Spicy Tomato Rasam (ISKCON)
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Spicy Tomato Rasam
For the masala powder:
1 tsp. cumin seeds
1 1/2 tsp. coriander seeds
8 peppercorns
2 lbs. Tomatoes
3 tbsp. tamarind water
1 tsp. lemon juice
2 pinches turmeric powder
1/2 tsp. chili powder
1/4 tsp. Asofoetida
Salt to taste
1 tablespoon chopped coriander
Roast the cumin seeds, coriander seeds and peppercorns for 1 minute. Grind into a masala powder. Cut the tomatoes in half and boil in 8 glasses of water. Add the remaining ingredients including the masala powder and boil for a further 10 minutes. Break the tomatoes with a spoon. Boil again for 10 minutes. Garnish with chopped coriander and serve hot.
Tamil Nadu Spinach Rasam (ISKCON)
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Tamil Nadu Spinach Rasam
3 cups of chopped fresh spinach leaves
1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp butter
1 1/2 tsp Rasam powder
A pinch of Asofoetida
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
5 green chillies, slit
2 tsp chopped coriander leaves
2 tbsp ghee
Heat the oil and add the mustard, green chillies, red chillies, asofoetida and curry leaves. When the mustard starts spluttering take it off the heat and add the boiled dal and rasam powder. Add 2-3 cups of water to get rasam (soupy) consistency. Add salt to taste. Put it back on the stovetop and bring to a boil. Remove and garnish with the coriander leaves.
Tamil Paruppu Rasam (ISKCON)
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Tamil Paruppu Rasam
Thoor Dhal - 1/2 cup
Rasam Powder - 1 tsp
Tamarind Juice - 1 1/2 cups
Tomato - 1 small
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Chopped coriander, handful
Sprig of Curry leaves
Cook the dhal in 1 cup water. To the tamarind juice, add the salt, rasam powder, cut tomato, asofoetida and the curry leaves and over a medium heat, boiling the mixture. After it has boiled for about 8 minutes, add the cooked dhal to it and dilute with 2 to 2-1/2 cups of water. Boil further and garnish with the chopped coriander and mustard seeds and cumin seeds spluttered in ghee.