Melahu Rasam

This pepper broth (Melahu Rasam) not only soothes your throat but also has curative powers for cold and cough, loosening the congestion. In India this broth has been used for centuries in Aurvedic medicine. Can be served as a soup or taken with steamed rice.

Ingredients:

1 to 1 1/2 t. cracked fresh black pepper (adjust to your taste)

1 T. Tamarind paste (available at Indian grocery)

1 t. Turmeric powder (available at Indian grocery)

2 to 3 curry leaves (optional, available at Indian grocery)

1 t. salt (adjust to your taste)

1 to 2 cloves of fresh garlic chopped

1 t. crushed cumin seed

1 1/2 t. of butter

1/2 t. popped mustard seeds (optional)

3 to 4 C. water

Method:

Dissolve the tamarind paste with 2 cups of water In a 2 quart saucepan, and heat it in a medium-high heat.

Add the turmeric powder, black pepper, garlic and salt to the tamarind water mixture. 

Bring this mixture to a boil and continue to boil stirring now and then in a medium to medium-high heat for about 5 to 6 minutes.

Heat the butter in a very small saucepan with the cumin seeds. When the cumin seeds start sizzling add the curry leaves (if using), fry for a second and add it to the boiling Rasam. At this point  add about cup and a half to two cups of water to the Rasam. Slow boil in low heat for about 4 minutes.

Above preparation will serve for 4 to 6.

Note: If one really likes a spice Rasam, one can increase the black pepper. Taste and adjust the salt according to your taste.