Tomato Rasam
Boil 1 large (very ripe and sour )tomato in a cooker or by heating in a vessel of water so that the tomato gets mashed.Add water so that the total quantityis 3 cups.Add 1 tsp of salt, 1 tsp of … Continue reading →
Category Archives: Soups
Neem Rasam
neemflower – 3 tsp, red chili – 1 , mustard – 1 tsp, salt – 3/4 tsp, asafoetida – 1/4 tsp, ghee – 3 tsp., tamarind – lime size Take ghee in a sauce pan, add mustard seeds. When it … Continue reading →
Lime Rasam
Add 1 tsp Sambar powder, 1 tsp salt, a pinch of asafoetida, 1 small chopped tomato, 1 green chilles(cut lengthwise), 2 cups of water and bring to boil.Add 1 cup steamed toor-dal and heat until the ingredients are fully cooked.Add … Continue reading →
Mysore Rasam
Fry the following lightly until golden brown in a spoon of ghee and grind the following in a mini blender jar to make a paste: coriander seeds(Dhaniya)-2 spoon, black whole peppers(Milagu)-1 spoon, gram dal-1 spoon, red chillies-2-3, asafoetida(Perungayam), grated coconut … Continue reading →
Vetral Kuzhambu
Vetral Kozhambu : (serves 2-3) Ingredients : Tamarind – the size of a small lemon, curry leaves – 2 sprigs, Urd dal – 2 teaspoons, pepper corns – 1/2 teaspoon, Red chillies – 4, Asafoetida powder – 1 pinch , … Continue reading →