Rasam is a heart-warming; clear soup made with selective secret spices to give a distinct sour and spicy taste. It is traditional cooked by Tamils and other South-Indian Origins as part of our balanced everyday meal. The yellow-looking concoction which is a true repository of flavours is believed to have abundance of nutrition and promotes good health. It is said to help with digestion, prevents or heals flu and cold, prevents constipation, flushes of toxins and helps with metabolism, and rejuvenates skin.
Memories of childhood are intrinsically linked with food for most of us. I believe it heals not only the body but mind because this little pot of glory never fails to give me the comfort of being at 'home', nurtured by my 'amma'-mother, 'maami'- means aunty and I refer my neighbour who is my dearest mum figure as maami, 'paatti'-grandmother and 'ammachi' -maternal grandmother or any maami in our little beautiful village in the northern state of West Malaysia. It rekindles memories and when I cook for my sons or anyone like my mum used to do, I cook it from scratch, just how my mother had taught me with her secret touch; lots of love and happiness.
It is easy, simple and quick to make; always handy on a rush busy day and a good companion on a restful quiet day. Sip it slowly and savour the flavours and warmth.
2 Tablespoon of rasam podi/powder (see rasam powder)
4 small onions or shallots (chopped)
2 dried chilli (optional)
a 50p size tamarind ball (add a little water and juice it)
a sprig of curry leaves
a pinch of hing powder
1 or 2 medium sized tomato (diced)- optional
a handful of chopped coriander (add it after you off the stove)
salt to taste
a small piece of ginger (like an inch long)
2 garlic pulp
Method:
Put all the ingredient in a pan, then add 2 1/2 mugs of water. let it come to a boil and off the stove. Add coriander leaves an serve.
(Most people like to tamper the onions, curry leaves, and dried chilli with some mustard seeds with oil, then add it to the soup but I don't. I find it healthier and tastier by not adding any oil to my rasam)
You can drink it on its own or eat it with rice. During a perfect meal, rasam will be served in the final stage to sooth and satiate the whole food experience.
There are variation of rasam. This including milagu (black pepper) rasam , tomato rasam, and paruppu (dal rasam). The method will be the same, but with additional ingredients.
For non vegetarian, you can add meat of your choice to have it as a soup on its own.
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