Cumquat Rasam | Kumquat Rasam | Sweet, Sour, Hot, Delicious

Rasam, that tangy, spicy, soup-like liquid of South India, is commonly made from lemons, limes and oranges, so, with a surfeit of cumquats in the kitchen, we made a delicious Cumquat Rasam to eat over rice.

You may be wondering what a Rasam is. It is a soup-like dish which can be thick or thin, and is usually eaten as part of a meal and served with rice – read more about Rasam here.

Similar recipes include Kottu Rasam, Pepper Rasam, Lemon Rasam, and and Tomato Rasam.

I’ve been discussing the spelling of Cumquat with others. In many places it is spelled Kumquat, but the British (and Australian) spelling is Cumquat. Surprisingly, in India, which has followed the British spellings in other things, has chosen Kumquat. But actually, neither spelling is correct. The name derives from the Cantonese gām-gwāt 金橘, literally meaning golden orange or golden tangerine. Our transliteration of the Cantonese, with the g sound so close to the k sound, had become C(K)umquat. There are parts of the world that call them Chinese Orange – so much simpler.

Cumquat recipes include Cumquat Tea, Cumquat Rice, and Cumquat Chutney.

Browse all of our Rasam recipes, and our Cumquat recipes. Explore our Indian dishes, and our Indian Essentials too. Or check out our delicious Late Winter dishes.

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Lemon or Lime Rasam | Sweet, Sour, Hot, Delicious

A simple yest satisfying broth-like addictive Kuzhambu.

This Rasam recipe ticks every box – quick to make, easy, tasty, light, satisfying, amazing, addictive. It takes no more than 10 minutes. It is a very thin dish, and perfect to ladle over rice.

If you are new to Indian cooking, you might like to read about the difference between rasam and sambar.

Similar Rasam recipes include Cumquat RasamTomato Rasam, Lemon or Lime RasamKottu Rasam, Pepper Rasam, and Garlic Rasam.

Browse all of our Rasam recipes here. All of our Indian recipes are here and Indian Essentials here. Or explore our Early Winter recipes.

Continue reading “Lemon or Lime Rasam | Sweet, Sour, Hot, Delicious”

Stir Fried Mung Bean Sprouts | Mooga Usili

Fantastically quick and easy for a snack or side dish. Enjoy!

This dish is an Indian stir fry using whole Mung Dal or Mung Beans – those green round unhulled lentils that are less common than their sisters, the yellow, skinned, split mung dal.

First the mung is sprouted by soaking them and then keeping them moist for a few days. When the mung have sprouted, they are stirfried with spices.

You could try this with purchased mung bean sprouts. It would be a slightly different dish because the sprouts are left to grow longer and the beans themselves will be softer.

Continue reading “Stir Fried Mung Bean Sprouts | Mooga Usili”