Karnataka Style Rasam Recipe – Bele Rasam Recipe / Dal Rasam

Karnataka style rasam recipe was in my try list for long time. I love the rasam (Saaru in Kannnada) served in weddings and hotels in Bangalore. I always wanted to recreate the same at home. Recently when I was telling this to my school moms friends, Tara shared her Karanataka Bele rasam recipe (Her moms recipe ) that tastes equal to the ones served in weddings. I never thought this rasam is so easy to make and absolutely tasty. I have already tried the most popular Mysore rasam. But this one tastes completely different from Mysore rasam and Udupi rasam. You must try this easy Karnataka style dal rasam to know its yummy taste. Raksha loved it a lot. This rasam stays good in refrigerator for 2 to 3 days. You can reheat and use whenever needed. Its taste improves day by day. Ok, lets see how to make Karnataka style rasam recipe with step by step pictures.

Check out my other Karnataka recipes too !

Karnataka bele rasam / Dal rasam recipe

Karnataka bele rasam / Dal rasam recipe for rice

Cuisine: Karnataka

Category: Rasam Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Toor dal - 1/4 cup Water - 2 cups Ripe tomato - 2 nos Green chilli - 2 to 3 nos ( Use 4 for spicy rasam) Garlic cloves - 10 nos Curry leaves - Few Cooking oil - 1 tsp Turmeric powder - 1/4 tsp To dry roast and grind Pepper corns – 1/2 tsp Cumin seeds / Jeera - 1.5 tsp Tamarind – Small gooseberry size Dhania powder/coriander seeds powder – 1/4 tsp (optional) To Temper Ghee or cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/4 tsp Hing - 2 pinches Red chilli - 1 no Curry leaves - Few Crushed garlic cloves - 3 nos Coriander leaves - To garnish

METHOD

1. Pressure cook toor dal, tomato, green chilli, whole garlic cloves, curry leaves, turmeric powder for 2 whistles in low flame.
2. Mash it well. Dry roast pepper and cumin. Powder it.
3. Temper mustard, cumin, crushed garlic, hing and red chilli.
4. Saute the pepper+cumin powder in low flame.
5. Add this to the dal, tamarind extract, dhania powder and salt. Boil for few minutes.
6. Garnish with coriander leaves and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash the toor dal and take in a pressure cooker base. Add finely chopped tomato, slit green chilli, peeled and slightly crushed garlic cloves, turmeric powder, curry leaves and a tsp of cooking oil. Pressure cook in low flame for 2 whistles. Open the cooker after steam is released. Mash the dal nicely with a whisk. Dry roast pepper, cumin seeds till cumin starts to crackle. Take care not to burn the spices. Grind to fine powder and set aside. Heat ghee in a kadai. Temper mustard seeds, cumin seeds, red chilli , crushed garlic and add the pepper + cumin powder. Roast in very low flame for a minute. Do not burn any. Now add this to toor dal mixture. Add 1 cup tamarind extract, coriander powder (optional) and required salt. Mix well and check for taste. Boil till nice aroma arises and rasam becomes frothy. Garnish with coriander leaves and switch off the flame. Transfer to a bowl. Serve hot with plain rice. Enjoy !

Note

Addition of dhania powder is optional but it gives a nice flavor like hotel rasam. As per Tara’s original recipe, tamarind is not used. But I used little tamarind extract. Garnishing with coriander leaves adds a nice flavor. Color of this rasam may vary as per the amount of turmeric powder you use. Do not add more pepper as we are using green chilli and red chilli.

Try this yummy Karnataka style rasam / saaru and enjoy with plain rice adding ghee.

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Rasam Powder Recipe – Tamilnadu Style Homemade Rasam Podi

Tamil nadu style rasam powder / rasam podi recipe with step by step pictures and video. This is one of the best rasam powder I have ever made at home. I am a not a regular buyer of store bought rasam podi as I love to grind it with fresh ingredients & make rasam with it. I have already posted my aachi’s rasam powder recipe for small quantity in my South Indian rasam recipe post. It smells and tastes awesome. I have also shared my Dad’s style rasam recipe using a 2 ingredient, instant rasam powder and easy bachelors style rasam. But some of my readers who tried my homemade sambar powder asked me to share authentic, traditional, Tamil people style homemade rasam powder recipe to grind & store for one month use.

