Saturday, June 11, 2022

Quatre Rasam


This is a very tasty spiced broth, aka rasam made with French quatre spices. The notes of the each and every spice, makes this a unique one. For a vegan rasam, do the tempering in oil instead of ghee.


Quatre is a French spice that is also popular in some middle east countries. This spice is made with as the name suggests four spices, namely, black pepper, ginger, cloves, and nutmeg. Ginger and black pepper are added to traditional rasam. The cloves and nutmeg in this quatre spice, makes this rasam a unique one. The initial notes of tangy spicy broth with a final hint of clove and nutmeg is yum experience. I highly recommend trying this rasam.


The quatre spice can be made at home or bought too. Along with this quatre spice, I have used my Pepper Cumin Powder which I always add to rasam by default. The medley of these spices make the rasam an addictive one! I love cilantro and hence used it for garnish. Parsley or mint are also great addition that add a different flavor profile.


Rasam has a special spot in our traditional cuisine. I am sharing this as a part of A-Z series “Rasam” for Blogging Marathon. Rasam is one of our favorites and a steaming of Rasam rice is always comforting and lip smacking delicious. Here are the quick links to the Rasam recipes I have shared for  the theme. 



Ingredients

Tamarind - 1 tsp
Water -2 cups
Salt - 3/4 tsp
Tomatoes - 1/2 cup, chopped
Turmeric - 1/4 tsp
Toor dal - 1 tbsp
Quatre spice - 1/2 tsp
Cilantro - 1 tbsp, chopped, for garnish

Tempering

Ghee - 1 tsp
Dried red chili - 1, torn
Mustard seeds - 1/3 tsp
Cumin - 1/3 tsp
Asafetida -1/8 tsp
Curry leaves - 1 sprig

Method

Pressure cook the dal in quarter cup water, mash and set aside.


Extract the tamarind with one and a half cup water. Add the tomatoes, turmeric and simmer for 3-4 minutes, till the tomatoes are done.


Add the salt, pepper cumin powder, quatre spices, remaining water, and cooked toor dhal. When it begins to boil, remove from the flame.


Heat ghee in a pan, ad the dried red chilies and mustard seeds, when it splutters, add the cumin followed by asafetida and curry leaves. Fry for 30 seconds. Pour the tempering onto the rasam. 



Garnish with cilantro and serve with rice or cooked grains and veggies.



1 comment:

  1. A very interesting spice blend to use for rasam. Good pick for the letter Q

    ReplyDelete