Garlic Pickle - Garlic-y Tangy Pickle !

பூண்டு ஊறுகாய் (Garlic Pickle)

I had lots of garlic at home which was becoming old. first i thought of making garlic gravy - country style kuzhambu. but that will be good only for just a day or two. so decided to make garlic pickle, which has more shelf life. the tamarind used in this recipe increases its shelf-life and gives this awesome sweet and sour taste to this pickle along with the subtle roasted-garlic flavour. 

Rasam - Completes the Meal

Rasam - Completes the Meal

The end product which you get when you make rasam depends on the rasam powder we use. And this in turn depends on the spice ingredients used in the rasam powder. Rasam is a beautiful blend of few spices which has excellent medicinal properties. Key spices used in rasam powder such as pepper and cumin enhances digestion. When we look at the ingredients.. it will prove that rasam was added in our South Indian menu to somehow incorporate all these spices in our diet. I make the rasam powder in small batches which is enough to make rasam approximately six times for three of us in the family. This is the link for the recipe of my way of Rasam Powder. My recipe for rasam is as follows..