Name: Tomato Rasam
Ingredients: 1 26 oz container chopped tomatoes; 2 cups water; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp black pepper; 1 dried red chili pepper, seeds removed; 5 fresh curry leaves; 1 Tbsp tamarind paste; 2 Tbsp chopped fresh cilantro, plus a few sprigs for garnish; 1 inch fresh grated ginger; 1 Tbsp apricot or plum fruit only preserves; 1 Tbsp low-sodium soy sauce such as coconut aminos; 1 tsp turmeric

By Helyn Dunn

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Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with tomato, chili pepper, black pepper, cumin and other spices.

Yield: 3-4 servings

Gluten Free Nut Free

Ingredients

1 26 oz container chopped tomatoes
2 cups water
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp black pepper
1 dried red chili pepper, seeds removed
5 fresh curry leaves
1 Tbsp tamarind paste
2 Tbsp chopped fresh cilantro, plus a few sprigs for garnish
1 inch fresh grated ginger
1 Tbsp apricot or plum fruit only preserves
1 Tbsp low-sodium soy sauce such as coconut aminos
1 tsp turmeric

Instructions

1. Add all ingredients to a soup pot and simmer on low for one hour. If you have the time, cook it longer. The longer it cooks, the more mellow the overall flavor will be and the more the spices will meld. If it’s not cooked long enough it can tend to be too acidic.
2. Garnish with fresh cilantro.
3. Feel free to add some cooked lentils and serve over a rice of your choice!