Rasam Varieties [ New Rasam ]

Sundal Rasam

Ingredients:

• Fresh green peas - 1 cup or Mochai beans
• Garlic flakes - 4 to 5
• Big onion - 1 [ dice into 1 inch cubes ]
• Salt - as required
• Curry leaves - little
• Oil - for seasoning & frying
• Tamarind - small lemon sized

Grind together:

• Coriander seeds - 1 tsp
• Cumin seeds - 1 / 2 tsp
• Pepper - 1 / 4 sp
• Red chillies - 4
• Asafoetida - little
• Blackgram & bengal gram - each 1/2 sp

Fry the above spices in little oil and grind with 2 tabl . sp of fresh grated coconut.

Method:
Heat a pressure pan with little oil, and add little mustard seeds, broken red chillies, garlic, and then onion. Fry for 2 to 3 mints, add grind masala and fry for 5 mints, till the aroma begins to come out. Then add fresh peas, fry for a minute and add enough water and pressure cook till 2 whistles. Allow to cool, open the lid, add tamarind extract, salt, little jaggery and boil for 5 mints. Garnish with curry leaves.

Variation :
Kollu Rasam: Dry roast 1/2 cup of horse gram. Pressure cook till soft. Follow the above procedure. While grinding masala add 1 / 2 tbl . sp of  cooked horse gram and grind coarsely. Proceed as previous recipe.

                                   

Onion Rasam

Ingredients:

• Thin tamarind extract - 2 cups
• Green chillies - 4 to 5
• Finely cut onions - 1/2 cup
• Finely cut coriander leaves - 2 tbl . sps
• Salt - as required
• Jaggery - 1 / 2 sp
• Mustard seeds - 1 sp
• Oil or ghee - for frying

Method:
Mix salt, jaggery, onions and coriander leaves with tamarind extract. Heat oil, add mustard, slit green chillies and pour over rasam. [ this is raw rasam. do not heat or boil. ] you will enjoy this rasam.

Goodu Rasam

Ingredients:

• Tamarind - lemon sized [soaked and then squeeze]
• Water - 4 cups
• Salt - as required

Fry and powder coarsely:

• Cumin seeds - 2 tsp
• Red chillies - 2
• Pepper - 1 / 2 sp
• Thur dal - 1 tbl . sp.

For Seasoning:

• Ghee - 1 tsp
• Asafoetida - little
• Mustard seeds - 1 tsp

For garnishing:

• Curry leaves - little
• Coriander leaves - little

Method:
Dilute tamarind extract with water. Add salt, jaggery and boil for 5 mints. Then add powdered ingredients, allow it to come to boiling stage. Add fried seasoning, garnish and remove from the gas. Serve with hot steamed rice.

Paneer Rasam [Rose Water Rasam]

Ingredients:

• Tamarind - smalll lemon sized
• Water - 3 cups
• Rose water - 2 tabl . sp
• Green chillies - 3
• Cumin & pepper powder - 1 tsp
• Coriander leaves - little
• Rose petals - to garnish [ fresh pink colour ]
• Salt - as required
• Sugar - 1/2 sp
• Mustard seeds - 1 tsp
• Oil or ghee - to season

Method:
Soak tamarind in water, squeeze and take the extract and dilute with water. Add little dal water from cooked tur dal. Add salt, and sugar. Then heat oil or ghee add mustard seeds, slit green chili, cumin, pepper powder. Fry for a minute and add to tamarind exract. Boil for 5 mints. Remove from the gas and add rose water. Garnish with rose petals and coriander leaves.

Marriage Rasam

Ingredients:

• Toor dal - 1 cup
• Tamarind - 1 lemon size
• Tomatoes - 4 big
• Asafoetida - 1 / 4 sp
• Turmeric powder - 1 / 2 sp
• Jaggery - 1 tsp
• salt - as required
  

Fry and powder:

• Bengal gram dal - 2 tsp
• Coriander seeds - 3 tsp
• Red chillies - 3 to 4
• Grated coconut - 1 tsp
• Oil - 1 tsp

Roast and powder:

• Pepper - 2 tspn
• Cumin seeds - 2 tspn
• Curry leaves - little

Garnishing : Coriander leaves - a handful

Seasoning:

• Ghee - 2 tspn
• Mustard seeds - 1 tspn
• Cumin seeds - 1 tspn
• Curry leaves - little
• Red chili - 1

Method:
Wash and cook toor dal till soft. Then mash well, add more water and allow to settle. After that remove and keep the top water seperately to make rasam. Grind 2 tomatoes and mix with the extracted tamarind pulp. Add turmeric, salt, asafoetida, finely chopped tomatoes and boil till the raw smell goes. Add the fried, powdered ingredients first and boil for 5mints and then add  roasted powdered ingredients and boil for 5 mints more. Add dal water and jaggery when it comes to boil, garnish with coriander leaves and curry leaves. Remove from the heat, season with mustard seeds and cumin seeds in ghee. Served as an appetiser or with hot rice with porial, usli, etc.

