Food & Drink
Presented by // Chef Paulraj Karuppasamy and Dhiru Kumar

Amma’s Rasam

Jan 13, 2015

Principal Photography // Heidi Petty and Adam Shaening Pokrasso
Art Direction // Leah Pokrasso
Location Sound // Dwight Burks
Editorial // Tommy Tischler
Sound Design and Color // Seth Fuller

Follow along with Chef Paulraj of Paper Dosa to learn how to prepare rasam, a delicious and unique South Indian dish.

1 Tablespoon of gingelly oil
1 teaspoon of mustard seeds, whole
curry leaves, about 2 sprigs worth
4 dried red chile pods
a pinch of turmeric
a pinch of asafoetida
6 cloves of garlic, whole
6 tomatoes, chopped
4 - 6 cups of water or broth
1 bunch of cilantro, with the stems
1 cup of boiled toor dal
1Tablespoon tamarind paste
salt to taste
in a grinder grind:
1/2 cup cumin seeds
1/4 cup peppercorns
1/4 cup coriander seeds

In a heavy bottom pan heat gingelly oil on medium to high heat. Then add the mustard seeds, curry leaves, dried red chile, after 1-2 minutes add the turmeric and asafoetida. Once the mustard seeds start to pop add the garlic and tomatoes. Saute till tomatoes start to soften, about 5-10 minutes. Add masala, mix and cook all together for about 3-5 minutes. Then add water or broth and cilantro. Then add 1 cup of boiled toor dal. Cook on medium-high heat for 15- 20 minutes. Salt to taste. Finish with tamarind.