From Generation to Generation: Padma's Rasam Legacy

adma is a retired banker who now runs BLOOM, a training academy startup. Cooking was something she learned from an early age, observing her mother, grandmother and aunts in the kitchen. "My inspiration has always been them," she says. "Their methods and ingredients were so traditional, wholesome and healthy."

One of Padma's signature dishes is Rasam, a popular South Indian soup. "Rasam is the ultimate comfort food. It's easy to make but full of goodness for your health and digestion," she explains. The recipe has been passed down for generations. "I wanted to share it with the GetSetup community because food is something that builds community," says Padma.

When asked what cooking tip has stuck with her the most, Padma quotes her mother: "Always have all your ingredients ready before you start cooking. That's why my dishes turn out so well." In her spare time, Padma enjoys gardening, traveling, and crocheting. She has an intellectual curiosity too, being intrigued by dishes like adirasam, a specialty Diwali sweet.

For those starting their culinary journey, Padma advises: "Pay attention to the details. Cooking is an art, and the little things make a big difference in the final product." Padma's passion and tradition-steeped expertise are an inspiration for home cooks everywhere.

Here’s Padma’s simple yet healthy Rasam recipe for all of us:

To make Padma's Rasam, you'll need:

• 2 cups of dhal water or the second water used while washing rice
• 3 tablespoons of tamarind pulp
• For grinding (coarsely in a blender):
• 2 1/2 tablespoons whole pepper
• 1 tablespoon jheera (cumin seeds)
• 8 pods of garlic
• A handful of fresh coriander leaves with tender stems
• 2 ripe medium-sized tomatoes
• For tempering (tadka):
• Ghee
• Mustard seeds
• 1/4 teaspoon methi seeds (fenugreek seeds)
• 2 broken dry red chilies
• 1/4 teaspoon hing (asafoetida)
• A handful of washed and broken curry leaves
• Salt to taste
  

Here's how Padma makes it:

• Heat a bit of ghee in a pan and add mustard seeds. When they splutter, add methi seeds, broken dry red chilies, hing, and curry leaves.
• Once the tempering splutters, add the coarsely ground mixture and sauté lightly.
• Add the dhal water/rice water, tamarind pulp, and salt to taste.
• Bring it to one boil and then switch off the flame. Close with a lid and allow it to simmer.
• Serve the Rasam hot with rice, a spoon of ghee, and your favorite accompaniments like papad, crispy vadas, or pickles.
• Also, you can enjoy this Rasam as an appetizer before a meal if you like.

Enjoy Padma's Rasam with its comforting flavors and health benefits!

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