Post by April B. on Apr 13, 2004 14:17:42 GMT -6
"Rasam" is a Sanskrit word meaning broth, and various types of rasam
are popular throughout India, especially in the south. They are often
served in cups and drunk like a consomme or tea, and they can be
ladled over rice for a heartier soup version. Here is one of the ways
it is made in the state of Mysore.
1 cup (250 ml) lentils, rinsed and picked over
1 tsp (5 ml) turmeric
2 cups (500 ml) fresh or canned tomatoes, chopped
2-3 cloves garlic, finely chopped
A 1-inch (2.5 cm) ball of tamarind pulp*
1 Tbs (15 ml) ground coriander
1 tsp (5 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper
1 tsp (5 ml) molasses or sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) ghee (see below) or vegetable oil
1 tsp (5 ml) black mustard seeds*
Chopped cilantro (coriander leaves) for garnish
* Available in finer supermarkets and in Asian and Indian specialty
shops
Combine the lentils, turmeric, and 4 cups (1 L) water in a large pot
and bring to a boil. Reduce the heat and simmer covered until the
lentils are tender, about 3 minutes. Meanwhile, puree the tomatoes,
garlic, and 1/4 cup (60 ml) water in an electric blender and set
aside. Soak the tamarind pulp in a small bowl with 1/4 cup (60 ml)
boiling water for 15 minutes. Mash the pulp with the back of a spoon
or your fingers and strain the liquid into a small bowl, squeezing the
pulp to extract as much liquid as possible. Discard the pulp and set
the liquid aside. Puree the lentils and their liquid in an electric
blender or food processor and return to the pot. Stir in 3 cups (750
ml) hot water and let stand undisturbed for 15 minutes. The pureed
lentils should have sunk to the bottom of the pot, leaving the lentil
broth on top. Gently pour the lentil broth into a separate bowl,
leaving the lentil puree behind - this can be saved for other uses.
Ad enough water to the lentil broth to make about 4 cups (1 L). Add
the tomato puree, tamarind juice, spices, molasses, salt, and pepper
and bring to a boil over moderate heat. Reduce the heat and simmer
covered for 15 minutes. Meanwhile, heat the ghee in a skillet over
moderate heat until it is very hot. Add the mustard seeds and cover
the skillet with a lid or splatter screen and cook about 5 seconds,
until the sputtering stops. Add the spiced ghee to the lentil broth
and stir to combine. Serve garnished with chopped cilantro. Serves 6
to 8.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase the
heat and bring the butter to a boil. When the surface is completely
covered with foam, stir the butter gently and reduce the heat to the
lowest possible setting. Simmer uncovered and undisturbed for 45
minutes, or until the milk solids in the bottom of the pan have turned
golden brown and the butter on top is transparent. Strain the butter
through a sieve lined with linen or four layers of cheesecloth. If
there are any solids in the ghee, no matter how small, strain it again
until it is perfectly clear. Pour the ghee into a glass jar and seal
tightly. This recipe makes about 1 1/2 cups, and may be kept at room
temperature for several months, or almost indefinitely refrigerated.
It will congeal if refrigerated, and so must be warmed before using if
liquid ghee is called for.
are popular throughout India, especially in the south. They are often
served in cups and drunk like a consomme or tea, and they can be
ladled over rice for a heartier soup version. Here is one of the ways
it is made in the state of Mysore.
1 cup (250 ml) lentils, rinsed and picked over
1 tsp (5 ml) turmeric
2 cups (500 ml) fresh or canned tomatoes, chopped
2-3 cloves garlic, finely chopped
A 1-inch (2.5 cm) ball of tamarind pulp*
1 Tbs (15 ml) ground coriander
1 tsp (5 ml) ground cumin
1/4 tsp (1 ml) cayenne pepper
1 tsp (5 ml) molasses or sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) ghee (see below) or vegetable oil
1 tsp (5 ml) black mustard seeds*
Chopped cilantro (coriander leaves) for garnish
* Available in finer supermarkets and in Asian and Indian specialty
shops
Combine the lentils, turmeric, and 4 cups (1 L) water in a large pot
and bring to a boil. Reduce the heat and simmer covered until the
lentils are tender, about 3 minutes. Meanwhile, puree the tomatoes,
garlic, and 1/4 cup (60 ml) water in an electric blender and set
aside. Soak the tamarind pulp in a small bowl with 1/4 cup (60 ml)
boiling water for 15 minutes. Mash the pulp with the back of a spoon
or your fingers and strain the liquid into a small bowl, squeezing the
pulp to extract as much liquid as possible. Discard the pulp and set
the liquid aside. Puree the lentils and their liquid in an electric
blender or food processor and return to the pot. Stir in 3 cups (750
ml) hot water and let stand undisturbed for 15 minutes. The pureed
lentils should have sunk to the bottom of the pot, leaving the lentil
broth on top. Gently pour the lentil broth into a separate bowl,
leaving the lentil puree behind - this can be saved for other uses.
Ad enough water to the lentil broth to make about 4 cups (1 L). Add
the tomato puree, tamarind juice, spices, molasses, salt, and pepper
and bring to a boil over moderate heat. Reduce the heat and simmer
covered for 15 minutes. Meanwhile, heat the ghee in a skillet over
moderate heat until it is very hot. Add the mustard seeds and cover
the skillet with a lid or splatter screen and cook about 5 seconds,
until the sputtering stops. Add the spiced ghee to the lentil broth
and stir to combine. Serve garnished with chopped cilantro. Serves 6
to 8.
Ghee
1 lb (450 g) unsalted butter
Melt the butter in a heavy saucepan over moderate heat. Increase the
heat and bring the butter to a boil. When the surface is completely
covered with foam, stir the butter gently and reduce the heat to the
lowest possible setting. Simmer uncovered and undisturbed for 45
minutes, or until the milk solids in the bottom of the pan have turned
golden brown and the butter on top is transparent. Strain the butter
through a sieve lined with linen or four layers of cheesecloth. If
there are any solids in the ghee, no matter how small, strain it again
until it is perfectly clear. Pour the ghee into a glass jar and seal
tightly. This recipe makes about 1 1/2 cups, and may be kept at room
temperature for several months, or almost indefinitely refrigerated.
It will congeal if refrigerated, and so must be warmed before using if
liquid ghee is called for.