Tangy
Tomato
Rasam & Veg Soup Blend For Warm Winter Evenings

Name: Tangy ~Tomato~ Rasam & Veg Soup Blend For Warm Winter Evenings
Total time: 27 min
Yield: 1
Cuisine: Indian
Ingredients: For the Rasam Base:; 4 medium Ripe tomatoes; 1 tablespoon Tamarind (soaked in ¼ cup warm water); 4 cloves Garlic; ½ teaspoon Black pepper; 1 teaspoon Cumin seeds; ½ teaspoon Red chilli powder; ¼ teaspoon Turmeric powder; to taste Salt; 4 cups Water; For the Vegetable Soup Component:; 1 medium Carrot, finely chopped; 6 Beans, finely chopped; ¼ cup Green peas; 1 tablespoon Oil; ½ teaspoon Mustard seeds; 6–8 Curry leaves; 1 pinch Asafoetida; 2 tablespoons Coriander leaves, chopped

27 mins

Cooking Time

Easy

Difficulty

Ingredients

Vegetarian

Diet

This recipe blends two familiar comforts: South Indian rasam and a mild vegetable soup. The tomatoes and tamarind deliver a bright, tangy broth, while the carrots, beans, and peas bring mild sweetness. The spice mix is crushed fresh, creating a depth that bottled masalas miss. It’s light, restorative, and perfect for evenings when your body wants warmth without heaviness.

Ingredients

UNITSIngredients

For the Rasam Base:

4 mediumRipe tomatoes

1 tablespoonTamarind (soaked in ¼ cup warm water)

4 clovesGarlic

½ teaspoonBlack pepper

1 teaspoonCumin seeds

½ teaspoonRed chilli powder

¼ teaspoonTurmeric powder

to tasteSalt

4 cupsWater

For the Vegetable Soup Component:

1 mediumCarrot, finely chopped

6Beans, finely chopped

¼ cupGreen peas

1 tablespoonOil

½ teaspoonMustard seeds

6–8Curry leaves

1 pinchAsafoetida

2 tablespoonsCoriander leaves, chopped

Tomato

Tangy Tomato Rasam & Veg Soup Blend For Warm Winter Evenings

Ingredients

Tangy
Tomato
Rasam & Veg Soup Blend For Warm Winter Evenings