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 and a blogger. She is a youth counselor and a prolific freelance writer.
And 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!
Spicy 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——–
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’.
Coupled 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, except for tomatoes and drumsticks. I have earlier, posted the recipe for sambhar in my earlier blog posts.
And would like to share the recipe for fiery, home blended rasam powder (masala) My mother prepares a much simpler version of this podi, which I will share shortly on this blog.
International Masala Day:
Rushina, has come up with a wonderful concept of Food Observance days to celebrate Indian delicacies.
May 20 is International Masala Day.
It happens to be my ‘lil’ brothers, Srikanth’s birthday. Thus this day is very dear to me. Masalas are a ‘must have’ spice blends in every Indian kitchen. Though these may vary in various States/regions and communities, these ‘masalas’ are an important part of the everyday cooking. And via this blog post I would like to join in this movement of celebrating Indian cusine, cherishing our traditional ‘homemade masalas’ handed down to us by our ‘custodians of culinary heritage’ – our super moms and grandmothers!