Traditional Rasam Broth Recipe (पारंपरिक रसम शोरबा)

Ingredients:

• 2 ripe tomatoes, quartered

• 1 cup water (approx. 250 ml)

• 1/4 cup tamarind (paste or juice) or about 1 tablespoon tamarind concentrate

• 1 tablespoon fresh chopped coriander (cilantro)

• 1 teaspoon cumin seeds

• 1/2 teaspoon black peppercorns

• 1-2 green chilies, chopped (adjust to taste)

• 1/4 teaspoon turmeric powder

• 1 tablespoon oil (sesame oil or neutral vegetable oil)

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon fenugreek seeds (optional)

• 1 sprig curry leaves (optional but traditional)

• 1-2 crushed garlic cloves (optional)

• Salt to taste

• A few fresh coriander leaves for garnish

Preparation:

1. Boil water with tomatoes and tamarind, simmer for 10-15 minutes.

2. Roast and grind cumin seeds and black peppercorns.

3. Add turmeric, chilies, coriander, ground spices, and salt to the pot.

4. Prepare tempering (tadka): heat oil, crackle mustard seeds, fenugreek, curry leaves, and garlic.

5. Pour the tempering into the rasam, mix well, and remove from heat.

6. Serve hot, garnished with fresh coriander leaves.

Dishes using this Rasam base:

• Classic Rasam: spicy soup consumed as is.

• Rasam with rice: broth poured over hot white rice.

• Sambar-Rasam: mix of rasam and sambar, lentil and vegetable curry.

• Lentil Rasam: lentils added for more body.

• Vegetable Rasam: vegetables cooked in rasam.

• Tamarind and coconut Rasam: milder version with grated coconut.