Rasam is a broth-like delicacy of Tamil Nadu which is packed with flavours: the tartness of tomatoes, and the tanginess of tamarinds. The nutritious legumes used to make it, and its warm character makes it comfort food for the masses. It is also very popular in traditional Indian households for its medical properties and is believed to cure fevers and heal the body. It is rich in pepper which gives the Rasam its anti-inflammatory and antioxidant properties. Not only does Rasam build up immunity, but it also tastes excellent!
Ingredients:
100g yellow split pigeon peas (yellow lentils)
100g tomatoes
500ml water
25g tamarind
For Rasam Powder:
10g peppercorns
10g cumin seeds
10g coriander seeds
3g red chilies
For Tempering:
30ml oil
3g mustard seeds
2g curry leaves
3 Garlic cloves
10 sprigs coriander leaves
Salt
Directions:
Crush garlic and chop tomatoes.
Soak the tamarind and extract the pulp.
Roast the ingredients for the powder and grind until fine.
Boil the pigeon peas with tomatoes till they are mashed and set aside.
Heat oil and add mustard seeds, leave until it crackles.
Add the crushed garlic, curry leaves and coriander leaves.
Mix the pigeon peas and water to get the required soupy consistency.
Mix in the tamarind pulp. Add the rasam powder.
Boil for 5 minutes on a low flame
Serves: 4
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