Festival lunch - Ganesh Chaturthi
Vinayaka Chaturthi (Ganesh Chaturthi) is a significant festival in Tamil Nadu, dedicated to Lord Ganesha, the remover of obstacles and the god of wisdom and prosperity. The festival marks the birthday of Ganesha and is celebrated with great enthusiasm across the state.
Importance of Vinayaka Chaturthi in Tamil Nadu:
In Tamil Nadu, Vinayaka Chaturthi is celebrated not just as a religious event but also as a cultural festival. It brings together families and communities who engage in various rituals, prayers, and celebrations.
The day typically begins with the installation of Ganesha idols in homes and temples. People offer prayers, chant mantras, and perform the Vinayaka Pooja. The idol is worshipped with offerings like modakam (a sweet dumpling), fruits, flowers, and coconut.
Festive Lunch in Tamil Nadu:
A festive lunch during Vinayaka Chaturthi in Tamil Nadu is a grand affair, featuring a variety of traditional dishes, especially vegetarian ones, as the day is considered auspicious.
Common Dishes Include:
Modakam (Kozhukattai): A sweet dish made of rice flour dough filled with coconut, jaggery, and cardamom, which is steamed. It's believed to be Lord Ganesha's favorite.
Sundal: This is a savory dish made from various legumes like chickpeas, black-eyed peas, or green gram, seasoned with mustard seeds, curry leaves, and grated coconut.
Puran Poli (Paruppu Poli): A sweet flatbread made with a filling of chana dal, jaggery, and cardamom, often served with ghee.
Payasam: A traditional sweet pudding, typically made with rice or vermicelli, milk, and jaggery, flavored with cardamom and garnished with cashews and raisins.
Lemon Rice: A tangy and flavorful rice dish seasoned with mustard seeds, turmeric, curry leaves, and lemon juice, often served with pappadam.
Vadai: Deep-fried lentil fritters made from urad dal or chana dal, often seasoned with spices and curry leaves.
Thengai Sadam (Coconut Rice): A simple yet delicious rice dish made with grated coconut, tempering of mustard seeds, and curry leaves.
Curd Rice: A comforting dish made by mixing yogurt with cooked rice, seasoned with mustard seeds, green chilies, and curry leaves.
The lunch is served on a banana leaf, which is a traditional practice in Tamil Nadu. The variety and richness of the meal reflect the joy and abundance that Vinayaka Chaturthi brings.
Here is a typical festival lunch menu which is apt for Vinayaka Chaturthi.
Lunch and Neivediyam
sweet Kozhukkatai
• Ulundh Kozhukkatai ( salt )
• mani Kozhukkatai
• Suzhiyam
• Chakkarai Pongal
• Carrot rava Kesari
• caramel coconut milk payasam
• Chana dal Sundal
chickpeas Sundal
• Ven Pongal
* Paruppu vadai
* Raw rice idli
Lunch :
ginger cucumber curd pachadi
• Carrot Thoran
Chow chow pumpkin Kootu
• Potato spicy kari
• Pumpkin Rasavangi
• Mysore rasam
• Rice, dal, ghee
* Curd, appalam
Sweet Kozhukkatai/ Vella Kozhukkatai
Ingredients:
1 cup rice flour( home processed or store bought , for Neivediyam it is recommended to process at home )
1/ 2 cup jaggery powdered
3/4 cup coconut flakes, either dry or fresh coconut
pinch of cardamom
small pinch of salt
Water as needed to make the dough.
1 tsp oil
Method:
Instead of making jaggery syrup it is much easier to prepare a good jaggery pooranam by adding palm jaggery or native jaggery powder directly to grated coconut and stir with cardamom powder . it makes it faster and less messy .
If you want to prepare pooranam with regular jaggery then , First prepare the jagggery coconut filling ready by preparing the melted jaggery syrup, in a pan . Let the jaggery melt competely with little water and when it starts bubbling add the coconut and cardamom powder and quickly stir, or else it will start crystallising. You can add litltle water if you think the filling is getting to be too brittle and sticky.
Let the filling cool and make small balls of it ready to be used a s filling. Just roll the filling ingredients into small soft balls.
To prepare the dough for the outer cover …tips mostly for beginners only.
Take a pan of water , boil well, and keep the flour ready,
add the salt, 1 tsp oil and and when the water has come to a good boil, pour it in small quantities as you keep mixing the flour with a spatula.
