Tomato and coriander soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

By Mridula Baljekar

Published 2017

  • About

Based on a recipe from southern India, this soup, Rasam, is traditionally served in a cup to accompany a meal. However, it is rather a novel idea to serve this in shot glasses or coffee cups as an appetizer. Fresh curry leaves provide the main flavour here, but if you cannot obtain them, use the dried ones instead.


  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 2 cloves gar


  1. Heat the oil in a pan over a low heat, then add the garlic, ginger, chillies, peppercorns and curry leaves and fry for 2–3 minutes, until the garlic and ginger have browned and the chillies have blackened a little.

  2. Add the tomatoes and p