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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Tomato Rasam (Spiced Broth)

Thakkali Rasam

(34 reviews)
"

Rasam was our household remedy for everything—rainy day blues, sniffles, or just homesickness. It hits the soul.

"
Tomato Rasam (Spiced Broth)
Prep time:10 mins
Cook time:20 mins
Total time:30 mins

Protein

3g

Carbs

10g

Fat

4g

Calories

90 kcal

Servings:
4
VeganGluten Free

Ingredients

ripe tomatoes3 medium
(chopped)
tamarind paste1 tsp
garlic3 cloves
(crushed)
curry leaves8 leaves
oil1 tbsp
saltto taste
water2.50 cups

Spices

black pepper1 tsp
cumin seeds1 tsp
mustard seeds1 tsp
asafoetidaa pinch

Directions

Prepare the Rasam

  1. Blend tomatoes with water to a coarse purée.
  2. Transfer to a pot and add tamarind paste, salt, and crushed garlic. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Simmer for 10–12 minutes on low heat. Stir occasionally and monitor the heat so it doesn't burn.

Make the Tempering

  1. Heat oil in a small pan. Add mustard seeds and let them splutter. Be sure to stir thoroughly so the ingredients are evenly mixed.
  2. Add cumin, curry leaves, asafoetida, and sauté briefly. Be sure to stir thoroughly so the ingredients are evenly mixed.
  3. Pour the tempering into the rasam and stir in black pepper. Be sure to stir thoroughly so the ingredients are evenly mixed.
Chef's tip: Drink it warm like a broth or pour it over rice—it’s a cure-all in a cup.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.