World Flavors Cookbook

Rasam (Spiced Tamarind Broth)

South India's spicy-sour pepper broth — a thin, fiery tomato-tamarind soup drunk from a glass or poured over rice, believed to cure all ailments.

Cuisine: India

Ingredients

• 2 tomatoes, chopped
• 1 tbsp tamarind paste
• 1 tsp rasam powder (black pepper, cumin, coriander, chili)
• 1/4 tsp turmeric
• 2 cloves garlic, crushed
• 100g cooked toor dal (optional)
• Tempering: mustard seeds, curry leaves, dried chili, asafoetida
• 2 tbsp oil
• Cilantro, salt

Instructions

1. Cook tomatoes with tamarind paste and 3 cups water until soft.
2. Add rasam powder, turmeric, garlic, and salt. Simmer 10 minutes.
3. Add cooked dal if using. The broth should be thin.
4. Make tempering: pop mustard seeds, add curry leaves and asafoetida.
5. Pour tempering into rasam. Garnish with cilantro.
6. Serve in glasses as a drink, or poured over steamed rice.