Rasam Recipe
Serves 1
Directions
- 1Soak tamarind in a bowl with water for 5 minutes.
- 2Crush garlic cloves, piri piri chilies and fresh curry leaves in a small stone grinder.
- 3Add jeera and whole black peppercorns then crush again.
- 4Squeeze tamarind juice into a bowl.
- 5Chop in a tomato.
- 6Lightly squeeze the tomato and add total of 3 cups of water.
- 7Heat soap stone and add wood pressed coconut oil.
- 8Add fenugreek seeds, mustard seeds, whole red chilies, crushed ingredients, turmeric powder, hing and kashmiri chili powder.
- 9Add the tamarind and tomato water.
- 10Add in Himalayan salt as needed and put the flame on high.
- 11Add organic jaggery powder then give it a stir.
- 12Add coriander leaves then give it a stir and allow it to simmer for about a minute or two.
- 13Cover with a lid then let it sit for about 2 minutes.
Ingredients
- a small piece tamarind
- 1 cup water
- a handful garlic cloves
- 0.5 pod garlic
- 4 piri piri chilies (birds eye chilli)
- 2 sprigs fresh curry leaves
- 1.5 tsp jeera (cumin seeds)
- 1 tsp whole black peppercorns
- 1 cup water
- 1 cup water
- 1 tomato
- 3 cup water
- 1 tbsp wood pressed coconut oil
- 0.25 tsp fenugreek seeds
- 1 tsp mustard seeds
- 3 whole red chilies
- 0.5 tsp turmeric powder
- 0.25 tsp hing (asafoetida)
- 0.5 tsp kashmiri chilli powder
- as needed pink Himalayan salt
- 1 tsp organic jaggery powder
- a handful coriander leaves
Equipment
small bowlsmall stone grinderspoonknifebowlsoap stone
Tips
- Use ordinary green chilies instead of piri piri chilli, if needed.
- Wood press oils helps in better assimilation of fat soluble vitamins.
- Healthy cooking is all about using the right quality of oils.
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