Rasam

Ingredients

Rasam powder

• 2 teaspoonsblack peppercorns
• 2 teaspoonscumin seeds
• 1 tablespooncoriander seeds
• 3dried red chillies
• 1 teaspoontoor dal
• a few curry leaves

Base

• 50 gtamarind pulp
• 3tomatoes, chopped
• 3garlic cloves, crushed
• 1 teaspoonsalt
• 1/2 teaspoonturmeric
• 1 litrewater
• 100 mlcooked toor dal water, optional

Tempering

• 2 tablespoonsghee or oil
• 1 teaspoonmustard seeds
• 1 teaspooncumin seeds
• 2dried red chillies
• 1 sprigcurry leaves
• 1/4 teaspoonasafoetida

To finish

• a large handful of coriander leaves
• 1 teaspoonjaggery, optional

Directions

1. Heat a dry pan over a medium heat. Add the coriander seeds and the toor dal first. They are the largest and need the longest. Shake the pan constantly as they toast. Add the peppercorns and cumin after a minute.
2. Add the chillies and curry leaves at the end. Toast everything until it smells fragrant. Do not let anything darken or smoke. Tip it out and let it cool completely. Grind it into a coarse powder. Preparing the tamarind takes ten minutes.
3. Put the tamarind pulp in a bowl. Pour over 300 ml of hot water. Break it up with your fingers as it softens. Work it until the pulp separates from the fibres. Discard the seeds and stringy fibres. Put the tamarind water in a pot. Add the chopped tomatoes and crushed garlic. Crush the tomatoes roughly with your hand.
4. Add the turmeric and the salt. Add half of the rasam powder now. Bring it to a boil over a medium heat. Let it boil for about eight minutes. Add the rest of the water now. Add the dal cooking water if you have it.
5. Add the rest of the rasam powder. Add the jaggery if you are using it. Bring it just to the point of frothing. The moment that froth appears, take it off the heat. Heat the ghee in a small frying pan. Add the mustard seeds in first. Wait until they crackle and pop. That popping means they are ready.
6. Add the cumin seeds and the dried chillies. Add the curry leaves, which will spit. Stand well back as they go in. Add the asafoetida last of all. Pour the whole sizzling pan into the rasam.
7. Stir it through and cover the pot immediately. Finishing it takes only a moment. Stir in a large handful of chopped coriander. Taste it and adjust the salt again. It should be sour, peppery and strongly aromatic. Add hot water if it seems too concentrated. Serving it is always done hot. Pour it over a mound of steamed rice. It keeps two days refrigerated.

Technique

• Rasam and sambar are both tamarind-based but differ in body: sambar is thickened with cooked lentils and vegetables, rasam is a thin broth.
• At a traditional South Indian meal they are served in a fixed order with rice.

Substitutions

• Ready-made rasam powder is widely sold and is a reasonable shortcut.
• Lemon juice added off the heat can replace tamarind for a lighter lemon rasam.

Variations

• Milagu rasam is heavier on pepper and is the version given for colds.
• Tomato rasam uses more tomato and less tamarind.
• Pineapple rasam adds fruit for a sweeter, sharper broth.

Frequently asked questions

What is Rasam?

Rasam is a soup & stew from India: thin peppery tamarind broth with tomato and curry leaf, poured over rice.

How long does Rasam take to make?

Rasam takes 15 minutes of preparation and 25 minutes of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Rasam?

Yes, within limits. Ready-made rasam powder is widely sold and is a reasonable shortcut. Lemon juice added off the heat can replace tamarind for a lighter lemon rasam.

What is the most important thing to get right in Rasam?

Add the chillies and curry leaves at the end. Toast everything until it smells fragrant. Do not let anything darken or smoke. Tip it out and let it cool completely. Grind it into a coarse powder. Preparing the tamarind takes ten minutes.