Rasam
A fiery South Indian tamarind and tomato broth seasoned with black pepper, cumin, and curry leaves. Served as a soup course or poured over rice, this thin lentil broth is both medicinal and deeply satisfying.
Nutrition & Info
Instructions
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1
Soak the tamarind paste in warm water for fifteen minutes, then squeeze and strain it to extract a tangy liquid, discarding the pulp and fibers.
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2
Combine the tamarind extract, chopped tomatoes, rasam powder, turmeric, black pepper, salt, and water in a pot and bring it to a rolling boil over medium heat.
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3
Add the cooked and mashed toor dal to the boiling broth and simmer for ten minutes until the tomatoes are completely broken down and the flavors have melded together.
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4
Prepare the tempering by heating ghee in a small pan, adding mustard seeds, cumin seeds, dried red chilies, and curry leaves, and frying until they crackle and pop.
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5
Pour the sizzling tempering into the rasam, stir in the fresh coriander, and serve it steaming hot in small cups as a soup or ladled over a bowl of steamed rice.
Did You Know?
Rasam was the inspiration for mulligatawny soup, which British colonists created by asking their Indian cooks to make a pepper water they could eat with bread instead of rice.
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