Hot soup on a cold day.
If you ask anyone, my favorite food is soup. Anything with broth is just a gift. I guess I’m just a broth enthusiast. Always have been. I’m more than familiar with the likes of hotpot, Brodo, and lots of curry. I still haven’t figured out why but something about how you can pack so much flavor and goodness into a steaming liquid and still have all these other things in at the same time. A flavor explosion so to speak.
You can imagine my excitement when I first dipped my spoon into a bowl of tomato-tamarind soup. Rasam. Hot in every sense of the word. Each drop is packed with flavor that even the tomatoes emulate its tanginess. Bite-size cumin intertwined on the tip of my tongue tasted so familiar but I knew I had never had anything like it before. It was that feeling of satisfaction similar to when you go to a restaurant and they actually deliver on their promise of “spicy”. The fact that I can achieve the feeling of “home” presented in rasam within just a few minutes is something I haven’t taken for granted just as yet. But I plan to become very dependent.
Although I could very likely live on and thrive on a tongue-burning liquid diet, sometimes I do dare to experiment. My favorite is a mixed-vegetable rasam over rice. While it’s boiling I throw in chopped green peppers, onions, and carrots and serve over a bed of rice.
Here’s a recipe I’d be selfish not to share...
- 1 packet of Buttermilk Rasam
- Cooking spoon
- 2 ½ cups of water
- ¼ red onion
- ½ green pepper
- ½ red pepper
- 1 large carrot
- Optional: Buttermilk pack of basmati / brown rice or quinoa
- Over medium heat empty the Rasam pack and water into the saucepan. (1 min)
- As the soup begins to boil, chop the onion, red/green peppers, and carrot into small pieces. (3 min)
- Once the soup is boiling, toss in the mixed vegetables. (1 min)
- Let the vegetables simmer in the broth stirring occasionally. (2 min)
- Taste and add any additional seasonings if needed.
- Spoon your pre-cooked Buttermilk rice into a bowl and pour the mixed vegetable Rasam on top. Or just eat the Rasam by itself!
Enjoy and welcome to the broth enthusiasts club.
Buttermilk Blog Writer
Kirenjot is a clinical researcher by day and Buttermilk enthusiast by night (and day). She is a foodie and an adrenaline junkie. Bucket list? Skydiving and learning how to make dosa.
Questions? Email us at firstname.lastname@example.org and we’ll get right back to you!