a) Lemon Rasam
420 mins
Lemon Rasam is one of the most liked Rasam varieties in our home. It is bit different from our conventional Rasam where in we add tomato and Thurdal. Here we add lemon for the sour and the Thurdal is replaced by the Moong dhal. For a change why don’t you try lemon Rasam and let me know your feedback
Ingredients
Moong dal - 1/4 Cup Tomato(Optional) - 1 Turmeric Powder - A pinch Salt - To Taste
Green Chillies - 5 Ginger - a small piece Asafoetida - a pinch Water - 2 Cups Lemon - 1
Coriander leaves - few
For Seasoning:
Oil – 1 teaspoon
Mustard seeds – 1 teaspoon Channa dal – 1 teaspoon Directions
1. Cook the dhal in a heavy bottomed pan. When the dhal is half cooked, add the green chillies and ginger.
2. Add turmeric powder, salt and hing to the dhal and let the dhal is fully cooked.
3. Add water to the cooked dhal and let the dhal mixture cook for about 5 minutes in the medium flame.
4. In a separate pan, pour the ghee and add the mustard seeds, when the mustard seeds finished sputtering adds that to the Rasam.
5. Allow the Rasam to cool off and then add the lemon juice extract. Adjust the lemon juice for your taste. Garnish with coriander leaves.
6. Delicious Lemon Rasam is ready to serve with plain rice.
http://www.subbuskitchen.com/2009/01/lemon-rasam.html
b) Milagu Rasam
410 mins
Milagu Rasam is good for health, especially when we are down with severe cold.
Even in the normal days we can make Milagu Rasam just to have a different variety instead of traditional Paruppu Rasam
Ingredients
Tamarind - 1 small gooseberry size
Water - 1 Cup Hing - A pinch Salt - To Taste For Seasoning:
Oil – 1 teaspoon
Mustard seeds – 1 teaspoon Curry Leaves – Few
Directions
1. Soak the tamarind in water and extract the juice
2. Grind the pepper and cumin seeds to a nice powder in a mixer and keep it aside
3. In the pan, pour the ghee and add the mustard seeds. When the mustard seeds begin to sputter add the curry leaves and add the ground powder and fry for a minute.
4. Now add the tamarind extract and add the salt and let the mixture boils till the tamarind raw smell goes off.
5. Now add 1 cup of water and when the Rasam starts to boil switch off the flame.
6. Milagu Rasam is ready to serve with plain rice.
http://www.subbuskitchen.com/2009/01/milagu-rasam.html
c) Mysore Rasam
420 mins
Mysore Rasam, a scrumptious Rasam variety rich in odour and taste.
Ingredients
Coriander leaves - few For Grinding:
Ghee - 1 teaspoon Red Chillies - 3
Bengal gram(Channa dal) - 1 teaspoon
Pepper - 1/2 teaspoon
Coriander seeds - 2 teaspoon Grated coconut - 1 tablespoon(Optional)
For Seasoning:
Oil – 1 teaspoon
Mustard seeds – 1 teaspoon Curry Leaves – Few
Directions
1. Cook the Thurdal in the pressure cooker till soft.
2. Soak the tamarind in water and extract the juice.
3. Pour oil in the pan; add the red chillies, pepper, coriander seeds and fry for some time. Grind this along with coconut to a fine paste
4. Add the tamarind extract in the heavy bottomed vessel along with salt and a pinch of hing and let the mixture boils for some time till the raw smell goes off.
5. Now add the ground paste and smashed thur dhal and make the flame to medium low till the Rasam starts to boil.
6. In a separate pan, pour the ghee and add the mustard seeds. When the mustard seeds begin to sputter, add these to the Rasam.
7. The delicious Mysore Rasam is ready to serve with plain rice.
http://www.subbuskitchen.com/2009/01/mysore-rasam.html
d) Paruppu Rasam
420 mins
Paruppu Rasam is our traditional and easy Rasam. Rich in tomato and dal flavour. A wonderful delight for plain rice.
Ingredients
Tamarind - 1 small gooseberry size
Thurdal - 1 tablespoon Hing - A pinch
Salt - To Taste Tomato - 2
Rasam powder - 2 teaspoon Coriander leaves - few For Seasoning:
Ghee - 1 teaspoon
Mustard seeds - 1 teaspoon Curry leaves - few
Cumin Seeds - 1/2 teaspoon Directions
1. Soak the tamarind in water and extract the juice
2. Cook the Thurdal in pressure cooker and smash it nicely
3. Chop the tomatoes and add these with the extracted tamarind juice and add the salt, hing and Rasam powder and let the Rasam boils till the raw smell of tamarind and Rasam powder goes off.
4. Add the smashed dhal and then switch off the flame once the mixture starts to boil.
5. In a separate pan, add the ghee and add mustard seeds. When the mustard seeds begins to sputter add the cumin seeds, curry leaves and add these to Rasam powder
6. Garnish the Rasam with coriander leaves.
7. Delicious Rasam is ready for serving
http://www.subbuskitchen.com/2009/01/paruppu-rasam.html
e) Garlic Rasam
420 mins
Garlic Rasam is good for health and is very delicious. Some orthodox families still don’t take garlic and onion. But garlic is very healthy in many aspects. But only the aroma is too high that it is suitable only on holidays.
Ingredients
Pepper - 1/2 teaspoon Red Chillies - 2
Cumin seeds - 1/2 teaspoon Ghee - 2 teaspoon
Kandanthipili - 1 small stick Arisithithipili - 1 small stick For Seasoning:
Ghee - 1 teaspoon
Mustard seeds - 1 teaspoon Curry leaves - few
Directions
1. Pour the ghee in the pan and add the red chillies, coriander seeds, garlic pods, Kandanthipili and arisithipili and fry for sometime
2. Grid all the above ingredients along with pepper and cumin seeds and tamarind into a fine paste in a mixer
3. Pour the remaining ghee in the pan and add the mustard seeds. When the mustard seeds finished sputtering, add the curry leaves and ground paste along with salt and water. Keep the flame in medium low.
4. When the mixture starts to boil, add required water to adjust the consistency.
5. Now the delicious Poondu Rasam (Garlic Rasam) is ready to serve with plain rice.
http://www.subbuskitchen.com/2009/01/poondu-rasamgarlic-rasam.html