Spicy and sour tomato lentil soup (Tomato bele saaru or rasam) from Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (page 125) by Chitra Agrawal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cabbage stir-fry with lemon and curry leaves (Yalekosu palya); Green bean and coconut stir-fry (Huralikayi palya); My parents' steamed basmati rice; Simple basmati rice; Meyer lemon pickle (Nimbehannina uppinakayi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on August 21, 2020

    This is delicious. We served it a bit thicker, by personal preference, and did adjust the seasonings to taste, as with pretty much everything. Have made again several times, as you end up with quite a bit of rasam powder.

  • TrishaCP on October 14, 2018

    I haven't made or tried rasam before, and I found this soup to be ok. I guess I was expecting something with more oomph from the description in the recipe notes- more sourness and heat for one thing. Perhaps it's my fault for not adjusting some ingredients to taste. For example, I didn't get any sour note from the initial one teaspoon of tamarind paste called for- so I added two more and it was better but maybe I needed to add more. I have lots of rasam powder remaining so I'll be trying other versions.

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