Tamil Nadu x France

Rasam tomato velouté with curry leaf croutons

Name: Rasam tomato velouté with curry leaf croutons
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 6 ripe roughly chopped tomato; 2 tbsp butter; 2 tbsp maida (all-purpose flour, plain flour); 2 1/2 cups hot vegetable stock (vegetable broth); 2 tsp rasam powder; Tamarind, small marble size, soaked in 3 tbsp hot water; 1 tsp jaggery; 4 cloves crushed garlic; 1 tsp coarsely crushed black pepper; 1 tsp crushed cumin seeds; 1/4 cup fresh cream (thickened cream, heavy cream); 2 slices in 1 cm cubes whole wheat bread (wholemeal bread); 1 tbsp ghee; 1/2 tsp mustard seeds; a pinch asafoetida; 2 sprigs curry leaves; a small handful chopped coriander leaves (cilantro); Salt, to taste

Rasam went to finishing school and came back in a velvet jacket. Still peppery, though.

40 minTime

6 gProtein each

mediumSpice

Pepper water in a velvet coat2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

275kcalsame

6 gproteinsame

4 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Tomato6 ripe, roughly chopped

Butter2 tbsp

Maida (all-purpose flour, plain flour)2 tbsp

Vegetable stock (vegetable broth)2½ cups, hot

Rasam powder2 tsp

Tamarindsmall marble size, soaked in 3 tbsp hot water

Jaggery1 tsp

Garlic4 cloves, crushed

Black pepper1 tsp, coarsely crushed

Cumin seeds1 tsp, crushed

Fresh cream (thickened cream, heavy cream)¼ cup

Whole wheat bread (wholemeal bread)2 slices, in 1 cm cubes

Ghee1 tbsp

Mustard seeds½ tsp

Asafoetidaa pinch

Curry leaves2 sprigs

Coriander leaves (cilantro)a small handful, chopped

Saltto taste

Method

6 steps

1Melt the butter in a heavy pan on medium heat. Add the garlic, crushed pepper and cumin and stir for 1 minute.
2Turn the heat to low, stir in the maida and cook for 2 minutes, stirring all the time.
3Add the tomatoes, rasam powder, tamarind water, jaggery and salt. Whisk in the hot stock a ladle at a time, then simmer gently for 15 minutes.
4Blend until very smooth, then push through a sieve back into the pan. Stir in the cream and warm through on low heat without boiling.
5For the croutons, heat the ghee in a frying pan on medium heat. Crackle the mustard seeds, add the asafoetida, curry leaves and bread cubes and toss for 4 minutes.
6Taste the soup and adjust salt and pepper. Keep it hot until you plate.

Serve it like this

Pour into warm shallow bowls, swirl a teaspoon of cream in a spiral, and pile the curry leaf croutons in the centre so they sit proud of the soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Rasam tomato velouté with curry leaf croutons

Make it your way

Ingredients

Method

Make it a meal