THAMIZHATCHI's RASAM RECIPES

[Thamizhatchi]

Hi All,
I am going to share all my rasam recipes and also hope you'll post your favorite rasam recipes here.

Here are the varieties that I make.
1. Paruppu (Dhal) Rasam
2. Kottu Rasam (Rasam without paruppu)
3. Lemon Rasam
4. Pineapple Rasam
5. Mango Rasam

See you soon!! :idea:

[Thamizhatchi]

1. Paruppu (Dhal) Rasam

Rasam Powder:
Grind coarsely 1 cup of cumin(jeera) and black pepper 1/2 cup together and store in a tight container.

Ingredients:
1. Dhal - 1/2 cup
2. Tomato (Ripen) - 1 chopped
3. Rasam powder - 1 spoon
4. Turmeric powder - 1/4 spoon
5. Tamarind paste - 1/2 spoon or a small ball of tamarind
6. Seasoning: Mustard - 1/4 spoon, curry leaves little, hing - a pinch, small red chilli, Methi (fenugreek) - 5 to 6 seeds (Optional), Vegetable Oil - 2 tea spoons
7. Coriander leaves - 5 twigs chopped

Method:
1. Pressure cook Dhal - In a vessel, put 1/2 of Dhal and pour 3 cups of water, turmeric powder and pressure cook in a cooker for 3 whistles.
2. Wash and soak tamarind in 1/2 cup of water for 5 minutes and crush and extract the tamarind juice (Soaking tamarind in warm water saves time).
3. In a separate vessel, boil 1 cup of water and add chopped tomatoes.
4. Add rasam powder and allow the mix to boil till the tomatoes get well cooked.
5. Add tamarind paste or tamarind juice and allow the mix to boil for a minute.
6. Add cooked Dhal with the water and add salt. Allow the mix to boil for 1/2 a minute.
7. Season the rasam.
8. Remove rasam from range and garnish with coriander leaves.

Paruppu Rasam is ready!!

[Thamizhatchi]

2. Kottu Rasam

Ingredients:
1. Tomato (Ripen) - 1 chopped
2. Rasam powder - 1 spoon
3. Turmeric powder - 1/4 spoon
4. Tamarind paste - 1/2 spoon or a small ball of tamarind
5. Garlic - 5 flakes slightly mashed
6. Seasoning: Mustard - 1/4 spoon, curry leaves little, hing - a pinch, small red chilli, Methi (fenugreek) - 5 to 6 seeds (Optional), Vegetable Oil - 2 tea spoons
7. Coriander leaves - 5 twigs chopped

Method:
1. Wash and soak tamarind in 1/2 cup of water for 5 minutes and crush and extract the tamarind juice (Soaking tamarind in warm water saves time).
2. In a separate vessel, boil 1 cup of water and add chopped tomatoes.
3. Add rasam powder, half mashed garlic and allow the mix to boil till the tomatoes get well cooked.
4. Add tamarind paste or tamarind juice and allow the mix to boil for a minute.
5. Add salt.
6. Season the rasam. While seasoning, add the other half of mashed garlic to oil so that it gives more flavour.
7. Remove rasam from range and garnish with coriander leaves.

Kottu Rasam is ready!

[Thamizhatchi]

3. Lemon Rasam

Ingredients:
1. Dhal - 1/2 cup
2. Tomato (Ripen) - 1 chopped
3. Rasam powder - 1 spoon
4. Turmeric powder - 1/4 spoon
5. Lemon juice - 1/4 cup
6. Seasoning: Mustard - 1/4 spoon, curry leaves little, hing - a pinch, small red chilli, Methi (fenugreek) - 5 to 6 seeds (Optional), Vegetable Oil - 2 tea spoons
7. Coriander leaves - 5 twigs chopped

Method:
1. Pressure cook Dhal - In a vessel, put 1/2 of Dhal and pour 3 cups of water, turmeric powder and pressure cook in a cooker for 3 whistles.
2. In a separate vessel, boil 1 cup of water and add chopped tomatoes.
3. Add rasam powder and allow the mix to boil till the tomatoes get well cooked.
4. Add cooked Dhal with the water and add salt. Allow the mix to boil for 1/2 a minute.
5. Season the rasam.
6. Remove rasam from range and mix the lemon juice.
7. Garnish with coriander leaves.

Lemon Rasam is ready!

[Thamizhatchi]

4. Pineapple Rasam

Ingredients:
1. Dhal - 1/2 cup
2. Tomato (Ripen) - 1 chopped
3. Rasam powder - 1 spoon
4. Turmeric powder - 1/4 spoon
5. Pineapple - 1/4 cup finely chopped
6. Seasoning: Mustard - 1/4 spoon, curry leaves little, hing - a pinch, small red chilli, Methi (fenugreek) - 5 to 6 seeds (Optional), Vegetable Oil - 2 tea spoons
7. Coriander leaves - 5 twigs chopped

Method:
1. Pressure cook Dhal - In a vessel, put 1/2 of Dhal and pour 3 cups of water, turmeric powder and pressure cook in a cooker for 3 whistles.
2. In a separate vessel, boil 1 cup of water and add chopped tomatoes.
3. Add rasam powder, chopped pineapple and allow the mix to boil till the tomatoes get well cooked.
4. Add cooked Dhal with the water and add salt. Allow the mix to boil for 1/2 a minute.
5. Season the rasam.
6. Remove rasam from range and garnish with coriander leaves.
7. Few pieces of pineapple can be left floating on the rasam before serving :)

Pineapple Rasam is ready!!

[Thamizhatchi]

5. Mango Rasam

Ingredients:
1. Dhal - 1/2 cup
2. Tomato (Ripen) - 1 chopped
3. Rasam powder - 1 spoon
4. Turmeric powder - 1/4 spoon
5. Mango (Half ripen) - 3 to 4 pieces
6. Seasoning: Mustard - 1/4 spoon, curry leaves little, hing - a pinch, small red chilli, Methi (fenugreek) - 5 to 6 seeds (Optional), Vegetable Oil - 2 tea spoons
7. Coriander leaves - 5 twigs chopped

Method:
1. Pressure cook Dhal - In a vessel, put 1/2 of Dhal and pour 3 cups of water, turmeric powder and pressure cook in a cooker for 3 whistles.
2. In a separate vessel, boil 1 cup of water and add chopped tomatoes.
3. Add rasam powder, mango pieces and allow the mix to boil till the tomatoes get well cooked.
4. Add cooked Dhal with the water and add salt. Allow the mix to boil for 1/2 a minute.
5. Season the rasam.
6. Remove rasam from range and garnish with coriander leaves.

Mango Rasam is ready!