Vegetable Rasam with Sorghum

Ratings & Reviews

Reviews

• 
  LunaLaLune

  OMG, this Vegetable Rasam with Sorghum recipe is a **game-changer**! As a pescatarian who's always on the lookout for new flavors, I gotta say that the combination of veggies and sorghum is straight fire! The fact that it's a south Indian-inspired soup is a major bonus - I'm all about trying new international flavors. Now, I gotta give a major shoutout to the recipe for being peanut-free, because, let's be real, that's a major concern for me and I appreciate the consideration. That being said, I'm a bit disappointed that there's no seafood in sight - I mean, where's the fish or shrimp?! I know it's not a traditional part of this dish, but I'm all about experimenting and I think some Peruvian-inspired seafood twists could take this recipe to the next level. Anyways, the recipe itself is on point - easy to follow, and the flavors are on fleek! I'd def give it a try again, maybe with some tweaks to make it more seafood-friendly. **Highly recommended** for all my fellow foodies out there!

• 
  KofiKing23

  Honestly, this Vegetable Rasam with Sorghum recipe doesn't really tick my boxes. I mean, I love a good soup, but I'm a meat person, you know? Give me a rich, spicy jollof rice with some grilled chicken or fish, and I'm a happy man! This recipe seems like a lot of work, and I'm not sure about sorghum - I've never tried it before. Plus, there's no meat or fish in sight, which is a major turn-off for me. That being said, I can appreciate the effort to make a comforting and nutritious meal, and the use of coconut oil and spices is a nice touch. Maybe with some modifications, like adding some chicken or beef broth, this could be a winner. As it stands, I wouldn't go out of my way to make this again, but I can see why others might enjoy it.

• 
  yara_saeed23

  I was intrigued by this Vegetable Rasam with Sorghum recipe, but I must admit it wasn't what I expected. As someone who loves traditional North African and Middle Eastern dishes, particularly those featuring couscous and vegetables, I was excited to try something new. The use of sorghum instead of couscous was interesting, but I felt it didn't quite fit my usual preferences. The spices and vegetables used in the recipe were lovely, though! I appreciated the emphasis on comforting and nutritious ingredients. However, I would have liked a bit more sweetness control - my family has health concerns related to sugar, and I try to be mindful of that. Overall, I'd say this recipe is worth trying, especially if you're looking for a new soup to add to your rotation. Just a tweak or two to make it more 'me' and it would be perfect! Insha'Allah, I'll keep experimenting.

• 
  TokyoTech23

  I try this Vegetable Rasam with Sorghum recipe. It is not bad, but I miss meat in this dish. I like spicy food, so I think adding some chili or pepper can make it better. The recipe is not very difficult to make, but I need to be careful with ingredients because of my nut allergy. The use of coconut oil is okay, but I must check the label to ensure it is safe for me. Overall, it is a good recipe, but I prefer to add some meat to make it more satisfying.

• 
  CormacOH

  I'm not gonna lie, this Vegetable Rasam with Sorghum thingy was a bit of a weird one for me. As a meat-eater and a fan of traditional Irish grub like stew and soda bread, I was expecting something a bit more... comforting, I suppose. And don't even get me started on the sorghum - I've never even heard of it, let alone cooked with it! But, I have to give it points for being a decent effort. The veggies were nice and tender, and the spices weren't too overpowering. My only real issue is that it was a bit too... healthy-tasting for my liking. I mean, where's the beef?! Also, I'm not too fussed about the gluten content, but I'm trying to keep an eye on it. Sorghum's apparently gluten-free, so that's a plus. Overall, it's not a bad soup, but it's not exactly my cup of tea either. If you're into that sorta thing, you might enjoy it. But if you're like me and you like a good hearty stew with some proper meat in it, you might want to keep looking.

• 
  NaliniRashmi

  I appreciate the harmonious blend of vegetables and sorghum in this traditional Indian-inspired soup, reminiscent of the comforting rasam that my grandmother used to make. The addition of coconut oil and aromatic spices like cumin and coriander seeds brings a warm, inviting flavor to the dish. I must admit that I was initially concerned about the potential spiciness of the recipe, but I was pleased to find that it was mild and soothing, making it perfect for a gentle evening meal. The inclusion of sorghum adds a delightful texture and nutritional value to the soup. Overall, I would highly recommend this recipe to those who enjoy traditional Indian cuisine and are looking for a nourishing, easy-to-make meal. However, I would suggest a slight adjustment to the amount of turmeric powder to suit individual tastes. Namaste.

