Rasam

Rasam

Pepper water

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

These thin soups are served as an aid to digestion and are part of every meal in South India. They may be used to moisten rice, or sipped with the meal. Less frequently, they may be served as a course on their own.

Ingredients

Quantity Ingredient
1 tablespoon tamarind pulp
2 garlic cloves, sliced
1/4 teaspoon asafoetida
3/4 teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 teaspoon salt
2 tablespoons fresh coriander leaves, chopped
2 teaspoons oil
1 teaspoon black mustard seeds
8 curry leaves

Method

  1. Soak the tamarind pulp in 250 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibres.
  2. Put the tamarind liquid, garlic, asafoetida, pepper, cumin, salt, coriander and 1 litre water into a saucepan and bring to the boil. Reduce the heat to low and simmer for 10 minutes.
  3. Heat the oil in a separate frying pan and cook the mustard seeds and curry leaves until the leaves are brown. Add to the simmering liquid, divide among bowls and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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