Indian
Indian - South Indian Classics
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 medium tomatoes, chopped
- • 1 lemon-sized ball of tamarind
- • 1 tsp black peppercorns
- • 2 tsp cumin seeds
- • 4 garlic cloves
- • 1 tsp mustard seeds
- • 10 curry leaves
- • 2 tsp ghee
- • 1 tsp salt
Preparation Steps
1
Phase 1
Soak the tamarind in 2 cups warm water for 15 minutes, squeeze, and strain the extract.
2
Phase 2
Simmer the tomatoes with 1 cup water and the salt until soft, then crush them.
3
Phase 3
Coarsely crush the peppercorns, cumin seeds, and garlic.
4
Phase 4
Add the tamarind extract and the crushed masala and simmer 8 minutes until the raw smell is gone; do not let it boil hard.
5
Phase 5
Melt the ghee, pop the mustard seeds and curry leaves, and pour over the rasam.
6
Phase 6
Serve hot with steamed rice.