Rasam is a spicy broth. It’s a South Indian specialty, and both delicious and healthy. This recipe is adapted from Dakshin by Chandra Padmanabhan. I HIGHLY recommend this book for the best in South Indian Vegetarian recipes. Photos of each recipe are included as well 🙂
3 tbsp red gram dal (or pigeon peas, or toor dal)[masoor], soaked in 1 c water for 30 min
3-4 tsp cumin seeds
1 tsp black peppercorns
3 green chilies [I used 1/2 jalapeno]
2-3 pieces of fresh ginger (each piece 1 in)[I used a 1×1 cube of ginger]
3 tsp grated coconut
1 tbsp powdered jaggery
1.5 c water
VAGHAR in 2 tsp ghee:
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp asafoetida powder (hing)
1/2 tsp turmeric
1 red chili pepper, halved [I used 1/2 dried red pepper]
a few curry leaves
Add salt to taste.
Add water as necessary (consistency is of a broth, not a soup).
Add a spoonful of tamarind concentrate.
Let simmer over low heat for as long as you can (1 hour or so).
Garnish with chopped cilantro.