Chennai Style Tamarind and Mustard Seed Rasam Soup

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A comforting tangy and spicy rasam soup that combines tamarind and mustard seeds, perfect to warm up on a rainy Chennai day. This Indian-inspired soup recipe (gluten free, vegan), ready in about 35 minutes, pairs tamarind paste, water, tomato, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 tbsp tamarind paste
• 3 cups water
• 1 medium tomato, chopped
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 1 dried red chili
• 2 garlic cloves, crushed
• a pinch asafoetida (hing)
• 6 curry leaves
• 2 tbsp chopped fresh coriander leaves
• 1 tsp salt
• 1 tbsp oil

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Instructions

1. Step 1: Soak 1 tbsp tamarind paste in 1 cup warm water for 10 minutes, then squeeze and strain to extract tamarind water.
2. Step 2: In a blender, grind 1 tsp cumin seeds, 1/2 tsp black peppercorns, 1 dried red chili, and 2 crushed garlic cloves into a coarse powder.
3. Step 3: In a pot, combine 3 cups water, tamarind water from step 1, 1 chopped medium tomato, the ground spices from step 2, and 1 tsp salt. Bring to a boil and simmer for 10 minutes.
4. Step 4: Heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait until they pop, then add a pinch of asafoetida and 6 curry leaves. Fry for 30 seconds until fragrant.
5. Step 5: Pour the tempered oil mixture into the simmering soup, stir well, and simmer for another 5 minutes.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh coriander leaves before serving hot.