Deepika Padukone swears by the rasam powder that lines the shelves of her kitchen cupboard. "Guests who have savored it say it is a treat for the tastebuds. So much so that the actress even shares the spicy rasam powder with her close ones in Mumbai."<br /><br />The most quintessential part of a South Indian meal is 'Rasam'. Getting the dish right <br />depends largely on the use of right spices.It is considered the best cure for a bad cold. <br /><br />Muligatawny soup made popular by the Anglo Indians also finds its humble beginnings in the popular Rasam.<br /><br />Subscribe now https://www.youtube.com/indiafoodnetwork<br />Learn to make Sambhar http://www.youtube.com/watch?v=Y9YFuWDervs<br /><br />Ingredients<br />½ tsp of cumin seeds<br />½ tsp of coriander seeds<br />1 tsp of black pepper<br />1 tbsp of toor dal (split red gram)<br />Pinch of haldi (turmeric) <br />Salt to taste<br />Curry leaves<br />2-3 dried red chillies<br />Dissolved hing (asafoetida) <br />1 tsp of mustard seeds<br />Tamarind soaked in ½ cup of water <br />Coriander leaves<br />Oil <br />It is traditionally prepared using tamarind juice as a base, with the chili pepper, pepper, cumin and other spices as seasonings. Here Preetha shows you How To Cook Pepper Rasam <br /><br />Like us on facebook https://www.facebook.com/indiafoodnetwork<br />Follow us on twitter @infoodnetwork
