In Tamil, rasam means “juice”. It can refer to any juice, but rasam commonly refers to soup prepared with tamarind or tomato juice with added spices and garnish.It is eaten with rice or separately as a spicy soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency. Rasam is mainly consumed when a person is sick as a health beneficial dish for good digestion of food since it prevents constipation problems and keeps you fit with a free and healthy motion.Let’s see how to make rasam in a quick and easy way. Continue reading How to make rasam – Tamil Samayal
Sambar, also spelt sambhar, is a lentil-based vegetable stew. It is popular in South Indian tamil Samayal and Sri Lankan Tamil cuisines, adapted in each to its taste and environment. Sambar is usually served with steamed rice as one of the main courses of both formal and everyday south Indian cuisine. A two-course meal of Sambar mixed with rice and eaten with some sort of vegetable side dish followed by yoghurt mixed with rice is a prime southern Indian staple. Vada sambar and idli sambar are popular for breakfast or evening snack in the south Indian states. Road side restaurants often offer free refills of sambar for iddli and vadas. Sambar is also served as a side dish for dosa. Let’s see how to cook sambar in a pressure cooker in an easy and simple way. Continue reading Tamil Samayal | Indian Tamil nadu Recipes | How to cook South indian sambar recipe
Rice is the staple food of over half the world’s population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America and 8 countries in Africa. Rice is the traditional south Indian dish. In Typical Tamil feast (Virundhu), Rice is the main dish which is served along with other dishes. Rice is a low-fat food and has a low level of sodium and rich in carbohydrates. Rice is easy to digest and it is a healing food according to Chinese medicine. Rice is cooked by boiling or steaming, and absorbs water during cooking. With the absorption method, rice may be cooked in a volume of water similar to the volume of rice. With the rapid-boil method, rice may be cooked in a large quantity of water which is drained before serving. Rapid-boil preparation is not desirable with enriched rice, as many of the enrichment additives are lost when the water is discarded. Thus, Cook rice by absorption method instead of rapid-boil method where the additives are lost. Let’s see how to cook rice in a pressure cooker in an easy and simple way.
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