Name: Rasam
Yield: Serves 4–6
Cuisine: India
Ingredients: 3-cm / 1¼-inch piece of ginger, peeled and cut into thin strips; 2 tamarind cubes; 450 g/ 1 lb can of plum tomatoes; 5 tbsp sunflower oil; 16 curry leaves; about 8 curry leaves; 115 g/ 4 oz dal (red lentils); 2 tsp salt; large handful of coriander; 2 tsp mustard seeds; 2 tsp cumin seeds; 3 garlic cloves, sliced; 7 garlic cloves, sliced; 2 tsp ground coriander seeds; 6 hot red chillies; 2 tsp turmeric

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Rasam is the fiercely hot vegetarian soup of Southern India and Sri Lanka. The leftover dal not used in the soup can be stir-fried with onions and garlic.

Ingredients

450 g/ 1 lb can of plum tomatoes
2 tamarind cubes

Method

First cook the dal: put in a pan with 1.1 litres/ 2 pints of water, the turmeric and ginger. Bring to the boil, cover, lower the heat and simmer for 45 minutes. Check regularly to ensure the pan doesn’t dr

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Rasam

Ingredients

Method

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