Tomato Rasam with Coriander Stems, Ginger and Garlic
Lalkila Kitchen · Lalkila · Vegetarian · Plant based · Soups · Side dishes · South Indian cooking · Everyday cooking
Tomatoes, coriander stems and freshly ground spices make a thin rasam without tamarind or cooked dal.
Ingredients
- ⅓ cup coriander stems
- 7 garlic cloves
- 1 inch ginger
- 2 teaspoons cumin seeds
- ¼ teaspoon peppercorns
- 275g tomatoes, chopped
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal
- 1 dried red chilli, deseeded
- 1 pinch asafoetida
- 10 curry leaves, washed and dried
- ¼ teaspoon turmeric
- 1½ cups water
- Salt to taste
- 2 tablespoons chopped coriander leaves
Method
- Coarsely grind stems, garlic, ginger, cumin and pepper. Separately purée tomatoes.
- Heat oil; crackle mustard, then lightly colour urad dal. Briefly fry dried chilli, asafoetida and curry leaves.
- Add the ground herb mixture and sauté until fragrant.
- Stir in tomato purée, turmeric, water and salt. Simmer gently until the raw tomato aroma disappears.
- Finish with coriander leaves. Adjust water for a thin rasam and serve.
Cooking notes
Wash coriander stems thoroughly. Tempering urad is a seasoning quantity; this is not a thick lentil soup.
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Source and adaptation
Adapted from Dassana Amit, Tomato Rasam, Dassana’s Veg Recipes. Original recipe.
Uses lower garlic, chilli and garnish options; method rewritten.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.