Rasam Popsicles: Even today, a significant portion of South Indian cuisine is underappreciated, despite its widespread popularity. We sometimes overlook the wealth of pleasures that the cuisine has to offer as we experiment with new idli varieties and add fusion “upgrades” to our dosas. There are limitless chutneys, sapid rice dishes, strong fish curries, and mean meaty snacks just waiting to be discovered. One of the subcontinent’s most sophisticated regional cuisines, South Indian food takes pride in its homegrown ingredients. Consider how easily ingredients like banana, jackfruit, tapioca, and tamarind have been introduced into cuisines where they most definitely do not ‘belong,’ in the opinion of the rest of the world. Another unique aspect of the cuisine is the extreme care that goes into even some of the meals that appear to be the simplest. Rasam serves as the ideal illustration.
What Is Rasam?
In South India, a spicy and tangy soup called rasam is frequently given as an appetizer. This warm bowl of comfort is served with aplam or papad, which are essentially rice-flour chips, to enhance the experience. There are countless ways to create rasam, some using urad dal and others using tomatoes. To add flavor, a lot of curry leaves, mustard seeds, and chilies are utilized. It is generally intended to be extremely diverse, hot, and sour.
Although rasam is one of our all-time favorite soups, does that mean we are not willing to try new things? In addition to being perfect for the weather, these rasam popsicles are a great way to use up any leftover rasam. Not to mention how it chains all of your preconceptions about popsicles. It does not overflow with sugar. Instead, the flavors in these vibrant crimson popsicles are all sweet and savory.
