"rasam "

Five Dal Rasam originated from South India and offers a burst of flavours. This dish is full of aromatic spices and has tangy tamarind added. Five Dal Rasam presents a …

Embark on a culinary adventure with Stuffed Kathirikai Rasam. This South Indian masterpiece effortlessly marries the earthiness of tender brinjals with tamarind’s tanginess and the spices’ warmth. Originating from the …

Dive into the rich flavours of South India with our Pudina Rasam recipe. This aromatic soup, known for its unique blend of lentils, mint, and spices, is a true culinary …

Vendhaya Rasam, a revered South Indian classic, transcends mere sustenance – a cultural voyage on a spoon. As the aroma of tamarind, spices, and a secret masala blend wafts through …

Paruppu Rasam is a classic South Indian soup-like dish enjoyed for generations. Made with a combination of lentils, tomatoes, tamarind, and a fragrant blend of spices, Paruppu Rasam is a …

Jeera Milagu Rasam is a traditional South Indian dish bursting with flavour. This dish is made with a unique blend of spices, including cumin, pepper, and coriander, and offers a …

Jeera rasam is a traditional South Indian dish loved for its tangy and spicy flavours. This delicious soup is made with a unique blend of spices, including cumin, coriander, and …

Adhirasam is a traditional dessert / sweet popular in Tamil Nadu. Made using jaggery and rice, it has a crispy outer and soft on the inside. A popular sweet of …

Tomato Rasam or Thakkali Rasam is a most popular and traditional South Indian dish. A spicy and tangy comfort food, it is typically served with hot steamed rice and a …

Poondu Rasam actually means garlic rasam since garlic is called Poondu in Tamil. Garlic is a key ingredient in many of the rasam recipes but here you will need to …

Mysore Rasam is similar to the other types of rasams that are a part of the South Indian cuisines. However, it also differs from the regular rasam recipes in many …

Narthangai Rasam is made from the citrus fruit Citron (English). Citrons are one the earliest fruits among the citric group and the unripe ones are referred to as Narthangai in …

Orange peels are rich in anti-oxidants and helps in digestion related issues. Normally these are thrown away but here is a recipe that helps you get the most from these …

Coconut Milk Rasam is a popular variation of the regular paruppu rasam made in South India. Making coconut milk rasam is easy and quick. Ingredients: Coconut – 1 cup, grated …

A combination of tangy, sweet and sour, this rasam is very different but tasty. Ingredients: Plain Watermelon Juice – 2 cups Toor Dal – 1 cup Tamarind Extract – little …

This rasam is different from the regular ones and can be made on occasions when variety is the need of the hour. Ingredients: Sambar Onions (Shallots) – 6, finely chopped …

A popular rasam variety in Kumbakonam, Thanjavur, Kancheepuram and surrounding districts of TamilNadu. Ingredients: Murungai Keerai (Drumstick Leaves) – 2 handfuls Tomatoes – 2, ground to a puree Toor Dal …

Ingredients: Pirandai – 1/2 cup, chopped Moong Dal – 1/4 cup Turmeric Powder – 1/4 tsp Asafoetida Powder – 1/4 tsp Cumin Seeds – 1/2 tsp Ghee – 1 tsp …

Ingredients: Papaya – 1/2 cup, peeled, chopped Tomato – 1, chopped Dry Red Chillies – 3 Rasam Powder – 1 tsp Peppercorns – 1 tsp Cumin Powder – 1 tsp …

Ingredients: Naatu Kozhi (Country Chicken) – 500 gms, cleaned, washed, chopped Tomato – 1 Onion – 1 Dry Red Chillies – 4 Black Peppercornss – 1 tsp Cumin Seeds – …

Ingredients: Dal Water – 2 cups Apple – 1, peeled, chopped Tomatoes – 2, chopped, ground to a puree Lemon Juice – 1 tblsp Rasam Powder – 1/2 tblsp Asafoetida …