My
mother used to make this stew/soup when the kitchen was a bit bare. As a
school boy I began to enjoy it and have improvised a number of
variations over the years for the American kitchen.
Cook a
few vegetables in an inch of water with a tsp of rasam powder and 1/2 tsp
turmeric powder. Potatoes, chayote squash, zukini, pumpkin, any squash cubed,
and a couple of tomatoes will work. Snow peas, spinach... you name it. A piece of fresh ginger and some
chopped cilantro for flavor.
Splutter mustard and cumin seeds 1/4 tsp fenugreek
and two fresh chillies and a pinch of hing and add when the vegetables
are cooked. (for South Indians - manathakkali vaththal would add that
home flavor). allow to cool and add two cups of yoghurt frothed up in a
blender and stir. salt and pepper. Warm over low heat and serve with
dry toast or french bread or rotis.
