Waitrose and Partners
Tomato & ginger rasam

Tomato & ginger rasam

Full of anti-inflammatory ginger, this soothing South Indian-inspired broth by Ravinder Bhogal may help say boo to the flu.

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Gluten freeVeganHealthyLow fat
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins


  • 5 medium tomatoes, finely chopped
  • 1 echalion shallot, finely chopped
  • 100g tamarind paste
  • 25g light brown soft sugar


  • 2 tbsp coconut oil or ghee
  • 1 tsp mustard seeds
  • ¼ tsp asafoetida (optional)
  • 15 fresh curry leaves
  • 1 cinnamon stick, broken in ½
  • 1 star anise
  • 1 tsp cumin seeds
  • 2 green chillies, finely chopped
  • 30g ginger, peeled and ­finely grated
  • 1 tsp ground coriander
  • ¾ tsp coarsely ground black pepper
  • 1 tsp ground turmeric

To serve

  • 275g pack cooked rice noodles
  • 30g ginger, peeled and finely sliced into matchsticks
  • ½ x 25g pack coriander, leaves picked


  1. Put the tomatoes, shallot, tamarind and sugar in a large saucepan with 1.5 litres water and bring to the boil. Reduce the heat and simmer for 30 minutes until the tomatoes and shallot have broken down.

  2. Meanwhile, for the tempering, heat the coconut oil or ghee in a frying pan over a medium-low heat, then add the mustard seeds. Once they pop, add the asafoetida, if using, curry leaves, cinnamon, star anise and cumin; fry 1 minute, then add the chillies and ginger and fry until fragrant (2-3 minutes). Sprinkle in the ground coriander, pepper and turmeric; fry 30 seconds. Pour the mixture into the broth to make the rasam and bubble away over a low heat for a further 15 minutes.

  3. Divide the noodles among 4 bowls, pour over the rasam and top with the ginger matchsticks and coriander leaves. Take care to avoid the whole spices.

Cook’s tip

Tempering is a technique used in South Asia. Spices are quickly fried to release their fragrance and fl avour; the infused oil is then incorporated into a dish, or drizzled over the top to fi nish.


Typical values per serving when made using specific products in recipe


1,167kJ/ 277kcals



Saturated Fat












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