Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tea | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Tomatoes-finely chopped 1/2 Kg
- Tamarind-(15 g)
- Salt-To taste
- Ahmed Rasam Masala-3-4 tablespoons (25 g)
- For Tempering:
- Roasted Red Chillies-whole 12-15 Nos.
- Roasted Cumin Seeds-whole 1 tablespoon
- Garlic skinned cloves-1 medium pod
- Onions-finely chopped 1 medium size
- Mustard-whole 1 tablespoon
- Curry Leaves-A few
- Black Pepper powder-1 tea spoon
- Oil-50 ml
- For Garnish:
- Green Chillies-finely chopped 5-6 Nos.
- Coriander Leaves-finely chopped A few
Directions
Boil tomatoes and tamarind at low flame in 1-11/2 litre tap water till tender.
Thoroughly blend in blender and sieve through muslin cloth to remove seeds and skin.
Re-heat filtered pulp add Ahmed Rasam Masala and cook on medium flame for 10-15 minutes. Add salt to taste.
Coarsly crush tempering ingredients fry in hot oil for few minutes, and pour over the surface of soup.
Garnish with green chillies and coriander leaves.
Delicious Rasam Soup is ready. Serve hot.
Category:Pakistanian Recipes
Category:Pakistanian Soups