When I told this to my MIL, she immediately suggested a recipe she read long back in a magazine. She made a trial batch and passed it to me. I loved its flavor and taste. Last month when my MIL came to Bangalore, I told her to make rasam podi & idli podi and took video for my reference. The quantity I have mentioned in this recipe comes for 1 month use if you prepare rasam regularly. Its flavor and spiciness remains the same if stored in an airtight box. You can grind it easily at home using your Indian mixer. Use it within a month to enjoy its best taste & flavor. Ok, lets see how to make Tamil nadu style homemade rasam powder recipe !

Rasam Powder Recipe - Tamil nadu Style Rasam Podi

Tamil nadu style, homemade rasam powder recipe with easily available ingredients

Cuisine: South Indian

Category: Rasam Recipe

Serves: 1 cup

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Dhania / Coriander seeds - 1/2 cup Pepper - 1/4 cup Cumin seeds / Jeera - 2 tbsp Toor Dal - 2 tbsp Methi seeds - 3/4 tbsp Red chilli - 25 to 30 nos Curry leaves - fistful Turmeric powder – 1/2 tbsp

HOW TO MAKE RASAM POWDER

1. Measure & Take all the ingredients required for rasam powder.
2. Sun dry or dry roast one by one.
3. Cool & Grind to coarse powder.
4. Store for a month & make rasam with it.

RASAM POWDER RECIPE - STEP BY STEP PICTURES

Measure all the ingredients given for rasam powder. Sun dry them for one day till it gets heated. Then grind to a coarse powder and store for months. Alternatively you can dry roast all the ingredients one by one carefully without burning them Heat a kadai and dry roast coriander seeds till it gives nice aroma.Remove in a plate. Then roast the methi seeds and roast till golden brown.Remove in the plate. Dry roast cumin seeds and then pepper corns till its heated. Now roast toor dal till it gets heated.Collect them in the plate.Then roast the red chillies in medium flame till it becomes crispy, keep it in a separate plate. Lastly roast the curry leaves. Switch off the flame and let it be in the hot kadai till it turns crispy. Transfer it to the red chilli plate. After it cools down, transfer to a mixie jar. Add turmeric powder and grind everything to a  slightly coarse powder.  Grinding coarsely helps to retain the flavor for long time. But do not grind it too coarse. Store in an air tight box once the powder cools down completely. You can add 1 tbsp of this rasam powder for making rasam for 3 people. This rasam powder stays good for 1 to 2 months.Use a clean spoon for handling.

Note

I have used more red chillies which helps to retain the flavor and spiciness for more days. If you reduce the quantity of chillies, powder will become bland in taste after few days.  You can skip curry leaves if you don’t like. Instead You can add some fresh curry leaves while making rasam.  Toor dal helps to give some thickness to the rasam.So adding cooked dal water is optional.  Use fresh ingredients and grind it whenever needed.

Try this yummy, flavorful homemade rasam powder and make rasam with it. You will love its taste !

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Instant Tomato Rasam Recipe Without Dal – Easy Thakkali Rasam

For every South Indian, Rasam and Potato curry must be the most comfortable & simple lunch menu. Whenever Sendhil have his lunch at office, I make rasam and potato poriyal for myself & Raksha as we both are big fan of this combo. Usually I make my South Indian style rasam recipe adding tamarind, tomato and dal water. But today, I prepared a simple tomato rasam recipe without tamarind and toor dal water for the first time following this recipe. I tweaked the recipe to ease the process. It came out well. Myself & Raksha loved it a lot. It tasted great with potato poriyal. If you are looking for some simple, instant tomato rasam recipe without dal and tamarind, you should give this a try. It can be prepared quickly under 10 minutes. Lets check how to make Instant tomato rasam at home with step by step pictures.

Do check out my Kerala style tomato rasam recipe !

