Add the water, tomato, curry leaves, black peppercorns, turmeric and cumin seeds to a pot, bring to the boil and simmer, lid on, for 15 mins.
Check that tomatoes are very soft and form a fragrant broth.
Strain the broth and reserve the liquid.
With the help of a hand blender, blend the cilantro and chives with the liquid (still warm), strain and finish with lemon juice. Add salt to taste.
Rasam is a traditional tangy soup based on tomatoes and tamarind, a South Indian staple prepared with a combination of spices.
This recipe offers a different variation with a base of herbs and lemon and makes a delicious warming, nourishing and memorable start to a meal.
This recipe uses the warming flavours and energizing qualities of Pitta dosha to curate dishes designed to help transition into the colder months.
Due to its warm, light qualities and its good digestive properties, rasam is balancing to kapha dosha.
In general, due to its warm, moist qualities and since it is a good digestive aid, rasam is also good for vata.
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