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 />It is traditionally prepared using tamarind juice as a base, with the addition of tomato, and chili pepper, pepper, cumin and other spices as seasonings. Here Preetha shows you How To Cook ThakkaliI Rasam (Tomato Rasam).<br /><br />Ingredients<br />1 small piece of tamarind, soaked in water<br />2 tbsp Tuvar Dal (split red gram), cooked in a cup of water<br />2 small tomatoes, chopped<br />1 tsp mustard seeds<br />1 tsp cumin seeds<br />1 tbsp rasam powder<br />Hing (asafoetida) dissolved in water<br />Salt to taste<br />A pinch of turmeric powder<br />Some curry leaves<br />Coriander Leaves<br />Oil<br /><br />Spicy, tangy and full of flavor, rasam is a must try. Served with steamed rice and a dollop of ghee, it's the taste of South India in one dish. <br /><br />Like us on facebook https://www.facebook.com/indiafoodnetwork<br />Follow us on twitter @infoodnetwork
