Resplendent Rasam

as appeared in news paper.
Sambar and Rasam, like Vasishtar and Vishwamithrar, are 

kulagurus of Tamil brahminical lunches and dinners. 

Both have an army of admirers and at times one is substituted 

for the other. In marriage lunches, they go together and in our 

homes, for the day to day lunches and dinners, we either 

prepare sambar or rasam but less frequently both.

For Sambar in Palakkadu, they use grounded and grated 

coconut, whereas in Tamil Nadu, sambar powder is preferred.

 Availability of coconuts and pulses determine this and one is 

not necessarily superior to the other. However, for marriage 

lunches, arachuvitta sambar (sambar with grated coconut) 

alone is preferred. Sambar using sambar powder is looked 

down upon as if it plays for the B team. Rasam does not 

entertain such distinction. Rasam powder is universally used. 

Sambar has to face stiff competition from Morkhuzhambu, 

Vettakhuzhambhu, ghothsu and pitlai and it either over 

shadows or is overshadowed by them. Rasam fears no such 

alien threats save the competition from the Rasam specie 

itself.

Like Manchester United and Real Madrid Football Clubs 

followers, the Rasam protagonists are categorised into two 

fiercely competing groups - those who take their Rasam with 

the sediments ( kalakkivitta Rasam) and those who would 

prefer the sediments to remain in the container ( thelivu rasam)

Orderliness demands that thelivu rasam group should have its

 serving first so that kalakkivitta Rasam group can have the 

rest to its heart' s content.

Lime Rasam dispenses  with tamarind and is healthy. 

However, pepper Rasam, jeera Rasam and kandanthippili 

Rasam have therapeutic value  and hence are prepared as 

medicinal prescriptions. They are taken to come out of certain 

ailments. Pepper Rasam is prepared for those whose 

temperature level is above 100 degrees. Mysore Rasam 

has all ingredients and it appeals to our palates. However, 

senior members of the family frown upon it, for fear that it 

might promote libido. If pure Rasam is like a Semmangudi 

swaraprasthara subtleties, Mysore Rasam, like modern day 

Dire Strait's "Sulthans of Swing", stirring the youngsters soul. 

For a few, garlic Rasam is the greatest. However, it has 

equally powerful enemies, though garlic wins bidding 

approvals from doctors.

Sambar cannot end our meals. It is not a finisher like Dhoni. 

Invariably it has to be followed by Rasam or dahi bath. Rasam

 is independent and can stand apart, alone. When someone

 is not well, Rasam alone is prescribed, a privilege that

 sambar looks at with envy.

Vadai soaked in sambar is known as vadai sambar, 

prominence being given to vadai. However, vadai soaked 

in Rasam is known as Rasa vadai, Rasam stealing the show. 

One can drink cupfuls of Rasam. If one tries to drink sambar 

in a cup, his sanity would be tested - another snub again 

to sambar.

As barbeque is connected with a grill and rotis and nans 

are linked to tandoors, sambar boiled in a kalchatti assumes

 a  significant flavour. Rasam boiled in Kumbhakonam made 

eeyachombu, lords over our lunches and dinners.

When we take rice, quantity of Rasam dominates whereas 

in sambar, rice dominates, high quantity of sambar is frowned 

upon.

In addition to its intrinsic merits, Rasam is also enjoyed for 

one more reason. In marriage lunches, Rasam is followed 

by payasam. If Rasam comes, can Payasam be far behind, 

a poet Shelley may have sung today.

Milagu Rasam in Western garbs has become mulagutawny 

soup in star hotels. In fact, Rasam is precursor to many 

modern day soups.

Software techies from South India would enjoy their cupfuls 

of chosen Rasam even while embarking upon their coding 

endeavours.

No wonder, one sighs, Rasam is resplendent indeed!