Rasam - South Asian Recipe

Rasam

🌍 South Asian, Tamil Nadu Difficulty: ●●●○○

Rasam's pepper-tamarind base was adapted by British colonists as "mulligatawny" (Tamil: pepper water).

Ingredients

• 50 g toor dal
• 3 tbsp tamarind paste dissolved in 600 ml water
• 2 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 2 dried red chilies
• 1 tsp peppercorns, crushed
• ½ tsp turmeric
• 1 tsp rasam powder
• 2 tomatoes, chopped
• 1 tsp jaggery
• Fresh cilantro
• Salt to taste

Method

1. Boiling — Boil dal until mushy, mash. Set aside.
2. Step 2 — In a pot, boil tamarind water with tomatoes, turmeric, and salt 10 min.
3. Adding — Add dal and rasam powder. Simmer 10 min.
4. Heating — Heat ghee; splutter mustard, cumin, curry leaves, red chilies, crushed pepper. Pour into rasam.
5. Adding — Add jaggery and coriander. Serve thin, almost broth-like, over rice or as a soup.

Tags: toor dal, tamarind paste dissolved in 600 ml water, oil or ghee, mustard seeds, cumin seeds · Source: Brittani's Almanac