Spice Kitchen - Asian
South Indian Rasam
A Mama Spice favourite. Rasam is a basic staple dish that’s both spicy and sour. We love it ladled into bowls as a warming soup on a chilly day.
INGREDIENTS
- 1 tbsp cumin seeds
- 2 tsp black Kampot pepper
- 3 cloves garlic, minced
- 3 tbsp coriander stem, chopped
- 2 tbsp vegetable oil
- 1 tsp mustard seeds, black
- 1 dried red chilli
- 10 curry leaves
- 2 tomatoes, chopped
- 1⁄4 tsp turmeric
- 1 tsp salt
- 150ml tamarind puree
- 600ml water
- 2 tbsp fresh coriander, finely chopped
METHOD
- Without adding any water, grind the cumin seeds, black Kampot pepper, garlic and coriander stem into as fine a paste as possible.
- Heat a large saucepan and add the vegetable oil.
- Add the mustard seeds, curry leaves and dried red chilli and let them crackle and sizzle for a few moments. Add the spice and coriander paste and sauté the mix for a couple of minutes before adding the tomato, turmeric and salt.
- Cook on low heat until the tomatoes have softened and broken down. Add the tamarind and water and bring to a boil and simmer for 10-15 minutes.
- Add the chopped coriander and serve as a soup or eat with rice.