Easy tomato rasam recipe without dal - Simple Thakkali rasam

Instant, easy tomato rasam recipe - South Indian style thakkali rasam

Cuisine: Indian

Category: Rasam varieties

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Ripe tomato - 3 nos ( medium sized) Pepper corns - 1 tsp Cumin seeds - 1 tsp Coriander seeds - 1/2 tsp Water - 2 cups ( approx) Green chilli - 1 no ( slit) Turmeric powder - 1/8 tsp Crushed garlic - 3 nos Curry leaves - Few Sugar - A pinch Coriander leaves - 2 tbsp ( finely chopped) to garnish To temper Ghee - 2 tsp Mustard seeds - 1/4 tsp Cumin seeds/Jeera - 1/4 tsp Red chilli - 1 no

METHOD

In a mixie jar, take the washed and chopped tomato, coriander seeds, pepper corns, cumin seeds. Grind to a smooth paste adding 1/2 cup water. In a kadai, add the ground tomato paste, slit green chilli, chopped curry leaves, crushed garlic, turmeric powder, salt and a pinch of sugar. Add 1.5 cups of water to it and check for taste. Add more salt if needed. Let the mixture boil well for 3-4 minutes till the raw smell of tomato goes off. In a small tadka pan, heat ghee and splutter mustard seeds, cumin seeds, pinched red chilli. Add this seasoning to the boiling rasam. Garnish with coriander leaves. Add 1/4 cup water and boil till frothy. Remove in a bowl. Cover with a lid and give a standing time of 30 minutes before serving. Serve hot with rice, potato curry and appalam/papad ! Enjoy !

Note

Adjust the quantity of spices based on your taste. Tomato should be fully ripen. If not, add berry sized tamarind while grinding. Tempering in ghee is a must. It adds nice flavor to the rasam. Garnishing with coriander leaves enhances the taste & flavor of this rasam.

  This is my way of eating rasam rice with potato curry & papad !

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Tomato Rasam Recipe–Kerala Style Thakkali Rasam Without Rasam Powder

In Kerala, Tomato rasam/Thakkali rasam is mostly served in Onam sadya. Basically Kerala style rasam can be done easily with instant rasam powder or with freshly ground spices.I was looking for a simple and easy rasam recipe without rasam powder and found in this blog.It came out super delicious and flavorful.After a long time, myself and Raksha had a plateful of rasam rice along with our favorite side dish papadam.Do try this yummy Kerala Rasam for this Onam sadhya and enjoy like me. Lets see how to make Kerala thakkali rasam without rasam powder.

Check out my other Onam sadya recipes.

Tomato rasam recipe - Kerala style rasam

Kerala style rasam without rasam powder - Kerala tomato rasam for Onam sadya

Cuisine: Kerala

Category: Rasam

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 25 Minutes

Chitra Ganapathy

INGREDIENTS

Ripe tomato - 2 nos  Tamarind – medium gooseberry size Red chilli powder – 1/4 tsp Coriander powder/Dhania powder - 1 tsp Turmeric powder - 1/8 tsp Salt & water - as needed To grind Small onion - 3 nos OR Big onion – 1/2 no Pepper corns - 1/2 tsp Cumin seeds - 1 tsp Garlic cloves – 3 nos To temper Coconut oil or ghee - 1 tbsp Mustard seeds - 1/2 tsp Red chilli - 1 no ( Pinched) Green chilli - 1 no ( slit) Curry leaves - few Coriander leaves - to garnish

METHOD

Soak tamarind in 1 cup of water for 20 minutes.Take the extract.Chop tomato into small pieces. Grind onion, pepper corns, cumin seeds,garlic coarsely without adding water. Set aside. Heat oil or ghee in a kadai and splutter mustard seeds,red chilli, curry leaves and green chilli.Saute for few seconds. Now add the coarsely ground paste. Saute for a minute. Add salt, chopped tomato, turmeric powder, red chilli powder and dhania powder. Saute well till tomato turns mushy .Add the tamarind extract. Boil well for 2-3 minutes till rasam becomes frothy. Add chopped coriander leaves and give one boil, switch off the flame. Transfer to a vessel and cover it with a lid. Let it rest for 15 minutes before serving.It helps for all the flavor to blend well. Serve with hot rice and papapdam. Enjoy! Adjust the quantity of chilli powder based on your spice level.

