Joined: 18 Dec 2007
|Posted: Mon Nov 10, 2008 9:40 pm Post subject: Rasam - Indian Spicy Sour Soup
|For Alannia and Xan
1 and 1/2 tsp of Cumin
1 tsp of Mustard Seed
1 sprig of Curry Leaf
2 dried red chilli (cut into pieces)
4 cloves of Garlic
1 medium onion (abt 50g) (shallots are better)
1/8 to 1/4 tsp turmeric powder
25g - 30g tamarind soaked in about 1/3 cup of water
2 small tomatoes - diced
1 and 1/4 tsp coarse salt (if using table salt about 1 tsp)
1 tsp black pepper - ground
1 tbsp oil
1 and 1/2 cup of water
1 sprig of coriander, chopped
1) Pound onion/shallots, garlic and cumin in a pounder until crushed well. (Don't pound into a paste).
2) In a pot, add some oil, and fry the mustard seeds, curry leaves and dried chilli for abt 30 sec (Be careful of splatter)
3) Add the pounded ingredients from step 1 and fry until fragrant.
4) Add tomatoes and turmeric powder and stir through until the tomatoes soften a little. (You might need to add a little water if it sticks)
5) Pour in the 1 and 1/2 cup of water and bring to boil.
6) Add salt and pepper. Pour in the tamarind juice. (You might want to reserve some if you don't like it to be so sour)
7) Bring it to a near boil and off the fire (Don't let it boil - Apparently it will affect the taste of the tamarind)
Sprinkle in the coriander.
Notes: All the ingredients are essential but onions can substitute shallots and lime juice can substitute tamarind (though it produces a slight bitter after taste)
Also, adjust the spices and salt, sourness, water according to your tolerance level. I like my rasam to pack a punch.
Also, if you don't have a traditional pounder, a food processor will do.
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