- » Rasam
Rasam is a soup dish especially prepared in South Indian cuisine. It is usually very tangy in taste and quite fluid kind of soup. The sourness if the specialty of the dish that is added with the help of the various ... More »
Rasam is a south Indian soup often served for lunch or dinner as the second main course .Pineapple rasam is an exotic and aromatic variety popular in many region. This delicious and aromatic rasam also is known to be excellent for digestion so it serve hot... - 109.792
Rasam is a South Indian soup. The video is in Malayalam. - 103.827
Onam Special - Coconut Milk Rasam
Coconut Milk Rassam is a dish that can be eaten as a soup or as a curry, and is very traditional for keralaites celebrating Onam. Originally rassam is a south indian soup, flavored with tamarind juices and steamed lentils, but this recipe is all about the... - 53.8901
This is a type of rasam or soup which can be had with plain white rice. - 50.5822
Rasam (south Indian)
1 Pick and wash the dal.
2 In a small bowl, soak tamarind in water for 10 minutes.
3 In a pan, cook the dal with water until tender.
4 Pass through a sieve.
5 Pass the soaked tamarind through a sieve.
6 In a grinder jar, grind... - 47.525
Break down the tamarind block.
Pour the hot water over the tamarind and leave it to soak for about 10-15 minutes.
Squeeze out all the water and push the tamarind through a sieve to extract the pulp.
Wash the lentils, put in a saucepan with the measured water,... - 45.9961
Rasam Pecan Pie
What better way to enjoy a cool autumn day than with a nice piece of pecan pie. This pie is so wonderful tasting, just make sure to refrigerate it for at least 5 hours before serving. If you don't say anything, your guests will think that is is a regular pie.... - 45.8205
Rasam is a tamarind and tomato flavored soup like preparation that is a speacialty of south india. This rasam recipe can be cooked in the microwave with garlic, mustard, curry leaves, peppercorns and cumin for flavor and taste. served hot with popadoms,... - 45.0586
1. Boil lentil in water till soft.
2. Chop onion. Slice garlic, crush coriander.
3. Heat oil and fry lightly onion, garlic, coriander, whole. red chillies, turmeric, mustard seeds, cumin, fenugreek, peppercorns, and curry leaves.
4. Drain off 1 cup liquid for... - 44.888
Split Pea Rasam
1 Thoroughly drain the water from the peas and add water to make up to 175 litres (3 pints)
2 In a covered pan, simmer the peas in this liquid along with the orange rind and a pinch of salt.
3 Cook for about 1 hour, until tender.
4 Allow to... - 43.9285
Tomato Rasam does'nt take much time to cook. The green chilli, curry leaves and cummin seeds gives the Tomato Rasam a two dimensional taste. It is must catch it. - 43.8968
1. Boil the gram till tender; remove the water.
2. Cut tomatoes, slit green chillies and chop coriander leaves.
3. Add tomatoes, green chillies, coriander leaves and curry leaves to gram water. Boil.
4. Heat oil; add all the ingredients for tempering.
5. When... - 43.412
Spicy Tomato Rasam
For the masala powder
Roast the cumin seeds, coriander seeds and peppercorns for 1 minute.
Grind into a masala powder.
How to proceed
1. Cut the tomatoes in half and place in 8 glasses of boiling water.
2. Add the remaining ingredients including the masala... - 42.2798
Cook dal in boiling water or in pressure cooker.
Add turmeric, salt, tamarind juice, and tomatoes.
Cook on medium fire for 15 minutes.
Add more warm water, if necessary.
The dal should be a thin liquid.
Add ground masala.
Simmer for five minutes.
Heat oil and... - 42.2138
1. Cook gram in water till tender.
2. Squeeze tamarind in a little water.
3. Roast and pound spices.
4. Mix together the liquid in which the gram was cooked, part of the gram mashed up, pounded masala, tamarind juice and salt to taste.
5. Bring to boil.
6.... - 41.5544
Tomato rasam is a traditional South Indian dish. During the British rule in India, rasam was adopted into British cuisine and evolved into Mulligatawny (the literal translation is "pepper water") soup which is a popular soup even today in England. - 41.4231
Popular Rasam is very simple to cook. The fusion of Jaggery,tamarind, and curry leaves gives the Popular Rasam a radiant taste. - 41.2872
This tomato rasam is very easy to make. If you are very tired of doing dal or soak tamarind for making rasam then you can try this easy to make and tasty tomato rasam. - 41.2676
Lemon & Tomato Rasam
Lemon & Tomato Rasam has a lovely taste. Lemon & Tomato Rasam gets its taste from vegetable mixed with rasam powder and chili. Lemon & Tomato Rasam is inspired by many food joints worldwide. - 40.9231
1. Grind curry leaves, garlic and cumin finely.
2. Soak tamarind in 1 cup hot water. Squeeze out pulp.
3. Heat oil and add mustard and 2 broken red chillies.
4. Add tamarind pulp. Cook till tamarind flavour disappears.
5. Add ground ingredients, red chillies,... - 39.6153
1. Crush together garlic, ginger, cumin and coriander seeds.
2. Mix, with lime juice, water, salt, turmeric and coriander leaves.
3. Bring to a boil. Simmer for a few minutes. Remove from fire.
4. Heat oil, add curry leaves, broken red chilli, asafoetida and... - 38.7135
A creativity of rasam with plums. - 37.6289
1. Cook the pigeon peas in 4 cups water, until soft. Crush garlic, cumin seeds, ginger and peppercorns and add. Put in tomatoes, asafoetida, chilli and coriander powders and salt. When it boils, remove from the fire and strain. Add lime juice according to... - 37.2754
Miryalu Charu/ Rasam ( Black Pepper & Tomatoes Soup)
Grind black pepper, dhaniya seeds & jeera coarsely.
Heat 2 tbs oil & 1 tbs ghee in a deep vessel. When hot, add the coarsely ground mixture to it & saute for half a minute.
Boil tomatoes separately in 1 cup water & puree them, add this to the above mixture.... - 35.8949
Boil tomatoes in 2 cups water for 5 mins. Remove the skin and puree tomatoes or smash them with a spatula. Keep aside.
Pressure cook toor dal upto 3 whistles, smash dal into a coarse paste or Microwave toor dal for 25 minutes. Keep aside.
Soak 15 gms... - 35.6722
Whole spices, dry roasted and ground into a spice powder. Used to flavor thin soups aka Rasam in South of India. - 30.5508
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