Flavorful Kerala style tomato rasam is ready to serve with rice. Enjoy with papad !

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Milagu Rasam / Pepper Rasam Recipe - Rasam Recipes

Pepper Rasam(Milagu Rasam in Tamil) is the most wanted rasam recipe in this rainy season.As you all know pepper is good for sore throat & cold.It gives a soothing effect. So my MIL make this rasam to drink as a soup whenever we are down with flu.Adding tomato & garlic in this rasam are purely optional.If you want to make this rasam without tomato,just follow my poondu rasam recipe and use less garlic cloves.However you make,this rasam tastes great with the flavor & hotness of pepper.Lets see how to make this hot n spicy Indian pepper rasam with stepwise recipes !
Check out my Milagu kuzhambu & Iyengar Milagu kuzhambu recipes too !

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Karnataka Style Easy Obbattu Saaru Recipe - Holige Saaru - Hoorna Saaru

Last year this day, I tasted Karnataka special Obbattu saaru for the first time in my (school moms group) friend Megha’s house. This title may sound new to some of you. Let me first tell you what it is. Obbattu saaru also known as holige saaru and hoorna saaru is nothing but a rasam kind of gravy that is prepared using leftover pooran/hoorna used for making obbattu. Its one of the most popular recipes in Karnataka. Usually Kannadigas make obbattu (Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi, Gowri Ganesha etc. On those days,they never fail to make this obbattina saaru using the left over dal chana dal pooran. Everybody love this saaru equally as obbattu. Authentic version of this gravy requires freshly ground masala with rasam powder/Thili saaru powder, coconut and poppy seeds. As I don't have Karnataka style rasam powder in hand, I have not shared the traditional method of making obbattu saaru in this post. Instead I have given an easy ans simplified version without using rasam powder from my friend Mega. She taught me a very simple and quick recipe using readymade spice powders. Many thanks to Megha for teaching me this easy n quick version.To be frank, I love this saaru more than obbattu. The combination of sweet n spicy taste is the highlight of this gravy. It tastes great when its reheated and used the next day. This morning I made obbattu saaru using the leftover chana dal pooranam I made for Ganesh chaturthi kozhukattai/modak. I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival. So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand. I will try to post the authentic obbattu saaru recipe soon. But before that,try this easy method and let me know how u liked it. .Lets see how to make this  Karanataka style easy Obbattu saaru with simple steps.

Do check out my Mysore rasam recipe if interested !

Obbattu Saaru Recipe

Obbattu Saaru - Karnataka's delicacy using dal pooran

Cuisine: Karnataka

Category: Gravy

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS
1 cup - 250ml

Dal pooran/Holige pooran - 1/3 cup Dal water - 1 cup Tamarind - Big gooseberry size Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd) Dhania powder - 1 tsp OR Karnataka rasam powder - 2 tsp Turmeric powder - 1/8 tsp Hing/Asafetida - a pinch Green chillies - 2 nos ( slitted) Big onion - 1 no ( finely chopped,optional) Grated coconut – 2 tbsp  Salt & water - as needed To temper Cooking oil or ghee - 1 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish

METHOD

Take the tamarind extract using 1 cup of water. Mix 1 cup of dal water & 1/3 cup of pooran to it.Add finely chopped onion,slitted green chillies,curry leaves,salt,turmeric powder,Red chilli powder,Dhania powder,hing and mix well.Check for taste and adjust the spices and salt accordingly. (Instead of red chilli powder + dhania powder, you can use Karnataka thili saaru pudi / rasam powder).  Boil well for few minutes till it thickens slightly.Lastly temper mustard seeds,cumin & curry leaves.Add to the gravy.Garnish with coriander leaves & grated coconut. Enjoy mixing with plain rice & ghee!

