---
title: Tomato Rasam (South Indian Pepper-Tamarind Soup)
servings: 4
prep time: 10 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/rasam
---

Gather @tamarind paste{1%tbsp}, @tomato{3}, @toor dal{50%g}, @black peppercorn{1%tsp}, @cumin seed{1%tsp}, @mustard seed{1%tsp}, @curry leaf{12%leaf}, @dried red chili{2}, @ground turmeric{0.5%tsp}, @fresh cilantro{3%tbsp} and @vegetable oil{2%tbsp}.

Coarsely crush the peppercorns, half the cumin and the @garlic{4%clove} in a mortar — rubble, not powder.

Simmer the tomatoes with the tamarind, turmeric, crushed spice paste, @salt{} and 800 ml of water for 12 minutes, squashing the tomatoes as they soften. ~{12%minutes}

Stir in the cooked dal with its liquid and simmer 5 minutes more; the rasam should stay thin and brothy. ~{5%minutes}

In a small pan, crackle the mustard seeds and remaining cumin in hot oil with the dried chilies and curry leaves, then pour the sizzling tempering over the rasam.

Rest, covered, for 2 minutes, then finish with cilantro and serve over rice or in cups. ~{2%minutes}