ReceptnaptárRasam (spicy, tangy soup)
Rasam is the thin, tangy, peppery tomato soup of South Indian cooking: tamarind gives the sour note, pepper and cumin the warmth, and the mustard-seed tadka the aroma. Mixed into rice it is a main dish; on its own it is warming and traditionally eaten when you have a cold.
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Ingredients
Method
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- Cook the tomatoes with the water, turmeric and salt in a saucepan for 8-10 minutes until they fall apart; mash them with your hands or a fork.
- Dissolve the tamarind in 100 ml warm water, press through a sieve and add to the tomatoes.
- Stir in the rasam powder and (if using) the cooked lentils, then simmer over low heat for 10 minutes; don't boil it hard.
- For the tadka, heat the ghee in a small pan, add the mustard seeds and wait until they pop.
- Add the cumin, dried chillies, garlic, asafoetida and curry leaves and fry for 20-30 seconds.
- Pour the spiced oil into the soup, sprinkle with fresh coriander and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't boil rasam hard: the spices' aroma evaporates and the flavour is lost.
- Add the tadka (spiced oil) at the last moment, still sizzling.
- Asafoetida (hing) aids digestion and has a distinctive flavour; if you have none, leave it out or use a little garlic powder.
- Keeps in the fridge for 3 days, but the fragrance fades with time.
Frequently asked questions
What is the difference between rasam and sambar?
Sambar is thicker, made with lentils and vegetables; rasam is thin, soup-like and tamarind-based.
What do I serve it with?
Plain boiled rice, or as a warming soup that you can even drink from a glass.
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