Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Palghat Rasam
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 |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
