Tomato and coriander soup

Name: Tomato and coriander soup
Yield: Serves 4
Cuisine: India
Ingredients: 30 ml/2 tbsp sunflower oil or light olive oil; 600 g/1 lb 6 oz chopped fresh tomatoes or canned chopped tomatoes; 5 ml/1 tsp salt; 5 ml/1 tsp sugar; 30 ml/2 tbsp fresh coriander (cilantro) leaves, to garnish; 2 cloves garlic, crushed; 1 cm/½ in piece of fresh root ginger, peeled and grated; 2 dried red chillies, finely snipped; 2.5 ml/½ tsp black peppercorns, crushed; 8 fresh or 10 dried curry leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

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.

Ingredients

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

Asia
India
Starter
Vegan
Gluten-free
Soup
Spicy

Method

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.
Add the tomatoes and p