morsels45

morsels45 said

Rasam

Thin, sour, peppery, and drunk from the bowl as often as spooned.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make rasam

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With a fresh masala

30 minutes · serves 4 · Easy

What you need

  • 1 lime-sized ball of tamarind, soaked
  • 2 tomatoes, crushed by hand
  • 1 tbsp rasam powder
  • 1 tsp black peppercorns
  • 1 tsp cumin seed
  • 3 garlic cloves
  • 1 tbsp cooked toor dal, optional
  • Curry leaves
  • 1 tsp mustard seed
  • 1 dried chilli
  • Sesame or sunflower oil
  • Coriander

What you do

  1. 1Crush the peppercorns, cumin and garlic roughly in a mortar. Rough, not powder.
  2. 2Strain the tamarind water into a pot with the tomatoes, rasam powder, salt and 700ml water.
  3. 3Simmer 10 minutes until the raw tamarind smell goes.
  4. 4Add the crushed spices and the dal if using. Now watch it: the moment it froths up at the edges, take it off. It must never boil hard.
  5. 5Temper the mustard seed, chilli and curry leaves in hot oil until they pop and pour it in.
  6. 6Coriander over. Drink it from the bowl or pour it over rice.

Lemon rasam, no tamarind

20 minutes · serves 3 · Very easy

What you need

  • Tomatoes
  • Lemon juice
  • Pepper
  • Cumin
  • Curry leaves
  • Mustard seed

What you do

  1. 1Same method with lemon juice stirred in off the heat instead of tamarind.
  2. 2Brighter, and better when you are ill.