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__Rasams |
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Print this Recipe Rasams are tangy, highly spiced, thin and watery south Indian dal (legume) soups. Ranging in taste from mild to fiery hot, rasams are almost a year-round staple in most southern homes. Served piping hot and with all their bold flavors, rasams are considered potent antidotes for congestion, fevers, colds, and a gamut of similar ailments (perfect for cold-weather months in the United States). Paradoxically, rasams are also popular in the summer (and it gets pretty hot in southern India), because they cause the body to sweat and eventually cool down. Rasam soups are served with other foods, rather than as a first course. The chunkier rasams are traditionally eaten over steamed rice and the watery ones are drunk. Often, rasams are served as a snack with iddli (steamed fermented rice cakes) or vadai (deep-fried fermented lentil croquettes) floated in the soup. With all these possibilities, it really speeds preparation if you keep a supply of rasam powder in your pantry. You can make the blend at home, as explained in "South Indian Soup Powder" (see Spices and Other Seasonings) or buy it from an Indian market. The store-bought rasam powder is always very spicy hot, so exercise caution when using it. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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