Rasam

Name: Rasam
Yield: Serves 4
Cuisine: India
Ingredients: 1½ tablespoons coriander seeds; 2 tablespoons cumin seeds; 3 tablespoons tamarind purée; 2 stalks curry leaves; 2-3 dried chillies, torn into pieces; 200 g (7 oz) skinless, boneless chicken thighs, cut into small pieces; 200 g (7 oz) skinless, boneless chicken thighs, cut into small pieces; 1 tablespoon oil; 1 tablespoon black peppercorns; 1 red onion, thinly sliced; 5 garlic cloves, skins on, roughly pounded

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

This soup-like dish was originally known as ‘Mulliga Thanni’, literally translated as ‘Pepper Water’. In an Indian setting, it is served spooned over rice as part of the main meal. The British version is called Mulligatawny.

Ingredients

3 tablespoons tamarind purée
1½ tablespoons coriander seeds
2

Asia
India
Soup
Gluten-free
Spicy

Method

Mix the tamarind purée with 750 ml (3 cups) water. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic. Remove, then dry-roast the cumin seeds, followed by the black pep