Name: Rasam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 1 tbsp tamarind pulp; 2 whole tomatoes (chopped); 2 tbsp cooked toor dal (mashed); 1.5 tbsp rasam powder; 0.25 tsp turmeric powder; 2 clove garlic (crushed); 8 leaves curry leaves; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 whole dried red chili; 1 tbsp ghee; 1 pinch asafoetida; salt (to taste); 750 ml water; 1 bunch coriander leaves (chopped, for garnish)

1

Simmer the base

Combine the tamarind pulp, tomatoes, mashed dal, rasam powder, turmeric, garlic, salt and water in a pot and bring to a gentle simmer.

Once the froth rises and the rasam is about to boil hard, pull it back to a gentle simmer — a rolling boil leaves a raw tamarind smell.

12 min

2

Temper the spices

In a small pan, heat the ghee and add mustard seeds, cumin, dried red chili, curry leaves and asafoetida, and let them sizzle.

1 min

3

Finish

Pour the tempering into the rasam, simmer for two more minutes, and garnish with coriander leaves.

2 min

Rasam

Ingredients

Method

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