Rasam Soupe for autumn chills

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I discovered Rasam at an amazing Hari Krishna restaurant called Analakshmi on the swan river. If you’re in Perth, don’t hesitate to pay them a visit, I cannot recommend this place enough. Besides the stellar views from the balcony tables the beautiful souls who offer their time and love to this enterprise is heart-warming. There is such an heir of respect and love through the whole enterprise. And as its one of the 8-limbs of yoga to give selflessly they present you with a buffet of nourishing, healing, asking that you take whatever you like without waste and pay whatever you can afford. ❤

Rasam is a very popular ayrvedic recipe can be used on its own as a medicine or part of a traditional meal with rice to aid digestion. It is excellent at balancing the Vata Dosha which is said to be the leader of the 3 doshas as it governs movement; Pitta and Kapha cannot move without it! Balanced Vata allows for healthy movement of the body and the mind; breathing, blood flow, waste elimination, and movement of thoughts across the mind, therefore reducing the tendency to get stuck in negative habits!

I used a blend of a couple of different recipes I found online, made my own rasam powder and followed my intuition and the result was bang on in terms of traditional flavours!

Ingredients:

Rasam Powder:
1½ TBSP Yellow Dal
1½ TBSP Coriander Seeds
1 tsp Cayenne Pepper
1 tsp Cumin Seeds
1 tsp Black Pepper

3 cups of water
8 Large Tomatos
5-6 Garlic cloves
1 Onion
1 inch of fresh ginger
1/4 cup fresh coriander
15 Curry Leaves
3/4 TBSP Tamarind Paste
1 tsp Tumeric
1 tsp Yellow Mustard Seeds
1 tsp Fenugreek Seeds
2 TBSP Olive oil
Salt to taste

Vegetables if you wish:
Celery
Carrot
Green Beans
Asparagus

Method:
I made a tomato puree by frying the onion and 3 cloves of garlic then adding fresh diced tomatoes and left it to simmer and reduce for an hour or so. Then once cooled I whizzed it with an immersion blender.

Toast the ingredients for the Rasam power in a dry pan until the aromatics are released and the cumin goes a darker brown. Once cooled crush into a fine powder with a mortar and pestle.

For some reason I thought it was appropriate to make a semi course paste with the coriander, ginger, remainder of the garlic and rasam powder by blitzing it in a food processor.

Then heat the oil in a large pot, add the mustard seeds, once they start to crackle and pop add the curry leaves and sauté for a minute then add the tomato puree along with the tamarind, the semi course coriander paste, and water.
Stir and bring to the boil once then reduce to a simmer until the veggies are cooked.
Serve with fresh coriander leaves!

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