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Author Notes: Trust me to traipse off half way across the world just when a contest theme involving a staple pops up..
Rasams are tangy spicy clear broths that are served with rice as a second course in a traditional 3 course South Indian meal. The defining spice notes come from a coarse mix of cumin & coriander, supplemented by curry leaves & fresh cilantro for a garnish. - Panfusine
Makes 3 cups
Rasam Spice blend
- 1 tablespoon coriander seeds
- 2 teaspoons Cumin seeds
- 2 dried arbol chiles
- 1 tablespoon dried split pigeon peas (Tuvar dal)
- 4 cups water
- 1 large olive sized ball of tamarind fruit pulp OR
- 1/2 teaspoon tamarind extract
- 2 tablespoons Rasam spice blend
- 1 cup Cherry or grape tomatoes, cut in half
- 1/4 teaspoon turmeric powder
- 1 pinch asafetida powder
- 1 sprig curry leaves
- 1 small green chile slit in two
- ~1 teaspoon sea salt (adjust to taste)
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- In a coffee grinder, combine the ingredients for the spice blend & grind to a coarse powder
- Set the water to boil in a saucepan & add the tamarind, spice blend, tomatoes, asafetida, curry leaves,turmeric and salt ( all the ingredients except the cilantro, lime, ghee & cumin). Bring to a boil & then simmer, till the tomatoes are really soft. (~ 15 minutes)
- In a cast iron skillet, heat the ghee till REALLY smoking hot. add the cumin seeds & allow to sputter, split & brown. Add this sizzling tempering into the broth.
- Remove from heat & garnish with chopped cilantro. Add lime juice as per taste, Serve over plain rice. Or simply with as a light broth.
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe
- This recipe was entered in the contest for Your Best Cherry Tomatoes
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