It's a cold, cold day.....

Where has the sun disappeared? It's getting chilly and it's so gloomy outside today. Certainly, need something to cheer me up today. Nothing better than food to counter the effects of bad weather, right? So, I am going to make this wonderful 'Rasam' for lunch today and that will surely create some warmth in and around me. 'Rasam' is one of my favourites soups. It basically originated in South India and there are plenty versions of this soup around. I love it. It clears your palette and just makes you feel all warm and lovely. It is traditionally had with rice and fried south-Indian style poppadoms and with a nice, spicy Indian-style pickle.

Here is the recipe for this gorgeous, to-die-for 'Rasam'. One needs to make the 'Rasam' powder first - this can keep in an air-tight container for weeks/ months, though ofcourse the traditionalist will say that the fresher it is, the better the 'Rasam' will taste. I enjoy it as much either way. So, the recipe now:

Ingredients for 'Rasam' Powder:

- 2 tbsps toor dal
- 5-6 dry red chillies (or as per taste)
- 1 tbsp cumin seeds
- 2 tbsps coriander seeds
- 1 tbsp channa dal
- 5 -6 fresh curry leaves
- 1 tbsp Ghee (clarified butter) for roasting

Method
- Roast the above ingredients until they turn aromatic.
- Powder to a fine powder in a mixer or grinder

- Store in an airtight container for weeks/months

Ingredients for Tomato 'Rasam' (for 2 people)

- 5 - 6 large tomatoes (preferably fresh, blanced and then chopped finely)

- 2 tbsp of 'rasam' powder

- 1 tbsp of tamarind paste

- 1 bunch of finely chopped coriander

- 1 tsp of brown sugar or 2 inch piece of jaggery

- 1 tbsp vegetable oil

For Tempering

- 1 tsp black mustard seeds

- 1 tsp cumin seeds

- 5 - 6 curry leaves

- 1 tbsp vegetable oil

Method

- Heat the oil in the pan

- Add the tomatoes and let them cook on medium heat for about 15 - 20 minutes

- Then add 500 ml of water and bring to boil

- Reduce heat and then cook on low for about 10 minutes

- Add the 'rasam' powder and stir

- Add the brown sugar or jaggery

- Add the tamarind paste and mix in

- Add the coriander and turn off the heat

- Put a small pan on heat

- Add the oil

- Quickly add the mustard and cumin seeds

- When the above seeds start popping then add the curry leaves

- Pour this tempering mixture into the prepared hot 'rasam'

-Enjoy with a bowl of steamed rice

Hope you enjoy this dish as much as I do. Something heavenly about having this on a cold evening .....