Archive for the ‘rasam’ Category

Pineapple Rasam

Pineapple rasam is a special variety of rasam with distinct flavour and taste. Here in my place, I get a lot of pineapples at Rs 10 per fruit during the season. So I wanted to try something new with the pineapple. I remember having Pineapple rasam in many weddings. And I tried the same and it was yummy. My FIL became a great fan of this recipe. He told me that he hasn’t tasted this before and it is delicious.  I too love this rasam.

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INGREDIENTS

Pineapple – 3 rings+ 1 ring

Tomato -1

Rasam podi – 1 tsp

Turmeric powder – A pinch

Pepper powder – A pinch

Jeera powder – 1/2 tsp

Toor dhal – 2 tbsp cooked(Optional)

Asafoetida – A pinch

Salt – As needed

Curry leaves – 1 sprig

Coriander leaves – 2 tblsp

To temper

Oil – 1 tsp

Mustard – 1 tsp

Cumin seeds – 1 tsp

Red chilli – 2

  • Pressure cook dhal and keep aside.
  • Grind 3 rings of the pineapple and chop 1 ring as cubes.  Chop the tomato.
  • In a kadai, add oil and splutter mustard seeds. Once they crack, add jeera, red chilli , curry leaves and saute until they turn golden brown.
  • Now add chopped tomatoes, add little quantity of water and cook for sometime.
  • Now add the ground pineapple, add water and allow it to cook.
  • At this point, you can add salt, turmeric powder, rasam powder, jeera powder, pepper powder and allow to boil.
  • Add the mashed toor dhal and cook in low flame.  Adjust the consistency by adding water.
  • Finally add chopped pineapple cubes, asafoetida and garnish with chopped coriander.

Garlic Rasam

Rasam refers to South Indian soup. As we all say that soup is very good for health, any type of rasam is also good for health. Rasam is the day to day recipe in my home. My husband who was not used to eat rasam and not a big fan of it, became a regular eater after wedding. Nowadays he started liking it and appreciating it. Garlic rasam is one of the South Indian soups that is spicy, tangy with a lot of health benefits. The combination of garlic, pepper and Cumin seeds makes it more beneficial. It is very good for digestion and common cold.  Garlic is a natural antibiotic, blood cleanser and helps in lowering blood pressure. Pepper gives flavour and is good for throat. It can be consumed on normal days also.

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INGREDIENTS

Tamarind – lemon size

Salt- To taste

Turmeric powder – A pinch

Coriander leaves – few

To grind

Garlic cloves – 11

Coriander seeds – 1 tbsp

Toor dhal – 1tbsp

Pepper – 1 tsp

Cumin seeds – 1 tsp

Oil – 1 tsp

For Seasoning

Oil –  1 tsp

Mustard seeds – 1 tsp

Cumin seeds – 1/2 tsp

Garlic cloves – 5

  • Boil the tamarind in water and extract juice from it.
  • In a kadai, add oil and fry the ingredients given under to grind. Allow it to cool and grind it with some water into a smooth paste.
  • In a kadai add oil and temper mustard seeds. Once they crack, add cumin seeds and fry for 30 seconds. Then add garlic cloves and fry till light brown.
  • To this add the extracted tamarind juice. Add salt, turmeric powder and allow it to boil.
  • Add the ground paste, required quanity of water and boil.
  • Garnish it with coriander leaves and serve with hot rice.

Mysore Rasam

   Rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with other aromatic ingredients. It can be served with hot rice. It is watery. There are different varieties of rasam and I am going to give you the recipe for mysore rasam. Mysore rasam is a soup that is prepared with lentils and coconut ground together. The origin of this rasam is Karnataka and it is quite famous in their region. The taste of this soup is slightly diferent from gottu rasam.Image

INGREDIENTS

Tamarind – medium lemon size

Toor dhal – 4tbsp

Rasam powder -1tsp

Turmeric powder- A pinch

Curry leaves- few

Coriander leaves- few

Jaggery –  1/2 tsp

Salt- As required

Asafoetida- A pinch

For grinding

Coriander seeds – 2 tsp

Channa dhal – 1 tsp

Coconut(grated) – 2 tsp

Curry leaves – few

Red chilli – 1

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  • Pressure cook the toor dhal with enough water.
  • Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
  • Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
  • Mash the tamarind and extract the juice from it.
  • Add turmeric powder, jaggery, salt, rasam powder to the tamarind extract and allow it to boil.
  • You can add half of the curry leaves and coriander leaves at this stage so that their flavour will get blended very well.
  • Then add the ground paste to it and cook for five minutes.
  • Once they form foam add the mashed toor dhal along with the water.    
  • At this stage, you can add cumin seed powder, dried coriander powder, remaining coriander and curry leaves.
  • You can add one more cup of water and allow it to cook.
  • You will start enjoying the aroma of the rasam at this stage.
  • Once they boil and the foam is formed, switch off the stove and add asafoetida to enhance the aroma. 
  • Season it with mustard seeds and cumin seeds.
  • Immediately close the vessel so that the aroma will be retained.