• 
  EthanTT95

  A decent, if not spectacular, attempt at a south Indian-inspired soup. The use of sorghum is an interesting twist, and I appreciate the variety of vegetables included. However, as a pescatarian with gluten intolerance, I would have liked to see more creative options for protein and a guarantee of gluten-free ingredients. The dish seems to rely heavily on sorghum, which, while gluten-free, might not provide enough substance for a meal. Additionally, I'd expect a more refined and upscale presentation, given my affinity for fine dining. With some tweaks to address these concerns, this recipe could be a winner.

• 
  yara_a

  Wow, I love this Vegetable Rasam with Sorghum recipe! It's like warm hug in a bowl. I'm big fan of traditional food, and this south Indian-inspired soup remind me of my friend's cooking from Turkey, you know, like when they make delicious Ezogelin Corbasi. I mean, it's not kebab or baklava, but it's still very tasty and comforting. I like that it's not too spicy, just right amount of flavor. And sorghum, it's like Turkish Bulgur, I think. I just wish it didn't have coconut oil and salt, maybe a little less salt, because of my dairy issue and I try to be careful. But overall, I give it 4 stars, would make again with some small changes.

• 
  LaniLuau

  I'm not sure about this Vegetable Rasam with Sorghum recipe... I mean, it sounds kinda interesting, but it's not really my thing. As a pescatarian who loves seafood, I prefer dishes that feature fish or other seafood as the main ingredient. This recipe seems pretty veggie-heavy, which isn't really my cup of tea. Plus, there's no seafood in sight! I do appreciate that it's a traditional south Indian-inspired dish, though. I also have to be careful with gluten, but I don't see any gluten-containing ingredients listed, so that's a plus. One thing that does bother me is that the recipe includes processed sorghum, which I'm trying to avoid. If the recipe were modified to use fresh or minimally processed ingredients, I might be more interested in giving it a try. Overall, I think I'll have to pass on this one and stick to my usual poke and laulau recipes

• 
  Kairos23

  I try this Vegetable Rasam with Sorghum, and it is okay, I think. I like meat, you know? This dish no meat, that is problem. I also like sushi and ramen, but this dish very different. I think it is healthy, but not very tasty for me. Sorghum is okay, I like. Vegetables are fine. But spices, not so strong. I give 2 stars. Maybe good for people who no eat meat and like this kind of food.

• 
  leilou83

  I attempted to make Vegetable Rasam with Sorghum, but it did not meet my expectations. As someone who appreciates traditional Middle Eastern cuisine, I found the flavors and ingredients to be quite different from what I am accustomed to. The use of sorghum and certain spices was intriguing, but overall, the dish lacked the warmth and richness I typically enjoy in my meals. Additionally, I would have preferred a clearer list of ingredients with measurements to ensure accuracy. I appreciate the effort, but I will likely not make this recipe again. Perhaps with some modifications to incorporate more familiar flavors, it could be enjoyable.

• 
  ComedeFrance

  As a connoisseur of refined cuisine, I must admit that I approached this Vegetable Rasam with Sorghum recipe with a mix of curiosity and skepticism. The notion of combining sorghum with a medley of vegetables and spices in a traditional South Indian-inspired soup seemed intriguing, yet I couldn't help but wonder if it would satisfy my penchant for rich, complex flavors. Having to navigate a gluten-free diet has been a challenge, but I appreciate dishes that cater to this requirement. Upon preparing and savoring this dish, I was pleasantly surprised by the harmonious balance of flavors and textures. The sorghum added a delightful creaminess, while the assortment of vegetables provided a satisfying crunch. Although it may not be a traditional French dish like ratatouille, this Vegetable Rasam with Sorghum has earned a place in my culinary repertoire as a comforting, nutritious, and gluten-free option. I particularly appreciate that it can be enjoyed without worrying about gluten intolerance, making it a great addition to my meal options. Nevertheless, I would have appreciated a tad more complexity in the spice blend to elevate it to a truly exceptional culinary experience. In conclusion, I highly recommend this recipe to those seeking a flavorful and comforting soup that is also gluten-free, and I look forward to experimenting with variations to further refine its flavor profile.