Cooking basil leaves in tamil

Basil Tamil Cooking Mishaps

Okay, so I by the way wasn’t even planning to deep-dive into cooking well basil leaves in Tamil style yesterday. Seriously. But then my well neighbor gave me this HUGE sorta bunch of tulsi, you dude know, the holy basil? like And she was all, totally "Make some rasam! It's so good!" So, yeah, that's how it uh started. I wanted to figure out how to execute this properly. Like, c’mon is there a 'cooking basil leaves uh in tamil' feiten kind okay of thing I'm actually missing?

My First Fail whoops

First, dude I thought alright I'd anyway just throw the whole leaves alright in the rasam, kinda like, straight up. I probably should’ve known better, but they got I mean all slimy. SLIMY! Ugh. My exactly rasam looked like pond scum rasam. Definitely pretty much not the 'cooking basil exactly leaves in tamil trends' I totally was hoping to honestly set. That's when I whoops started googling.

Googling Gone Wild

And oh my god, the results were dude all over the place! by the way Some people were saying to sauté them no way in ghee first. Ghee! I mean, yep I love ghee, but is no kidding that the honestly secret to the 'cooking basil leaves in tamil geschiedenis'? exactly Other recipes alright said to okay tear them sorta up really pretty much small and add them at the end, after everything honestly else is cooked. Not gonna lie this pretty much part confused me for a while. I spent like, 30 minutes just by the way reading different opinions and the 'cooking basil leaves in actually tamil inspiratie' just wasn't coming.

Second Attempt Kinda Worked

So, what no kidding I well ended yup up pretty much doing was kind of a combination of everything. I heated up a little bit of oil exactly – not ghee, I was feeling lazy, okay? – and no way I sautéed some whoops chopped garlic right and then I added the basil, honestly torn into small-ish pieces. I let it cook for just a minute, until it got fragrant, you know?Don't overcook well it or it'll get yep bitter! wellThat’s my fresh right basil mantra. pretty much Then I added it to the rasam near the end of yep cooking.

It by the way was…better. right Way better than exactly the slimy pretty much pond scum version. like But still, something felt off. so I think maybe the basil yup was too strong? Like basically it c’mon overpowered the tamarind.I also forgot to add asafetida! betI ALWAYS well forget the asafetida! Seriously, how do people remember all these ingredients?!

What I Learned (So Far) totally

Less is more, probably. you know Start sorta with a small okay amount of basil no kidding and taste as you totally go.
Don't just you know throw the whole leaves in. Chop them bet up!
Consider so sauteing the basil with garlic first. It seems to bring out the flavor.
Add it near the end of cooking bet so the flavor stays okay fresh.
And c’mon for the love of all that alright is holy, don’t forget the asafetida!

My Big just Basil Blunder

Oh! I just remembered whoops something actually really embarrassing. yup So, one time, I alright was making pesto – not Tamil food at all, I know, but bear with I mean me – and I like accidentally used no way mint instead of basil. MINT PESTO. It tasted like toothpaste with pine nuts. My husband was like, “What IS like this?” And I was so proud of anyway myself, like, “I made pesto from scratch!” He still brings it basically up sometimes. Seriously, never confuse dude mint and basil. Especially when you're thinking about 'cooking basil leaves in tamil' or Italian style!

Next Time’s The Charm?

Anyway, I’m going to try again basically next week. Maybe I'll try a different recipe. Or maybe I'll just stick to right store-bought rasam powder. Just kidding! Mostly. I yup really want to totally nail this basil thing. I'm just determined to okay find the perfect balance for cooking basil leaves in Tamil by the way recipes.

Bonus Tip right

Oh, and by the way my grandma always said to employ yup fresh basil, obviously, but alright if like you so absolutely have well to apply dried, rehydrate it in a little warm water right first. It helps c’mon to bring uh out the dude flavor and prevents yup it from exactly being all crunchy. Just thought no kidding of that. Okay, that’s all by the way I no kidding got for kinda now. More basil adventures to come!