- Prep Time:5m
- Cook Time:15m
- Total Time:20m
- Serves: 2
- Yield: About 2.5 cups
- 1 tbsp. black peppercorns
- 1 tbsp. cumin seeds
- 1 tbsp. cacao nibs
- 2 cloves of garlic
For the base
- 1 c tamarind juice
- 1 tomato
- 1 1/2 c water
- Salt to taste
- 1 tsp. unsweetened cocoa powder
- 1 tsp. ghee
- 1/4 tsp. mustard seeds
- 1 dry red chilli
- 1 sprig curry leaves
- a few stalks of coriander, chopped.
- In a small heavy bottomed vessel, boil tamarind juice, water, and tomato. Make a small incision in the shape of a 'x' on the top and bottom of the tomato. This will make it easy to peel the tomato later.
- When the tomato skin starts to peel off from the marked 'x', remove from heat.
- Drain the tomato from the tamarind juice. Peel and discard the skin. Puree it.
- Add the puree to the tamarind juice.
- In a small food mill or a mortar and pestle, grind the black peppercorns, cumin, cacao nibs and garlic. If using the electric food processor, 6 short pulses should do it. You want large bits, and not a finely ground paste.
- Add this mixture to the tamarind-tomato juice and bring to a rolling boil over medium-high heat. Stir in the cocoa powder. Once you see a light foam forming at the top, remove from heat.
- In another small pan, melt the ghee, and temper the mustard seeds till they crackle. Add the red chilli and curry leaves, and pour this over the prepared rasam base (tamarind-tomato-cocoa soup).
- Garnish with chopped coriander and serve hot.