Deepika Padukone swears by the rasam powder that lines the shelves of her kitchen cupboard. "Guests who have savored it say it is a treat for the tastebuds. So much so that the actress even shares the spicy rasam powder with her close ones in Mumbai."The most quintessential part of a South Indian meal is 'Rasam'. Getting the dish right depends largely on the use of right spices.It is considered the best cure for a bad cold. Muligatawny soup made popular by the Anglo Indians also finds its humble beginnings in the popular Rasam.Subscribe now https://www.youtube.com/indiafoodnetworkLearn to make Sambhar http://www.youtube.com/watch?v=Y9YFuWDervsIngredients½ tsp of cumin seeds½ tsp of coriander seeds1 tsp of black pepper1 tbsp of toor dal (split red gram)Pinch of haldi (turmeric) Salt to tasteCurry leaves2-3 dried red chilliesDissolved hing (asafoetida) 1 tsp of mustard seedsTamarind soaked in ½ cup of water Coriander leavesOil It is traditionally prepared using tamarind juice as a base, with the chili pepper, pepper, cumin and other spices as seasonings. Here Preetha shows you How To Cook Pepper Rasam Like us on facebook https://www.facebook.com/indiafoodnetworkFollow us on twitter @infoodnetwork
