Prakash K. Sivanathan, Niranjala M. Ellawala

Rasam

Name: Rasam
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 4 fresh curry leaves (optional); 1 tbsp toor dal (split pigeon peas, optional); 1 tbsp toor dal (split pigeon peas, optional); 2 tbsp chana dal (split chick peas); 3 dried red chillies; 1 tbsp black peppercorns; ¼ tsp salt; 100 ml (3½ fl oz/7 tbsp) tamarind water; 2 fresh curry leaves (optional); 2 garlic cloves; 2 tbsp chana dal (split chick peas); 200 g (7 oz/3 cups) coriander seeds; ½ tomato, roughly chopped; 300 ml (10½ fl oz/1¼ cups) water; 1 tsp black peppercorns; 1 dried red chilli; 3 tbsp corriander seeds; 1 tsp cumin seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

3 tbsp corriander seeds
1 tsp cumin seeds
1 tsp

Asia
Sri Lanka
Spicy
Drinks
Vegan
Gluten-free

Method

In a pestle and mortar, pound the coriander and cumin seeds, peppercorns, chilli and garlic until crushed.

Put the mix into a small saucepan on a high heat. Add the curry leaves (if using), tamarind water, salt, water and tomato, and bring to the boil. When it reaches boiling point, remove from the heat. Serve hot.