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AI-generated photograph: A clear, russet tomato rasam in a small white porcelain cup on a saucer, glossy mustard seeds and two crisp curry leaves floating on top, a few coriander leaves

Home · Recipes · Tomato and black pepper rasam

South Asian · Soups and starters

Tomato and black pepper rasam

tamarind broth · cracked black pepper · curry leaf

AI-generated photograph

A thin, sharp and peppery South Indian broth of tomato, tamarind and a few red lentils, finished with sizzling mustard seeds and curry leaves. A warming first course in small cups.

Contains: mustard, as written. Contains mustard, from the black mustard seeds. Check the tamarind paste label, as a few brands add preservatives. If you add asafoetida, choose a gluten free one, because most contain wheat.

Ingredients

  • 50g red split lentils
  • Half a teaspoon ground turmeric
  • 3 ripe tomatoes (about 250g), chopped
  • 1 tablespoon tamarind paste
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 garlic cloves, peeled
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 5g fresh curry leaves (about 12 leaves)
  • 1 dried red chilli, broken in half
  • 10g fresh coriander, chopped

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Let's cook

  1. Rinse the lentils in a sieve under cold water. Put them in a pan with 400ml water and the turmeric. Bring to the boil, skim off any froth, then simmer for 15 minutes until very soft. Mash them with a whisk.
  2. While the lentils cook, crush the peppercorns, cumin seeds and coriander seeds roughly in a pestle and mortar, or in a sandwich bag with a rolling pin. Add the garlic and crush it in too. This is your rasam spice.
  3. Add the tomatoes, tamarind paste, the crushed spice mix, the salt and another 600ml water to the lentils. Bring to the boil, then simmer gently for 10 minutes, until the tomatoes are soft and the kitchen smells peppery.
  4. Taste. It should be sour, peppery and a little salty. Add a splash more water if it tastes too strong. Do not let it boil hard once it is ready, or it loses its fresh smell.
  5. Make the tempering (a hot oil topping called a tadka). Heat the oil in a small frying pan on a medium heat. Add the mustard seeds. When they start to pop, after about 30 seconds, add the curry leaves and dried chilli. Stand back: the leaves spit. Fry for 10 seconds.
  6. Pour the sizzling oil and spices straight into the rasam. Stir, add the coriander and serve hot in small cups or bowls.

Tips

  • Rasam should be thin like a broth, not thick like a soup. Strain it through a sieve for a clear, elegant cup.
  • It keeps in the fridge for 2 days and tastes even better the next day. Reheat until steaming hot.

Swaps

  • Milder: use half a teaspoon of peppercorns and leave out the dried chilli.
  • No tamarind: use the juice of 1 lemon, stirred in at the end.
  • Traditional cooks add a pinch of asafoetida (hing) to the tempering. Most asafoetida contains wheat flour, so use one labelled gluten free to keep the dish gluten free.

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