An Indian winter warmer

By Usha Sankar (China Daily)
Updated: 2009-11-13 10:18

As temperatures plummet in Beijing's harsh winters and I feel like my brain is freezing, the one thing that instantly lifts my spirits is a cup of steaming hot South Indian rasam. Throughout my formative years in India, this spicy, heady, soupy concoction was proffered as a cure-all for ailments of the respiratory tract.

And, it never failed to work. Maybe it was the vitamin C rich tamarind, or lemon juice and tomatoes? Or, the phlegm-fighting properties of turmeric and pepper? Or, the digestion-aiding cumin and coriander seeds? The pungent smell of asafetida (a resin known for its curative properties) rising from the pot never failed to invigorate me. One dose and I was well on the way to recovery.

India, like China, has a strong culinary tradition and home-made herbal brews are a part of everyday life. The same spices that singe the palate also work wonders with setting right the balance of the three elements - pitha (bile), kapha (phlegm) and vayu (wind) - that are seen as the root causes of all physiological aberrations.

Take turmeric, an essential ingredient of curry that gives it its distinctive yellow color. A pinch is all that is required to engage its disease-fighting capabilities, including oesophageal cancer, according to a recent report in the British Journal of Cancer.

Every time I had an attack of bronchitis, my mom would force down a warm glass of milk boiled with a few peppercorns and turmeric and I was fit enough to sing the next day.

Most people think Indian tea is a sickly sweet brew of milk, water and tea leaves. But just add a few leaves of basil, dried ginger and cardamom to the milk and tea mix and see if you don't get addicted!

Here are some of my favorite soups that can be had with steaming hot white rice or Indian breads, for that perfect snow day meal.

To make the rasam powder: (For one time use, you can reduce the quantities, while keeping to the proportions)

Ingredients

2 1/2 cups coriander seeds

1 1/2 cups red chilies

1/2 cup black peppercorns

3/4 cup red gram dal (toor dal)

4 tbsp Bengal gram dal (channa dal)

1/2 tbsp cumin seeds

1tsp ground turmeric

1 small bunch curry leaves

METHOD:

In a heavy saucepan, dry-roast all the ingredients (except turmeric) individually until each gives off a strong aroma. Place all the ingredients in an electric blender and make a fine powder.

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