Rasam soup

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Turmeric

  Spices, ground

  ⅛ tsp or 0.3g

• Salt

  Table

  1 dash or 0.4g

• Tamarind Paste

  Sainsbury's

  60g

• Water

  Plain, clean water

  800g

• Rasam powder

  Babas brand

  25g

• Water

  Plain, clean water

  200g

• Canola oil

  4 tbsp or 56g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Lentils

  Raw

  1 tsp or 4g

• Curry leaves

  fresh curry leaf

  1 sprig or 20g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

• Cumin Seed

  Morton & Bassett Spices

  1 tsp or 28g

• White rice

  Long-grain, regular, raw, enriched

  80g

• Cumin Seed

  Morton & Bassett Spices

  1 tsp or 28g

Directions

1. Infuse for 30min - 200 ml hot water with tamarind paste. Drain and keep the juice.
2. Saute : oil, mustard seed, cumin seed, dried chili, lentil, curry leaves, turmeric. For 1 to 2 minutes.
3. Add rasam powder, liquid ( water + tamarind infused water) + 1 tomato + salt. Until boil then remove form fire and cover. ( do not over boil the rasam)
4. Add coriander leaves on top of the soup and serve
5. Cook rice with cumin seeds ( jeera rice ) or could also do with cardamom seeds