Tamarind & Black Pepper Rasam

⏱ 35 min · Serves 4

A fiery, tangy South Indian broth that warms you from the inside out. This classic rasam relies on the bold duo of tamarind and freshly cracked black pepper to create a deeply aromatic soup that is equally good sipped from a cup or ladled over steamed rice.

Per serving: 72 kcal · 2.1g protein · 9.4g carbs · 3.2g fat

Ingredients

• 2 tbsp tamarind paste
• 1 litre water
• 1 medium tomato, roughly chopped
• 1 tsp freshly cracked black pepper (plus extra to finish)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp jaggery or brown sugar
• Salt to taste
• 2 tbsp cooked toor dal (yellow split pigeon peas), mashed
• Small handful fresh coriander, chopped
• For the tempering: 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 10 fresh curry leaves
• 2 dried red chillies
• 3 garlic cloves, lightly crushed
• Pinch of asafoetida (hing)

Method

1. In a medium saucepan, combine the tamarind paste with 1 litre of water and stir well to dissolve. Add the chopped tomato, turmeric, red chilli powder, cracked black pepper, cumin seeds, jaggery and salt.
2. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 15 minutes until the tomatoes break down and the broth deepens in colour and flavour.
3. Stir in the mashed toor dal — this adds a subtle body to the rasam without making it thick. Simmer for a further 5 minutes.
4. Make the tempering: heat the ghee in a small pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, dried red chillies and crushed garlic. Fry for 30–40 seconds until fragrant, then add the pinch of asafoetida and swirl briefly.
5. Pour the hot tempering immediately into the rasam and stir through. Taste and adjust salt, pepper or tamarind as needed.
6. Finish with fresh coriander and an extra crack of black pepper. Serve hot in bowls or cups, or pour over steamed rice.