Subj : Ayurvedic Rasam
To   : All
From : Ben Collver
Date : Sun Oct 05 2025 09:08:13

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ayurvedic Rasam
 Categories: Indian, Soups
      Yield: 15 Servings
 
      1 tb Ghee
      2 cl Garlic; minced
      1 tb Cumin powder
      2 tb Coriander powder
      1 tb Fennel powder
      1 ts Hing (asafoetida)
      1 ts Turmeric powder
      1 ts Cayenne
      1 ts Mustard seeds; up to 2 ts
      1 pn Fenugreek
    1/2 tb Cinnamon powder
      2 tb Tamarind paste -OR-
      4    Limes
      3    Tomatoes; diced small
      1    Onion; minced
     12 c  Water
           Salt; to taste
 
  Lots of ingredients, but easy to make.
  
  First combine all the powdered spices and dry roast until the mix
  starts to be fragrant. Mix the tamarind with water and add the
  roasted spices, garlic, onions, and tomatoes and bring to a boil. As
  soon as the rasam boils, turn the heat down to simmer and cover the
  pot. Heat the ghee in a small frying pan and pop the mustard seeds,
  then add it to the simmering rasam. Salt to taste. Rasam is done when
  the tomatoes are tender. You can add more cayenne if you like, but it
  is very tasty without any spicy heat, too.
  
  Recipe FROM: <https://dev.himalayanacademy.com/media/books/
  monks-cookbook/web/toc.html>
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

.