By July 17, 2008Published:
- Yield: 6 cups (4 Servings)
- Prep: 30 mins
- Cook: 10 mins
- Ready In: 40 mins
- 3 tbsp Black pepper
- 3 tsp Cumin seeds
- 5 cloves Garlic with skin
- 2 Tomatoes
- 3 Thai peppers
- 1 sprig Curry leaves
- 1 handful Cilantro roughly chopped
- 1 tsp Jaggery
- 1 tsp Black mustard seeds
- 1/4 tsp Fenugreek seeds
- 1 tsp Asafoetida powder
- 1 lime sized ball Tamarind
- Salt to taste
- 2 tbsp oil
- Soak tamarind in 2 cups of hot water for about half hour.
- In a mortar and pestel, pound pepper and cumin seeds into a fine powder.
- Throw in Thai peppers and pound until they just break.
- Now add garlic cloves with skin and pound until they crack.
- Squeeze tamarind nicely in the water and discard waste and save the pulp.
- Add pound mixture to tamarind pulp.
- Add curry leaves, jaggery, cilantro and salt to taste.
- Heat oil in a sauce pan. Add mustard seeds and allow them to splutter. Once they calm down, throw in fenugreek seeds and asafetida powder.
- dump the tamarind mixture into the saucepan, add 3 more cups of water and give it a nice stir.
- Cook on medium heat until rasam turns frothy. :- it only takes about 6-7 minutes, so keep an eye.
- When the first bubble appears, turn off the stove and cover the saucepan with a lid. :- this step is very very important. DO NOT let rasam boil. Flavor of rasam is killed when it boils. Everything needs to cook in the steam once stove is turned off, thats the secret of a great rasam.
- Serve with rice or sip on it like a soup if on Whole30 or Paleo! 😀