Rasam
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Rasam
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Rasam is a South Indian soup made with tamarind or tomato. Lentils and other vegetables are often added.
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Ingredients
For the rasam
- 1 tamarind lemon-sized tamarind + 1 cup / 250 ml lukewarm water for soaking, Indian variety
- 1 tomato peeled, seeded and finely chopped, large
- 2 cups water (or more)
- 2 tablespoons cilantro finely chopped leaves
- 3 tablespoons vegetable oil (or ghee)
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida powder
- 10 curry leaves
- salt
For the rasam spice mix
- ½ teaspoon black peppercorns
- ½ tablespoon cumin seeds
- 5 cloves garlic
- 4 dried red chilies seeded, then crushed
Instructions
- rasam spice blend
- Pour the ingredients needed for the rasam spice mix , and using a pestle, reduce them to a more or less coarse mixture. Set aside.
Instructions
- Soak the tamarind in lukewarm water for 30 minutes.
- In a bowl, squeeze the Indian tamarind pulp and add the crushed tomato.
- In a Dutch oven, heat the oil (or ghee) over medium heat. Add mustard seeds until crackling.
- Add the cumin seeds and sauté for a few seconds.
- Add the curry leaves and asafoetida.
- Fry everything together for a few seconds. Add the tamarind pulp and crushed tomato mixture.
- Add the more or less coarse rasam spice mix.
- Stir then add between 2 cups (500 ml) of water or more, depending on the desired texture, and salt to taste.
- Bring to a boil then simmer the rasam for 5 minutes over medium heat.
- Finally add the chopped cilantro leaves and stir.
- Serve the rasam very hot. It can also be eaten in soup.
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