Rasam

Name: Rasam
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Split Pigeon pea/Toor dal/Arahar dal; 1 liter Chicken stock or vegetable stock; 2 tbsp Tamarind paste or a lemon size ball of tamarind; 3 Ripe Tomatoes; 2 Green Chillies; 5 Whole Shallots; 1 piece of ginger; 5 clove Garlic; 1 cup Boiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice); 1 Spanish red Onion Diced; 1 tbsp Coriander seeds; 1 tsp Fenugreek seeds; 1 tbsp Cumin seeds; 1/2 tsp Asafoetida; 1 tsp Turmeric Powder; 2 tbsp Butter or Olive Oil; 2 cup Steamed Rice; 1/2 cup basil and coriander leaves combined; 1 Salt and pepper to taste

leoericangelo @cook_3541698

This recipe originated in Southern India, especially from the state of Tamil Nadu. Every meal in south india usually ends with rasam, as it is said to be a digestive. It can also be served as soup to increase the appetite before a meal. Rasam uses aromatic principles like pepper, asafoetida, cumin, coriander, fenugreek, basil leaves which are valued medicinally. This makes rasam a food to ease cold and runny nose. Here i have presented my variant of this broth, which is quite tasty...

leoericangelo @cook_3541698

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Ingredients

45 mins

4 servings

1 cupSplit Pigeon pea/Toor dal/Arahar dal
1 literChicken stock or vegetable stock
2 tbspTamarind paste or a lemon size ball of tamarind
3Ripe Tomatoes
2Green Chillies
5Whole Shallots
1 pieceof ginger
5 cloveGarlic
1 cupBoiled and Shredded Chicken Breast (Vegetarians substitute vegetables of your choice)
1Spanish red Onion Diced
1 tbspCoriander seeds
1 tspFenugreek seeds
1 tbspCumin seeds
1/2 tspAsafoetida
1 tspTurmeric Powder
2 tbspButter or Olive Oil
2 cupSteamed Rice
1/2 cupbasil and coriander leaves combined
1Salt and pepper to taste

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Steps

45 mins

1

Wash the lentils well and soak it in water for 2-3 hrs.
2

In a pressure cooker, add the soaked lentils, 2 cups of water, shallots, tomatoes, garlic, ginger, green chillies, asafoetida, tumeric and salt. Pressure cook until 3 whistles. Cool and transfer the contents to a blender and pureé the contents.
3

Dry roast the spices except asafoetida in a pan. Cool and powder it in a coffee or spice grinder.
4

Dissolve the tamrind paste in half cup of warm water. Keep it aside
5

In a pot, add butter or olive oil. Heat it and add the chopped onions, sauté it well till it becomes brown and caramelised. Add the chicken breasts (or vegetables) and saute for another 2 mins. Add the lentil puree and chicken stock and bring it to boil for 30 minutes
6

Add the tamarind water and simmer for another 10 minutes.
7

Add 2 tablespoon full of the roasted spice powder and simmer it for another 10 minutes. Add Salt and pepper to taste
8

Add the steamed rice to the broth and switch off the heat. Stir well.
9

In a pan, add a tablespoon full of clarified butter. Heat it to smoking point and add a teaspoon of cumin seeds. Let them crackle. Add this to the broth
10

Add coriander and basil leaves.
11

Ladle hot soup into bowls. Serve hot