Tag Archives: Rasam;recipe;recipes;recepies; Rasam powder;south Indian recipe

Pineapple Rasam Recipe

Rasam

Ahem…tangy rasam with a hint of sweetness? Now that’s how we get to be different and unique..yeh?

Tuar Dal (yellow lentils) -3/4 cup
Ripe pineapple – 1/4th portion
Tomato -3 nos
Turmeric – 1/8 tsp
Salt to taste
Coriander leaves
Lime juice -1 tbsp

For tempering (tadka): mustard -1/2 tsp, asafetida- 1/8 tsp, curry leaves, ghee or oil – 2 tsp.


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Tuar dal (yellow lentils) Rasam Recipe

Rasam

After tomato rasam if there is another preparation of rasam which is quite common or rather to say popular is Tuar dal rasam…

Tuar dal / yellow lentils – 1/4 cup
Tomato -2 nos
Tamarind – small lemon sized ball
Curry leaves
Coriander leaves
Turmeric powder (haldi) -1/4 tsp
Asafoetida – less than ¼ tsp
Salt to taste
Rasam powder* – 2 tsp


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Mysore Rasam Recipe

Rasam

Tuar dal (yellow lentils) -1/4cup
Tamarind – a small lemon sized ball
Asfoetida – ¼ tsp
Turmeric powder (haldi) – ¼ tsp
Salt to taste
Coriander leaves – 2 tbsp (chopped)
Tomato – 2 nos (big)
Black pepper – ½ tsp
Cumin (jeera) – ½ tsp

For tempering (Tadka) – clarified butter (ghee) or oil 12 tsp; mustard – 1/2 tsp and curry leaves – 1 sprig


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Rasam Recipes

Rasam

Considered the “Soup of South India”, Rasam as a name is quite popular across India. Rasam which in Tamil means juice is known by different names in the other southern states of India. It’s a brilliant appetizer; hence you might find many of the restaurants down south serving it in small steel tumblers for you to sip before you start your main course.


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