Note

Instead of Red chilli powder & dhania powder,you can use thili saaru powder ie rasam powder if you have.you can also use sambar powder. Adding grated coconut for garnishing is optional. You can add a piece of jaggery for more sweet taste. If you don’t have pooran in hand,pressure cook some toor dal or chana dal,mash it well and use it along with cooked water.Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !

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Bachelor Rasam Recipe With Rasam Powder(Easy,Instant)

Here is an easy rasam recipe for bachelors using store bought rasam powder.This rasam can be made instantly without adding dal water.I guess most of the bachelors use store bought rasam powder or homemade rasam powder made by your mom.This recipe suits for both.Recently i bought a rasam powder from stores and tried it by following the instructions given in the packet.But i was not happy with the results.Yesterday i came across vahchef’s “Hotel Rasam Recipe” in Zeetelugu youtube videos while browsing some video recipes.I adapted his recipe and tried it using my store bought rasam powder.It came out really well.If u want to prepare a simple and yummy lunch or dinner after your tiresome job,this recipe gives u a helping hand.A bowl of rice with piping hot rasam drizzled with a tsp of ghee and papad as side dish is the most comfortable & quickie lunch for me.I am sure most of your choice would be the same.Try this recipe and let me know how it worked for you.
Check out my Dad’s easy rasam recipe without rasam powder and my way of making rasam using instant rasam powder.

Bachelor rasam recipe

Easy,instant bachelors rasam recipe

Cuisine: Indian

Category: Lunch

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Tamarind - a small gooseberry size Ripe tomato - 1 no (big) Green chillies - 2 nos ( slit) Turmeric powder - 1/8 tsp Dhania powder/Coriander powder - 1/2 tsp Rasam powder - 2 tsp Garlic cloves - 4 nos (crushed) Salt - as needed Water - 2.5 cups Sugar - 2 pinches Coriander leaves - few Hing - a pinch To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few Red chillies - 2 nos Cumin seeds - 1/4 tsp Hing - a pinch

METHOD

Soak tamarind in hot water for 5 minutes.In the mean time,take 2 cups of water and add finely chopped or crushed tomato pieces to it( u can saute the tomato pieces in a tsp of oil and then add to water for variation).Add slit green chillies,salt,turmeric powder,few torn curry leaves, half of coriander leaves and hing.To this, add tamarind extract and boil for 2-3 minutes.Now add the dhania powder and boil for sometime. Add rasam powder and boil for 2 more minutes.Crush garlic cloves with skin( If u are not using rasam powder,crush 1/2 tsp of pepper,1/2 tsp of jeera along with garlic cloves) and add it to the rasam.Give a roll boil and switch off the flame.Add a pinch of sugar. Temper all the ingredients given under”to temper” in ghee and add to the rasam.Garnish with lots of coriander leaves and close the bowl with a lid to retain the aroma. Enjoy hot rasam with plain rice adding few drops of ghee !

Note

For variations,u can add 1/2 tsp of freshly crushed pepper & 1/2 tsp of jeera along with garlic cloves at the end and add to the boiling rasam.But switch off the flame and close the bowl as soon as u add this powder. Adding sugar enhances the taste of rasam and gives a clear drinkable rasam.

Enjoy this yummy rasam recipe with a simple papad or potato curry as side dish.Tastes grt !!

Technorati Tags: Easy rasam recipe,rasam recipes,rasam varieties,rasam recipe without dal,bachelor rasam recipe,rasam recipe using rasam powder,how to make rasam.south indian rasam recipe

Very good recipes Tags: Easy rasam recipe, rasam recipes, rasam varieties, rasam recipe without dal, bachelor rasam recipe, rasam recipe using rasam powder, how to make rasam.south indian rasam recipe

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Mysore Rasam Recipe - Arachuvitta Rasam - Rasam Varieties

