777 Garlic Rasam Paste 300g

Rain on the tin roof, and poondu rasam drunk straight from a steel tumbler.

• What: Garlic rasam paste (poondu rasam)
• Pack: 300 g jar
• Brand: 777, Chennai, roots going back to 1933
• Best for: Poondu rasam with rice, or by the tumbler

What it is

777 has roots going back to 1933, when Hotel Sri Rama Bhavan opened on Thambu Chetty Street in Madras. Poondu rasam is the thin, peppery-sour garlic rasam of Tamil homes, eaten poured over rice or sipped hot from a tumbler.

This paste has the rasam base ready, so it needs only water, a boil and a tempering. Poured over hot rice with a spoon of ghee, it is the lunch everyone wants on a cold, wet day. Choosing between 777 rasam pastes? Garlic for poondu rasam; Pepper for a sharper milagu rasam; Tomato for a milder, tangier one.

Tip: Switch off the heat the moment it froths up. A rasam that boils hard loses its smell.

Goes well with: Udhaiyam Toor Dal, Swaad Mustard Seeds Black, Udhaiyam Appalam

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