Rasam – a South Indian soup

Serves: 4

Cuisine:

South Indian

Kitchen-to-Table:
Heat Rating:

Spicy

Good Using:

Pulses

Vegetables

Ingredients

Method

1) Dry-roast the cumin seeds, mustard seeds and black peppercorns until aromatic and crackling.

2) Mix the spices with all the other ingredients, except the coriander and bring to the boil.

3) Lower the heat and simmer for 30 minutes. Serve hot, garnished with the coriander.

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  • Amchoor, Ground

    £1.95
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  • Crushed Red Chillies

    £1.65
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  • Cumin Seeds White, Whole

    £1.40
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  • Mustard Seeds Brown, Whole

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