Keep stirring the flour with hot water , just enough to make a dough.
Cover and keep for few minutes till the dough is just warm enough to handle and then take the whole dough,
knead well with little oil if need be and make small balls of it .
Apply little oil in the palm and take a small ball of dough and make a deep depression with your thumb in the middle,
you will get a deep crater, then work with both your hands around the depression to enlarge the cup, to get a deep cup and keep turning around till the layer is thinned and then keep the filling in the centre ,
cover with the dough and bring it together like a potliin the middle.. Make several such modaks as will fit in your idli steamer.
Keep the prepared modaks covered , dont allow to dry out or else the modaks will get cracks while steaming.Keep the idli steamer with water ready and boiling , pace the prepared modaks in the cooke container or idli stand and cover and steam for 15 minutes till they look shiny and beads of water on the cover will indicate they are done.
Salt Kozhukkatai / Uppu Kozhukkatai
Ingredients
1 cup whole udad dal , washed and soaked for 1-2 hours .
2-3 green chilies
pinch of asafoetida
few curry leaves
1 tbsp sesame oil
1/2 tsp mustard seeds
salt
1/2 tsp split udad dal
Method
Wash and soak udad dal , after 1-2 hours grind toa slightly coarse paste with salt, green chilies , asafoetida powde r.
Remove this paste and keep aside .
One method is to steam cook this coarse paste in idli cooker .
remove and crumble to smaller pieces .
Another traditional methos is
To a pan add 1 tbsp sesame oil , splutter mustardseeds , add split udad dal , few curry leaves .
2. now add the ground paste to the oil and tempering , sautee , continously till the paste becomes soft and breaks into smaller pieces . you must get smooth fluffy crumbles of the mixture .
. Do not dry up the mixture completely . you must be able to make soft round balls with it , that is the perfect texture .
.Cool the mixture, make small balls of the savoury filling and keep aside.
Prepare the outer dough :
Here the flour is ready made store bought one , personally I prefer to soak snd grind rice to a smooth shiny batter and cook . However many beginners want to try with ready flour do here is the way . While any neivediyam is usually supposed to be prepared with all home made flours only , for many this is a challenge usually people living in other countries have the difficulty of preparing home processed rice flour . so the next best option is to use stor bought flour .
I have shown the method where the flour is crumbly and steamed evenly.
Follow whichever method you are comfortable with .
Mani Kozhukkatai
Mani Kozhukattai is a traditional South Indian dish, particularly popular in Tamil Nadu during festivals like Vinayaka Chaturthi. These are small, round, steamed rice flour dumplings, often flavored with coconut and spices. Unlike the more commonly known sweet Modakam, Mani Kozhukattai can be made in both savory and sweet versions.
Savory Mani Kozhukattai:
Ingredients:
Rice flour
Water
Salt
Grated coconut
Mustard seeds
Urad dal (black gram)
Chana dal (split Bengal gram)
Curry leaves
Asafoetida (hing)
Green chilies (optional)
Oil
Preparation:
Heat water with a pinch of salt. Add the rice flour gradually, stirring continuously to avoid lumps. Once the mixture thickens and forms a dough, remove it from heat. Let it cool slightly, then knead it to a smooth dough.
Pinch small portions of the dough and roll them into smooth, marble-sized balls.
Place the balls in a steamer or idli cooker and steam them for about 10-12 minutes, until they become soft and cooked.
In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal, chana dal, green chilies, curry leaves, and a pinch of asafoetida. Add grated coconut and sauté for a minute.
Add the steamed rice balls to the tempering and mix well, ensuring the balls are coated evenly with the coconut and spices.
Sweet Mani Kozhukattai:
Ingredients:
Rice flour
Water
Jaggery
Grated coconut
Cardamom powder
Ghee
Preparation:
The process for preparing the dough is the same as the savory version.
Similar to the savory version, roll the dough into small balls.
Steam the rice balls in a steamer until they are cooked.
In a pan, melt jaggery with a little water to make a syrup. Add grated coconut and cardamom powder to the syrup. Once it thickens slightly, add the steamed rice balls and mix gently until they are well coated with the sweet syrup.
Drizzle some ghee over the sweet Mani Kozhukattai for added flavor.
