Hot and Sour Rasam

Pepper-Cumin (Milagu-Jeera) Rasam is an Indian veggie lover’s version of “chicken soup for the soul.” No chicken, real or faux, but plenty of pepper and cumin in a tamarind broth to warm the tippy toes of your feet and chase the blues away. Its a soul connection.

This recipe is inspired by the Milagu-Jeera Rasam and another unctuous soup that warms the cockles of my heart, the Chinese Hot and Sour Soup. Mix a little bit of cumin and pepper in a tamarind-mushroom-black vinegar broth and voila! Hot and Sour Rasam.

Assembling the Ingredients:

1 tsp. tamarind paste

1 cup dried wood ear fungus or dried shiitake mushrooms

1/2 cup crimini or portabella mushrooms, roughly chopped

4 tbsp. black vinegar

3 cups water

1 tbsp. olive oil

2 tbsp. black peppercorns

1 tbsp. cumin

3 dried red chilis

3 garlic cloves

10-12 curry leaves or 3/4 cup fennel, cut into small dice

1 cup roughly chopped tomatoes

1/2 tsp. mustard seeds

1 tsp. asafoetida

1/4 tsp. turmeric

1/4 cup chopped coriander for garnish

Firing Up the Stove::

Prepping the Sour Component—Tamarind-Black Vinegar Stock:

1. Dissolve 1 tsp. tamarind paste and 4 tbsp. black vinegar in 1/2 cup water. Set aside.

Providing the Umami—Mix of Dried and Fresh Mushroom Broth:

1. Soak 1 cup of dried wood ear fungus or shiitake mushroom in 1 cup of warm water for 1/2 hour. Strain the mushrooms, reserving the liquid. Do NOT throw the mushrooms away. They still retain plenty of flavor and can be used in soups. Put them in a storage bag and refrigerate/freeze.
2. Blend 1/2 cup fresh mushrooms with 1 1/2 cups water until you get a dark thin stock.

Bringing the Heat—Cumin-Black Pepper Spice Mix:

1. In a mortar and pestle, pound 3 garlic clovers, 2 tbsp. peppercorns, 1 tbsp. cumin seeds and 3 dried red chilies until you have a rough spice mix.

Making the Hot and Sour Rasam:

1. Heat 1 tbsp. olive oil on med. for 2 mins.
2. Add 1/2 tsp. mustard seeds, 1 tsp. asafoetida and 1/2 tsp. turmeric. Saute for 2-3 mins. till the mustard pops.
3. Add the curry leaves and saute for 30 secs.
4. Scoop up the pepper-cumin paste from the mortar-pestle and add to the oil. Cook for 3-4 mins.
5. Pour in the mushroom broth and season with 1 tsp. salt. Simmer on med. or med.-high for 10 mins.
6. Add the tomatoes and tamarind-vinegar broth and simmer for another 10 mins.
7. Taste and season with 1/2 tsp or 1 tsp. salt, as per taste.
8. Strain the liquid in a colander, reserving the liquid.
9. Garnish reserved liquid with coriander.
10. There should be enough Hot and Sour Rasam for at least 5 servings.

Eating With Your Eyes: