South Indian tomato-tamarind rasam from The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup (page 36) by Aliza Green
- turmeric
- black peppercorns
- Show all ingredients...
- Serves : 8-12 (3 quarts/3 L)
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EYB Comments
Can substitute split pigeon peas for tuvar dal, fresh tamarind pods for dried tamarind block, and can use fresh or frozen grated coconut. See recipe for optional asafetida add-in.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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