Mysore rasam is one of the most popular rasam varieties. In tamil, we can call it as “Arachuvitta rasam”.  In most of the South Indian houses, rasam recipe makes it presence almost everyday for lunch.We love to make varieties of rasam recipes. Me too not an exception in this. So I keep trying some new, interesting rasam recipes in my kitchen. This mysore rasam recipe was in my bookmarked list for long time.I never thought this would taste soo good,refreshing and flavourful.When i tried it last week for the first time, I felt its taste was very close to the rasam I had tasted in hotels and brahmin marriage feast here in Bangalore. My Kannadiga friends make a similar rasam using saaru pudi/ rasam powder and they call it as “Bele saaru”.I am not sure whether this is the authentic mysore rasam recipe but it tasted really good. So I made it again for my in-laws.This recipe became an instant hit among my friends and family. Unlike our usual rasam, mysore rasam has a slightly thick consistency and it tastes spicy too. Its the freshly roasted and ground rasam powder that makes the difference. For this recipe, i watched Vahchef’s video and some more websites too. Also I made few changes in the quantity of ingredients based on my family’s taste. I just loved this rasam and I can even drink this as a soup. I’ll be surely making it very often.You too give a try and share your feedback. Lets see how to make this super flavorful and the most popular Mysore Rasam Recipe.

Check out my easy rasam recipe using Instant rasam powder !

Mysore rasam recipe

How to make flavorful,spicy mysore rasam

Cuisine: Indian

Category: Lunch

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

Tamarind - Medium gooseberry size Tomato - 1 no (big) Sambar powder - 1 tsp Green chillies - 2 nos Water - 2-3 cups Cooked toor dal - 2 tbsp ( dilute it) Grated jaggery - 1 tsp Salt & turmeric powder - as needed To roast n grind Cooking oil - 1/2 tsp Chana dal - 1 tsp Urad dal - 1/2 tsp Curry leaves – 5 nos ( I din’t add) Dhania/Coriander seeds - 2 tsp Red chilli - 1 no Pepper corns - 1/2 tsp Cumin seeds/Jeera - 1/2 tsp Grated coconut - 1.5 tbsp Hing/Asafetida- a pinch To temper Ghee - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few Coriander leaves - to garnish Grated coconut - very little ( to garnish,completely optional)

METHOD

Reserve 2 tbsp of cooked toor dal.Mash it well by adding 1/4 cup of water.Grind tomato to a smooth paste using little water & keep aside. In a wide bowl,take the tamarind extract adding 2 cups of water.To this add tomato puree,sambar powder,slitted green chillies,turmeric powder,salt & hing.Let it boil for 5 minutes. Heat little oil in a kadai and when it gets heated,roast & grind all the items given under”to roast n grind”.Add the grated coconut at the end of roasting.Mix well & let it cool.Grind everything to a smooth paste adding enough water. Add this paste & cooked toor dal to the rasam.Add little jaggery and allow it to boil well.It will give a nice smell & becomes slightly thicker than usual rasam.Switch off the flame & garnish with coriander leaves. Temper the mustard,cumin seeds in ghee and add to the rasam.Mix well and close it with a lid to retain the aroma. Give a standing time of at least 30 minutes to one hour before serving.It helps to infuse all the taste.If u want to serve it hot,u can reheat it at the time of serving.Mix it with plain rice in a bowl adding a drop of ghee.Tastes divine ! Enjoy ! Check out my easy rasam recipe using Instant rasam powder !

Note

I used one big Bangalore tomato.Please use 2 nos if ur tomato is small.Make sure it is ripe. Adjust the quantity of sambar powder as per your taste.U can also skip adding sambar powder & add more chillies & dhania while roasting. Adding jaggery gives a mild sweet taste to this rasam and also helps to balance the tanginess.So don’t avoid it. This rasam would be slightly thicker than our usual rasam.So boil it well.Hope u can find it in the next picture.

A bowl of hot rice with rasam accompanied by a papad is a divine lunch me!!What say friends??

Technorati Tags: Mysore rasam recipe,Mysore rasam,How to make mysore rasam,mysore rasam vahchef,Rasam varieties,Rasam recipes,Lunch recipes,Karnataka recipes

Very good recipes Tags: Mysore rasam recipe, Mysore rasam, How to make mysore rasam, mysore rasam vahchef, Rasam varieties, Rasam recipes, Lunch recipes, Karnataka recipes

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