From Our Kitchen

Rasam (South Indian Pepper Broth)

Name: Rasam (South Indian Pepper Broth)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 cup toor dal; 1/4 tsp turmeric powder; 2 tbsp oil; 1 tbsp urad dal; 1 tsp ginger paste; 5-6 medium tomatoes, chopped; 4-5 tsp Kardemome Rasam Masala; 1 tsp Kashmiri red chilli powder; 5-6 tbsp tamarind juice; 1 tsp jaggery (or sugar); 5 cups water; 10 curry leaves; 1 tsp mustard seeds; 4-5 byadgi or dry red chillies; 1/4 tsp hing; handful fresh coconut, grated (to garnish); handful fresh coriander (to garnish); to taste salt

A thin, tangy, deeply comforting South Indian pepper-tamarind broth made with Kardemome Rasam Masala. Served as a soup, as a rice accompaniment, or as a natural remedy for colds.

Ingredients

Servings

1/4 cup toor dal
1/4 tsp turmeric powder
2 tbsp oil
1 tbsp urad dal
1 tsp ginger paste
5-6 medium tomatoes, chopped
4-5 tsp Kardemome Rasam Masala
1 tsp Kashmiri red chilli powder
5-6 tbsp tamarind juice
1 tsp jaggery (or sugar)
5 cups water
10 curry leaves
1 tsp mustard seeds
4-5 byadgi or dry red chillies
1/4 tsp hing
handful fresh coconut, grated (to garnish)
handful fresh coriander (to garnish)
to taste salt

Method

Pressure cook toor dal with turmeric and salt. Set aside.
In a vessel heat 2 tbsp oil. Add urad dal and fry until golden. Add ginger paste and 5-6 chopped tomatoes. Cook for 5 minutes.
Add Kardemome Rasam Masala (or any Rasam masala of choice), Kashmiri chilli powder, tamarind juice, jaggery and salt.
Add the boiled toor dal. Add curry leaves and water (adjust for consistency). Boil for 5-7 minutes.
For the tadka: heat 1 tbsp oil, add mustard seeds, dry red chillies, hing and curry leaves. Pour over the rasam.
Garnish with grated fresh coconut and coriander leaves. Serve hot.

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