Description: Rasam - South Indian soup - charu saaruhttp://www.vahrehvah.com/Rasam:3132Rasam normally forms the second course in a traditional south Indian menu. There are various way of preparing it. It is normally mixed withRasam is a traditional dish from the south India and is more like a soup. Rasam is prepared from the pulp of tamarind, tomatoes, pepper and other spices. To this even lentil stock is also added to give a nice flavor and make it nutritious. Rasam is actually a by product that evoked from the Sambar and a very popular and common dish that is prepared on a daily basis in every kitchen in south Indian homes. Rasam is also popularly called as Charu in Andhra Pradesh and Saaru in Karnataka.It is said that in South India one of the Southern Indian Maharaja threw a grand party where they had prepared the sambar and this was completely consumed at the end of the party and nothing was left for the kitchen staff to eat after the party was over. At that time one chef through his innovative ideas picked up all the left over ingredients of the sambar like the tamarind juice, vegetables, and spices mixed everything and created a dish which was called the rasam. The rasam can be just eaten with plain hot rice or can also be taken as a soup. Rasam differs from sambar as it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid.Rasam is also otherwise known as "Indian clarified herbal consommé". Every South Indian home relish and enjoy the dish. Rasam is a main part of the meal and a perfect rasam is prepared with the main flavors which include the garlic, fresh pepper corns, curry leaves and hing that enhances the taste of the rasam.. The rasam is never said no whether lunch or dinner and also has enormous health benefits in the dish. It is best to drink rasam when someone is down with cold or fever, as it includes freshly ground peppercorn, which infact is very good for the health. Among the Anglo-Indians this dish is known as "Pepper Water".Rasam is very light, tasty, spicy, sometimes only sour or sometimes sweet and sour too! There are various methods of preparing the rasam for example if you use lemon juice in the rasam then that would be called as lemon rasam. Other popular names are the pineapple rasam, garlic rasam, ginger rasam, etc. This dish is made with a variety of ingredients and has various methods of preparation in each home. However, the standard and important ingredients in this dish are tomatoes and tamarind juice. The taste of the rasam depends on the fresh tomatoes that are used in this dish. This flavored soup like dish is a very delicious combination with white rice, papad and pickle.Normally in South Indian wedding ceremonies, the rasam is served towards the end after serving the sambar. Rasam has very good digestive values and is very good remedy to clear flatulence. Rasam is a very simple and easy dish to prepare. To prepare the Rasam, firstly pour water in a vessel and put it on the stove. Add all the spices, salt, vegetables and bring to boil. Make a good tadka with the right ingredients and add it to the rasam and simmer for few minutes. The rasam is ready. Watch the making of the basic rasam and can also add your own innovative ideas to create a new flavor and taste. This recipe should really be an eye opener and you would surely enjoy making the rasam. Click on: http://www.vahrehvah.com/Rasam:3132The tamarind in the rasam has good nutritional value and health benefits. The tamarind promotes a healthy heart by lowering cholesterol, good source of antioxidants that fight against cancer, helps to digest food, used to treat bile disorders. Black pepper also helps prevent the formation of intestinal gas, promotes urination, and promotes sweating. It is full of manganese, and it also has a good amount of iron and dietary fiber, as well.The garlic used in the rasam is good for digestion problems. It has properties as an anti-bacterial, anti-viral, anti-fungal and also acts as a blood purifier. This condiment is often paired with onion, tomato or ginger. The pungent, spicy flavour of the garlic mellows and sweetens with cooking!Here is the recipe for the famous South Indian mouth- watering 'Rasam'. At the last stage, as you temper/season this dish, your home will be filled with a tempting and wonderful aroma.http://www.vahrehvah.com/Rasam:3132
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This video shows preparation of a kind of rasam ( Marunthu rasam Indian Soup variety ) that has high medicinal value. This traditional indian rasam is very good for health mainly for children. This rasam facilitates easy digestion and relieves common cold and phlem. This recipe is originated from south india especially tamilnadu. This dish could be taken along with rice.
(Serves 4) www.IndianRecipesUK.com Rasam (pronounced russ-um) is a common dish in southern India and has a really unique taste. It is actually where mulligatawny soup originates from ... Ingredients: 3 tsp Vegetable Oil 1 tsp Mustard seeds 1 tsp Cumin seeds 1 Dried Red Chilli -- broken up into large pieces 6-8 Curry Leaves 1 clove Garlic (bashed once with the flat of a large knife) 6-8 Black Peppercorns -- crushed Pinch of Asafoetida powder 2-3 medium Tomatoes -- chopped 15g dried Tamarind soaked in 100ml hot water for about 10 minutes Fresh Coriander -- chopped for garnish Cooking: 0.23s Add the oil to a hot pan 0.34s Add all the dry ingredients 0.50s Fry for 20 seconds on a medium heat 0.55s Add the tomatoes and fry for 3-4 minutes 1.37s Add the tamarind water (this can be put through a strainer or leave the sediment to collect at the bottom) 1.44s Add 2 cups of water 1.58s Add 1 tsp salt (optional) 2.09s Bring to the boil, then cover and simmer for 15 minutes The rasam can be served with plain basmati rice and some poppadoms or served alone as a soup.
Detailed Recipe: showmethecurry.com
Tomato Rasam is traditional south Indian soup which can be had with rice or as is.. This is a must in any South Indian meal. Any South Indian meal is definitely incomplete without this sweet and sour spicy rasam. Printable Recipe: www.sruthiskitchen.com
Rasam is a South Indian soup.It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables. In a traditional meal, it follows the sambar course and is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid.
This is a south indian soup called "Rasam". It literally translates as fluid. 1. Heat oil or butter in a pan, add cumin seeds and a pinch of asafoetida. Add chopped cilantro. 2. Add tamarind paste, let boil for a minute. Add two cups of water. 3. Add 4-5 tsp of rasam powder. 4. Squeeze 2 big tomatoes. Let boil for 15 min uncovered. 5. Garnish with cilantro (optional). Add salt to taste. Please leave your comments and suggestions
Rasam, (Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru ;sanskrit:Rasam; Malayalam: Rasam) is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables.
Bhavna from www.bhavnaskitchen.com brings very testy super easy to make Sambhar that can be served with Dosa, Idli, vada, rice and many other dishes.
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