How to make Rasam?
Want to know the secret of that delightful taste of Rasam at weddings, Temples?
While preparing the Rasam powder, keep the quantity of Jeera more and use Byadagi Menasinakai. And take care to grind it coarse so that the chilly flakes are visible. It is said that we first taste with our eyes and then with the tongue. Food that is delightful to watch never fails in its taste.