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  Encyclopedia of Keywords > Home > Cooking > Foods > Soups > Rasam   Michael Charnine

Keywords and Sections
SAARU
SOURNESS
TAMARIND
RASAMS
SAMBAR
KARNATAKA
MUSTARD SEEDS
BASIS
PACHADI
LENTILS
CHOPPED CORIANDER
JUICE
CLEAR
RASAM
RASAM POWDER
Review of Short Phrases and Links

    This Review contains major "Rasam"- related terms, short phrases and links grouped together in the form of Encyclopedia article.

Definitions

  1. Rasam is a best for digestion.
  2. Rasam is a light lentil soup eaten almost everyday in the South of India. (Web site)
  3. Rasam is a South Indian dish, especially common in Tamil Nadu.
  4. Rasam is a mixture of chilly and pepper corns powders boiled in diluted tamarind juice. (Web site)
  5. Rasam is also an Iranian male name. (Web site)

Saaru

  1. Most people eat Palya with the Rice and Saaru(Rasam), or Rice and Huli as a side dish. (Web site)
  2. Best when served as a side for Saaru anna (Rasam) or Curd rice. (Web site)
  3. So here goes, the recipe for Lemon Rasam (or as it is called in Kannada ‘Tili Saaru with Nimbekai’.

Sourness

  1. The defining characteristics of a Rasam are sourness, flavouring and its clear, watery consistency.
  2. Or I start out making traditional rasam, but use the sinigang mix to adjust the sourness of the broth. (Web site)

Tamarind

  1. The most basic rasam is just flavoured tamarind water. (Web site)
  2. Rasam  : A watery dish made of tamarind, tomatoes, and spices like black pepper, asafoetida, coriander, chili pepper, etc. (Web site)

Rasams

  1. Rasam contains many spices which are considered beneficial to health.
  2. This vegetable curry is good combination with Rasam Sadam.
  3. Any southindian meal is incomplete with out rasam.
  4. Fry little and add it to the tomato rasam.5. (Web site)
  5. Keep those in mind when you experiment on your rasam. (Web site)

Sambar

  1. As the staple diet is rice, steamed rice will be served along with a variety of vegetable dishes like sambar, dry curry, rasam and kootu.
  2. Sambar powder , kootu podi, rasam powder, kulambu powder – all can be used to flavor poriyals. (Web site)

Karnataka

  1. Saaru that is enjoyed as a main dish in many regions of Karnataka is different from rasam in Tamil Nadu, and chaaru in Andhra Pradesh. (Web site)
  2. It is in Karnataka we see vegetable stock (water in which vegetables have been boiled) being used for making the delicious Rasam called Bus saaru. (Web site)

Mustard Seeds

  1. When the mustard seeds splutter, add this mixture to the rasam. (Web site)
  2. Roast a teaspoon of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam. (Web site)
  3. Heat ghee in a small kadai, add mustard seeds and when it splutters add chillies , fry for 10 seconds, add to the rasam. (Web site)

Basis

  1. Today, rasam is prepared on a daily basis in most South Indian households around the world.
  2. Interestingly, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.

Pachadi

  1. They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt).
  2. It is usually served with sambhar, rasam (a thin soup), dry and curried vegetables and a curd preparation called pachadi. (Web site)
  3. The vegetarian food includes sambar, rasam, olan, kalan, pachadi, kichadi, avial, thoran, etc.

Lentils

  1. Saturated with ghee, rice is served with Sambhar, Rasam, lentils, vegetables etc. (Web site)
  2. Change lentils Change the lentils used and you have the tuvaram paruppu rasam, pasi parppu rasam, Chana dal rasam, Horse gram rasam or masoor dal rasam.

Chopped Coriander

  1. When the rasam comes to a boil, add the chopped coriander and curry leaves. (Web site)
  2. When rasam is reduced to ¾th of its quantity turn off the gas and mix in chopped coriander leaves.

Juice

  1. Lemon rasam - a sour soup made with lemon juice. (Web site)
  2. Use buttermilk and you have more rasam and so on Tamarind juice can be mixed with other juices to make more rasams.
  3. While this rasam is traditionally made with tamarind as a souring agent, you can use lemon juice instead. (Web site)

Clear

  1. As Rasam is a thin clear soup, all rules of soup making apply.
  2. For a clear rasam, use a fine mesh filter and filter out the solids just before serving.

Rasam

  1. South Indian dishes are mostly rice-based, sambhar, rasam and curries being important side dishes.
  2. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam.
  3. I am always looking for liquidy kind of side dishes, something different from regular pappu, sambhar and rasam.
  4. Use rose petals and you have paneer rasam, use lentil balls and you have Paruppu Urundai Rasam and so on. (Web site)
  5. In one teaspoon of oil season the rasam with a teaspoon of mustard seed,2 red chilies broken, a teaspoon of small jeera and little curry leaf. (Web site)

Rasam Powder

  1. Add a teaspoon of salt, a pinch of turmeric and 2 teaspoons of MTR rasam powder. (Web site)
  2. Combine the above rasam powder and put the mixture to boiling toovar dal. (Web site)
  3. In a pan add rasam powder & tamarind paste along with the pressure cooked dal. (Web site)
  4. Add sliced tomatoes, tamarind extract, rasam powder, jaggery, crushed black peppers and salt to taste and simmer the heat and cook for another 15 minutes.

Categories

  1. Home > Cooking > Foods > Soups
  2. Shimla Tour > India
  3. Regions > South India > Tamil > Tamil Nadu
  4. Glossaries > Glossary of Indian Cuisine /
  5. Books about "Rasam" in Amazon.com

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  Short phrases about "Rasam"
  Originally created: June 06, 2008.
  Links checked: January 05, 2013.
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