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Despite its great popularity across the country, a huge component of South Indian cuisine remains underrated even today. In trying out new variants of idli, and giving fusion ‘upgrades’ to our dosas, we tend to look over a plethora of delicacies that the cuisine has to offer, there are endless chutneys, the sapid rice dishes, the robust fish curries the mean meaty snacks waiting to be explored. South Indian food is one of the most refined regional cuisines of the subcontinent, a cuisine that takes pride in its indigenous produce. Take banana, jackfruit, tapioca and tamarind for instance, how seamlessly have they been incorporated in dishes where they most certainly do not ‘belong’ according to rest of the world. The sheer meticulousness involved in making even some of the most simple-looking dishes is another fascinating quality of the cuisine. A perfect example would be Rasam.
What Is Rasam?
Rasam is a hot and tangy soup that is often served as an appetiser in South India. To elevate the experience, this warm bowl of comfort is enjoyed with aplam or papad, which are essentially crisps made of rice flour. There are a million ways in which you can prepare rasam, some make it with tomatoes, some with urad dal. Lots of chillies, mustard seeds and curry leaves are used to add flavour. By and large, it is supposed to be super eclectic, hot and tangy.
Rasam is one of our most favourite soups of all times, but that does not mean we are not open to experimenting? These rasam popsicles are not only ideal for the weather, but it is also an excellent way to use up all the extra rasam. Let’s not forget how it shackles all your pre-conceived notions about popsicles. It is not dripping with sugar. Instead, these bright red popsicles are all things tempting and savoury
Here’s a lovely recipe by Better Butter that is sure to appeal to all kids and adults, alike.
