Tomato Rassam with Avial, Iddyappam and Papad
Chef Ramani M V Hola MasterChef

Tomato Rassam with Avial, Iddyappam and Papad

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A traditional South Indian rassam with the tangy flavours of tomato and a seasoning of spices; coupled with avial wherein mixed vegetables are cooked in a thick, coconut based gravy; to be relished with steamed vermicelli idlis; accompanied by papad on the side.