Nutritious Rasam

Ingredients:

• Tamarind - 1 small lemon size
• Turmeric powder - 1 / 2 sp
• Salt - as required
• Asafoetida - 1/4 sp

Roast and powder:

• Toor dal - 1 cup
• Channa dal - 1/2 cup
• Coriander seeds - 1/4 cup
• Cumin seeds - 1 tabl . sp
• Pepper - 1 tabl . sp
• Methi seeds - 1 tsp
• Red chillies - 7 to 8

For wet grinding:

• Tomatoes - 2
• Curry leaves - little
• Coriander leaves - little
• Ginger - 1 / 2 inch piece

For seasoning:

• Ghee - 2 tsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 sp

Roasting & Powdering Steps:
Roast toor dal, channa dal, and methi seeds [each separately] till it changes its colour and the aroma begins to arise. Roast coriander, cumin, pepper and red chillies also till a nice smell comes. Powder everything together finely, store in an air tight container. When you make rasam add 2 table spoon of this powder.


Method of making rasam:
Soak tamarind in hot water and exract the pulp, add salt, turmeric, asafoetida, and 2 table spoon of this powder. Grind tomatoes, coriander leaves, curry leaves and ginger to a fine paste. Add the ground masala paste to the above mixture. Boil and simmer till the raw smell of the tamarind goes. Then add more water to bring the rasam to a leval and to make it light [add dal water if preferred] Boil and simmer for 2 mints. Remove from the gas. Season with mustard seeds and cummin seeds in ghee. Garnish with coriander leaves and finely chopped pieces of tomatoes, when the rasam is still hot.

Pepper Rasam

Ingredients:

• Toor dal - 1 cup
• Tamarind - 1 lemon size
• Turmeric powder - 1/2 sp
• Salt - as per taste
• Jaggery - 1/2 sp
• Garlic - 2 flakes

Fry and powder:

• Ghee - 2 tspn
• Toor dal - 2 tspn
• Red chillies - 3 to 4
• Kandanthippili - 3 tspn
• Dried ginger - 1/2 inch piece
• Asafoetida - 1/4 spn

Heat ghee in kadai, fry these ingredients and powder.

Roast and powder:

• Cummin seeds - 2 tspn
• Black pepper - 3 tspn
• Curry leaves - little

For seasoning:

• Ghee - 1 tbspn
• Mustard seeds - 1 sp
• cummin seeds - 1 sp
• Red chillie - 1
• Curry leaves - little

Method:
Wash and cook toor dal till tender. When cooked, mash well and add more water, keep the dal water seperately, when settled. In the extracted tamarind plup add turmeric powder, salt, and boil well. Add the fried and powdered ingredients to that and boil for 5 mints. Remove the skin from garlic, crush and add. Add jaggery, dal water, roasted and powdered ingredients. When it comes to boil add curry leaves and remove from the gas. For seasoning, add ghee with given ingredients. Serve hot with roasted papads.

Poondu Rasam [Garlic Rasam]

Ingredients:

• Toor dal - 1 cup
• Tamarind - lemon size
• Turmeric powder - 1/2 sp
• Salt - as per taste
• Asafoetida - 1/4 sp
• Curry leaves - little
• Jaggery - 1/2 sp
• Garlic - 3 flakes
• Pepper powder - 3 tspn

For seasoning:

• Cummin seeds - 1 tspn
• Mustard seeds - 1 sp
• Ghee - 2 tspn

Method:
Wash and cook toor dal well, adding enough water. When cooked, mash well add 3 cups water and keep aside. Remove the top distilled water [ approx -  4 cups ] separately. Extract the pulp of tamarind, add salt, turmeric, asafoetida, jaggery. Season with mustard seeds, cummin seeds, and curry leaves. Stir in the tamarind pulp and boil well. Peel the skin from the garlic flakes crush and add. Add pepper powder and boil for 5 mints more, add dal water and curry leaves. When it comes to boil, lightly roasted and powdered cumin seeds can be added. Serve hot as an appetiser in catories or  with hot rice, roasted papads.

Veppam Poo Rasam [Neem Flower Rasam]

Ingredients:

• Tamarind - lemon size [ extract plup ]
• Diluted dal water - 5 cups
• Tomatoes - 2 [ blend in a mixie ]
• Turmeric powder - 1/2 sp
• Red chili powder - 1 sp
• Rasam powder - 1 sp
• Jaggery - 1 / 2 sp
• Salt - as required
• Asafoetida powder - 1 / 4 sp
• Curry leaves - little

Seasoning:

• Ghee - 1 tbspn
• Mustard seeds - 1 sp
• Toor seeds - 1 tspn
• Red chillies - 2
• Curry leaves - little
• Neem flower - 1 tbspn [ fresh or dried ]
• Pepper and jeera powder - 2 tspn [ roasted and powdered ]

Method:
In the extracted tamarind pulp, add the tomato juice. Add turmeric powder, asafoetida, salt, jaggery, rasam powder, chili powder and boil well. When the quantity slightly reduces, add dal water and curry leaves. Add roasted and powdered pepper, jeera, and boil for another 5 mints. Remove from the gas and season with the given ingredients and neem flower fried in ghee. Serve hot with rice, roasted papads and roasted raw banana curry.