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Thursday, April 8, 2010

All rasam variety

For the Basic Rasam Powder:


250 gms Red chilies, 250 gms Coriander seeds, 2 tbsps. Toor dal, 50 gms Jeera, 25 gms Pepper, 1 small piece hing, 1 small bunch curry leaves (dried) and 1 tbsp turmeric powder.


Dry roast all the ingredients lightly (without oil). Grind to a fine powder and store in an airtight container
All types of rasam recipes :
Dal Rasam:


½ cup toor dal, 1 heaped tsp Rasam powder, 1 lemon size tamarind, 1 bunch coriander leaves, 1 sprig curry leaves, 1 pinch hing, ½ tsp. Sugar and salt to taste.

For seasoning:

1 tsp oil or ghee, ¼ tsp Mustard and ¼ tsp Jeera.


Cook dal with a little turmeric and keep aside. Extract about 2 cups of juice from tamarind.

Add a little more water, salt, rasam powder, hing, sugar and curry leaves to this tamarind water and boil for 5-10 minutes.

 Add cooked dal and about 1-11/2 cups more of water, and bring to boil and remove from fire.

Heat oil. Add mustard seed jeera and pour rasam. Add chopped coriander leaves.

Tomato Rasam:

Prepare the same way, as for paruppu rasam. Add chopped tomatoes (2 or e tomatoes) to tamarind water and prepare as above.

Garlic Rasam:

Remove skin from garlic, about 10 to pods. Add to tamarind water. When cooked, add cooked dal and prepare the usual way (as for paruppu rasam)

Lime Rasam:

Instead to tamarind water, use plain water and prepare just like tomato rasam. After removing from fire, add juice of one lime.

Pineapple Rasam:

Prepare the rasam as for Paruppu rasam. Add 1 tsp. Fresh pineapple juice and also a few thin slices of pineapple, just before serving.

Jeera Rasam:


1 tbsp toor dal, 3 to 5 red chillis, 1 tbsp. jeera, 1 tsp Coriander powder, 1 small piece hing, 1 lemon size tamarind, 1 small piece dry coconut, 1 pinch haldi, a small piece jaggery and coriander leaves; salt to taste.

For seasoning:

1 tsp oil, ½ tsp mustard, ½ tsp Jeera and 1 spring curry leaves.


Soak toor dal, red chillis, jeera, coriander powder, hing and dry coconut in water for a few minutes and grind to a coarse paste. Extract juice from tamarind adding water about 2 cups.

Add salt, haldi and jaggery, bring to a boil, add the masala paste, and about one to two cups more water, bring to boil and remove from fire.

Heat oil. Add mustard, jeera and curry leaves and pour over rasam. Add chopped coriander leaves. (Tomato may also be added to the above rasam)

Guttu Rasam:


1 small lemon sized tamarind, 2 or 3 red chillis, 1 tbsp toor dal, ½ tsp Mustard, ½ tsp. Jeera, 1 piece hing, 1 spring curry leaves, 1 tsp. Oil and 1 small piece jaggery and salt to taste.


Extract 2 cups of juice from tamarind and keep it aside. Break the chilly into two. Heat oil. Add mustard, jeera, toor dal, chilly, hing and curry leaves.

 When dal is brown add tamarind juice salt and jaggery. Bring to a boil for a few minutes, add a little more water bring to boil again and remove from fire.

Ginger Rasam:

ingredients :

1 tbsp toor dal, 2.5 cm. to 5 cm. Ginger, 2 or 3 green chillis, 1 lemon, 1 tsp grated dry coconut, ¼ tsp Mustard, ¼ tsp Jeera, 1 pinch hing, curry leaves, 1 small piece jaggery and salt to taste.


Soak the toor dal in a little water for a few minutes. Grind crushed ginger, dal, chilli, coconut, jeera and hing to a paste.

Add about 3 cups of water to this and bring to boil, add in haldi, salt, curry leaves and jaggery.

Remove from fire. Heat oil. Add mustard and pour over rasam. Add lemon juice and chopped coriander leaves. (Tomato also may be added, if preferred).


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