Rasam
Ingredients
- 1 cup Tomato puree
- 4 cups Vegetable broth
- 1 tablespoon Ghee or coconut oil
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- to taste Salt
- 1/4 cup Fresh cilantro leaves For garnish
Instructions
- Heat ghee or coconut oil in a medium-sized soup pot over medium heat.
- Add cumin seeds, black pepper, and turmeric powder. Stir for a few seconds until fragrant.
- Pour in the tomato puree and vegetable broth. Bring to a simmer.
- Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in lemon juice and salt to taste.
- Garnish with fresh cilantro leaves before serving.
