A unique rasam made using the jaggery coconut filling of the Modak. Has a unique rasam powder that sets it apart from all the other rasams
A unique rasam made using the jaggery coconut filling of the Modak. Has a unique rasam powder that sets it apart from all the other rasams
Rice dumplings, steamed and cooked in a coconut and jaggery milk.
The speciality of this rasam is in a special rasam powder that is made in the Udupi region. Has the full recipe to make the rasam powder & rasam
Almost like a sambar, but not quite. The spice paste is what makes all the difference. With a hint of coconut and spice from the green chillies, this kuzhambu is a show stopper.
A thattai or a lentil rice crisp made during festive occasions also made popular at bakeries in Bangalore
