Tomato rasam with black pepper and garlic
A thin, peppery, sour tomato broth to sip on its own or pour over rice.
- Time30 min
- LevelEasy
- Costabout £1.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the tomatoes, tamarind, turmeric, water and salt in a pan. Simmer for 12 minutes until the tomatoes fall apart, then mash well.
12 min - 2
Crush the black pepper, cumin seeds and garlic together roughly in a pestle and mortar. Stir into the pan and simmer for 6 minutes.
6 min - 3
Heat the oil in a small pan. Add the mustard seeds until they pop, then the dried chillies and curry leaves for 20 seconds.
- 4
Pour the tempering into the rasam. Add the coriander, taste, and add a little water if it is too sharp.
- 5
Serve in cups or over rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.