Posted 8th April 2008
I popped paracetamol, drank red wine and danced furiously to electro Tango. It was Friday night.
The limp home was just the beginning. By next morning, my nostrils flared to the size of accordians. The only sensation I had left was the buzzing in my ears from oversized speakers.
I needed a rescue operation that would charge through me, bringing a sense of purpose back to where the five senses one used to be.
I chose Rasam. This potent, spicy and sour soup is of South Indian origin but drunk widely across the country. People swear by its ability to cure even the most dastardly colds, by setting the taste buds alight.
I felt better the minute the 10 dry whole red chillies started roasting expelling a sharp, pungent kick into the kitchen. By the time I got to the Rasam, I could actually taste and smell it! Thankfully, there’s enough powder left over for tonight’s hit.
If things go to plan, I’ll be fully recovered for this Friday’s festivities.
Quarter cup Toor lentils
1 medium tomato
1 inch ball of fresh tamarind (or 1 tbsp ready tamarind paste)
2 sprigs curry leaves
1 tsp mustard seeds
Sprinkle of asafoetida
1 tsp sunflower oil
Salt to taste
2 tbsp coriander seeds
2 tsp cumin seeds
10 whole dry red chillies
5-6 black peppercorns
Preheat the grill to a high heat (200 degrees centigrade). In the meantime, wash the lentil thoroughly and roughly chop the tomato. Soak the fresh tamarind in four tbsp of hot water.
Put all the Rasam powder ingredients under the grill for about 10 seconds. Then powder in a coffee grinder or small food processor until fine.
Place the lentils, tomato and two heaped teaspoons of the powder in a large pot with four cups of water and bring to the boil. I used a pressure cooker for this (10 minutes after the first whistle). But you could just as well boil it in a pot. Just make sure you watch it to prevent contents from spilling over (take off the flame for a few seconds) or from drying up (add more water).
The perfect consistency for Rasam is watery, with fibres in it. Like orange juice with bits. The tomato will almost disappear.
When this happens, mix in the strained tamarind water (or paste). In another small pan bring the oil to heat over a high flame. Add in order, the asafoetida, mustard seeds and curry leaves. Fry for a few seconds until the curry leaves turn a dark shade of green and then mix into the soup.
Drink the Rasam piping hot as a soup or enjoy it with some plain steamed rice.