Spicy Tomato Soup with Tamarind Paste
Soups • Pan-Asian
Description
Spicy Tomato Soup with Tamarind Paste
Ingredients
- Turmeric 2 teaspoons
- Tomatoes 6 pieces
- Salt to taste
- Tamarind Paste 2 teaspoons
- Ground Black Pepper 1 teaspoon
- Ground coriander 1 teaspoon
- Ground Cumin 1 teaspoon
- Dried Red Pepper 1 teaspoon
- Canola Oil 2 tablespoons
- Mustard seeds 1 teaspoon
- Cumin Seeds 1 teaspoon
- Fenugreek 2 teaspoons
- Dried Arbol Chili Peppers 2 pieces
- Minced garlic 2 cloves
Step-by-Step Guide
Step 1
In a medium pot, bring 5 cups of water to a boil, add peas, tomatoes, and salt. Reduce heat to medium and cook for 45 minutes until the peas are soft.
Step 2
Add Rasam powder, tamarind paste, black pepper, coriander, cumin, and dried hot pepper; cook for 5 minutes. Heat oil in a large skillet over medium heat.
Step 3
Sauté mustard seeds, cumin, fenugreek seeds, black mulberry leaves, and arbol chili for 1-2 minutes until the seeds start to crackle.
Step 4
Add garlic and sauté until golden brown for 3-4 minutes. Combine with the soup.
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