Kafir Lime Rasam

Rasam, a spicy south indian tomato soup
photo by carmen troesser

Rasam, a spicy south indian tomato soup


4 tomatoes, diced
6 kafir lime leaves 
2 Tbsp. rasam powder, divided 
2 garlic cloves 
1 Tbsp. cumin seeds 
2 Tbsp. ghee, divided 
1 tsp. brown mustard seeds 
3 cups water 
1 Tbsp. tamarind pulp 
¼ cup chopped cilantro 
Kosher salt, to taste


• Puree the tomatoes, kafir lime leaves and 1 tablespoon rasam powder in a food processor or blender and set aside. 

• Using a spice grinder or mortar and pestle, coarsely grind the garlic and cumin seeds and set aside.   

• In a large saucepan over medium-low heat, melt 1 tablespoon ghee. Add the mustard seeds and saute until they start to sputter and pop, 3 to 4 minutes. Add the garlic mixture and the remaining 1 tablespoon rasam powder and saute 2 minutes. Add the tomato mixture and increase the heat to medium. Simmer 5 minutes, then stir in the water and tamarind pulp and simmer another 3 minutes. 

• Remove from heat, then stir in the remaining 1 tablespoon ghee and salt to taste. Top with cilantro and serve.

Tags : Tomatoes , Indian