Indian
Indian - Chutneys and Sides
Rasam
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 lemon-sized ball of tamarind
- • 2 tomatoes, chopped
- • 1 tbsp black peppercorns
- • 1 tbsp cumin seeds
- • 4 garlic cloves
- • 1 tsp mustard seeds
- • 10 curry leaves
- • 2 tbsp ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Soak the tamarind in 1 1/2 cups warm water, mash well, and strain the pulp into a pot.
2
Phase 2
Coarsely crush the peppercorns, cumin seeds, and garlic.
3
Phase 3
Add the tomatoes, crushed spices, and salt to the tamarind water and simmer until the tomatoes collapse and the raw smell fades.
4
Phase 4
Heat the ghee, pop the mustard seeds, and add the curry leaves until fragrant.
5
Phase 5
Pour the tempering into the rasam, cover for 5 minutes, and serve hot with rice or as a soup.