"Rasam is a sour, soupy, thin, tamarind-based broth with tempered spices, maybe some vegetables, perhaps some lentils, usually seasoned with a lot of pepper. In Sri Lanka it's often served before a meal in a glass or cup to whet the appetite and awaken the taste buds, or it's served alongside thosai and dosa for dipping, or with rice. It's versatile and quick and oh so good for you."
"Note: if you've heard a dirty rumour that if a mollusc doesn't pop open when cooking it is bad, know this is not always the case. The smell of off molluscs or shellfish is usually so distinctive it will be painfully apparent before you even cook it. Saying that, though, if you ever encounter an unopened shell among the popped ones, use a fork to gently prise it open and have a gentle sniff. If it is bad, you will know immediately."
Rasam is a sour, tamarind-based broth spiced with tempered spices, sometimes containing vegetables or lentils and typically seasoned heavily with pepper. In Sri Lanka it is commonly served before a meal in a glass or cup to whet the appetite, or alongside thosai and dosa for dipping, and also with rice. The recipe adapts rasam into a simple, versatile meal by gently simmering mussels in the broth and recommending roti or rice to mop up the juices. Practical safety advice explains that unopened mollusc shells are not always bad and recommends sniffing to detect spoilage.
Read at www.theguardian.com
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