“Pibare Rama Rasam, Rasane Pibare Rama Rasam”…an amazing Kriti by the mystic poet Sadasiva Brahmendra (17th-18th century), which used to be sung in Yamuna Kalyani but the great Maestro Balamuralikrishna, made his Ahir Bhairav version very popular. ‘Drink the essence of the name of Rama, O tongue’, the poet extolls, ‘for it will keep you far from sins and fulfill you with many rewards. This is not a reminder for the mind, but a reminder for the tongue. Talking of the tongue and rasam the non-sabha hopping mortal mind of mine made an immediate connect with the ‘GAMMA.. GAMMA’ rasam from my kitchen.

A hot-piping Rasam, a quintessential comfort food is believed to have originated in the 16th century during the Pandya rule. Rasam is derived from the Sanskrit word ‘rasa’, meaning essence or extract. Also known as Saar, saaru, chaaru , this antioxidant-rich humble dish was adopted by the Britishers as a pungent soup and called mulligatawny, the name which originated from Milaguthani or pepper water. Featured in The Soup Nazi, the 116th episode of the NBC sitcom Seinfield & in the comedy sketch Dinner for One (1963), rasam made a remarkable entry into the German cuisine too.

Foodialogues features today an immunity booster rasam… The Amla/Nellikai rasam.. A simple quick-to-prepare comfort food, ideal for the cold winters. A dish with loads of ingredients that lend it health ‘recovery’ qualities and also became a hit in America during COVID-19.

Amla/Nellikai Rasam Recipe:

(FOR 500ML OF RASAM)

Ingredients for Nellikai Rasam:

• Amla 6 Big
• Green Chilly 2 Slit
• Coriander Leaves a Handful
• Pepper 1 Tsp
• Jeera 1 Tsp

Preparation Method for Nellikai Rasam:

• Crush the above into a coarse mixture using a mortar and pestle. Set aside.
• Take a eeya chombu or a heavy-bottomed pan. Add the pounded mixture. Add 600ml of water (3C) Place on the stove and bring to a slow boil.
• When the rim of the rasam begins to boil switch off the flame.

For Tempering:

• Mustard Seeds 1 Tsp
• Jeera ½ Tsp
• Asafoetida ½ Tsp
• Curry leaves.
• Red chilly 2 broken
• Ghee 1tsp

Preparation:

• Heat ghee in a tempering pan. Splutter mustard. Add red chilly, asafoetida, and curry leaves and pour the hot tempering into the rasam and cover immediately.
• Serve the hot rasam with rice or drink like soup.

Healthy & Tangy “Nellikai Rasam” is ready