Rasam – a childhood favorite and ubiquitous in every South Indian household. The blend of simple spices, especially black pepper in a tomato and tamarind broth will wake you up to sigh in pleasure. It is comfort food.
I like drinking Rasam. Normally you would grind spices and store it away for future use. The Kalyana Rasam or rasam made at weddings is different. It is made with freshly ground spices and takes 15 minutes to make and is so good for a cough and cold. I add ginger to my version. And very little cooked Toovar dal.
It’s raining in California. A much awaited and wanted rain. I love everything about rain. The way it looks as if the city is getting washed, clearing out all the dirt, smelling clean! Rain also makes me cold, yearn for that warm comfort of holding something hot in a cup. Wanting simple, uncomplicated broth that is both flavorful and yes, hot! I love this Rasam!
Drink it like a clear soup or serve over rice.
The pan I use to temper T-fal B1500 Specialty Nonstick One Egg Wonder Fry Pan Cookware, 4.75-Inch, Grey
Also, try Piri Spiced Sweet Potato and Leeks Soup.