Nutrition balance score
Great
Glycemic Index
69
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories416.3 kcal (21%)
Total Fat15.9 g (23%)
Carbs63.3 g (24%)
Sugars17.3 g (19%)
Protein6.9 g (14%)
Sodium284.8 mg (14%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Tamarind rasam
50gtamarind pulp
30gfresh ginger
skin on and thinly sliced
15gfresh turmeric
skin on and thinly sliced
1green chilli
large, roughly sliced
250gcherry tomatoes
2 Tbspsunflower oil
halved again lengthways, then cut into Mcm-thick half- moons, pips removed
lemon
1 tspcumin seeds
finely crushed
1 tspblack mustard seeds
2whole dried red chillies
20fresh curry leaves
if you can't get any, you can also do without
3garlic cloves
crushed
300gplum tomatoes
coarsely grated and skins discarded
2 tspcaster sugar
salt
Rice balls
200gThai sticky rice
sooked for 1 hour in plenty of cold water, then drained well
2 Tbspsunflower oil
plus extra for shaping
150gonion
finely chopped
2garlic cloves
crushed
15gfresh ginger
peeled and finely grated
10gcoriander
roughly chopped, plus extra picked leaves and their stalks to garnish
2spring onions
thinly sliced
Instructions
Step 1
For the rasam, add the first four ingredients, 1.2 litres of water and 1 teaspoon of salt to a medium saucepan on a medium-high heat.
Step 2
Bring to the boil, then lower the heat to medium and simmer gently for 20 minutes stirring to break apart the tamarind pulp.
Step 3
Strain through a sieve into a borul pushing down to extract as much flavour as possible.
Step 4
Discard the aromatic
Step 5
Meanwhile, put the rice into a medium saucepan, for which you have a lid, along with 220ml of water and 3/4 teaspoon of salt.
Step 6
Bring to the boil on a medium-high heat, then lower the heat to medium-low and cover loosely with the lid, leaving a small gap for some steam to escape.
Step 7
Cook for 20 minutes, then remove from the heat and let sit, uncovered, until cool.
Step 8
Toss the tomatoes in 1/2 teaspoons of oil.
Step 9
Place a large sauté pan on a high heat. Once smoking, add the tomatoes and cook, tossing occasionally, until charred and blistered, about 4 minutes.
Step 10
Set aside.
Step 11
Add the lemons and cook until charred, 30-50 seconds per side, then set aside.
Step 12
Turn the heat down to medium-high, add the remaining 2 tablespoons of oil, the cumin and mustard seeds, dried chillies, curry leaves (if using) and garlic and cook for 90 seconds, until fragrant.
Step 13
Add the grated tomatoes and cook for 5 minutes more, then add the sugar, tamarind liquid, charred tomatoes and 1/2 teaspoon of salt.
Step 14
Bring back up to the boil and simmer for 8 minutes.
Step 15
Set aside while you prepare the rice balls.
Step 16
For the rice balls, put the oil into a sauté pan on a medium-high heat.
Step 17
Add the onion and cook for 7 minutes, until softened and browned.
Step 18
Add the garlic and ginger and cook for 90 seconds.
Step 19
Remove from the heat and transfer to a bowl with the cooked rice, coriander and spring onion
Step 20
Mix well.
Step 21
With lightly oiled hands, form into twelve balls, weighing 30-35g each.
Step 22
To serve, return the pan of rasam to a medium-high heat to heat through then add the charred lemon slices and the sticky rice balls.
Step 23
Top with the picked coriander and serve.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