Mani Kozhukattai is typically served as a snack or as part of the festive meal. The savory version pairs well with coconut chutney, while the sweet version can be enjoyed as a dessert on its own.
This dish, with its soft, melt-in-the-mouth texture and mild flavors, is a festive favorite and a perfect offering to Lord Ganesha during Vinayaka Chaturthi.
Suzhiyam
It is easier to use the udad dal batter that we ground for vada , before adding pepper , salt , or you can also soak 1/2 cup udad dal separately after washing and soaking for 2 hours .for suzhiyam
Keep this batter aside . batter must be slightly runny.
For the pooranam , roast grated coconut with powdered jaggery till smooth and sticky .add pinch of cardamom powder ( opional )
add a tbsp of rice flour to the pooranam, make small balls .
keep oil for frying .
take one pooranam , dip in udad dal batter , drop in oil carefully, deep fry till done .
Done worry about pooranam breaking out , using a spatula, you can keep it afloat in oil .
finish making few suzhiyan at a time .
Chakkarai Pongal
Ingredients:
1 cup raw rice
1/4 cup moong dal (green gram)
2 tbsp chana dal (optional)
2 cups milk (optional, to adjust consistency)
1 tsp cardamom powder
10 cashews and some raisins
4 tbsp melted ghee (or more, as desired)
3/4 cup powdered jaggery
Pinch of edible camphor
Instructions:
Roast moong dal until golden and pressure cook with rice for up to 5 whistles.
Grate or powder jaggery, dissolve in water, and strain to remove impurities.
Once the rice and dal are cooked, mash them well. If the mixture is dry, add boiling water or milk to adjust consistency.
In a heavy-bottomed pan, heat ghee, and roast cashews until golden. Add raisins and cook until they swell.
Pour the melted jaggery into the pan, followed by cardamom powder and a pinch of edible camphor.
Add the cooked rice and dal mixture, adjust consistency with milk, and stir well.
Serve the Sakkarai Pongal hot, drizzled with extra ghee if desired.
Carrot rava Kesari
Ingredients:
1 cup rava (semolina)
1 cup grated carrots
1 cup sugar
2 cups water
1/4 cup ghee
10-12 cashews
10-12 raisins
1/4 tsp cardamom powder
A pinch of saffron strands (optional)
A pinch of orange food color (optional)
Instructions:
In a pan, heat 2 tablespoons of ghee. Add the rava and roast on low heat until it turns light golden and fragrant. Set aside.
In the same pan, add 1 tablespoon of ghee and sauté the grated carrots for about 5-7 minutes until they soften. Remove and set aside.
In a separate pot, bring 2 cups of water to a boil. Add a pinch of saffron strands (if using) and the orange food color. Stir well.
Gradually add the roasted rava to the boiling water while stirring continuously to prevent lumps. Cook for a few minutes until the rava absorbs the water and thickens.
Stir in the sugar, which will cause the mixture to loosen. Keep stirring until it thickens again.
Add the sautéed carrots and mix well. Cook for another 5 minutes until the carrots are well incorporated into the kesari.
Pour in the remaining ghee, cardamom powder, and stir until the kesari starts to leave the sides of the pan and the ghee separates.
In a small pan, heat a little ghee and roast the cashews until golden. Add the raisins and fry until they swell up.
Add the roasted cashews and raisins to the kesari and mix well.
Serve the Carrot Rava Kesari warm, garnished with a little extra ghee if desired.
Caramel coconut milk payasam
Ingredients:
1/2 cup rice (Basmati or any fragrant variety)
1 cup sugar
4 cups full-fat milk
1/4 cup water
2 tablespoons ghee (clarified butter)
8-10 cashews
8-10 raisins
4-5 almonds (sliced)
1/2 teaspoon cardamom powder
A pinch of saffron (optional)
1/2 cup thick coconut milk
Instructions:
Rinse the rice thoroughly and cook it in a pot with 2 cups of water until soft. Alternatively, you can pressure cook the rice for 2-3 whistles.
In a heavy-bottomed pan, add 1 cup of sugar . Heat on medium until the sugar melts and turns a golden brown color (caramelizes). Keep it aside .
Once the sugar is caramelized, slowly add the 4 cups of milk to the caramelized sugar while stirring continuously. The mixture will bubble, so be cautious. Keep stirring until the caramel dissolves into the milk.
