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Karnataka-Style Rasam (Tamarind and Tomato Soup)

Source and licence

"Karnataka-Style Rasam (Tamarind and Tomato Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Karnataka-Style_Rasam_(Tamarind_and_Tomato_Soup), revision 4615175), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Karnataka-Style_Rasam_(Tamarind_and_Tomato_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4615175

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

India. Associated with India by curated dish list: rasam (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pressure cook the dhal with sufficient water.
  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.
  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.
  8. In a separate frying pan, heat the oil over medium heat.
  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.