Rasam is a delicious pungent and spicy, South Indian soup that uses ¬†tamarind¬ as a base, with the addition of¬†tomato, chili,¬†pepper,¬†cumin¬†and other spices as seasonings. The tangy flavours of tamarind mixed with the¬†pepper¬†and¬†other¬†spices make a taste explosion in your mouth. ¬†The Indian equivalent of the Jewish Chicken Soup!¬†Every South Indian family has its own recipe - this is ours - we hope you enjoy it. Rasam can be used as a side dish,¬†alongside¬†the rice, with your favourite curry.¬†¬†Serves 3-4.
- 4 garlic cloves crushed
- 1 tbsp rasam masala
- 1 tbsp tamarind paste
- 2 small tomatoes, roughly chopped
- 1 tbsp oil
- 1 red¬†chili, broken
- 10 curry leaves
- ¬ľ¬†tsp mustard seeds
- ¬ľ¬†tsp salt
- ¬ľ¬†tsp¬†urad dahl
- a pinch of asafoetida
- 500ml hot vegetable stock
- chopped coriander leaves for garnish
- Dissolve the tamarind paste in the hot stock.
- Place tomatoes in a bowl, and¬† mash¬† the tomatoes into a coarse pulp.
- Place the tamarind stock, crushed garlic, and tomatoes in a saucepan, bring to a boil and simmer for 1 minute.
- While it is cooking, heat oil in another saucepan and add the¬†chili, curry leaves, mustard seeds, urad dahl and asafoetida. Stir till fragrant and the mustard seeds pop.
- Now add in the rasam masala. Stir fry for a further 15 seconds.
- Add tamarind tomato water, salt,¬† and finally the hot water.
- Bring it back to a boil, and simmer for 10 minutes.
- If you want a clear rasam, you can strain it at this point, but straining is optional.
- Garnish with the coriander leaves and serve with steamed rice or in cups, as soup.
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