Add the cooked rice to the milk and caramel mixture. Let it simmer on low heat for 10-15 minutes, stirring occasionally until the payasam thickens to your desired consistency.
Add thick coconut milk at this stage and do not boil .
In a small pan, heat the ghee and fry the cashews, almonds, and raisins until golden brown. Add these to the payasam.
Mix in the cardamom powder and saffron (if using) and stir well.
Serve warm or chilled, garnished with a few extra nuts or saffron strands.
Chana dal Sundal ( kadalai Paruppu Sundal )
Kadalai Paruppu Sundal is a traditional South Indian dish made from chana dal (Bengal gram). It’s often prepared during festivals like Navaratri and Vinayaka Chaturthi and is a healthy, protein-rich snack.
Ingredients:
1 cup chana dal (Bengal gram)
1/4 tsp turmeric powder
Salt to taste
For Tempering:
2 tsp oil
1 tsp mustard seeds
1 tsp urad dal (split black gram)
1-2 dried red chilies
A pinch of asafoetida (hing)
A few curry leaves
2 tbsp grated coconut
1 green chili (optional, for extra spice)
1 tsp ginger, finely chopped (optional)
Instructions:
Wash the chana dal thoroughly and soak it in water for about 1-2 hours.
After soaking, drain the water and add the dal to a pressure cooker. Add enough water to cover the dal, along with turmeric powder and a little salt.
Pressure cook for 2-3 whistles until the dal is cooked but not mushy. The grains should be separate.
Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
Add urad dal and fry until it turns golden.
Add dried red chilies, asafoetida, curry leaves, and green chili (if using). Sauté for a few seconds until the chilies are crisp.
Add the cooked chana dal to the tempering. Mix well and check for seasoning. Add salt if needed.
Stir in the grated coconut and ginger (if using). Cook for a couple of minutes to allow the flavors to combine.
Serve the Kadalai Paruppu Sundal warm as a snack or as a side dish during festive meals.
This sundal is simple, nutritious, and bursting with flavor, making it a popular offering during South Indian festivals.
Chickpeas Sundal
Ingredients:
1 cup garbanzo/ chickpeas/ Chana
1/2 tsp mustard seeds
1/2 tsp split udad dal
2 red chillis
1 tsp sundal powder
Pinch of asafoetida powder
2 tbsp grated fresh coconut.
sprig sof curry leaves to garnish
2 tsp coconut oil
salt to taste.
2 green chilli
Method:
Soak the chickpeas overnight, then pressure cook in the morning with little salt.
When the chickpeas have cooled down after removing from the pressure cooker., prepare to season them
In a pan, add the oil, let it heat up, add mustard seeds, let it pop., add split udad dal, ad the drained cooked chana, add all other ingredients, stir well.Grind fresh coconut with green chillis in the mixie to a coarse dry paste.Add this to the sauteing sundal. add salt, garnish with cury leaves.
Ven Pongal
Ingredients:
2 cups raw rice
1/2 cup Split Green gram/Moong dal/Paasi Parup
1 tsp cumin seeds
1 tbsp grated ginger
Salt to taste
1/2 tsp pepper corns crushed coarsely
Pinch of asafoetida powder
10 cashewnuts toasted golden
3 tbsp melted ghee or more. Remember Pongal tastes best with a little generous tbsp of melted ghee. .
Sprigs of curry leaves.
6 cups of water or depending on the quality of rice being used.
Method.
Roast green gram in a deep pan with 1 tsp of oil or ghee until golden yellow, taking care not to over-brown the lentils.
Clean the rice and combine it with the roasted dal. Add sufficient water, salt, a pinch of asafoetida, crushed peppercorns, grated ginger, and toasted cashews.
Temper cumin seeds in ghee while toasting the cashews, then add to the mixture. Cook everything together either in a pressure cooker for 4 whistles or in a covered pot on medium heat, then on low until the rice and dal are mashable.
If preferred, you can cook the rice and dal first with salt, pepper, and ginger, then add the tempered cumin and cashews along with the remaining ghee after mashing.
The dish should have a soft, porridge-like consistency. If it’s too dry, add boiling water and cook on low heat until softened.
Serve hot with a drizzle of melted ghee. Traditionally, Ven Pongal is served with coconut chutney and Gothsu, or with tiffin sambar.
