04
Rasam Varieties
With Rice
Rasam - essence, juice, or extract; a spiced, tangy broth central to South Indian meals
Four kinds of rasam — tamarind, spices and often dal, each with its own main flavour like lemon or jeera.
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AMMAMMA'S NOTES.
Good Rasam
A simple, thin rasam made without dal, with tamarind and spices forming its base.
Normal Rasam
A classic everyday rasam made with tamarind, spices, and dal, served hot with rice.
Potato Fry
Boiled potato cubes coated in besan, rice flour and spices, fried slowly with mustard and urad dal till crisp.
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Keerai Molagutal
Keerai Mulagootal - a Tamil greens and lentil curry.
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A hot plate of rasam with freshly made ghee on top, eating it while watching it trickle down my hand and onto her saree — it was, and still is, my favourite comfort food, and one of my favourite memories with her.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026