Tamarindabout the size of two gooseberries, soaked in boiling water for 30 minutes2
Waterfor boiling the tomatoes½ liter
Tomatoesmedium-sized, ripe; use 3 if large4
Black pepper1 tsp
Cumin seeds1½ tsp
Bay leavesa bunch
Rock saltfor the spice pastea pinch
Dried red chilies (Kashmiri chili)2-3
Coriander seeds or coriander leaves1 tsp
Garlic
peeled; can add with skin if paste is too powdery
a handful
Turmeric powderadded in two batches, about 1 tsp total½ tsp
Saltto taste
Cooking oil2 tsp
Mustard seeds1 tsp
Fenugreek seeds¼ tsp
Dried red chilies (for tempering)2 pinches
Coriander leavesfor garnish at the enda handful
Steps
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1
Place the tamarind in a small bowl, pour in boiling water, and let it soak for about 30 minutes until softened.
2
Pour half a liter of water into a saucepan, add the tomatoes, and boil on high heat until the skins split and separate from the flesh, keeping it boiling throughout.
3
In a mixer jar, combine the black pepper, cumin, bay leaves, rock salt, and red chilies, then add the coriander seeds or leaves. Grind into a slightly coarse paste — don't grind it too fine.
4
Separately, roughly crush or coarsely grind the peeled garlic, transfer to another bowl, and again avoid grinding it too smooth — keep some texture.
5
Once the tomato water has cooled, turn off the heat, remove the tomato skins, and let the peeled tomatoes soak back in the liquid until very soft.
6
Add the soaked tamarind along with its soaking water into the tomato liquid, mix well, and taste to adjust the sourness as needed.
7
Add half a teaspoon of turmeric powder and salt to taste, then mix well.
8
In another pan, heat two teaspoons of oil and temper the mustard seeds, fenugreek seeds, and a pinch of red chilies, then add a bunch of coriander leaves and reduce to low heat.
9
Stir in the second half teaspoon of turmeric powder to boost the rasam's aroma.
10
Add the ground spice paste and garlic paste to the pan, and fry on low heat for one to two minutes just to release the flavors — no need to cook through completely.
11
Pour in the prepared tomato-tamarind liquid, mix well, and check the seasoning, adding more salt if needed.
12
Heat on high until the rasam just starts to foam slightly, then turn off the heat — do not let it come to a full rolling boil.
13
Finally, sprinkle a handful of chopped coriander leaves on top, mix, and serve hot — delicious with white rice or sipped like a soup.
PrimedTableBETA
