Rasam

Estimated — 1 ingredient not in food database (100% mass accounted for)

• Black pepper

  1.3 ml

• Cumin seeds

  5 ml

• Curry leaves

  10 pc

• Dried red chilli

  1 pc

• Lemon juice

  15 ml

• Mustard seeds

  1 pc

• Oil

  15 ml

• Salt

  to taste

• Tamarind pulp

  10 g

• Water

  400 ml

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Method

1. 1In a medium saucepan, heat 15 ml of oil over medium heat.
2. 2Add 1 piece of mustard seed and let it splutter until golden.
3. 3Add 1 small dried red chilli (broken), 10 curry leaves, and 1 tsp of cumin seeds. Sauté for 20 seconds until fragrant.
4. 4Pour in 400 ml of water and bring to a gentle boil.
5. 5Add 1 tsp of tamarind pulp (about 10 g) and stir well to dissolve.
6. 6Add 1/2 tsp of salt and 1/4 tsp of black pepper. Adjust seasoning to taste.
7. 7Reduce heat to low and simmer for 10 minutes, allowing the flavours to meld.
8. 8Turn off the heat. Stir in 1 tbsp of fresh lemon juice and serve warm.
9. 9Optional: Garnish with a few fresh curry leaves or a drizzle of oil before serving.