This is not exactly your traditional rasam, as rasams are typically brothy, thin and somewhat watery soups that are served along with a dal dish, typically as the second course of a south Indian meal. Tamarind and tomatoes do figure prominently in this somewhat unusual rasam as they ordinarily do, and the spices are ones that I usually include in a rasam. It makes for a delightful "gravy" to spoon over rice too. But this is a thicker version that includes pearl barley in addition to red lentils, serving not only to fill things out — making it a more filling and prominent feature of a meal — but also adding a tantalizing layer of texture. You can adjust the water content to make it thicker or thinner, depending on your preference. It goes especially well with vegetable side dishes and Indian flat breads if desired.
Of course I had to taste some before I served it, because that is what discerning cooks do. The first thing that struck me, apart from the smooth texture, with a hint of nutty flavor from the barley, a pleasant acidity from the tomatoes and the sweet and sour undertone from the tamarind. I also detected a hint of dill, but I did not use dill. So what was it that really added a unique quality to this rasam? It was authentic Greek oregano that I added at the end of the cooking time. What a delight for the palate. So many flavors but they all melded together for a rapturous melody that one will not soon forget.
