A heart-warmingly spicy yet, light, soup-like dal, Rasam is a must at the table in South Indian homes. It can be eaten with plain boiled rice or drunk as a flavoursome soup.
Usage:
These days Rasam comes in many 'avataars' from the traditional Lemon Rasam and Tomato Rasam to the more adventurous Garlic and even Pineapple Rasam. Fortunately, the basic recipe remains the same. Everest Rasam Masala Powder, a chilli-coriander-cumin based blend - assures you of authentic Rasam every time.