Paruppu vadai
Ingredients:
2 cups chana dal (Bengal gram)
3 tbsp tuvar dal (pigeon peas)
2 dried red chilies
Salt to taste
Pinch of asafoetida (hing)
Curry leaves
Oil for deep frying
Method:
Soak the dals for 2 hours, then drain well.
Grind the dals with red chilies, salt, and asafoetida into a coarse paste. Some whole dal pieces are fine.
Add curry leaves to the paste and shape into small balls. Flatten them slightly into vadas.
Heat oil in a pan. Gently slide the vadas into the hot oil and deep fry until golden brown.
Drain on paper towels and serve hot, crispy on the outside and soft inside. Enjoy!
Raw rice idli :
Recipe :
2 cups raw rice washed and soaked in hot water for 3-4 hours
1 cup udad dal washed and soaked for 3 hours .
1 tsp methi seeds
Method :
Firstly Grind udad dal and methi seeds to a smooth shiny thick batter
Next Grind rice to a smooth slightly grainy batter .
Mix both batters well , cover and keep for fermentation.
After fermentation, add salt , mix gently , grease idli plates with oil , add batter in each mould .
Furthermore steam for 7-8 minutes or till done .
Serve these soft idlis with preferred accompaniment. Serve as Neivediyam on Pillayar Chaturthi day .
Ginger cucumber curd pachadi
Grate a small cucumber after peeling .
Squeeze out water .
Add to a cup .
Add tiny pinch of salt.
Include a blend of coconut paste with mustard seeds and chilies or pepper.
Set aside a portion of this paste for dishes like kootu and mor kuzhambu that require coconut paste.
Add a small pinch of tempering of the mustard udad dal.
Carrot Thoran
Ingredients:
2 cups grated carrots
1/2 cup grated coconut
1-2 green chilies, slit or chopped
1/2 tsp mustard seeds
1 tsp urad dal (split black gram)
A pinch of asafoetida (hing)
1-2 dried red chilies
A few curry leaves
1/4 tsp turmeric powder
Salt to taste
1-2 tsp coconut oil
2 tbsp soaked drained moong dal
Instructions:
Heat coconut oil in a pan over medium heat.
Add mustard seeds and let them splutter.
Add urad dal and sauté until it turns golden.
Add dried red chilies, asafoetida, green chilies, and curry leaves. Sauté for a few seconds.
Add the grated or chopped carrots to the pan, followed by turmeric powder and salt. Mix well. Add the drained moong dal .
Cover the pan and cook on low heat for about 5-7 minutes, stirring occasionally, until the carrots are tender.
Once the carrots are cooked, add the grated coconut and mix well.
Cook for another 2-3 minutes, allowing the flavors to combine.
Chow chow pumpkin Kootu
Chow Chow Pumpkin Kootu is a comforting South Indian dish made with chayote (chow chow), pumpkin, lentils, and a coconut-based spice mix. It’s mildly spiced and pairs well with rice.
Ingredients:
1 cup chow chow (chayote), peeled and diced
1 cup pumpkin, peeled and diced
1/4 cup moong dal (split yellow lentils)
1/4 tsp turmeric powder
Salt to taste
For the Coconut Paste:
1/4 cup grated coconut
1-2 green chilies
1 tsp cumin seeds
1 tsp rice flour (optional, for thickening)
For Tempering:
1 tsp mustard seeds
1 tsp urad dal (split black gram)
2 dried red chilies
A few curry leaves
A pinch of asafoetida (hing)
1-2 tsp coconut oil
Instructions:
Rinse the moong dal and cook it with turmeric powder and enough water until it’s soft and mushy. Set aside.
In another pot, cook the diced chow chow and pumpkin with a little water and salt until they are tender but not mushy.
Grind the grated coconut, green chilies, cumin seeds, and rice flour (if using) into a smooth paste with a little water.
Add the cooked dal to the pot of vegetables. Mix well.
Stir in the coconut paste and let the mixture simmer for a few minutes, allowing the flavors to meld together. Adjust the consistency by adding water if needed.
In a small pan, heat coconut oil. Add mustard seeds and let them splutter.
Add urad dal and sauté until golden. Then, add dried red chilies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds.
Pour this tempering over the kootu and mix well.
Serve the Chow Chow Pumpkin Kootu hot with steamed rice and a dollop of ghee, or as a side dish with chapati.
This kootu is a wholesome dish with the natural sweetness of pumpkin, the subtle flavor of chow chow, and the richness of the coconut paste.
