Rasam

Ingredients

1]fresh ripe dosakai, peeled, seeded, and diced 1/2

2]fresh ginger pieces, peeled and lightly crushed 1/2
3]tamarind, LIME SIZE

4]jaggery marble size
5]cumin-coriander powder 1 tsp

6]split red gram, ground to a powder 1tsp
7]pepper, ground 1tsp
8]turmeric 1tsp

9]6 cups water

10] ghee 1 tsp
11] mustard seeds 1/2 tsp
12]pinch asafoetida

13]salt to taste
14]fresh coriander
15] minced young ginger to garnish

Directions

1]Put dosakai in a small saucepan with enough water to cover and a pinch each of salt and turmeric. Boil 10-15 minutes until translucent. Drain and set aside.

2]Place crushed ginger in a medium pot with six cups fresh, cold water and heat over medium heat. When nearly boiling, add tamarind ball, jaggery, cumin-coriander powder, toor dal powder, pepper and turmeric. Stir well and adjust heat to keep at a simmer — cook about 20-30 minutes.

3]When the liquid begins to take on a reddish brown color, stir it up well, allow to settle, and remove solids with a slotted spoon. Don’t use a fine sieve — with the slotted spoon some of the little ginger, tamarind, and dal bits will remain to give the charu its character. Add the reserved dosakai now and keep the pot just below a simmer.

4]Heat the ghee in a small pan. Add mustard and asafoetida — when mustard pops and hing has browned lightly, add the seasoning to the simmering rasam. Stir once, test for salt and add fresh coriander and minced ginger for garnish.

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