rasam (spicy soup)

rasam ingr 14

Serves 4

  • 750 ml water
  • 1 onion
  • 4 or 5 cloves of garlic
  • 3 cm ginger
  • 1 tbsp tamarind
  • 125 ml water
  • oil
  • 1/2 tsp black pepper
  • 1 tsp fennel seeds
  • 1/2 tsp cumin
  • 6 dried chillies
  • 1 tomato
  • salt

1 picar ajo y jengibre 2 ajo jengibre hinojo pimienta 3 colar

Clean and chop garlic and ginger. Heat water in a pan along with fennel seeds, cumin, black pepper, garlic and ginger. Cook it until it boils. Remove it from the heat and strain it.

4 rehogar cebolla 5 rehogada 6 añadir pimientos

Cut the onion in julienne slices and fry it lightly in a pan with a little oil until it is golden. Then, add strained broth and chillies.

8 colar jugo tamarindo 9 jugo tamarindo 7 añadir tomate y sal

Dissolve tamarind in half a glass of water, strain it and add it to the broth along with a pinch of salt and chopped tomato.

10 cocido 12

Let it cook for fifteen minutes and serve it hot.


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