Amma’s Rasam

AMMA’S RASAM  (2000)

Follow along with Chef Paulraj of Paper Dosa to learn how to prepare rasam, a delicious and unique South Indian dish.

RECIPE:

• 1 Tablespoon of gingelly oil
• 1 teaspoon of mustard seeds, whole curry leaves, about 2 sprigs worth
• 4 dried red chile pods
• a pinch of turmeric
• a pinch of asafetida
• 6 cloves of garlic, whole
• 6 tomatoes, chopped
• 4 – 6 cups of water or broth
• 1 bunch of cilantro, with the stems
• 1 cup of boiled toor dal
• 1Tablespoon tamarind paste
• salt to taste
• Masala: in a grinder grind: 1/2 cup cumin seeds, 1/4 cup peppercorns 1/4 cup coriander seeds

In a heavy bottom pan heat gingelly oil on medium to high heat. Then add the mustard seeds, curry leaves, dried red chile, after 1-2 minutes add the turmeric and asafetida. Once the mustard seeds start to pop add the garlic and tomatoes. Saute till tomatoes start to soften, about 5-10 minutes. Add masala, mix and cook all together for about 3-5 minutes. Then add water or broth and cilantro. Then add 1 cup of boiled toor dal. Cook on medium-high heat for 15- 20 minutes. Salt to taste. Finish with tamarind.