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Kitchen Repertoire

culinary inspiration from everyday life

March 5, 2015

Righteous Rasam

by Kitchen Repertoire


Righteous Rasam

  • 2 tablespoons olive oil
  • 1/2 teaspoon mustard seed
  • 2 - 3 teaspoons fenugreek seed
  • 2 - 3 teaspoons cumin seed
  • 2 dried chilis
  • 3 cloves garlic, minced
  • 5 curry leaves
  • 1/4 teaspoon hing (asafoetida)
  • 3 tomatoes, seeded and finely chopped
  • 4 tablespoons tamarind paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 2 teaspoons rasam powder
  • White rice, for serving
  • Fresh Cilantro, for serving

Heat olive oil in a large soup pot over a medium low flame.  Add mustard seeds, fenugreek seeds, cumin seeds and dried chilis.  Cook, stirring, until oil is fragrant with spice, a minute or two. Add garlic, curry leaves and hing.  Cook a minute or two more.  Add tomatoes and about 6 to 7 cups of cold water - depending on how thick you like your soup.  Tradition Rasam is quite thin. Bring to a boil, reduce heat to simmer and add tamarind paste - stirring to break up paste and incorporate.  Season with salt, sugar, pepper and rasam powder.  Let simmer about about 30 minutes.  Serve Rasam over rice with a large handful of cilantro.  

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TAGS: prop styling: Pam Morris, Propworkshop, indian food, soup, rice, canvashomestore


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images ©Dana Gallagher 2018

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