Rasam with Priya Mani

Priya Mani is a designer and cultural researcher working to create gastronomical experiences. She is based in Copenhagen. In the context of food, she has worked with large corporates and researched extensively on many aspects of food – development of traditional diets, choices, consumption, diabetes and obesity. Currently she is cooking, writing and photographing a Visual Encyclopedia of Indian foods, and you can follow her process on Instagram as @cookalore where she is cooking all the entries from A to Z!Rasam is a delicate broth, typically based on sour fruits. The most well known Rasam recipe uses tamarind pulp as a base, but you can use tomatoes, lemons, pineapples etc. Priya will show you a basic recipe and explain the technique of making Rasam. There are many regional variations prepared throughout the Indian peninsula. It is flavour-rich and is best eaten with steamed rice. You can adapt this recipe later to make many variations. Rasam tastes delicious with a variety of accompaniments. Here are some classic options: Roasted potatoes, Okra Fry, Fried crisps or poppadoms.