Rasam

Rasam is South India's answer to a thin, deeply aromatic, soul-restoring soup — sour, peppery, fragrant, and traditionally drunk from small bowls or eaten poured over rice. The base is usually tamarind water sharpened with tomato, then thickened with toor dal cooking water, and seasoned with a freshly ground rasam podi (mostly cumin, black pepper, coriander seed and dried red chili). The signature tarka of mustard seeds, curry leaves, garlic and asafoetida fried in ghee is poured over at the end. It's medicinal in feel and warming for cold weather, and makes a brilliant unexpected base to serve a piece of pan-fried fish in.