Tuesday, 11 September 2012

Rasam (Spicy South Indian soup)

Rasam is a spicy, sour soup that is often served at the end of the meal in South Indian restaurants as an aid to digestion. It can also be a main ‘curry’ for your rice and vegetables, and is especially soothing to sip on for those with a cold or flu. 

½ onion
3 cm ginger
4-5 garlic cloves
1 teaspoon spice mix
2 stalks curry leaves
3 dried chillies
½ cup of tamarind paste
1 large tomato, chopped or cut into wedges
1 teaspoon black peppercorns
½ teaspoon cumin
½ teaspoon fennel seeds
1 teaspoon turmeric powder

Roughly blend the onion, garlic, ginger, peppercorns, cumin and fennel seeds. Sauté the spice mix, dried chillies and curry leaves over low heat in some oil to release the flavours. Pour in the blended paste and bring it to boil. Dilute the tamarind paste in a cup of water and sieve out the bits. Pour in the tamarind juice and tomato with the rest of the ingredients and add the turmeric powder. When the soup starts to boil, add some water and turn the heat off.

Rasam and rice

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