Deepika Padukone swears by the rasam powder that lines the shelves of her kitchen cupboard. "Guests who have savored it say it is a treat for the tastebuds. So much so that the actress even shares the spicy rasam powder with her close ones in Mumbai."
The most quintessential part of a South Indian meal is 'Rasam'. Getting the dish right
depends largely on the use of right spices.It is considered the best cure for a bad cold.
Muligatawny soup made popular by the Anglo Indians also finds its humble beginnings in the popular Rasam.
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It is traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings. Here Preetha shows you How To Cook ThakkaliI Rasam (Tomato Rasam).
Ingredients
1 small piece of tamarind, soaked in water
2 tbsp Tuvar Dal (split red gram), cooked in a cup of water
2 small tomatoes, chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp rasam powder
Hing (asafoetida) dissolved in water
Salt to taste
A pinch of turmeric powder
Some curry leaves
Coriander Leaves
Oil
Spicy, tangy and full of flavor, rasam is a must try. Served with steamed rice and a dollop of ghee, it's the taste of South India in one dish.
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