How To Make Tomato Rasam

Tomato Rasam Recipe. Alfred Prasad, Head chef at Michelin-starred Tamarind in London's Mayfair shows how to make his special Tomato Rasam, a stimulating thin soup of tomatoes flavoured with coriander, garlic and peppercorns. It's a hot South Indian dish that is great with another dish, as a starter, or on its own. Devour our Tomato Rasam recipe.
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Step 1:
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You will need
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Step 2:
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Lentils
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The lentils will form a stock for the tomato soup
Put 4 teaspoons of split yellow lentils, also known as Toor Dal, into a bowl, and pour in some cold water. Swirl them around. This will wash any dust from the lentils. Repeat this a couple of times. Rinse and add to the large saucepan
Add 800ml of cold water, and bring to the boil over a medium heat. Leave to simmer for 20 minutes.
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Step 3:
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Garlic
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Crush 4 cloves of garlic with the flat part of a knife.
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Step 4:
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Grind
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Put the garlic into a mortar. Add a sprinkle of peppercorns and a sprinkle of cumin seeds. Use the pestle and mortar to roughly grind the mix.
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Step 5:
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Add ingredients
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Add 1 tablespoon of oil to a large saucepan over a high heat. Add the garlic, peppercorns, and cumin seeds to the pan and stir for 1 minute. Turn down the heat and leave to simmer.
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Step 6:
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Coriander
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Chop the leaves using a sharp knife, and put the stems to one side.
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HANDY HINT
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Wash the coriander after you've chopped it. Put the leaves into a bowl of cold water and swirl them around for about 30 seconds. The freshest leaves will float to the top. Remove these from the bowl and leave to drain.
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Step 7:
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Curry leaves
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Turn the heat up. Add three sprigs of curry leaves to the saucepan.
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Step 8:
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coriander stems
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Add the small bunch of coriander stems
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Step 9:
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Tomatoes
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Use a sharp knife to chop 4 tomatoes up into small chunks. Add to the pan. Stir for 30 seconds then reduce heat.
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Step 10:
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Add lentil stock
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Sieve the lentil stock into the pan
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Step 11:
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Chilli powderand turmeric
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Add 1/2 a teaspoon of red chilli powder
Then add 1/2 a teaspoon of turmeric powder, and stir again.
Bring to the boil, then turn it down to simmer for 10 mins.
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Step 12:
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Simmer
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Cover the pan, and leave to simmer for 15 minutes over a low heat, until the tomatoes are soft. Check the pan occasionally, and stir to stop burning.
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Step 13:
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Tempering
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In a separate non-stick pan, heat up 1 tablespoon of vegetable oil on a high flame to start to make a tempering.
Temperings are a combination of spices in oil, added to soups or sauces at the end of cooking to add a final boost of flavour.
After about a minute, when the oil is very hot, add 1/2 of a teaspoon of mustard seeds.
When they start to crackle, add one sprig of curry leaves, and a pinch of asafoetida.
Keep stirring.
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Step 14:
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Strain
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Strain the soup into the tempering. Press down well with a spoon to ease out all the soup. Bring to the boil over a very hot flame.
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Step 15:
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Tomato Paste
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Add half a teaspoon of tomato paste to add some colour
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Step 16:
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Salt
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Add half a teaspoon of salt
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Step 17:
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Garnish
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Sprinkle the chopped coriander leaves onto the soup.
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And Serve