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Recipe 📖
 We can have it every day if given a chance. We also have it when we are sick because it’s nutritious, rich in protein, easy to digest, and helps heal quickly. It tastes best when served hot and is very easy to make. There are many variations to making it and each state, region, and family has its way of making it. It is my mom’s sister’s recipe which she learned from her MIL. The process is slightly different from the ones I have made before but the flavors are right on point. I prefer this thick consistency of rasam because it’s easy to mix with rice and that is the way we eat it. Tamarind - I prefer using the ready tamarind pulp or extract as it’s just more convenient. You can also use tamarind in its original form. If doing so, you will need to soak a lemon-sized ball of tamarind in hot water for 10 minutes and then squeeze out the juice by pressing it between your palms. Rasam powder - a spice mix made with different roasted lentils and red chillies is a crucial ingredient in this recipe. Mine is homemade, but here are some brands that are good as well - 777 Madras Rasam Powder, 24 Mantra Organic Rasam Powder, and Aachi Rasam Powder. Herbs and veggies - cilantro and tomatoes are synonymous with rasam. Tomatoes give it a tangy flavor along with tamarind and cilantro give it an aromatic flavor. Spices - dried red chillies, curry leaves, ginger, mustard seeds, cumin seeds, turmeric powder, asafoetida/hing, coriander powder, and cumin powder are some basic spices that you will need. Apart from these ingredients, you will also need vegan ghee to make this delicious paruppu rasam.
