When we think of South Indian cuisine, dishes like sambar, dosa, idli, and vada come to our minds. But did you know that rasam has its own place in this cuisine? A classic rasam is made with a mixture of delicious spices, including the sourness of tamarind, the sweetness of jaggery, and the spicy taste of spices. Rasam is consumed a lot in winter because it is full of many health benefits.
Consuming it not only keeps your digestion healthy but also strengthens your immunity. Rasam is a comforting food for many people. In fact, if you have a cold, consuming a bowl of hot rasam gives you relief from that too.
If you want, you can pair this South Indian soup with rice, dosa, idli, vada, or papad. The best thing about rasam is that in this recipe you get a chance to experiment, and that is why we have many recipes to try, from the classic rasam recipe to lemon rasam. However, to make the perfect rasam, it is important to have the right balance of flavours and neither be too watery nor too thick.
If you also want to prepare perfect rasam at home, then here we have given some tips along with the recipe which you can follow. Also Read : Drinking Too Much Masala Tea? Watch for These 6 Warning Signs! How To Fix The Excessive Sourness Of Tamarind In Rasam? Rasam is prepared with a combination of tamarind and tomato, but sometimes, apart from tamarind, we use such a variety of tomatoes which is quite sour, due to which the rasam becomes quite tangy. To fix this tanginess, you have to co.
