Rasam recipes

Lentil and drumstick leaves rasam


Drumstick leaves rasam is popular in Andhra Pradesh (India) and is widely used in the southern part of India. Drumstick leaves is called murungai keerai in Tamil and munaga aaku in Telugu. Drumstick leaves are very healthy and has a good and valuable source of vitamin C, proteins, iron and potassium. It has very high medicinal values. It is a good source of iron for pregnant women.


Drumstick leaves Rasam / Munaga Aaku Rasam


Drumstick leaves Rasam/Munaga Aaku Rasam is one of my favourite rasam among other rasam. Drumstick leaves are widely used in southern part of India. For drumstick leaves in Tamil it is called murungai keerai and in telugu it is munagaaku charu or munagakaya koora charu. Drumstick leaves rasam is very healthy and it has a good and valuable source of vitamin C, proteins, iron and potassium. It has very high medicinal values. For pregnant ladies it is a good source of food.


Lemon rasam


Rasam is a south Indian soup and a very important part of a meal in south (Chennai). It is served with rice or can drink it. It is enjoyed by every one. In south, during lunch time, when meals (thali) is serve, rasam is served with other dishes. Rasam are made in varieties, one among them is lemon rasam.


Kacha char (raw rasam)


Kacha char means raw rasam from Andhra , which is served as raw, with thadka on it and it is not cooked, that’s why it is called kacha char. The spices are roasted first and grounded to a paste or can ground it in pestle mortar, then mixed in tamarind water. It is sour, tasty and different from other rasams which we cook. This rasam is very popular in villages and towns.


Rasam from Chennai


Rasam is common in south Indian meal, it is eaten with white boiled rice. It is a second course eaten with rice, followed after sambar in south India. If you order any south Indian meal in hotels, you can see that rasam is there. A south Indian meal involves puri or roti, vegetable korma or any vegetable dish, sambar, any kuzhambu , dry veg dish called poriyal, pickle, apppalam (pappad), curd and sweet. Rasam is had as a soup too.