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Rasam
- Thread starter Maya3
- Start date
Shuddhasattva
Well-Known Member
To taste. Personally, I love rasam - but I can't stand sambar which is built up from the rasam broth (I think.) I'd say start with plain rasam and go from there.
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Maya3
Well-Known Member
Yum, but I bought both Sambar and Rasam!
I'm going to have to make one of each
Thank you, I'll try the plain Rasam first.
Maya
Vannakkam: Sambar is a ton thicker, more like a spicy lentil thick soup, whereas rasam is mostly liquid. Some people drink it or serve it in a cup, the way you'd serve coffee. Sambar can have all kinds of vegetables, like potatoes, eggplant, daikon, cauliflour, etc. Much more of a lentil/vegetable thick soup or stew. You probably had sambar with dosas. as its a traditional combination. I'm hungry.
Are you fasting too?
I never fast. (At least not recently) I get migraines. I do cut down occasionally. Boss will be more or less fasting today as she's doing to pradosha tonight.
Maya3
Well-Known Member
It's the thought that counts.
Fasting is among the myriad things that can trigger migraines. At least you know what trigger yours. I get ocular migraines, usually around 1 pm, or around 6-7 pm.
Being an EOB (Equal Opportunity Bhakta) I'm fasting for pradosham; yesterday I fasted for ekadashi. Yeah, I know... fruit, water and yogurt for 48 hours. I'll add the Lingashtakam and Durgashtakam to my sadhana tonight. I would have gone to temple for the Sri Rudrabhishekam tonight (every Monday anyway), except I had p.t. on my shoulder.
Maya3
Well-Known Member
Not hard ... boil water, add a couple of tablespoons of pink dal (It has a real name, but I forget ) ... the pink lentils available in any store, not just Indian ones.
When water boils and dal is partially cooked, throw in a couple of tablespoons of the rasam mix, meanwhile chop some tomata, about one will do. When the dal is finished cooking thrown in the tomatoes, let simmer for maybe 3 minutes, then at the very end add the chopped cilantro as a topping.
There are lots of variations, and I'm sure somebody familiar with another way will come on and tell me I'm wrong ... (Please come, whomever you are, I need the karma coming back.) but this one is incredibly simple.
Here's some dals with pictures too ... http://www.foodsubs.com/Lentils.html
) ... the pink lentils available in any store, not just Indian ones. When water boils and dal is partially cooked, throw in a couple of tablespoons of the rasam mix, meanwhile chop some tomata, about one will do. When the dal is finished cooking thrown in the tomatoes, let simmer for maybe 3 minutes, then at the very end add the chopped cilantro as a topping.
There are lots of variations, and I'm sure somebody familiar with another way will come on and tell me I'm wrong ... (Please come, whomever you are, I need the karma coming back.) but this one is incredibly simple.
Here's some dals with pictures too ... http://www.foodsubs.com/Lentils.html
Maya3
Well-Known Member
Not hard ... boil water, add a couple of tablespoons of pink dal (It has a real name, but I forget
When water boils and dal is partially cooked, throw in a couple of tablespoons of the rasam mix, meanwhile chop some tomata, about one will do. When the dal is finished cooking thrown in the tomatoes, let simmer for maybe 3 minutes, then at the very end add the chopped cilantro as a topping.
There are lots of variations, and I'm sure somebody familiar with another way will come on and tell me I'm wrong ... (Please come, whomever you are, I need the karma coming back.) but this one is incredibly simple.
Here's some dals with pictures too ... Cook's Thesaurus: Lentils
Yum! Thank you!
I will let you know how it comes out. I'll even post a picture. How would I do that?
Maya