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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Palghat Rasam
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Introduction
Rasam is a delicious tamarind-based broth traditionally added to freshly cooked white rice, with vegetable curries and fried or roasted poppadoms on the side. It can also be served in a small cup as an appetiser before a meal, or as a lovely hot drink on a cold day. There are lots of different versions – I like this one as it’s so simple: the everyday rasam that we have at home requires a few tablespoons of cooked dal, which I often don’t have ready. This is our version of my aunt Lalitha’s recipe.
Ingredients
fresh curry leaves, torn | |
white onion, roughly chopped | |
large vine tomato, roughly chopped | |
tamarind paste | |
boiling water | |
Storecupboard: | |
neutral or olive oil | |
black mustard seeds | |
rasam or sambhar powder, or 2 tsp freshly ground coriander seeds, ½ tsp mild chilli powder, ½ tsp freshly ground black pepper and a pinch of asafoetida | |
sea salt flakes |
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