Rasam is a delicious tamarind-based broth traditionally added to freshly cooked white rice, with vegetable curries and fried or roasted poppadoms on the side. It can also be served in a small cup as an appetiser before a meal, or as a lovely hot drink on a cold day. There are lots of different versions – I like this one as it’s so simple: the everyday rasam that we have at home requires a few tablespoons of cooked dal, which I often don’t have ready. This is our version of my aunt Lalitha’s recipe.