Our Recipes
Rasam Sauce
Prep. Time:
15 mins
Baking Time:
60 mins
Total Time:
75 mins
Serves:
6
Ingredients
1 tablespoon extra-light olive oil
0.25 sweet yellow onion, peeled and diced
2 cloves garlic
2 teaspoons soft brown sugar
1 tablespoon tamarind paste
1 teaspoon mustard powder
0.5 teaspoon gochujang paste
1 teaspoon cinnamon powder
3 cups water
1 teaspoon salt
1 tablespoon maple syrup
TEMPERING:
1 teaspoon extra-light olive oil
0.5 tablespoons black peppercorns
0.5 tablespoons coriander seeds
0.5 tablespoons fennel seeds
THICKENING:
1 Russet Potato
0.5 teaspoon salt
Instructions
Heat the oil, and fry the onions and garlic gently until caramelized. Add the soft brown sugar, tamarind paste, mustard powder, gochujang paste, Saigon Cinnamon, salt and maple syrup. Stir until well mixed.
In a separate pan, heat the oil. Add the peppercorns, fennel and coriander seeds and heat until the seeds begin to pop. Cool on kitchen paper and when dry, grind to a powder. Add 1 teaspoon of the powder to the spicy paste.
Add water, bring to the boil, and simmer for 20 minutes. Turn off the heat and leave to cool.
Peel and cut the potato into small pieces and boil in salted water until soft.
Blend the potato with enough cold water to make a runny puree. Add one cup of the concentrated rasam to the potato puree.
Season to taste.
