DIRECTIONS: Empty soup into saucepan and heat. This is a light and runny soup. Heat stirring often. REFRIGERATE UNUSED PORTIONS PROMPTLY.
Ingredients: Water, tomatoes, tamarind, garlic, onion, sunflower oil, cumin seeds, black pepper, coriander, green chili, tapioca starch, split bengal lentil, salt, coriander powder, xanthan gum, cane sugar, pigeon peas, cayenne pepper, curry leaves, turmeric, black pepper and fenugreek seeds.
When I was at boarding school in the Fiji Islands, our school kitchen chef would create this special Rasam Soup, which is a staple in the south of India. Rasam Soup is light and runny in texture, with a tangy and spicy taste. It provides wonderful comfort in the cold, rainy months where I would cherish this soup with crackers, rice, and roti. Enjoy this delicious meal from our kitchen to yours.
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Our Legacy of Turmeric Cultivation Our family legacy includes inventing a proprietary milling process for fresh, pure organic turmeric. Indian turmeric is considered to be be the best in the world. Turmeric is the rhizome of the Curcuma longa plant, which belongs to the ginger family. Native to tropical South Asia, turmeric has been used in Ayurvedic medicine and even…
Summertime is here - and with it time spent cooking outdoors. Are you planning to grill at a holiday weekend or upcoming summer BBQ? If so, you may be looking for healthy vegan and vegetarian choices for yourself and guests. The good news is planning a delicious vegan BBQ has never been easier! Naan is a flatbread that originated in…
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