Karnataka-Style Rasam (Tamarind and Tomato Soup)
Ingredients
- ¼ cup toovar dhal (toovar/toor/togari dal)
- 4 large (16 oz can) tomatoes OR 2 tbsp tamarind (concentrate extract) paste
- ¼ tsp salt or less to taste
- ½ tsp chilli powder
- ½ tsp turmeric powder
- ½ tsp asafoetida (hing) powder
- 1 tbsp grated coconut
- ½ tsp coriander powder
- 3 tbsp oil
- ½ tsp mustard seed
- ½ tsp cumin seed (jerra/jeerige, optional)
- 4 sprigs curry leaves, washed
- 1 bunch coriander leaves, chopped
Ingredients for 2 servings (590 g) · the original recipe
Method
- 1
Pressure cook the dhal with sufficient water.
Pressure cooker - 2
If using tomatoes, parboil first to remove skin, then chop roughly.
- 3
To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.
- 4
Simmer for 3–4 minutes.
Stovetop - 5
Add the asafoetida, grated coconut, and ground coriander.
- 6
Add any other spice as required.
- 7
Simmer for a few minutes to cook the coconut properly.
Stovetop - 8
In a separate frying pan, heat the oil over medium heat.
Stovetop - 9
Add the mustard seed and cumin seed.
- 10
When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.
- 11
Garnish with coriander leaves.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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