This post has been a work in progress for a very long time. First, the courier guys messed up....for some weird reason they returned the package that Nirmala sent me and told her that I "don't exist".Hello, there people of the wonderful courier world.....I've got news for you, buddies....Do you think this blog just writes itself???
Luckily for me, it turned out that Nirmala and I live not too far from each other...so she had the package hand delivered to me by her brother.....and I cooked something with it almost immediately, but was a little busy travelling...and so didn't get around to posting until now.
Alright, so let's get talking about the secret ingredient that Nirmala sent me. It smelt wonderful....Nirmala's letter said it was her amma's special recipe....I could make out that it had a LOT of dhania in it.....I tasted a little bit of it.....and mailed N a few of my guesses. The second or third one turned out to be right and I knew that what I had was nothing other than rasam podi. So, what did I make with it???
The first thing I did was to make the very obvious.......RASAM, of course. Here's a pic.....no recipe, 'coz Iam sure every South Indian household has it's own way of making rasam.......and mine's no different from the millions of other recipes out there....The rasam tasted wholesome and good....we drank it as a soup and my daughter ate it mixed with rice.
What I did next is spice up some arbi(cheppankizhangu) roast with rasam powder. First, I microwaved the cheppankizhangu until it was cooked through, but not mushy and removed the skin. Then, I heated some oil, threw some mustard seeds and urad dal into it. When the seeds popped, I added the cooked arbi, some salt and the rasam powder....left it at low heat, stirring occasionally, until it turned light brown and crispy.