Rasam

Name: Rasam
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 100 g dried white beans; 1 TEASPOON Tamarind paste (alternatively -granulate); 150 g Okra Pods; 4 TABLESPOONS Lemon juice; 4 Carrots; 2 Garlic cloves; 1 walnut-sized piece of ginger; 4 Shallots; 4 Tomatoes; 2 TABLESPOONS Oil; 2 TEASPOONS Mustard seed; 2 TEASPOONS Cumin; 1/2 TEASPOON Asafetida powder (Stinkasant); 1/2 TEASPOON ground black pepper; 1/2 TEASPOON Turmeric; 1/2 TEASPOON ground cilantro; 2 TEASPOONS ground chili; 2 dried curry leaves; 1 1/2 l Vegetable broth; 7-10 Tbsp Salt

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

100 g dried white beans
1 TEASPOON Tamarind paste (alternatively -granulate)
150 g Okra Pods
4 TABLESPOONS Lemon juice
4 Carrots
2 Garlic cloves
1 walnut-sized piece of ginger
4 Shallots
4 Tomatoes
2 TABLESPOONS Oil
2 TEASPOONS Mustard seed
2 TEASPOONS Cumin
1/2 TEASPOON Asafetida powder (Stinkasant)
1/2 TEASPOON ground black pepper
1/2 TEASPOON Turmeric
1/2 TEASPOON ground cilantro
2 TEASPOONS ground chili
2 dried curry leaves
1 1/2 l Vegetable broth
7-10 Tbsp Salt

Directions

1
Soak the beans overnight in about 1 1/2 litres of cold water. Cook the beans with soaking water for 45-60 minutes. Mix tamarind paste with 3 tbsp. hot water
2
Clean, wash and cut the okra pods into pieces. Boil up about 300 ml water and lemon juice. Simmer the okra pieces for about 5 minutes, drain and rinse in cold water. Peel carrots, cut them in half lengthwise and cut them into thin slices.
3
Peel and finely chop the garlic, ginger and shallots. Wash and clean the tomatoes, chop them coarsely and mash them finely. Heat the oil in a pot. Roast mustard seed and cumin for about 1/2 minute. Add shallots and garlic and continue roasting over medium heat for 1-2 minutes. Add the remaining spices and curry leaves and fry briefly. Deglaze with tomato puree and tamarind, simmer for about 2 minutes. Add stock, add carrots and pods and simmer for 5-6 minutes until the carrots are done. Season soup with salt
4
To serve, stir soup again so that floating spices sink to the bottom. If necessary, skim off spices with a small sieve. Serve rasam with e.g. boiled water rice (wild rice)
5
Waiting time approx. 12 hours