Tomato Rasam

Ingrediants

• 2 large ripe healthy tomatoes
• 4 cups water or top water of boiled dal (stock)
• 2 whole red chillies
• 1 stalk curry leaves
• 1 tiny sprig coriander leaves
• 1-2 flakes garlic grated
• 2-3 pinches clove-cinnamon powder
• 1/2 tsp. sambar masala
• 8-10 peppercorns
• 1 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds
• 2 pinches asafoetida
• 1 marble sized ball of jaggery or 1/2 tsp. sugar
• 1 small strip tamarind(small lemon size)
• 1 tbsp. ghee or oil
• salt to taste

 

 Method : 

 Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes.

 

 Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds.

 

 Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside.

 

 Remove tomatoes from water, peel away the broken skin. Grate or mash till fine.

 

 To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender.

 

 The ingredients should have blended well into the pulp.  Take in a deep pan, add stock or water.

 

 Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter.

 

 Add garlic and stir, add carefully to the rasam.

 

Bring to a boil, check spices and salt and adjust. 12. Simmer for 2-3 minutes. Keep aside covered for 10 minutes

 Serve hot as a soup or with steaming hot plain rice and

Carrot rasam

Ingredients:

• Carrots 2 medium
• Toor Dal 1/2 cup
• Green Chilli 1
• Tamarind 1/2 inch sized ball
• coriander powder 1.1/2 tsp
• rasam powder 1 tsp
• Turmeric Powder a pinch
• Salt to taste

 Temporing : Urad Dal 1 tsp

•  Cumin Seeds 1 tsp
•  Mustard Seeds 1 tsp
•  Broken Red Chiles 4
•  Curry Leaves 8
•  Asafoetida a pinch
•  Oil 1 tsp

 Method

 

Wash, remove ends, peel and roughly chop carrots.Cook carrots in half a cup of water until soft.

Mash carrots into rough paste using a blender.Cook toor dal in 3 cups of water until mushy.

Alternatively, pressure cook toor dal and chopped carrots with few cups of water for 3 whistles.

Remove stem, wash and slit the green chile.

Heat oil in a sauce pot, add all temporing ingredients in order.

When mustard seeds start spluttering, add green chile, tamarind, cooked toor dal, mashed carrots, three cups of water, turmeric powder,coriander powder,rasam powder to it and  add salt.

Boil  it covered the whole mixture on low flame for 5 – 10 minutes and remove from heat.

Serve hot with steamed rice and dollop of ghee.

Pine apple rasam

Ingredients:

• Pineapple Juice 1 cup
• Tamarind extract 1 tsp
• Red chilli powder 1/2 tsp
• Corriander powder a big pinch
• Cumin powder 1/4 tsp
• Black pepper powder a pinch
• Cilantro few sprigs
• Finely chopped pineapple 1/2 cup
  Tempering/Tadka:
• 
   Mustard seeds 1/2 tsp
•  Halved green chillies 4
•  Curry leaves 4
•  Hing a pinch
•  Oil 1 tsp

 Method:

In a pot, bring to boil 1-11/2 cups(depending on desirable consistency) of water and add tamarind extract and pinapple juice to it.

 Then add red chilli, corriander, cumin and black pepper powders.

 Simmer for few minutes and keep aside.Heat oil in small pan, add all saute ingredients in order.

 When seeds start to splutter, add thissaute to above pineapple rasam

 Stir in finely chopped pineapple.Garnish with cilantro and serve

Pachi pulusu

Ingredients:

• Tamarind - 1 big lemon sized ball
• Onion - 1/2 of a big one - Finely Chopped
• Green Chillies - 2 Split
• Jaggery/ Sugar - A pinch
• Dry Red Chillies - 2

Seasoning:

•  Mustard Seeds - 1 Teaspoon
• Curry Leaves - 5 to 6
• Jeera - 1 Teaspoon
• Oil - 2 Teaspoons

Method :

 

Fry dry red chillies in a little bit of oil and grind to a fine powder.

 

Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and the ground chilli powder to the tamarind juice.

 

Heat oil and add mustard seeds. After they splutter, add jeera and curry leaves.

 

Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.

Pappu charu

Ingrediants :

*1/2 cup Toor Dal
*5 tsp of oil
*1 tomato
*1 medium size onion
*4 mirchi/chillies
*1tsp urid dal
*1/2 tsp jeera
*1/2tsp Mustard seeds
*hing a little
*1 tsp corriander Powder
*2 pieces of garlic
*3 tsp of tamrid paste
*little corriander leaves
*little curry leaves

Method :

firstly wash toor dal and pour 1 and half cp of water in cooker and cook until it becomes smooth and keep it aside.

 In a pan put some oil add 1 or 2 dry chillies, urid dal , mustard seeds, jeera ,curry leaves in it and make it fry until it gets brown later add hing and chillies, a mintue later add onions and make a deep fry until onions gets brown.

 Later add finely chopped Tomato in it and make it fry until oil comes out in it.

Later add toor dal that was taken out from cooker, fry all together for a 4-5 mintues later add tamrid paste and pour water and cook it for minimun 6 mintues until it gets very thick enough and serve it hot by puting corriander leaves

Kandi kattu

Ingrediants :

*Kandi pappu powder
*Tamarind juice
*Garlic
*Taalimpu/tempering(oil,senagapappu,minapappu,curry leaves)

Method :
prepare tamarind juice and set aside. Also add water into the kandipappu powder and stir it properly and keep aside.

 Put some oil in a shallow vessel prepare taalimpu. And pour tamarind juice in it and also put the garlic pieces into it. Let it boil for some time.

When it starts bubbling, put the kandipappu powder solution into it and also add enough salt.

Let it boil for some time until it thickens to some extent. Serve hot and will go well with rice.

All rasam variety

For the Basic Rasam Powder:


Ingredients:

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.

Method:

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:

Ingredients:

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.

Method:

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:

Required:

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.

Method:

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:

Required:

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.

Method:

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.

Method:

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).

Ginger rasam

Ingredients :

* 2 ripen tamatoes made halves
*1 lemon
* 1 tsp crushed ginger
* 2 green chillies diced
* 1 cup boiled n mashed toor daal / kandi pappu
* few curry leaves
* few strings of cilantro
* sal to taste

For seasoning/tadka :

* 1 tsp musterd seeds
* 1/2 tsp jeera/cumin seeds
* 1-2 tsp oil/ghee

Method :

Boil toor daal n mash it well once you cook.

In a vessel or kadai add 3 cups of water and add all rasam ingredients exept daal,lime juice,curry leaves (tamatoes peaces or mashed ,grinded ginger,cilantro leaves,chillies,salt).

bring the rasam to vigorous boiling so that tamatoes would get cooked well or  get mashed with boiling.

Add the daal now to rasam so that we can avoid lumps in that,and bring the rasam more boiled n put some rasam powder if u need it add some salt to taste.

put tadaka/seasoning in another kadai,add tadka to the rasam mix well..Turn off the heat let it cool for few minutes and add lemon juice to that..

Serve hot with Rice or as hot soup..