Ginger And Curry Leaf Rasam





Rasam is an immensely popular South Indian soup. The word rasam, in the Tamil language, means “essence,” or “juice,” and has come to mean a particular type of soup that includes the tartness of tamarind or tomatoes. The ingredients used in rasam vary, but it is basically a light, spicy soup. The spiciness can be adjusted to your taste. At times I add vegetables to make this soup a complete meal.

INGREDIENTS

    • 1/2 cup dried red lentils, picked over, washed, and drained
    • 6 1/4 cups water
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon salt
    • 2 tablespoons vegetable oil
    • 10 fresh curry leaves
    • 2 teaspoons black mustard seeds
    • Pinch of asafetida
    • One 3-inch-long piece fresh ginger, peeled and finely chopped
    • 1 medium tomato, finely chopped
    • 1 (12-ounce) can unsweetened coconut milk
    • 1 tablespoon tamarind paste
    • 1 teaspoon freshly ground black pepper

PREPARATION

    1. 1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
    2. 2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
    3. 3. Season with salt and serve hot, garnished with the fried curry leaves.

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