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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

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.

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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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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

From the book

Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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