mortar and pestle
1 ¾ cup water
5 tamarinds, peeled
2 garlic cloves
1 tspn peppercorns, ground
3/4 tspn cumin
1 red chili pepper, dry
1/2 12-oz. can tomato sauce
1/4 tspn turmeric
salt and pepper to taste
3/4 tbsp cilantro, chopped
1 tbsp canola oil
2 curry leaves, dried
1/2 tspn mustard seeds
1/4 tspn cumin seeds
- In a medium sized bowl, soak the tamarind in the water for 15 minutes (until it is soft).
- Add the garlic, cumin, and peppercorns to the mortar and mash together using the pestle.
- In a separate bowl, add 1/4 cup of water and the garlic, cumin, and peppercorns.
- Squeeze the tamarins in the bowl in which they are soaking. Using a strainer, pour the tamarind liquid into the bowl containing the garlic, cumin, and peppercorn mixture. Reserve the tamarind husk in the original bowl and add 1/2 cup of water and let soak.
- Add 1/4 tspn of turmeric to the rasam.
- Strain the remaining 1/2 cup tamarind water into the rasam.
- Mince the red chili pepper and add it to the rasam.
- Add the tomato sauce to the rasam.
- Add salt and pepper to taste.
- Add 3/4 tbsp cilantro to the rasam.
- Pour the rasam into a pot and cook over medium heat until it begins to boil. Then reduce heat to simmer.
- Add 1 tbsp canola oil to a small skillet over medium heat.
- When oil is hot, add the mustard seeds and cumin seeds. When the seeds begin to pop, place a lid on the skillet until the popping stops - about 3 minutes.
- Add the curry leaves and cook for 1 to 2 minutes more. Then add to the rasam and serve.