Rasam

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<span class="mw-page-title-main">Tamil cuisine</span> Culinary traditions of the Tamil people

Tamil cuisine is a culinary style originating in the southern Indian state of Tamil Nadu and other countries of South Asia like Sri Lanka. Meats, along with rice, legumes, and lentils, are also popular. Dairy products and tamarind are used to provide sour flavors. On special occasions, traditional Tamil dishes are served in a traditional manner, using banana leaves in place of utensils. After eating, the banana leaves are then used as a secondary food for cattle. A typical breakfast meal consists of idli or dosa with chutney. Lunch includes rice, sambar, curd, kuzhambu, and rasam.

<span class="mw-page-title-main">Rasam (dish)</span> Soup like dish from South India

Rasam is a spicy South Indian soup like dish. It is usually served as a side dish with rice. In a traditional South Indian meal, it is part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to sambar due to its own seasoning ingredients and is fluid in consistency. Chilled prepared versions are marketed commercially as well as rasam paste in bottles.

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Periyapattinam is a large village located in the eastern part of Ramanathapuram district, Tamil Nadu, India. The inhabitants of this village are primarily Tamil Muslim.

Rasam Pagri is a social ceremony, prevalent amongst Hindus from northern part of India. The ceremony is conducted upon the death of the eldest male member in a family, in which the eldest surviving male member of the family ties a turban (pagri) on his head in the presence of the extended family or clan. According to the Hindu traditions, the ceremony is usually performed by the father of the wife of the eldest, surviving male member. The ceremony usually takes place on the fourth day from the day of funeral rites, or on the thirteenth day, Tehravin. The turban signifies honor of the family, and the ceremony signifies the transition of responsibility for the protection and welfare of the family from the deceased to the surviving oldest male member.

Razam may refer to:

Rice and Rasam is a 52 minutes documentary film produced by Rajiv Mehrotra of the PSBT in the year 2012. It is directed by Ramchandra PN, under a fellowship that is awarded by PSBT for the year 2011-2012. The film is about the nomadic life style of the artists of the professional theater troupes in Karnataka, South India.

<i>Rasam</i> (film) 2015 Indian film

Rasam (transl. Taste) is a 2015 Indian Malayalam-language film based on food, tastes, restaurants and catering services. The film was directed and co-written by Rajeev Nath. Nedumudi Venu, Rajeev Nath and Sudip Kumar co-written the screenplay of the story written by Sudip. It stars Mohanlal and Indrajith Sukumaran in lead alongside Nedumudi Venu, Devan and Varuna Shetty in supporting roles.

Varuna Shetty is an Indian actress who has done Malayalam- and Tamil-language films. She has been launched by Ranjith Bajpe in his first directional venture Tulu movie, Nirel. Later she worked under Oru Thalai Ragam Shankar in his UAE based thriller Manal Naharam, a bi-lingual. Later she signed Rasam, a Mohanlal film again shot in UAE. Both the movies have been released.

Rassam, also Al Rassam, is a common surname particularly in Arabic meaning painter or draftsman. Notable people with the surname include:

<span class="mw-page-title-main">Tempering (spices)</span> South Asian cooking technique

Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan and Sri Lanka, in which whole spices are roasted briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving.

Rasam is a 2014 Pakistani social drama serial directed by Asim Ali. It was premiered on 1 May 2017. The serial is written by Samina Aijaz and produced by Gold Bridge Media in collaboration with Habib Jaan. The serial features Sumbul Iqbal, Junaid Khan, Hassan Niazi and Javaid Sheikh in lead roles. The serial is based on how a mistake during performing tradition changes the lives of Ali and Amber.