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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rasam (South Indian Style)
Categories: Indian, Soup
Yield: 4 Servings
8 Whole black peppercorns;
- up to 10
2 Dried chiles
1 Tomato; diced
1 tb Ghee
4 c Water
1 ts Cumin seed; up to 2
2 cl Garlic; up to 3, crushed
8 Curry leaves
1/4 ts Mustard seeds
Tamarind paste
Salt
In about 2 cups of water combine the tamarind paste (if using raw
tamarind, soak and squeeze an almond sized pulp in 1/2 cup of water),
a few dried chiles, the tomato, garlic, and 4 curry leaves. Grind
black peppers and cumin seeds together and add to the liquid. Bring
to a boil and simmer for about 10 minutes. Heat a skillet and fry the
mustard seeds until they start to pop. Add one or more dried chiles
and the remaining curry leaves. Saute until fragrant and add to rasam
liquid. Add salt to taste. This should cook until the tomato is soft.
More liquid can be added if mixture is a bit heavy. Serve in small
cups. All ingredients are given in approximate measurements, so
experiment a little!
Recipe FROM:
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