SICK DAY SOUP
Rasam - a spicy broth made with tomato, garlic, pepper, and dried chillies, is an essential South Indian dish. It’s the Indian version of chicken noodle soup. There’s no world in which you’re sick and you’re not sweating and snotting over a bowl of this. Usually eaten over rice, this version is served with pillowy chicken meatballs and crunchy breadcrumbs. The perfect thing to eat sick or not.
Servings: 4 Total Active Time: 35
NOTES:
The spice level is entirely up to you! Add or detract the chilli and the peppercorn to taste.
1. Fill a medium-sized pot with water and bring to a boil. While waiting for the water to heat, gently combine all the ingredients. Form into golf ball-sized balls.
2. When the water is at a roaring boil, gently drop each ball into the pot. Once the meatballs rise to the top, bring to a simmer and close with a lid. Cook for 15 minutes.
3. Add the cumin seeds, chilli flakes, and peppercorn to a large pot. Slowly roast over medium heat. Once the spices begin to let off an aroma and the cumin and chilli flakes have sightly browned, transfer everything to a chilli grinder or mortal and pestle.
4. Once cooled, grind into a fine powder.
5. Finely dice the tomatoes and gently smash the garlic cloves. Add to the same pot with 2 tablespoons of oil over medium heat.
6. Cover and cook down until the tomatoes are mushy.
7. Add back the ground spices and cook for 2-3 minutes, stirring often.
8. Add 2 cups of the water the meatballs were boiled and 2 1/2 cups of fresh water.
9. Bring to a boil and gently add in the meatballs. Let everything boil together for 1 minute and turn off the flame. Add chopped coriander and serve hot. Squeeze a little bit of lime over each bowl if you need extra tang.