Ginger Garlic Rasam

Rasam is one of the most comforting food.  My MIL is an expert in making so many varieties of Rasam.  I learned a few from her and you can check it out a few from here.  We make rasam using garlic occasionally. But this is something I tried here recently when my kiddo got sick with stomach upset and she started throwing up suddenly.  Because of that her throat became sore.  Ginger is good for throat and garlic is good for digestion.  Here goes the recipe.

Cumin Rasam - Jeera Rasam

This is my all time favorite rasam. I make this rasam very often cos its easy to make and good for health too. The recipe I follow to make this rasam is as follows...

Ingredients:-

1. Tomato - 2 (chop it)
   
2. Tamarind paste - 2 tsp
3. toor dhall - 2 tbsp
4. Cumin - 2 tsp
5. Rasam Powder - 1 tsp (acc to taste)
6. Salt to taste
7. Turmeric powder - 1/2 tsp

For seasoning:-

1. Ghee - 2 tsp
2. Mustard seeds - 1/4 tsp
3. Fenugreek seeds - 1/4 tsp
4. Asafoetida powder - a pinch
5. Curry leaves - few
6. Coriander leaves - few

First, grind toor dhall and cumin coarsely and keep it aside. Take a pan, put the tomatoes, tamarind paste, two cups of water, turmeric powder, rasam powder, salt and let it cook for 3 mts. When it begins to boil, add the grounded dhall and cumin powder to it and let it boil for another 5 to 7 mts. Add water some more if necessary. When the raw smell of rasam powder, tamarind and cumin goes, add required amount of water to it and when the foam forms, turn off the stove. Take a small pan, pre heat ghee, splutter mustard seeds and fenugreek seeds, asafoetida powder and curry leaves and fry it to golden brown. Pour it on top of rasam. Garnish it with coriander leaves. Serve it hot. This can be taken as a soup which helps for sore throat.

This cumin rasam goes to CMT - Dhall/kadi/sambar/rasam, hosting by Priya, an event by Jagruti

More Rasam

This is another rasam we make with buttermilk. Here is the recipe.

Ingredients:-

1. Tomato - 1 (chopped)
2. Turmeric powder - 1 tsp
3. Rasam Powder - 1 tsp
4. Salt to taste
5. Watery Buttermilk - 1 cup
   

For seasoning:-

1. Oil - 2 tsp
2. Mustard seeds - 1 tsp
3. Fenugreek seeds - 5
4. Curry leaves - few
5. Asafoetida powder - pinch

Take a pan, put the chopped tomatoes in it, turmeric powder, rasam powder, salt and let it cook for 7 mts. When tomatoes is fully cooked, add the watery buttermilk to it and turn off the stove when foam forms. Take a small pan, pre heat oil, add mustard seeds, when it splutters add fenugreek seeds, curry leaves and asafotida powder an fry it golden brown. Pour it on top of rasam. Close it with a lid and serve it asfter 5 mts.

In this rasam we can soak urad vadai and eat it as curd vadai. If necessary we can also add toor dhall water before adding buttermilk to the rasam.

Lemon Rasam

This is another variety of Rasam. This is very simple to make. Here is the recipe.

Ingredients:-

1. Tomato - 1 1/2
2. Green chillies - 3
   
3. Turmeric Powder - 1/2 tsp
4. Toor dhall - 3 tbsp (pressure cook it adding a pinch of turmeric powder)
   
5. Salt to taste
   
6. Ghee - 1/2 tsp
7. Oil - 1/2 tsp
8. Mustard seeds - 1/4 tsp
9. Fenugreek Seeds- 1/4 tsp
10. Asafoetida Powder - a pinch
11. Red chillies - 1
12. Lemon Juice - 3 tbsp (acc to taste)
13. Coriander leaves - 2 tbsp

Take a pan, chop the tomatoes, add a cup of water, 2 green chillies, turmeric powder and salt and let it cook for 10 mts. When the tomato is fully cooked add the cooked toor dhall with one or 1 1/2 cup of water and turn off the stove when the foam forms from it. Now take a small pan, pre heat oil and ghee, add mustard seeds when it splutters add fenugreek seeds, asafoetida powder, red chillies and the remaining green chilly and fry it till golden brown. Pour it on top of Rasam. Garnish it with coriander leaves. Let it cool for 10 to 15 mts. When it has come to the room temperature, add the lemon juice to it and mix it.