Lemon rasam

Rasam is  basically South Indian soup, that takes a main part in their feast. There are many varieties of rasam and most of them have tamarind extract as their main item. But lemon rasam is something exceptioal, that is made without tamarind. The preparation of this rasam is quite different and very easy. You also use moong dhal instead of toor dhal. It has an unique lemon flavour and tastes best when served with hot rice and masala papad.

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INGREDIENTS

Moong dhal – 1/2 cup

Tomato – 1 (Small size)

Green chillies – 3

Ginger – small piece

Turmeric powder – A pinch

Jeera powder – A pinch

Salt – To taste

Water – 4 cups

Lemon – 1

Coriander leaves – few

Curry leaves – few

For Seasoning

Oil – 1 tsp
Mustard seeds – 1 tsp
  • Pressure cook the moong dhal with turmeric powder. Donot add salt while cooking the dhal.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add green chillies and saute.
  • Then chop the tomatoes and cook it with litle water.
  • Once the tomatoes are cooked, add moong dhal with some water.
  • Add salt, turmeric powder, jeera powder.
  • Allow it to boil.
  • Finally add the chopped cilantro and curry leaves.
  • Turn off the stove and allow it to cool for sometime.
  • Extract juice from lemon in a separate vessel. Remove the seeds.
  • Then add this juice into the rasam.
  •  Serve with hot rice and masala papad.

Milagu rasam

Rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with other aromatic ingredients. It can be served with hot rice. It is watery. there are different varieties of rasam and I am going to give you the recipe for Paruppu rasam.

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INGREDIENTS

Tamarind – medium lemon size

Pepper powder – 3 tsp

Turmeric powder- A pinch

Dried Coriander powder – 1 tsp

Cumin seed powder- 1 tsp

Jaggery –  1/2 tsp

Salt- As required

For Seasoning

Mustard seeds- 1 tsp

Cumin seeds – 2 tsp

Curry leaves- few

  • Pressure cook the tamarind with little water or it can be cooked in an open vessel with enough water.
  • Mash the tamarind and extract the juice from it.
  • In a kadai, add oil, splutter mustard seeds. Once they crack, add the cumin seeds after crushing it in the hand. then add the curry leaves.
  • Add the extracted tamarind juice.
  • To this add turmeric powder, jaggery, salt, pepper powder,cumin seed powder, coriander powder.
  • Allow it to boil.
  • You can add some curry leaves at this stage so that their flavour will get blended very well.
  • Immediately close the vessel so that the aroma will be retained.
  • Serve it with hot rice during winter and rainy days.

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Paruppu rasam

Paruppu means dhal and  rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with dhal and other aromatic ingredients. It can be served with hot rice. It is watery. The cumin seeds, peppercorn in the rasam has medicinal value and it is always good to eat rasam on a daily basis. I love rasam a lot. There are different varieties of rasam but this is one of the the most common rasam that we make at home. The essence of tomato and tamarind gives it a tangy taste. It is always good to use desi tomatoes for making rasam. My husband hates toeat rasam before our wedding. But now he himself will ask me to make rasam. Now he loves to have rasam+ rice with Potato curry and also as a side dish for Dosai.

 

INGREDIENTS

Toor dhal – 4tbsp

Rasam powder -1tsp

Turmeric powder- A pinch

Dried Coriander powder – A pinch

Cumin seed powder- A pinch

Curry leaves- few

Coriander leaves- few

Tamarind – medium lemon size  Tomato- 2 medium size

Jaggery –  1/2 tsp

Salt- As required

Asafoetida- A pinch.

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  •   Pressure cook the toor dhal with enough water.
  •  Also cook the tomatoes in the cooker without water.
  •   Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
  • Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
  • Mash the tamarind and extract the juice from it.
  • Take a vessel and add turmeric powder, jaggery, salt, rasam powder.  Now add the cooked tomatoes into the vessel and mash it well. Let it boil.
  • Now add the tamarind juice to it and allow it to boil.
  • You can add half of the curry leaves and coriander leaves at this stage so that their flavour will get blended very well.
  • Once they form foam add the mashed toor dhal along with the water.     At this stage, you can add cumin seed powder, dried coriander powder, remaining coriander and curry leaves.
  • You can add one more cup of water and allow it to cook.
  • You will start enjoying the aroma of the rasam at this stage.
  • Once they boil and the foam is formed, switch off the stove and add Asafoetida to enhance the aroma.  Season it with mustard seeds and cumin seeds.
  •   Immediately close the vessel so that the aroma will be retained.
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