Spicy Rasam From Leftover Tomato Soup Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions, green chilies, and garlic. Saute until onions turn translucent.
• STEP 3.Add turmeric powder, red chili powder, and coriander powder. Mix well.
• STEP 4.Add the leftover tomato soup and water. Bring it to a boil.
• STEP 5.Add tamarind pulp, salt, and jaggery. Let it simmer for 10 minutes.
• STEP 6.In a separate pan, heat ghee and add mustard seeds, cumin seeds, and dried red chilies. Let them splutter.
• STEP 7.Pour this tempering over the rasam and mix well.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• If you don't have leftover tomato soup, you can make a fresh batch by boiling tomatoes, onions, garlic, and spices.
• Adding tamarind pulp gives a tangy flavor to the rasam. You can adjust the quantity based on your taste.
• Make sure to simmer the rasam for at least 10 minutes to allow the flavors to blend well.

Storage and Serving

• Leftover rasam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the rasam before serving and adjust the consistency by adding water if needed.
• Serve the spicy rasam with steamed rice or as a comforting soup.