This goes to CMT-Dhall/kadi/sambar/rasam hosting by Priya, an event by Jagruti

Kollu(Horse Gram) Rasam

Kollu - Horse gram, is good to control obesity. Here is the receipe and main ingredients are as follows...

Ingredients:-

1. Kollu - 2 tsp
2. Coriander seeds - 2 tbsp
3. Toor dhal - 2 tsp
4. Black pepper - 1 tsp (acc to taste)
5. Cumin Seeds - 1/2 tsp
6. Fenugreek seeds - 1/4 tsp
7. Asafoetida Powder - a pinch
8. Tomato - 1 1/2
9. Tamarind paste - 1 tsp
10. Salt to taste
11. Turmeric powder - 1/2 tsp

For seasoning:-

1. oil - 1 tsp
2. Ghee - 1 tsp
3. Mustard seeds - 1/2 tsp
4. Fenugreek seeds - 1/4 tsp
5. Asafoetida powder - apinch
6. Coriander leaves - 1 tbsp
7. Curry leaves - few

This rasam is very easy to make. First take a pan, fry kollu for 2 mts. Then grind, coriander seeds, pepper, cumin, toor dhal, kollu, asafoetida powder and 3/4 tomatoes, into a fine paste. Take a wide pan, put the remaining tomatoes, add tamarind paste, pour a cup of water, add the kollu paste, add turmeric powder, salt and let it boil for 7 mts. When everything is well cooked, and fine aroma comes out from ingredients, pour one more cup of water. Turn off the stove when foam comes out of it. Now take a small pan, preheat the oil and ghee, add mustard seeds, fenugreek seeds, asafoetida powder and curry leaves and fry it till golden brown. Pour it into the Rasam. Now kollu rasam is ready to serve.

Note:- We can also add cooked Toor dhall & water instead of plain water. In that case, we don't have to add toor dhal while grinding the mixture.

Thippili Rasam

Thippili - usually used when we have body ache. My patti used to make a kashayam from thippili whenever we have fever or cold. It usually reduces the body pain. My MIL make this rasam once in every two weeks. Here is the receipe.

Ingredients:-

1. Thippili - a small piece
2. Coriander seeds - 1 tbsp
3. Black pepper - 1/2 tbsp
4. Cumin seeds - 1/4 tbsp
5. Asafoetida powder - a pinch
6. tomato -1
7. Tamarind paste - 2 tsp
8. Salt to taste
9. Turmeric powder - 1/2 tsp

For seasoning:-

1. ghee - 2 tsp
2. Mustard Seeds - 1/2 tsp
3. Fenugreek seeds - 1/4 tsp
4. Curry leaves - few
5. Coriander leaves - 2 tbsp

First fry thippili for 2 mts in a dry pan. Then grind it along with coriander seeds, pepper, cumin, and tomato into a fine paste. Take a wide pan, put the paste, tamarind paste, a cup of water, turmeric powder and salt and let it cook for 10 mts. The raw smell from thippili should go. Then add 1 or 1 1/2 cup of water to it and wait till the foam comes out from it. Turn off the stove now. Take a small pan, pre heat ghee, add mustard seeds, fenugreek seeds, asafoetida powder and curry leaves and fry it till golden brown. Pour it into rasam. Garnish it with coriander leaves. Now Thippili rasam is ready to serve.

Paruppu urundai Rasam

This was our Lunch last saturday. After having my breakfast, I opened our fridge to grab some veggies and start preparing the lunch. The vegetable basket was empty. Luckily my MIL called and I asked her some ideas cos I didn't want to go out for lunch. She gave me this receipe instantly and it was fun eating something different. If you have plans to do it right now - before reading the full receipe, first soak the said dhalls, green chillies, redchillies in water for half an hour - after putting it in water start reading the receipe!! Here is the receipe and the main ingredients are as follows:-

Ingredients for paruppu urundai:-

1. Channa Dhall - 1/4 cup
2. Toor dhall - 1/4 cup
3. Urid dhall - 2 tsp
4. Red chillies - 1
5. Green chillies - 2
6. Ginger - a small piece
7. Salt to taste
8. Sesame oil - 1 tsp
9. turmeric powder - 1/4 tsp
10. Asafoetida powder - a pinch
    

Ingredients for Rasam:-

1. Tamarind - 1 1/2 tsp
2. Tomato - 3/4 finely chopped
3. Turmeric powder - 1/2 tsp
4. Rasam Powder - 1/2 tsp
5. Salt to taste

For seasoning:-

1. Ghee - 1 tsp
2. oil - 1/2 tsp
3. mustard seeds - 1/2 tsp
4. Fenugreek seeds - 1/4 tsp
5. Red chillies -1
6. Coriander leaves - 2 tbsp
7. Asafoetida powder - a pinch

Its better to start both simultaneously. After soaking take out the dhall clean it and grind it coarsely along with chillies, ginger and salt. Pour it in a microwave safe vessel, add the sesame oil, turmeric powder and 1/2 cup of water to it and microwave it for 3 mts first. In the mean time, cut the tomatoes, put it in a pan, add tamarind paste with a cup of water, turmeric powder, rasam powder and salt and let it boil for 5 mts.

