RASAM

Serves: 6

Ingredients:

• Blanched, skinned and deseeded tomatoes – 4 large chopped up
• Peppercorns – 10
• Garlic flakes – 6
• Cumin seeds – 1 teaspoon
• Tamarind – a marble-sized ball
• Mustard – 1 teaspoon
• Small Onion – 1, chopped very fine.
• Garlic flakes – 3, sliced lengthways
• Whole red chillies – 2, broken into large bits.
• Fenugreek seeds – ½ teaspoon
• Curry leaves – 1full sprig
• Turmeric powder – ¼ teaspoon
• Red chilli powder – ½ teaspoon
• Asafoetida – ¼ teaspoon
• Water – 2 cups
• Salt to taste
• Oil – 1 tsp
• Coriander leaves chopped fine – 2 tablespoons

Method:

• Grind tomatoes, peppercorns, 6 garlic flakes, cumin seeds and tamarind to a smooth puree and set aside.
• To a deep saucepan on medium heat, add oil and mustard.
• Wait for the mustard to pop and then add in fenugreek seeds, sliced garlic cloves, finely chopped onion, broken red chillies, curry leaves and asafoetida. Fry until fragrant.
• Stir in the pureed tomato, water and bring to the boil. Turn off the heat.
• Garnish with chopped coriander and serve with rice, or in glasses to drink.

Notes:

• Use very ripe tomatoes.
• To increase the spice levels increase the quantityof the peppercorns .