To me rasam is comfort food, especially when I am sick with a cold because this heat in this soup will quickly open up your sinuses. It is a spicy watery tomato soup that is served, in a meal or at the end of one, often by itself as a digestive.
Andhra Style Rasam – Chaaru
Ingredients
- 1/3 cup dried tamarind
- 3 cloves garlic (minced)
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 8 to 10 whole black pepper corns
- 6-8 curry leaves
- 1/4 teaspoon asefetida
- 2 Large tomato (cut into 1/4 inch dice (2 cups))
- 2 to 3 teaspoons store-bought Rasam powder (as per preference)
- sea salt (to taste)
- 1 tablespoon fresh cilantro (chopped)
Directions
|
1.
|
Soak the tamarind pods in a bowl with 1 cup of hot water. Let it stand for 2 hours. Loosen pulp from the fiber and seeds. Strain the pulp through a fine sieve. Set aside. |
|
2.
|
In a saucepan, add the garlic, black pepper, mustard seeds, and curry leaves. Roast on medium heat, stirring frequently, for 1 minutes, until the mustard seeds start to pop. |
|
3.
|
Add the cumin seeds, and asefetida. Continue to roast for 30 seconds. Add the tomatoes, prepared tamarind paste, and Rasam powder. Mix well. Cover and cook for 5 to 7 minutes. |
|
4.
|
Add 6 cups of water and bring to a boil. Simmer for 10 minutes. Add salt to taste. |
|
5.
|
Add the cilantro and mix well. Serve warm. |
Print recipe
