In South Indian cuisine, one dish that stands out for its distinctive flavour and versatility is rasam. It is often hailed as ...

Indian meals are comforting and soulful. Apart from offering satiation, they are dense in nutrition, and that's why they are ...

How to make: Boil tamarind extract with salt, turmeric, and the crushed spices. Add 2 cups of water and bring to a frothy ...

Rasam is a thin, soup-like dish with infinite variations, and it’s a beloved comfort dish in India. Anthropologist Deepa S. Reddy went down a rassam rabbit hole during lockdown, and uncovered its ...

Though rasam is common in many parts of southern India, where is it originally from? The origin story. Well, history dates back to the 16th century in Madurai.

For the rasam. 2 ripe red tomatoes, preferably tangy ones; 1 tsp tamarind soaked in water; 4-5 garlic pods; 4-5 curry leaves; 1 bedgi or red chilly, torn open; 1 tsp rai or mustard seeds; ...

“Rasam is the elixir of life,” says Usha Prabakaran, author of one of my favorite cookbooks, “Usha’s Pickle Digest,” who lives in Chennai and has an encyclopedic knowledge of Indian ...

Serves: 4. Ingredients. For the rasam. 2 medium-sized beetroot, cleaned and peeled; 1 lemon-sized ball of imli or tamarind, soaked in water; 5-6 pods garlic; 2-3 green chillies; 4-5 curry pattas ...

Enjoy it as a soothing soup or pair it with steamed rice, either way, Rasam promises an explosion of flavours. And if you're craving delightful variations, there's a treat for you too! Experience the ...

Rasam's turmeric alone, the researchers explain, offers antimicrobial, antioxidant and anti-inflammatory properties – perfect for soothing any ails. Not surprisingly, ...