Malabar kurumulagu rasam

Enjoy the peppery sips of the kurumulaku rasam soup that will keep you warm in winter and work to open out your sinuses. Serve it with rice or in a bowl to have with meal or to sip while enjoying the rains.

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Prep Time 15

Cook Time 12

resting time 10

Course Side Dish, Soup

Cuisine Autumn, gluten free, One pot, South indian, Vegan, Winter, zero oil

Servings

Ingredients

for the spice mix

1 tablespoon cumin seeds
2 tbsp coriander seeds
1 tsp Black pepper
2 shallots
6-8 curry leaves
4-5 cloves garlic
1 gooseberry sized ball tamarind or 1 tsp tamarind extract
1 large Tomato

for making rasam

1 tsp coconut oil
1/2 tsp cumin seeds
1 green chilli slit in the middle
4 cups drinking water
salt to taste
1/2 tsp turmeric powder

to garnish

1 tbsp coriander leaves chopped

Instructions

Into the belnder add the cumin, coriander seeds, black pepper, shallots and garlic and blend to a coarse mix.
To this add curry leaves and tamarind and blend again
Add the tomato and make a smooth paste of the mix.
Add this paste to the water and mix well
In a cooking pan add the oil, cumin seeds and the green chilli.
When this sizzles add the mixed paste and the rest of the water.
Stir in the salt and turmric powder and bring to a rolling boil.
Now simmer for another few minutes.
Garnish with chopped coriander leaves.
Cover and leave the rasam for 6-10 minutes.
The rasam is now ready to serve.

Keyword easy soup recipes, Indian drink recipes, Indian vegetarian dinner, Kerala recipes