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
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Ingredients
- Rasam Spice blend
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1 tablespoon
coriander seeds
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2 teaspoons
Cumin seeds
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2
dried arbol chiles
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1 tablespoon
dried split pigeon peas (Tuvar dal)
- Rasam broth
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4 cups
water
-
1
large olive sized ball of tamarind fruit pulp OR
-
1/2 teaspoon
tamarind extract
-
2 tablespoons
Rasam spice blend
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1 cup
Cherry or grape tomatoes, cut in half
-
1/4 teaspoon
turmeric powder
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1 pinch
asafetida powder
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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
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1 tablespoon
lime juice
Directions
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In a coffee grinder, combine the ingredients for the spice blend & grind to a coarse powder
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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)
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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.
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Remove from heat & garnish with chopped cilantro. Add lime juice as per taste, Serve over plain rice. Or simply with as a light broth.
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!
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