A FOOD AND LIFESTYLE BLOG
Cranberry Rasam has a distinct tartness and spiciness to it, that makes it a true repository of flavors. Rasam is either eaten along with rice or savored as a soup in South India. Apart from being soothing and satiating to the senses, the soup is also considered to be dense in nutritional and health benefits.
Garlic Rasam, is a thin, spicy, flavorful and tangy soup/broth from South India. It is made from a base of gently sautéed garlic and a peppery spice mixture that is ground to make rasam powder. This rasam powder is then mixed with a juice of tamarind extract and brought to a frothy boil, to make this delicious garlic rasam.
Watermelon rasam is a thin, watery, fruit based rasam or soup made in South India.It is a spicy ,sweet, tangy soup which is gluten free. It usually accompanies hot steaming rice in a lunch menu, but also can be relished as a soup. It is vegan friendly.
Udupi tomato rasam is a thin watery soup, known for its simple, gently spiced aromatic flavors.It is traditionally, served with hot steaming rice for lunch, along with papadum/thin crispy rice chips, but also can be served as soup.
Homemade rasam powders uses a blend of commonly available spices.These spices are meticulously roasted in oil & blended fine to make rasam powder. Using fresh spices from one’s own pantry to make the rasam powder is not only easy, but healthy too. No preservatives are added and you exactly know what went into the food .
Rasam /Saaru / Chaaru is a thin watery soup of South Indian origin. It is traditionally prepared using tamarind extract/juice as a base, with an addition of tomatoes, chili peppers and spices like cumin and coriander seeds as seasoning. Steamed lentils may be added along with any choice of vegetables […]