Take the half cooked dhall out from the microwave, stir it and keep in the microwave for another 3 mts. Take it out after 3 mts and let it cool for a minute and make small balls out of it. This is paruppu urundai. Keep it aside.

When a fine aroma comes out of the tomato-tamarind mixture (or when raw smell of tamarind and tomato goes) add one or one and half cup of water to it. Turn off the stove when foam comes out of it. Now add the paruppu urundai's to it. In a small pan, pre heat ghee and oil, add mustard seeds, fenugreek seeds and asafoetida powder and fry it till golden brown. Pour it on top of the paruppu urundai rasam. Garnish it with coriander leaves.

When we make this paruppu urundai rasam, we usually mix only the urundai's with rice and the side dish will be more kozhambu. After that we eat rasam separately without taking urundai's.
Its fun to make this receipe. Try this and lemme know your comments

Mysore Rasam

This is a simple rasam but it tastes really good. Here is the receipe and the main ingredients are as follows:-
Ingredients:

1. Tomato - 2 (medium sized)
2. Toor dhall - 1/4 cup (medium sized cup)
3. Turmeric powder - 1/2 tsp
4. Green chillies - 2
5. Salt to taste
6. Black pepper powder - 1/2 tsp

For seasoning:-

1. Oil - 1/2 tsp
2. Ghee - 1/2 tsp
3. Mustard seeds - 1/2 tsp
4. Fenugreek seeds - 1/4 tsp
5. Asafoetida powder - a pinch
6. Coriander leaves - 2 tbsp

First pressure cook the toor dhal and keep it aside. Take a pan, put the finely chopped tomatoes into it add a cup of water, turmeric powder, salt to taste, pepper powder and 1 green chillies to it and let it cook for 7 mts. When the tomatoes are finely cooked, add the toor dhall to it. Also add the required amout of water to it. Turn off the stove when foam starts coming out of rasam. Take a small pan, pre heat the oil and ghee, add mustard seeds, when it splutters add fenugreek seeds, asafoetida powder and remaining green chillies to it and fry it till golden brown. Pour it on top of Rasam. Garnish it with coriander leaves.

Pineapple Rasam

This rasam, I learned from my MIL yesterday! Its really delicious. Lets see the receipe. The main ingredients are as follows...

Ingredients:-

1. Pineapple pieces - 1 medium sized cup
2. Toor Dhall - 1/4 cup (medium sized cup)
3. Tamarind paste - 1/2 tbsp
4. Green chillies - 3 (or acc to taste)
5. Turmeric powder - 1/2 tsp
6. Rasam Powder- 1/2 tsp (can also be avoided)
7. Salt to taste

For seasoning:-

1. Ghee - 1 tsp
2. Mustard Seeds - 1/2 tsp
3. Fenugreek seeds - 1/2 tsp
4. Asafoetida powder - a pinch
5. Coriander leaves - 2 tbsp

First pressure cook the toor dhall adding turmeric to it. Keep it aside. Take few pieces of pineapple and keep it aside. Grind the remaining pineapple and take out the juice from it. Keep it aside. Take a pan, put the remaining pineapple pieces, add tamarind paste, cup of water, turmeric powder, salt, green chillies, rasam powder (Optional) to it and let it cook for 5 mts. Now add the pineapple juice to it and let it again boil for another 4 mts. Now add the Toor dal with a cup of water. When the rasam starts emitting a wonderful aroma, turn off the stove. Take a small pan, pre heat the ghee, add mustard seeds, when it splutters add fenugreen seeds, asafoetida powder to it and fry it till golden brown. Pour it on top of the rasam. Garnish it with Coriander leaves.

