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

One medium raw mango, half a cup of toor dal, 2-3 cups of water, one chopped tomato, a teaspoon of tamarind paste, one tablespoon of jaggery, salt to taste, two teaspoons of coriander seeds ...

and rasam powder. A richer version made with a coconut-based spice paste, giving it a slightly thicker texture and deep aroma ...

Back then, an odd-looking French press, full of fresh herbs, sliced tomatoes and steaming rasam, was ceremoniously pressed down, ‘releasing a tangle of flavours’ when poured out. Eight years ...

Ulavacharu paste is a traditional Andhra rasam, made with horse gram making it a rich source of protein. Along with this are a variety of aromatic spices used to make this dish which is served and ...