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
Rasam Spice blend
dried arbol chiles
dried split pigeon peas (Tuvar dal)
large olive sized ball of tamarind fruit pulp OR
Rasam spice blend
Cherry or grape tomatoes, cut in half
small green chile slit in two
sea salt (adjust to taste)
In This Recipe
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.