Rasam

12 ingredients
3 steps

Ingredients

  • 2 Tablespoons Tamarind Pulp (you Can Find This In A Dry Block Form At Most Asian Stores. If You Can't Find This, Use Lemon Juice)
  • 4 cloves Garlic
  • 1 teaspoon Fresh Ground Black Pepper
  • 1 teaspoon Cumin Seeds Or Powder
  • 1/2 teaspoons Fenugreek Seeds (optional)
  • 5 whole Curry Leaves, Divided Use
  • 1 bunch Fresh Cilantro, Divided Use
  • 2 cups Ripe Tomatoes, Chopped, Divided Use
  • 2 Tablespoons Vegetable Oil
  • 2 whole Dry Red Chilies
  • 3 cups Water
  • Salt To Taste

Directions

  1. 1
    If you have tamarind pulp, soak it in just a little hot water until you need it.
  2. 2
    In a food processor, puree the garlic cloves, ground black pepper, cumin seeds, fenugreek seeds, 3 of the curry leaves, half of the cilantro, and one cup of the chopped tomatoes, into a thick paste.
  3. 3
    Heat the oil in a saucepan over medium heat. Add the remaining 2 curry leaves and the whole red chilies. After a minute, add the puree and stir fry for a couple minutes. Add the remaining chopped tomato, cover and cook for about 4-5 minutes or until the tomatoes just start to break down. Smush the tamarind pulp in the water with a spoon or your fingers to get as much of the pulp as possible without using the seeds. Add the pulp to the soup. If you don't have the tamarind, add a couple tablespoons of lemon juice. Add the water and salt to taste. Bring to a boil. Add the rest of the chopped cilantro and curry leaves and you are done! Serve with steamed rice.

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