and curry leaves.
Add the prepared rasam soup and lime juice and simmer for a minute. Serve hot as an appetizer or as a soup with bread sticks.