This flavourful and aromatic dish is often served as a soup or a side dish, and is known for its delicious taste.

Cook the toor dal till it is tender, then lightly mash it to produce Poondu Paruppu Rasam. Heat the curry leaves, mustard ...

Half a cup of rice, two tablespoons of (toor dal, moong dal), two tablespoons of oil, a teaspoon of (mustard seeds and cumin seeds), a pinch of hing (asafoetida), 1-2 green chillies, 6-7 curry ...

one tablespoon of jaggery, salt to taste, two teaspoons of coriander seeds, a teaspoon of cumin seeds, half a teaspoon of peppercorns, 2-3 dry red chillies and 10-12 curry leaves.

Pineapple rasam is sweet and tangy, perfect for all seasons ... Make a fine puree using 80% of the chopped pineapple, reserving the rest for later. Add the dried red chilli, curry leaves, and a pinch ...

There are several variations of naan that you can try with your curry. Rasam holds a special place in the category of comforting food especially in the winter season. It warms the heart and ...

Thoran – which is a dry vegetable curry, Rasam and Moru (Buttermilk), and while the list of mouth watering dishes are endless, the Kerala Food Fest also includes the Kerala variant of the popular ...

For rasam powder 1. Add arhar dal ... Once the mustard seeds crackle, add curry leaves and dry red chillies. 3. Stir and sauté for a few seconds till the red chillies change colour.