As the weather starts to get colder around these parts, one of my favorite things to do is make a large pot of rasam, which is a delicately spiced broth with layers of flavor. Drunk either on its own from a bowl or cup, or served alongside rice, this spicy broth is one of those dishes that checks off all the boxes when it comes to home comfort food!
Rasam in the most simplest of explanations is a spiced thin soup of sorts that’s either drunk on its own or eaten with rice. Rasam variations are endless, as it depends on both the ingredients as well as the spice blend you use. Every household as their own favorite blend – mine is a blend of two dhals, coriander seeds, whole black pepper, turmeric, dried red chilies and curry leaves. Each ingredient (minus the turmeric) is dry roasted and blended together. I will be posting my recipe for rasam powder shortly, but in the mean time there are some great store-bought alternatives here. What’s great is whether it’s homemade or store bought, it keeps in your pantry for months. I use it whenever I make my favorite rasam such as tomato-lemon rasam or garlic rasam. Dinner’s on the table in a pinch! And nothing beats that!