VIRUNDHOMBAL

Rasam powder recipe with step by step pictures and video. Once you prepare your own homemade rasam powder you won't buy store bought readymade powders. Today we are going to prepare rasam powder in small batches that stay good for longer. Also, it is easy to prepare within 20 minutes. In South India  every home has a different recipe to prepare rasam powder depending on their taste. This rasam powder is super flavourful and you can prepare any varieties like tomato rasam, paruppu rasam, garlic rasam etc.  Now let's see some important tips to prepare homemade rasam powder. Measure each ingredient in the right amount and roast the spices one by one in the correct heat till aromatic. Use fresh spices, not old ones. This is especially important for coriander seeds.  Use a heavy bottomed kadai or a flat pan for roasting the spices because the spices get roasted uniformly. Remember to stir often when roasting and do not burn them. Before you begin roasting the spices, take all ...

Pineapple Rasam - sweet and tangy rasam dish.This pineapple rasam is a rasam your whole family will like it.  I have tasted this rasam twice or thrice in marriage lunches, but haven't tried this before. Due to lockdown we are in our hometown Courtallam for the past three months and we bought lots of fresh pineapples here regularly. They sit on the kitchen countertop for a few days and tried dishes with pineapples like pineapple kesari, pineapple jam, pineapple rasam and this rasam is a big hit in our family. Cutting the pineapples is a bit tough work for me but most of the time my husband helped it.  For pineapple rasam, I have used both pineapple puree and diced pineapple. The pineapple puree adds a nice flavor and colour to the rasam and the diced pineapples are added for the appearance. In addition to the pineapple puree, I have added cooked toor dal to give thickness for the rasam. As pineapple has a sour taste, no need to add tamarind extract for this rasam. Here I ...

A delicious rasam made with beetroots, tomatoes, garlic and other classic spices. This beetroot rasam makes an excellent meal for kids. I made this rasam by two ways the one which made with the grated beetroots and the other one with pre cooked beetroots. Both of them were tasted exactly the same. But in the first method, the pink colour was less when compared to the other method. Today we are going to see the rasam with the cooked beets. The beetroots are pressure cooked and then grounded to a smooth paste. Then as we do for the regular rasam we have to saute the crushed garlic pepper and cumin and the grounded beetroot paste are added to it.  What makes this rasam an extra special is the pink colour with a sweet taste. So took some extra time to cook and grind the beets. If we grind them without cooking, there is a raw smell of the beetroots in the rasam. As I told in my previous rasam posts, do not boil the rasam for more than 4 minutes. Now let's see how to prepare this ...

In South Indian cuisine, there is nothing simpler than a rasam. Rasam is prepared with lots of spices and flavours and just takes a few minutes to prepare with simple process. If you prepare a perfect rasam your tongue will ask you to eat for one more time.  The perfect rasam will have a balance of flavours that comes from the garlic, pepper, cumins and coriander leaves. The garlic, pepper and cumins gives the powerful flavour to the rasam. There are a few tricks for cooking a good rasam. The spices   Do not load it with too much of spices for the ground paste. Use all the flavours in minimal amount, so that you can have a nice flavourful rasam. Do not peel the garlic cloves fully. Just cut the top and then grind it. This is my mother's tip. You will feel the aroma of the garlics, when you taste it. Tomatoes The tomatoes, add taste and colour to the rasam. It's beautiful to see the chopped tomatoes floating on the top of the rasam. Try to chop the tomatoes fin...

Tomato garlic rasam Many South Indian rasams are based on tomatoes. Typical rasam is made with little tamarind extract, tomatoes and seasoned with pepper, curry leaves, asafoedita and coriander leaves. This rasam is also with basic ingredients, but I have skipped the tamarind extract and rasam powder.