This combination of spices is used in thin, peppery-flavored, tart broths from southern India called rasam. I have included a few versions of this popular second-course offering in this book, even though a multiple-course meal is not a common way of dining in Indian homes. A dinner including rasam would go something like this: The first course would be a thicker sambhar (a type of stew) fortified with pigeon peas and studded with fresh vegetables; the second, the thin,