simple rasam, rasam, tamarind rasam, tangy soup, south indian curry, kerala rasam
Tomato and Tamarind soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Author: Teena Agnel
  • 1 tablespoon oil
  • 1/2 teaspoon mustard seeds
  • 4 cloves garlic minced
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon chilly powder
  • 5 pepercorns crushed or 1/2 teaspoon black pepper powder
  • 3 Medium 1 and 1/4 cup tomatoes. finely cut
  • 2 cups water
  • 1/2 tablespoon tamarind paste
  • salt to taste
  • finely chopped cilantro for garnishing
  1. Heat oil in a pan on medium heat. Add mustard seeds. Once it crackles, add minced garlic. Sauté till garlic cooks.
  2. Add cumin powder + turmeric powder + chilly powder + pepper. Stir and then add chopped tomatoes. Cover the pan and turn the heat to low till the tomato softens and oil layer can be seen on top.
  3. Add water into the tomatoes, mix and bring the heat to high. Once it boils turn the heat to low and let it simmer for 5 minutes. Add tamarind paste and then add salt. Mix well and then taste and adjust the salt as needed. (This curry should be slightly tangy).
  4. Turn off the heat and add some finely chopped coriander leaves.
  5. Serve with rice or have like a soup.
Recipe Notes

I used tamarind concentrate. Every brand is different so add half a tablespoon and taste the required tanginess before adding more.

Once you are comfortable with the tang, add salt. Salt will balance the flavor and will decrease the sourness from the tamarind and at the same time giving it a perfect tang and good flavor.