Rasam
What is Rasam? Rasam comes from the Sanskrit word, rasa, which literally means, juice or essence. It is a traditional South Indian soup dish made with tamarind, tomatoes and lentils. It is comforting, tangy and spicy! As a staple dish in South India, it is best served with rice and a side of spicy potato stir-fry and grated veggie salad.
Ingredients
- 5 Roma Tomatoes
- ½ cup cooked and mashed red gram lentils (tuvar dal) *
- ½ teaspoon Tamarind paste (Tamicon/Swad) *
- ¾ teaspoon Rasam Powder (any brand) *
- ½ teaspoon turmeric powder
- 2 teaspoons vegetable/peanut oil
- ¼ teaspoon asafoetida *
- 1 teaspoon black mustard seeds *
- 1 tablespoon of chopped cilantro
*items can be found at international grocery stores.
Directions
Bring a pot of water to a boil. Add the tomatoes and blanch for 1-2 minutes, or until the skins begin to loosen.
Remove the tomatoes and place them in cold water. Once cooled, peel off the skin and cut the tomatoes into quarters.
In a different pot, add 1 cup of water, tomatoes, turmeric powder, tamarind paste and salt. Bring to a boil, then let simmer for a few minutes. Add 1/2 cup of water to lentils in a bowl and mix until it begins to have a watery consistency. Add the lentils to the tomato mixture.
Bring the mixture to a boil again, then simmer for about 5 minutes. If the rasam is too thick, add more water until it reaches a soup-like consistency.
Add the rasam powder and simmer for a few more minutes.
Remove the pot from the heat and stir in the chopped cilantro.
In a small pan, heat the oil. Add black mustard seeds and asafoetida. Once the mustard seeds begin to splutter, remove from heat and carefully pour the mixture into the rasam.
Serve the rasam as a soup or with cooked rice and a dry vegetable stir-fry.
