Firstly, in a pressure cooker take 1 cup sona masuri rice, ¼ cup toor dal, 1 tsp salt, 1 tsp oil and 1 tomato. Pour in 4 cups of water and pressure cook for 5 whistles. Once the pressure is released, ...

Rasam is a very famous soup in South India that has been enjoyed for a very long time because of its incredible qualities of ...

Simmer for 10-12 minutes until the raw tamarind smell fades and the flavors meld. Heat oil or ghee in a small pan. Add mustard seeds and let them splutter. Toss in curry leaves, dried red chilies, and ...

This South Indian soup is known for its perfect balance of tangy and spicy flavours that go with any meal. While the classic rasam is made with tomatoes and tamarind (imli), there are tons of fun ...

black peppercorns, cumin, dry red chillies, garlic, oil, mustard seeds, curry leaves, turmeric powder, hing/ asafoetida, tamarind pulp, tomato, chopped coriander leaves ...

Tamarind paste, black pepper, Tomato, mustard seeds, curry leaves, coconut oil, turmeric powder. Serve hot with steamed rice or appam for the perfect Keralan meal.

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Step 1 To make rasam powder, dry roast the coriander seeds, toor dal, cumin, black pepper, dry chillies, and a few curry leaves in a pan. Once they cool down, blend them to a coarse powder. Step 2 ...

If you are looking for a hot snack during a typical winter day, there’s nothing better than rasam paired with crispy vadas. The South Indian staple is not just delicious but also keeps you warm. Soak ...