Indian
Indian - Regional Mains
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
- • 3 tomatoes, mashed
- • 2 tbsp tamarind pulp
- • 2 tsp coriander seeds
- • 1 tsp cumin seeds
- • 1 tsp black peppercorns
- • 1 tsp mustard seeds
- • 1 sprig curry leaves
- • 2 tbsp ghee
- • 1/4 tsp asafoetida
Preparation Steps
1
Phase 1
Stir the tamarind pulp and mashed tomatoes into 2 cups water with salt.
2
Phase 2
Coarsely crush the coriander seeds, cumin seeds, and peppercorns.
3
Phase 3
Combine everything in a pot with the asafoetida; boil 10 minutes until frothy and the raw tamarind smell is gone.
4
Phase 4
Heat the ghee, pop the mustard seeds and curry leaves, and pour into the rasam; switch off before it boils hard.
5
Phase 5
Serve over steamed rice or drink as a hot soup.