TOP
RASAM
The main attraction is tomatoes; this variant
happens to be very much to my own liking, and
does not use any prepared Rasam Powder.
4lbs Tomatoes (diced and peeled)
5 Tbs Usli Ghee
Fry in a few Tbs of Ghee over a medium heat adding in order:
1 stick, 2 inch, of cinnamon (cassia bark) crushed
2 Turkish Bay leaves
8 Dried red hot peppers
2 tsp Black peppercorns
6 Cardamom pods, crushed
1 Walnut size piece of ginger sliced thinly
2 Garlic cloves (large) sliced thinly (fry until brown)
Remove spices and reserve them and the Ghee:
Liquify in food processor or blender:
1 Large onion
1 Tomato
3 Garlic cloves, sliced
Reheat Ghee and add liquifaction from blender. Leave a little
in the blender adding the fried spices - all but cinnamon, and
bay leaves. Put the blended fried spices in with the cooking
paste, adding
1 tsp salt
1 tsp ground coriander
1 tsp ground cumino
1/2 tsp ground turmeric
1/4 tsp ground mace
1/4 tsp ground nutmeg
Add the diced tomatoes and perhaps a cup of water or more
to the pot, and simmer for about 30 minutes. This should
be rather soupy, and a red-orange color.
Before serving add
Juice of 2 large lemons
OR
1 TBS tamarind concentrate (Tamcon)
OR
1/2 cup tamarind water and pulp
Invariably served over rice, though I have heard of people eating
it as a soup.
NOTES:
1. Do not use an iron pot for this; only stainless steel
or enamel.
It is acidic, and the probability of the iron making it
taste funny is too high to chance, even if the iron is
supposedly well seasoned; that seems to be a matter of
ill defined opinion.
2. This both reheats and freezes like a charm.
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Created: June 24, 2007
Last Updated: