Rasam is a traditional dish that has found its place in the heart of Malaysian cuisine. This soup-like dish is known for its tangy and spicy flavours, which are derived from a unique blend of ingredients.
Ingredients and Preparation
Rasam is typically made with a base of tuar dal (yellow split peas) and masoor dal. The addition of large tomatoes is optional but can add a rich depth to the dish. The tangy flavour of Rasam comes from tamarind extract, while the heat is provided by black pepper powder, dry red chillies, and chilli powder.
The dish also includes hing powder (asafoetida), methi seeds (fenugreek), garlic cloves, cumin seeds, mustard seeds, and a bunch of coriander and curry leaves. All these ingredients are cooked together, with the spices being fried in oil before being added to the soup. The dish is then garnished with coriander leaves.
Conclusion
Rasam is a testament to the rich and diverse culinary tradition of Malaysia. Its unique blend of flavours and ingredients make it a must-try for anyone interested in exploring Malaysian cuisine.
References
“Rasam.” Kuali. Link
Article curated by Suwaytha Gopal
