Just the other day when Beena says she can cook very good Rasam, I believed her just by the look of her eyes, she meant business ya!  Hmm…. true enough when she gave me a tub I could already sensed it was good stuff. To me Rasam is like a gem. When I was younger, my immediate neighbour who was an Indian family often cooked this very special soup, Rasam and remembers to offer me some each time.

I got home quickly transferred the soup into the red container(in pic), refrigerated it to make sure it was well looked after and to keep it from turning bad anyhow. Only when one family member who loves eating,helped himself to a bowl, then I hastily got a photo shot of  it, before the last drop.

Phew! I managed to take only 2 shots and was kinda accepted the pictures would do la!  By the way Beena, thank you. The soup was spot on, so delicious and my best flavor, spicy. It s mainly a marriage of both the spiciness and sourness ingredients. The color of the Rasam denotes the spices in it were inevitable.  It rekindles the old days when both my family and our Indian family friends happy days and memories during the late 70s. Haha!   🙂

Well, let me just briefly speak about this special soup. My research says that Rasam or Saaru is a South Indian soup traditionally prepared using tamarind juice as a base with addition of tomato, chilli pepper, pepper, cumin and other spices as seasonings. Steam lentils are added along with other preferred vegetables. You can drink it straight from the bowl, reduce its spiciness or served with steam rice, briyani or any flavored rice. Voila!