Over the weekend, GG fell sick with a sore throat as she had been busy in school with rehearsing for the Singapore Youth Festival as well as rehearsals where she was emceeing an event in school. So on Saturday evening, she asked for some soup as well as rasam to soothe her throat.
I checked recipes for soups, but nothing really looked exciting, so then I decided to combine a rasam which is meant to soothe an illness and make it into a soup. I called this a rasam masquerading as a soup! This had all the goodness of all ingredients good for you and was spicy and yum!
- 1 small lime sized ball of tamarind or 2 tsp tamarind paste
- 1 tsp cumin seeds
- 3-4 dried red chillies
- 1-2 tsp black peppercorns
- 4-5 garlic pods
- 1-2 inch piece of ginger
- 1 medium sized tomato
- 1/4 tsp asafoetida
- 1 tsp ghee
- 1 tsp mustard seeds
- 3-4 curry leaves
- In a large bowl, cover the tamarind with warm water and keep aside for 20-30 minutes. When the pulp is soft, squeeze it and get all the tartness out of it. Discard the pulp and strain the water and keep aside. Add this to a pan and add 2 cups of water (more or less depending on how sour you like it to be). If using tamarind paste add it to around 2 cups of water in a pan and keep aside.
- In a blender, blend the garlic, ginger, tomato, peppercorns, dried red chillies and cumin seeds to a smooth paste and keep aside.
- Heat the tamarind water and add salt and half the asafoetida and let it boil for a while till the raw smell of the tamarind goes away.
- When the liquid is nicely boiling and the raw smell has gone, add the blended paste and stir well. Add salt if needed and let it boil for another 7 minutes. If it’s too thick, add a bit of water and when it starts to boil again, remove from the flame.
- This step is optional. In a smaller pan, heat the ghee and when warm, add the mustard seeds and curry leaves plus the balance asafoetida. When it pops, pour it over the soup.
- Enjoy the hot, spicy and garlicky soup!