Wednesday 14 November 2018
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theguardian - 4 month ago

Alun Sperring’s recipe for Tamil mussels rasam

A hearty broth, perfect for summer eating accompanied by lentil doughnutsRasam is a fiery broth from Tamil Nadu, south India. It is typical of the region in its in-your-face heat – that’s what I love. This dish brings back memories of eating it at the heig

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