Thin, peppery South Indian broth featuring cumin seeds. Drunk as a soup or poured over rice.
Ingredients
- cumin seeds
- Small tamarind ball
- 2 tomatoes
- 4 garlic cloves
- 1.5 tsp rasam powder
- 1/4 tsp turmeric
- 1 tsp mustard seeds
- 1 tsp ghee
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander
Method
Prepare dal water: Pressure cook 2 tbsp toor dal for 4 whistles. Mash smooth and dilute with half cup water.
Toast cumin seeds: Dry roast 2 tsp cumin seeds in a pan 2 minutes. Crush coarsely in a mortar — the toasting enhances the flavour.
Soak tamarind: Soak tiny piece of tamarind in half cup warm water. Extract and strain.
Make base: In a pan combine tamarind water, 1 crushed tomato, the toasted cumin, half tsp turmeric, half tsp pepper powder and salt.
Add dal water: Add mashed dal water and 1.5 cups more water.
Bring to a boil: Cook on medium heat until boiling.
Simmer: Cook on low heat 6-8 minutes until thin and fragrant with cumin.
Make tempering: Heat 1 tbsp ghee. Add 1 tsp mustard seeds — when they pop add a generous pinch of asafoetida, 1 sprig curry leaves and 1 dried red chilli.
Add tempering: Pour ghee tempering over the rasam.
Serve: Garnish with fresh coriander. Jeera rasam has a warm, digestive quality. Serve over rice or sip warm for stomach relief.