Tomato and Ginger Rasam

Name: Tomato and Ginger Rasam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Indian
Ingredients: • 5 medium tomatoes, finely chopped; • 1 echalion shallot, finely chopped; • 100g tamarind paste; • 25g light brown soft sugar; • 2 tbsp coconut oil or ghee; • 1 tsp mustard seeds; • ¼ tsp asafoetida (optional); • 15 fresh curry leaves; • 1 cinnamon stick, broken in ½; • 1 star anise; • 1 tsp cumin seeds; • 2 green chillies, finely chopped; • 30g ginger, peeled and Ainely grated; • 1 tsp ground coriander; •¾ tsp coarsely ground black pepper; • 1 tsp ground turmeric; • 275g pack cooked rice noodles; • 30g ginger, peeled and finely sliced into matchsticks; ½x 25g pack coriander, leaves picked

3 steps

Prep:15minCook:30min

Full of anti-inflammatory ginger, this soothing South Indian-inspired broth may help say boo to the flu.

Updated at: Sat, 02 Mar 2024 20:45:23 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories277.6 kcal (14%)

Total Fat8.7 g (12%)

Carbs55.4 g (21%)

Sugars21.3 g (24%)

Protein4 g (8%)

Sodium29.4 mg (1%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5tomatoes

medium, finely chopped

1echalion shallot

finely chopped

100gtamarind paste

25glight brown soft sugar

Tempering

2 Tbspcoconut oil

or ghee

1 tspmustard seeds

30gginger

peeled and Ainely grated

1 Tspground coriander

¾ tspcoarsely ground black pepper

1 tspground turmeric

To serve

275grice noodles

cooked

30gginger

peeled and finely sliced into matchsticks

0.5 x 25gcoriander

leaves picked

Instructions

Step 1

Put the tomatoes, shallot, tamarind and sugar in a large saucepan with 1.5 litres water and bring to the boil. Reduce the heat and simmer for 30 mins until the tomatoes and shallot have broken down.

Step 2

Meanwhile, for the tempering, heat the coconut oil or ghee in a frying pan over a medium-low heat, then add the mustard seeds. Once they pop, add the asafoetida, if using, curry leaves, cinnamon, star anise and cumin; fry for 1 minute, then add the chillies and ginger and fry until fragrant (2-3 minutes). Sprinkle in the ground coriander, pepper and turmeric; fry for 30 seconds. Pour the mixture into the broth to make the rasam and bubble away over a low heat for a further 15 minutes.

Step 3

Divide the noodles among 4 bowls, pour over the rasam and top with the ginger matchsticks and coriander leaves. Take care to avoid the whole spices.