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  • Coriander Leaves Rasam (Tangy Peppery Indian Soup)

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    Coriander Leaves Rasam (Tangy Peppery Indian Soup)
    Prep: 15 min Cook: 25 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    The citrus tone of coriander leaves and the sharp snappy tones of spring onions married well with the tangy and peppery basic flavors of rasam.

    Ingredients

    • 1 1/2 tbsp Baba's rasam powder (use more if you like)
    • 2 medium size tomatoes - chopped
    • 4 shallots - crushed
    • 5 garlic - crushed
    • 3-4 pieces dried red chilies
    • 1 small bunch coriander leaves (sliced)
    • 2 sprigs spring onions - cut into 1/2 inch length (separate the lower white part from the green)
    • 1 tsp black mustard seeds
    • 1 tbsp tamarind juice
    • 3 tbsp oil
    • Salt for taste

    Directions

    1. Heat oil and when heated, saute garlic and shallots.
    2. Add powder, chilies, mustard seeds, tomato, half of the chopped coriander and white part of spring onion.
    3. Stir all in for about 3-4 mins for a mushy paste.
    4. Pour 1/2 liter of water and tamarind juice, also add salt for taste.
    5. Simmer over low heat until soup is heated through.
    6. Stir in the green part of spring onion and the remaining coriander leaves.
    7. Remove from heat.

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