Low Sodium Gluten Free Rasam

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the broth

3 medium ripe tomatoes (about 1 lb), roughly chopped
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
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1 tbsp tamarind paste
3 cups water
½ tsp ground turmeric
1 tsp black pepper, coarsely ground
1 tsp cumin seeds
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the tempering

1 tbsp coconut oil or ghee
1 tsp black mustard seeds
½ tsp cumin seeds
2 dried red chilies
10 fresh curry leaves
2 cloves garlic, thinly sliced

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the chopped tomatoes, tamarind paste, water, turmeric, coarsely ground black pepper, cumin seeds, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 15 minutes, until the tomatoes have completely broken down and the broth is a deep red-orange.
2
Remove the saucepan from the heat. Use an immersion blender to blend the broth until smooth, or carefully transfer in batches to a blender and blend until smooth. Pour the blended broth through a fine-mesh strainer back into the saucepan, pressing on the solids to extract all the liquid. Discard the solids.

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