Rasam of Life!

Another, wonderful and practical ‘guest post’ written by a dear college mate and my sister’s friend, Anusuya  Kashi.  Anusuya, is a professor, interested in learning. She is a youth counsellor and a prolific  freelance writer. She blogs at: https://akwrite.blogspot.in/

Anusuya has received many positive reviews from numerous websites and friends about her lucid and artistic writings. When I approached her for a guest post, she gladly agreed. Thanks Anusuya!

RasamSpicy and tangy rasam!

Guest post by Anusuya Kashi:

Rasam of Life!

He sits down at the dinner table. She serves out the rice, rasam and potato poriyal. He’s busy talking with a cousin and doesn’t really notice what he’s eating. There’s a brief lull in the conversation and as he chews on the food thoughtfully, he makes a face. She waits with bated breath, wondering what he’s going to say. He serves himself a little more rasam, tastes it gingerly, gives her a piercing look and says, “Who made the rasam today?”

Before she can answer, an elderly female voice calls out from the kitchen, “What’s the matter?” 

“Something seems different…it’s thicker than usual, the taste is somewhat…. ” 

The voice cuts short his grumbling, “You must have drawn the ladle from the bottom where all the parupu has settled, that’s why it’s thick. Don’t make such a fuss for such a small thing!” 

She steps forward and slowly ladles out the topmost, clear layer of the rasam into his plate. He finishes eating in silence and goes out for his customary after-dinner walk. She steps into the kitchen where the owner of the elderly female voice grins conspiratorially at her. She smiles shakily and mouths a thank you to her savior. 

Over that First Rasam, prepared erroneously with kadalai paruppu (channa dal) instead of thuvaram paruppu (toor dal), mother-in-law and daughter-in-law forge the first of many bonds for life!

————-End of story by Anusuya——–

 Conclusion:

Anusuya has beautifully conveyed a thoughtful message about bonding between a new daughter-in-law and mother-in-law, centered around ‘Rasam’. Therefore, reinforcing the fact that ‘food binds people’.

Couple with rice, one of the most common accompaniment for lunch and/or dinner in most South Indian households is the humble rasam. This thin stew could be referred as a cousin of Sambhar. However, it is simpler and vegetables are not added to this stew. I have earlier, posted the recipe for sambhar in one of my blog posts: http://www.tangytales.com/recipe/the-most-popular-and-traditional-lentil-stew-sambhar-recipe/ 

And would like to share the recipe for fiery, home blended rasam powder. My mother prepares a much simpler version of this podi, which I will share shortly on this blog.

Rasam

Refreshing soup!


Print Recipe
Rasam podi (powder)
Cuisine andhra
Prep Time 5 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Cuisine andhra
Prep Time 5 minutes
Cook Time 10 minutes
Servings
persons
Ingredients
Instructions
  1. Heat half teaspoon of oil in a pan. And roast coriander seeds in it, for a minute or two. Remove onto a wide plate and cool.
  2. Add in the same pan, heat, one teaspoon of oil and fry the red chilies for a minute. Ensure these do not get burnt. Transfer this to a wide plate and cool.
  3. Split the chillies into small pieces and add to a blender. Blend for a minute. Add roasted coriander seeds to this and blend to a semi coarse powder.
  4. Now, add into the same pan, half teaspoon oil, heat it. Add methi seeds, cumin seeds and pepper. Roast for a minute. Turn off the heat and let it cool.
  5. Add these ingredients along with turmeric to the blender and pound to obtain a fine powder. Store this powder in a dry glass bottle and use it to make rasam. This podi remains fresh up to a month.
    1. Anusuya January 30, 2017

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