Rasam Recipe

This is one of the South Indian rasam recipes made with relish, spices and lentils. It is a perfect liquid curry soup and goes great with hot steamed rice, but on the other hand it is a perfect canapé soup. Apart from being a perfect side dish to rice, it also helps support resistance and fight the side effects of common cold, cough, sore throat and influenza.
South Indian food is usually a rice-based meal with rasam and sambar. The planning of these rasam recipe and sambar recipes is very simple, and they can also be used to make a simple custom made healthy curry.
I have always been a huge fan of simple dishes which include sambar, dal and any curry. Moreover, if it contains some therapeutic benefits, it is much better. Rasam is best when made with medicinal benefits and simple natural ingredients. First, there is the lemon rasam which is loaded with new spices like ginger, curry leaves, coriander, chilli and lemon juice. Essentially, these spices soothe the sore throat and further promote healing. The second type is black pepper cumin rasam. The blend of these flavors along with the strength of tamarind flavor helps to further develop resistance and the intensity of chilli also helps in fighting the side effects of common cold and influenza.
Furthermore, some additional tips, ideas and varieties for rasam recipe. First and foremost, there is no need to add lentils, although it helps in working on the consistency and also adds taste and flavour. Similarly, you can add any type of dal including moong dal, chana dal and masoor dal. Moreover, it is not limited to just flavors and spices and you can mix and coordinate with these 2 options. For example, you can set flavor mixes for lemon rasam as well as stew rasam. Ultimately, you can set it up on a larger scale and use it for different stages of feasts during the day. Similarly, arousal levels gradually decrease after being put on edge, so try to think it through as you please.