Rasam

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

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

Asia
India
Soup
Vegan

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