Kerala Rasam (കേരള രസം)
Category: soup — tangy pepper-tamarind soup
Course: side / soup | Diet: vegan
Meal roles: lunch
sadya
digestif

A thin, piquant broth of tamarind, rasam powder and pepper, poured over rice to end a meal.

Spice level: 3
Prep time: 10 minutes | Cook time: 20 minutes

Ingredients (per person):
name: Toor dal (optional rolled giving body)
qty: 15
unit: g
name: Tamarind extract
qty: 12
unit: g
name: Tomato, chopped
qty: 40
unit: g
name: Rasam powder
qty: 5
unit: g
name: Pepper and cumin, pounded
qty: 2
unit: g
name: Turmeric
qty: 0.5
unit: g
name: Mustard seeds and curry leaves
qty: 1
unit: g
name: Coconut oil, a teaspoon
qty: 6
unit: g
name: Salt
qty: 1
unit: g

Steps:
Thin the dal base (if used) so it is a pourable soup.
Add tamarind water, tomato, turmeric, salt and rasam powder; simmer until the tomato melts.
Pound the pepper and stir in; bring to a gentle boil.
Temper mustard and curry leaves in oil and pour over.
Serve hot, spooned over a little rice or sipped to finish the meal.

Tags: soup
digestif
vegan