Name: Rasam
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 1 tablespoon tamarind concentrate, to taste; 2 teaspoons neutral oil, such as avocado; ½ teaspoon black mustard seeds; 2 to 3 garlic cloves, smashed; 1 plum tomato, diced; ¼ teaspoon fenugreek seeds; ⅓ cup (88 g) cooked tuver/toor dāl (split pigeon peas), optional (see Prep Tip); 1 teaspoon coriander seeds; ¾ teaspoon salt; 10 to 12 fresh curry leaves; ½ teaspoon cumin seeds; ¼ teaspoon black peppercorns; ¼ teaspoon ground red chili; ¼ teaspoon ground turmeric; 1 to 2 tablespoons chopped cilantro

Preparation info

Serves
2

Difficulty
Easy
Ready in
15 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Rasam derives from the Sanskrit word “rasa,” meaning essence. This classic South Indian broth, also known as sāru or chāru, extracts the essence of the spices and other ingredients into a tangy broth that is delicious with basmati rice or simply sipped and savored on its own. It can be made from a wide variety of ingredients, and I’ve used the classic flavors of black pepper, tomato, and tamarind here. Tamarind concentrate, available in small jars at Indian grocers, can vary in tartness, so