Potato spicy Kari
Ingredients:
3-4 medium-sized potatoes, peeled and diced
1/2 tsp mustard seeds
1 tsp urad dal (split black gram)
1 tsp cumin seeds
1-2 dried red chilies
A few curry leaves
1/2 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1/2 tsp coriander powder
1/4 tsp asafoetida (hing)
Salt to taste
2-3 tbsp coconut oil or any cooking oil
Fresh coriander leaves for garnish (optional)
Instructions:
Boil the diced potatoes in water until they are just cooked but still firm. Drain and set aside.
Heat coconut oil in a pan over medium heat.
Add mustard seeds and let them splutter.
Add urad dal, cumin seeds, and dried red chilies. Sauté until the urad dal turns golden brown.
Add curry leaves and asafoetida. Sauté for a few seconds until fragrant.
Add the boiled potatoes to the pan, followed by turmeric powder, red chili powder, coriander powder, and salt.
Toss the potatoes gently so that they are evenly coated with the spices.
Cook on medium heat, stirring occasionally, until the potatoes are crispy and well-roasted.
Garnish with fresh coriander leaves if desired.
Serve the Potato Spicy Kari hot as a side dish with rice, sambar, or rasam, or as an accompaniment to chapati.
This dish is spicy, crispy, and full of flavor, making it a perfect comfort food for any meal.
Pumpkin Rasavangi
Ingredients:
2 tbsp chana dal (soaked for 15 minutes)
1/2 cup cooked toor dal
1 tsp urad dal
2 tsp coriander seeds
Red chilies
1 tsp chana dal
1/2 tsp pepper
A piece of hing
Curry leaves
1 tsp coconut oil
Method:
Heat 1 tsp coconut oil in a pan and roast urad dal, coriander seeds, red chilies, 1 tsp chana dal, pepper, hing, and curry leaves until aromatic.
In the same pan, roast 3 tbsp coconut with a few curry leaves. Once cooled, grind everything into a powder.
In another pan, cook small cubes of peeled pumpkin with turmeric, soaked chana dal or cooked chana/peanuts, and a pinch of salt until tender.
Add 1/4 cup tamarind water and boil until the raw tamarind smell disappears.
Mix in the cooked toor dal and the ground spice powder, adjust salt, and dilute if needed. Boil gently.
Finish with a tempering of mustard seeds, chana dal, and curry leaves in coconut oil. Mix well.
Serve with rice and papadam.
Mysore rasam
Ingredients:
Roast and grind to a powder:
1 tsp coconut oil
Chana dal 1 tbsp
2 tsp coriander seeds
1 tsp pepper
11/2 tsp cumin seeds
4 red chilies.
Piece of asafoetida
2 -3 tbsp grated coconut
Few curry leaves
1/2 cup chopped tomatoes
1/2 cup tamrind water
Salt
Pinch of turmeric powder
2 cups cooked dal water
Tempering :
1/2 tsp mustard seeds
1 tsp coconut oil
1/2 tsp cumin seeds
1red chilly
Curry leaves
Method :
With a tsp of coconut 🥥 oil roast the ingredients as shown in video .
Mysore Rasam Powder:
Dry roast coriander seeds, chana dal, toor dal, cumin seeds, mustard seeds, dried red chilies, black pepper, and asafoetida until they turn golden brown. Let them cool.
Grind the roasted ingredients into a fine powder. This is your Mysore Rasam Powder.Cool and grind to a fine powder .
Mysore Rasam:
Extract tamarind juice from the soaked tamarind and set aside.
In a pot, add the mashed toor dal, chopped tomatoes, tamarind juice, turmeric powder, and salt. Add water to achieve the desired consistency.
Bring the mixture to a boil and let it simmer on low heat.
In a separate small pan, heat ghee. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
Add the Mysore Rasam Powder to the pan and sauté for a minute until the spices release their aroma.
Add the spice mixture to the simmering rasam and mix well. Allow it to cook for a few more minutes.
Garnish with chopped coriander leaves.
Serve Mysore Rasam hot with steamed rice or enjoy it as a comforting soup.
Mysore Rasam is known for its unique taste, and the special Mysore Rasam Powder adds depth to its flavor. It's a delightful dish that is perfect for both comforting meals and festive occasions.
Serve hot with rice .
