RASAM - Cuisine Magazine - From New Zealand to the World
There are as many different versions of rasam as letters in the alphabet and, like most recipes, I’m sure every south-Indian family has their own special versio
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Ingredients
- 1 tablespoon seedless tamarind pulp
- 3 teaspoons cumin seeds
- 1-2 teaspoons black peppercorns
- 6 cloves garlic
- 1 tablespoon refined (odourless) coconut oil
- 1 teaspoon black mustard seeds
- 1 sprig curry leaves, stem discarded
- 1 dried red chilli, deseeded and roughly broken into pieces
- ¼ teaspoon ground turmeric
- 1 large ripe tomato, finely chopped
- pinch of asafoetida (optional) See NOTE
- small handful of coriander leaves and tender stems, roughly chopped
- cooked basmati rice, to serve (optional)
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