I visited Divya’s blog a couple of months back and fell in love with the layout of her space. It’s colorful, neatly arranged and not overly crowded.. made me stay there longer and visit her regularly.
She talks about food from various angles, enjoys trying out unfamiliar ethnic ingredients and tells everyone – don’t be scared to experiment! 🙂 She reviews cooking related products and helps you discover about ingredients, cooking tips and the beauty of food.
I could relate to her cooking style a lot. Just like me, she enjoys different cuisines and gives her own little twist to create a new dish. When she asked me if I could do a guest post for her, I happily said ‘YES’ – smiling cheek to cheek 🙂
After few email exchanges, I decided to make a tangy Rasam for her with tomatoes and added an interesting element with some juicy bites of pears. Rasam is a very popular dish in South of India and is consumed in everyday meals. It’s a light soup which is mostly made with lentils, lots of tomatoes and tamarind for that super tangy kick. Tamarind is very commonly used in India and it not only adds taste, but also helps in digesting food and used in Ayurvedic medicine.
For tampering the rasam, I used curry leaves which add tremendous amount of flavor to the soup. These leaves are easily available in any Indian store. Please be careful while adding the curry leaves to hot oil as they tend to splatter. So, make sure you keep the heat very low. The crispy curry leaves also taste really nice and at times, I add a few extra and then I enjoy some of those plain crispy curry leaves 🙂
I would never miss drinking some rasam juice at the end of a South Indian meal. However, you can also enjoy it with some steamed white rice. You can also enjoy it with bread or some simple dry roast papad, which is a thin, crisp Indian cracker.
Today, I am sharing rasam made with just tomatoes and pears. Every sip was a combination of sweet and tangy, and we loved it so much that we had it back to back for two days.
One of the key ingredients to make this soup is rasam powder. It is easily available in any Indian store but it can also be made at home. You need some basic whole spices, dry roast them and then, grate them to a fine or coarse dust (as per your preference). It’s easy to make and can be stored in an air tight jar for months.
I can’t thank her enough for sharing her space with me and I hope she enjoys this delicious Indian Soup – Rasam with a tiny twist 🙂
You can also print the recipe.