how to make rasam in tamil - #25448
I am feeling really stuck with trying to recreate my grandmother's rasam. Like, every time I attempt to make rasam in Tamil style, it just doesn’t taste the same! She used to make it so flavorful, but mine ends up tasting kinda bland. I’ve tried following a bunch of online recipes for how to make rasam in Tamil, but honestly, they don't seem to capture the magic of what I remember from my childhood. Last week, I added too much tamarind, and it made the whole thing sour, bleh! Sometimes, I forget to temper the spices properly, or I don't roast the dal enough. Plus, I’m really confused about the different varieties of rasam like the pepper rasam and the tomato rasam—are the methods really different for how to make rasam in Tamil? I want that perfect blend and aroma! Can anyone share any tips or their secret family tricks? I just feel this pressure to get it right, ya know?
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