Rasam
South Indian Spiced Soup
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 20 mins
A traditional south Indian spiced consomme packed with healthy ingredients
Hari says
Rasam is a personal favourite of mine, I can't tell you how perfect it is on those days when you just can't seem to warm up. It's a great winter warmer because it's hot, spicy and full of zingy healthy goodness that will ward off any sign of a sniffle on top of tasting great.
I love that it's super simple to make, so if you are feeling a bit low it doesn't need much concentration - just chuck it all in, boil and sip away.
I think it makes a great little amuse bouche too, so when you are throwing that classy dinner party, you can warm your guests to the flavours of the east with a little Indian soup served in tiny cups.
- Ingredients
- Method
Paste
- 4 cloves garlic
- 10cm ginger
- 20 curry leaves with stalks
- 1 heaped tsp peppercorn
- 2 dried red chillies
- 1 heaped tsp cumin seeds
- 1 tsp turmeric
Soup
- 10g tamarind solid or 1 tsp tamarind paste
- handful of coriander stalks
- 750ml-1L water
- 6 tomatoes, roughly chopped
Method
Paste
- Grind all the ingredients for the paste together in a blender to make a rough paste.
Soup
- Heat oil in a pan and fry the paste.
- Once aromatic and golden add the tomatoes and stir
- Pour in 750ml of water and the tamarind.
- Add salt, the coriander stalks and turmeric. Bring to the boil and leave to simmer for 20-30 minutes.
- Strain and check the seasoning, adjust if needed and pour into cups and sip away.
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Comments
Comments (2)
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Hari Ghotra
Hi It should but this is a quick version I do on cold mornings and it's really good. Thanks
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Angus Carruthers
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