The cookbook author and owner of Sydney’s Lankan Filling Station takes a nourishing Sri Lankan broth and adds mussels – and roti or rice to help mop up the juices
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. Here, I’ve turned it into an easy meal, with mussels gently simmered in the broth. All you need is some roti or rice on the side to mop up the juices. Continue reading…
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