Whether you're short on time or simply looking for something light yet flavourful, this no-cook rasam is a game-changer.

While respecting the original version of rasam, Inada used a tomato to add a natural flavor to the tartness. “I think the taste will not strike the locals as odd,” said Inada. The soup can ...

Whether you prefer the fiery spice of Milagu Rasam, the richness of Mysore Rasam, or the tangy comfort of Tomato Rasam, ...

Take oil in a non stick pan. Add cumin seeds and allow it to crackle. Add chopped ginger, garlic and green chilli. Saute for a minute. 4. Now add chopped tomato, salt, black pepper, tamarind pulp and ...

Mix tamarind and spices, add tamarind paste, rasam powder and salt. Sauté for minutes. Add water, pour in 1.5 to 2 cups of water and let it come to boil. Simmer the rasam, let it cook on simmer for ...

The banana leaf gradually got filled with Kakarakaya Fry, Amla Podi, Banagaladumpa Fry, white rice and bowls of Tomato Rasam, Sambar, and Takkali Pappu. Three deserts were added soon–sweet ...