Rasam is a staple food made in every South Indian homes. We make rasam almost every day for lunch, so why not add a twist and make it more interesting and also make it healthy. I have posted several interesting and aromatic rasam’s earlier, do not forget to check out other RASAM VARIETIES on my playlist.
I got the opportunity to use GPC Hing powder for these recipes. this hing powder is strong, great in fragnance and adds special value to your kitchen. Do try using this powder in your regular cooking.
Fowarding the information :
GPC Perungayam / Asafoetida
Person of Contact: Mr.Lashminarain : +919880605437
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#Ingredients
#Vendhaya_Rasam
Toor dal - 1 &1/2 spoon
Fenugreek - 1 spoon
Dry chili - 4 to 5 nos
Tamarind Water - 1 & 1/2 cup
Turmeric Powder - 1/4 tsp
Salt to taste
Coriander Seeds - 1 spoon
Curry Leaves
Jaggery small Piece
GPC Asafoetida - 1/4 tsp
Water as required
Coriander Leaves
Ghee - 1 spoon
Mustard - 1/4 spoon
Asafoetida Powder - 1/4 tsp
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Негізгі бет Recipe 581: Vendhaya Rasam
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