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Rasam Recipes
Rasam is served as the second course and is eaten with rice. It is normally thin and watery, made with tomatoes, tamarind, lemon juice.Vegetables like drumsticks, onion, cabbage and sometimes fruits such as pineapple are added. Rasam is light on the stomach. In some places, rasam is also served as a appetiser to be drunk before a meal.
- Tulsi Rasam
- Pineapple Lemon Rasam
- Andhra Tomato Dal Rasam
- Kandathippili Rasam
- Ellu Rasam
- Kadugu Saaru (Rice Water Rasam)
- Carrot and Cabbage Rasam
- Mor Rasam (Butter Milk Rasam)
- Udipi Saaru
- Kathirikkai Rasam
- Mangalore Saar
- Vendhaya Rasam
- Pepper Jeera Rasam
- Rose Water Rasam
- Garlic Rasam
- Pineapple Rasam
- Lime Rasam
- Curry Leaves Rasam
- Carrot Rasam
- Buttermilk Rasam
- Jeera Milagu Rasam
- Lemon Rasam
- Vegetable Rasam
- Tangy Lemon Rasam
- Tomato Chilli Rasam
- Lemon and Tomato Rasam
- Onion Rasam
- Nellikai Rasam
- Killu Milagai Rasam
- Paruppu Urundai Rasam
- Kollu Rasam
- Poricha Rasam
- Paruppu Rasam
- Ginger Rasam
- Beetroot Rasam
- Drumstick Rasam
- Pudina Rasam
- Coconut Milk Rasam
- Tomato Rasam
- Milagu Seeragam Rasam
- Vepam Poo Rasam
- Poondu Rasam
- Milagu Rasam
- Jeera Rasam
- Mangalore rasam
- Mysore Rasam
- Pepper Rasam
- Goddu Rasam