Lime Rasam noodles

By • February 4, 2013 • 10 Comments



Author Notes: The word 'Rasam' in Tamil translates as 'essence'. Traditional Rasams are clear, spicec broths that are served as a second course along with rice in a traditional South Indian 4 course meal. (the First being the thick stew like Sambhar, the third being dessert (Yep, the dessert is served as the penultimate course between the savory rasam and the palate cleansing yogurt rice course), and the final course being Yogurt rice).
Rasams are either made using a pre-prepared spice blend (the most common method) with cooked dals added in, or the blend may be prepared fresh ( a slightly cloudier broth but all the more vibrant thanks to the fresh flavors).
Panfusine

Serves 3-4

Rasam broth paste

  • 3 teaspoons coriander seeds
  • 1 teaspoon Cumin seeds
  • 2 teaspoons split pigeon peas (Tuvar dal)
  • 1 dried arbol chile
  • 1/2 cup scalding hot water

Noodles & broth

  • 1 packet rice noodles (thickness as per your preference)
  • 4-5 cups water
  • salt to taste
  • 2 tablespoons finely slivered fresh ginger
  • 1/4 teaspoon turmeric
  • 1 sprig curry leaves, torn
  • Salt to taste
  • 1 lime, cut into wedges
  • 1 serrano chile, deseeded & cut into thin rings (optional)
  • 2 tablespoons finely chopped cilantro (for garnish)
  • 1 tablespoon clarified butter
  • 1 teaspoon cumin seeds
  1. soak the ingredients for the paste in scalding hot water for about 15 minutes. Grind to a smooth paste.
  2. Combine the paste with the water, turmeric, salt, ginger and curry leaves and bring to a boil until the coriander seeds lose their 'raw aroma' (~ 5 -10 minutes after it begins to bubble ). In the meantime prepare the rice noodles as per the instructions on the packet. Drain and snip into manageable lengths using a pair of kitchen scissors and keep warm.
  3. Heat the clarified butter / ghee in a skillet and add the cumin seeds when the ghee is near smoking hot. Once the cumin seeds 'split' , immediately add this tempering to the broth.
  4. Divide the noodles into serving dishes. Pour the Hot broth over the noodles. Ideally the lime is added to the broth once it is done, but this also prevents the broth from being reheated, since the lime imparts a bitter note to the reheated broth. SO serve it alongside the noodles and let the guests add it individually as per their taste. You may choose to fish out the curry leaves prior to serving.
  5. Serve the noodles and broth along with the lime wedges, serrano chile rings, and the cilantro (I personally love the cilantro, but for those with the soapy tasting gene, the cilantro can be a bit over powering in this otherwise mild rasam broth.
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Comments (10) Questions (0)

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over 1 year ago fearlessem

Help! I'm making these tonight, and have made it through the first step... But where it says "grind into a smooth paste" -- I'm not sure how to do this. In half a cup of water, blending it for a long time I still have a very gritty slurry -- nothing smooth about it. What should I do?

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over 1 year ago Panfusine

if its combined and the you don't see individual coriander, cumin or the dal, thats good enough, then go ahead and add it to the water to make it into a broth. You can always strain the gritty part out in the last step, after the broth is done.

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over 1 year ago Meatballs&Milkshakes

Can't wait to try this! Our snowstorm today may make it the perfect day!

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over 1 year ago gingerroot

This sounds fantastic, panfusine!

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over 1 year ago creamtea

As usual this looks and sounds delicious!

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over 1 year ago Panfusine

thanks so much creamtea!

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

I love how I always learn something about Indian cuisine by reading your headnotes. This soup looks and sounds delicious.

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over 1 year ago Panfusine

Thanks HLA

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Love this!! The spices are fantastic and I love anything with lime. I think this would be even more effective than Jewish penicillin, aka chicken soup. Sounds delicious!

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over 1 year ago Panfusine

Aww thanks!..