Rasam

A popular South Indian soup which is very tasty and simple to cook.  A mixture of chopped tomatoes, onions, garlic, chillies, tamarind juice and spices are simmered slowly before the tempering ingredients (my favourite part of cooking) are added.  It is believed that eating Rasam is healthy due to the presence of garlic, tamarind and black peppercorns.

Ingredients (serves 4):
6 medium-size red tomatoes, to be peeled & chopped finely
1.2 litre water
1 medium-size onion, to be peeled & chopped finely
2 stalks green chillies, to be coarsely chopped
2 pips garlic, to be peeled & sliced
1/2 tsp chilli powder
1 tsp coriander powder
1 tsp jeera (cumin) powder
1 tbsp fresh tamarind, to be mixed with 1/2 cup water
salt & sugar to taste
a handful coriander leaves, to be chopped

Tempering Ingredients:
2 tbsp ghee
2 stalks dried chillies, stalks removed & cut into two
1 tsp mustard seeds
1 tsp methi (fenugreek) seeds
1 tsp urad dhal
a pinch of hing (Asafoetida)
1/4 tsp turmeric
8 fresh curry leaves

Ingredients to be pounded:
10 black peppercorns
3 pips garlic
1 tsp jeera (cumin) seeds

In a medium-size pot, add water, chopped tomatoes, onions & green chillies, sliced garlic, chilli powder, coriander powder, jeera powder, salt & sugar to taste and chopped coriander leaves.  Lastly, add a little tamarind juice - be careful to add just enough or else your rasam will become sour.  I actually prefer to use fresh tamarind instead of tamarind paste.  Bring mixture to boil.  Once boiling, reduce heat to medium and simmer for about 30 minutes before adding the tempering ingredients. This is to ensure that the spices are infused together.

Preparing the tempering ingredients:  Heat ghee in a small pan over medium heat. Add dried chillies and mustard seeds.  Let them pop before adding the other ingredients.  Add methi seeds - be careful that they do not get browned.  If needed, remove pan from heat.  Then, add hing, curry leaves, turmeric powder and curry leaves.  Then, add the pounded ingredients.

Add to simmering mixture in pot and simmer for another 15 minutes.  Check seasoning.

Serve with rice, papadum and chutney.  The taste of this soup gets better day by day. I have tried dipping baguette into it and the taste is heavenly!  Do give this recipe a try!

Bon Appetit!