Vegan Gluten Free Rasam
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Learn more →Ingredients
4 servings
For the broth
- 3 medium ripe tomatoes (about 1 lb), roughly chopped
- 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
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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