Rasam

There are Rasams and there are Rasams. Perhaps one of the most versatile dishes ever made and the most versatile of dishes. Some rasams masquerade as soups in upmarket restaurants. Add a pinch of garlic and pepper and it is a nice remedy for a cold. Make a limbu rasam and it is better than any soup on a rainy day. There is a garlic rasam (not welcome in my kitchen). And the easiest of all, Jeera rasam - another great one for a day when one wants some easy food to digest.

And there are those ghastly rasam mixes in the market and there are rasam powders. Yes, they all make rasam, but in my books, the best one is the traditional, arachu vitta rasam.

Ingredients:

• Roast in a pinch of oil and grind the following
• Dhania, Chana dal, Methi seeds, Red chilli, pepper, jeera

Now you need tamarind water (made from a lemon sized ball of tamarind and squished and squashed and strained). Add tomato and asafoetida and turmeric. Once it is boiled (and the smell of raw tamarind is gone), add the ground stuff. Bring to boil.

Add a touch of jaggery if you want to give it that sweetish touch.

Ready to serve.