Whenever I feel homesick or am in bed nursing a cold and a sore throat, the only smells that waft through my senses are that of bowl of a piping hot rasam, that my mother would lovingly whip up. A thin broth made with a base of tomatoes and tamarind, rasam is infused with herbs and spices. My favorite go to for the winter is a big bowl of garlic-pepper rasam served with rice or vermicelli and a generous dollop of ghee. This is a comfort food that is delicious just because or to soothe ones sinuses, sore throats and such. Garnished with fresh cilantro, it is the most simple south Indian dish, yet one that is most comforting and satisfying. A perfect hug from the inside out! —vtilak
Cooked Vermicelli (rice or your favorite kind)
medium tomatoes chopped
fresh ground black pepper
medium garlic pods smashed
black mustard seeds
finely chopped cilantro
In This Recipe
In a heavy bottom sauce pot heat the oil and ghee together
Add the cumin and mustard seeds
When the seeds stop popping add the garlic pods and cumin and pepper powder and saute for a few seconds.
Pour in the 3 cups water and add the turmeric, tomato paste, tamarind paste, chopped tomatoes and salt and let it come to a boil.
Garnish with cilantro
Heap the vermicelli in a bowl and ladle the rasam into it, tomatoes garlic pods and all. Add fresh ground pepper and sprinkle with a few sprigs of fresh cilantro and serve.