Prep 10 mins
Cook 20 mins
This is officially my cold fighting soup. If you are a spice lover keep it as is because it will clear any congestion right out. If you are heat sensitive, you might want to tone the chilli down a bit.
- 2 medium tomatoes, one quartered and one chopped
- 1 garlic clove
- 4 cups water
- 2 teaspoons minced fresh ginger
- 1⁄4 cup chopped fresh coriander
- 1 fresh hot green chili pepper, cut into small pieces
- 1 teaspoon curry powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground black pepper
- 2 teaspoons salt
- 2 teaspoons canola oil
- 1⁄4 teaspoon black mustard seeds
- 2 red chili peppers
- Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
- Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
- Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
- For the tempering oil.
- Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Pour immediately into the soup and stir. Serve hot.