Garlic Rasam

My MIL call this rasam as "Raathiri Rasam". When there is nothing left from the morning samayal, she used to make it at night. This rasam needs no rasam powder cos it includes everything in its paste. Its easy to make and healthy n yummy to eat. The ingredients are as follows:

Ingredients:-

1. Tomato - 2
2. Coriander seeds - 1 tbsp
3. channa dal - 1/2 tsp
4. pepper - 1 tsp
5. Cumin seeds - 1/2 tsp
6. Fenugreek seeds - 1/4 tsp
7. Garlic - 2 cloves
8. Salt to taste
9. Tamarind - a small lemon sized or 1 tsp paste
10. Toor dal - 1 tsp

For seasoning:-

1. Ghee - 1 tsp
2. mustard seeds - 1/2 tsp
3. fenugreek seeds - 1/4 tsp
4. curry leaves - 10 leaves
5. Asafoetida - a pinch
6. Coriander leaves - 1 tbsp

Grind all the above said ingredients in a blender like a paste. Take a pan, add a cup of water to the above said paste and cook for 10 mts. Again add 1 more cup of water. When the rasam starts giving fine aroma, turn off the stove. It needs to be foamy. In a small pan, pre heat the oil, add mustard seeds, when it splutters, add fenugreek seeds, curry leaves, asafoetida to it and pour it in the Rasam. At last, garnish it with coriander leaves. Serve it hot.

Vepampoo Rasam (Neem Flower Rasam)

The main ingredients are as follow:-

Ingredients :

1. Tomato - 2
2. Tamarind paste - 1 tsp (or small lemon sized tamarind)
3. Turmeric powder
4. Salt to taste
5. Rasam powder - 2 tsp.
6. Toor dal - 2 tbsp (cooked)
7. Vepampoo(Neem Flower) - 1 Tbsp

For Seasoning:

1. Oil or Ghee - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Fenugreek seeds - 1/4 tsp
4. Asafoetida - 1 pinch
5. fresh coriander leaves - 1 tbsp
6. Curry leaves - 10 leaves.

In a pan, add a cup of water to cut tomatoes, mix the tamarind paste or tamarind. Add turmeric powder, rasam powder and salt to it. Let it cook/boil for 10 mts. Now add the toor dal and another cup of water to it. When the rasam starts emitting a very good aroma, turn off the stove. In a small pan, pre-heat the oil/ghee, add mustard seed, when seeds start splutter, add Vepampoo, fenugreek seeds and asafoetida and curry leaves to it. Pour it in the rasam. Garnish it with fresh coriander leaves.

Its always better to eat this Rasam after few minutes of cooking, so that the aroma of neem flower mix with rasam.

Rasam

This is a simple receipe and just take few minutes to make it. Rasam is good to eat when we have fever or cold. Its good for digestion. The main ingredients are as follow:-

Ingredients :

1. Tomato - 2
2. Tamarind paste - 1 tsp (or small lemon sized tamarind)
3. Turmeric powder
4. Salt to taste
5. Rasam powder - 2 tsp.
6. Toor dal - 2 tbsp (cooked)

For Seasoning:

1. Oil or Ghee - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Fenugreek seeds - 1/4 tsp
4. Asafoetida - 1 pinch
5. fresh coriander leaves - 1 tbsp
6. Curry leaves - 10 leaves

In a pan, add a cup of water to cut tomatoes, mix the tamarind paste or tamarind. Add turmeric powder, rasam powder and salt to it. Let it cook/boil for 10 mts. Now add the toor dal and another cup of water to it. When the rasam starts emitting a very good aroma, turn off the stove. In a small pan, pre-heat the oil/ghee, add mustard seed, when seeds start splutter, add fenugreek seeds and asafoetida and curry leaves to it. Pour it in the rasam. Garnish it with fresh coriander leaves. Serve it hot with rice.

Rasam Powder

Rasam Powder is famous in Thanjavur style of cooking. They make separate powder for Rasam. I use this rasam powder as a masala powder for most of my side dishes, variety rice like Tomato rice. Can be grinded and stored for 15 days or one month. Rasam will taste really good if the powder is fresh and grinded every 15 days. The ingredients are as follow:

Ingredients : -

1. Red chillies - 1 small cup
2. Coriander Seeds - 1/4 cup
3. Pepper - 2 Tbsp
4. Fenugreek seeds- 3/4 tbsp
5. Cumin Seeds - 2 tbsp
6. Mustard seeds - 1 tbsp
7. Toor dal - 1 tbsp
8. Asafoetida - 3 or 4 pinches
9. Turmeric - 2 tsp or small piece of turmeric (viralli manjal)

In a wide pan, fry these ingredients one by one to golden brown and let it cool. Now grind these ingredients and store it.