Rassom (India Soup)

Ingredients

For 2 servings

• •2 c. à café 2 teaspoons of cumin powder
• •1 c. à café 1 teaspoons of asafoetida
• •2 c. à café 2 teaspoons of saffron Powder
• •4 gousse 4 cloves of garlic Crushed
• •1 1 cans of tomato concentrate 142ml
• •3 3 red peppers Preferential
• •1 c. à café 1 teaspoon mustard seed
• •5 5 dried Carrupillai curry leaves
• •10 10 sheets of coriander leaves
• •1 c. à café 1 teaspoon pepper
• •1 l 1 l of water

Method

1. 1.Heat in oil. Garlic, chilli, mustard seeds and asafoetida.
2. 2.Once golden, add the curry leaves.
3. 3.Then add water. About 1 litre and tomato concentrate. Stir. Add the other ingredients.
4. 4.Let boil for a few minutes. Add salt if necessary and coriander leaves.
5. 5.Then add water. About 1 litre and tomato concentrate. Move. Add the other ingredients.
6. 6.Wait until the tomato foam disappears with cooking.
7. 7.Serve hot with rice. If you like a hot sauce. Add cayenne pepper during boiling.