Showing posts with label Rasam. Show all posts
Showing posts with label Rasam. Show all posts

Inji Rasam / Ginger Rasam (Repost)

Author: kittymatti / Labels:







Inji Rasam

Another recipe from Premama...

This is a wonderful rasam to have especially when you are sick...

Ingredients:
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Red dried chillies 2-3
Curry leaves 1-2 sprigs
Urad dal 1/2 sp
Dhaniya 1 1/2 tsp
Channa dal 1 sp
1/2 sp peppercorns
1/2 sp jeera
1 inch ginger
Fry the above together and grind to a paste. Keep aside..

Other ingredients:
3 tbsp toor dal
Mustard seeds 1 sp,
Oil 2 tsp
Curry leaves 1 sprig/ coriander leaves
2 tomatoes roughly chopped
1 big gooseberry sized tamarind extract
Turmeric 1/4 sp, hing 4 dashes, salt to taste


Pressure cook toor dal.
In a deep vessel , add tomatoes, tamarind, hing, turmeric, salt, water (enough to just submerge the ingredients) let it boil till the raw smell goes and the tomato juices are extracted.
Add 1 cup water. Add the paste. Boil for 3-4 min.
Add more water and dilute to rasam consistency.
Add cooked dal. Boil for another 2 minutes.
Garnish with fried mustard seeds and curry leaves/coriander leaves.

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Poondu Rasam / Garlic Rasam

Author: kittymatti / Labels:

Poondu Rasam
Photo Courtesy : Priya (my friend)

This recipe is from my friend Priya. U must definitely try it if you love garlic. Look at the colour!!

Ingredients:

2 tomatoes (chopped)
1 sprig curry leaves
8 cloves garlic (Mashed)
1 1/2 tsp dhaniya powder
1 1/2 tsp jeera powder
salt to taste
1 big gooseberry sized tamarind
turmeric 1/2 tsp
chilli powder 1/2 tsp
1/2 tsp jeera
1/2 tsp mustard
1 tsp ghee
2 tsp chopped coriander leaves for garnish

Mix together all the above ingredients and allow it to boil in 1 cup water. Allow it to boil for 25 min. Add sufficient water to bring to rasam consistency. Add ghee in a separate pan, add jeera and mustard seeds. Transfer to the rasam and garnish. Add chopped coriander leaves.

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Poricha Rasam/ Poritha Rasam

Author: kittymatti / Labels:

Poricha Rasam
Photo courtesy: My parents

This is the rasam without tamarind in it... This is my granny olly and mom's recipe.

Ingredients:

For the masala:
1 tsp channa dal
1 red chilli
1/4 tsp black peppercorns
1/4 tsp jeera
2 tsp coconut gratings
Fry the above ingredients with 1 tsp oil and make a fine paste.
2 tomatoes
hing 4 dashes
turmeric 1/4 tsp
salt to taste
3 tbsp toor dal
1 tsp oil
1/2 tsp jeera seeds
1 sprig curry leaves

Cook toor dal. Mash and keep aside. Puree the tomatoes. Boil 2 cups of water with salt, hing, turmeric. Add the toamto puree. Boil well for 5 minutes. Add the paste and boil till the raw smell goes. Add dal and stir. Add more water if required to bring it to rasam consistency. In a pan fry jeera and curry leaves with some oil. Garnish rasam with jeera, curry leaves.


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Gottu Rasam (Simple Rasam)

Author: kittymatti / Labels:

Gottu Rasam

This is the simplest and easily the tastiest rasam. My great grand mother's own recipe :) My husband loves it. We generally make rasam everyday at home along with some sambhar or kootu... Amma used to make this atleast 2-3 times a week (and so do I)...

Follow the same recipe as the regular Parupu Rasam. However, do not add the cooked dal at the end. Add 1 full tbsp of toor dal along with the chopped tomatoes at the beginning itself. Let this boil well. By the time you finish making the rassam, u will realize that the parupu is almost cooked. It gives a unique flavour to the rasam without disturbing he tangy tomato flavour. Remember to garnish it with mustard seeds and coriander leaves...

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Pineapple Rasam

Author: kittymatti / Labels:

Pineapple Rassam

Photo Courtesy: Padmini, Srinivasan


This is a unique rasam. I learnt this from my mother-in-law Premama. It is a tricky recipe. The rasam may get sweet or sour depending on how ripe the pineapple is!

For the masala:

Just follow the mysore rasam masala recipe. http://authentic-food-treasures.blogspot.com/2009/02/mysore-rasam.html

For the rasam:

2 Tomatoes, equal amount of pineapple pieces,
Turmeric 1/4 sp
Salt, Hing 3-4 dashes
3-4 tbsp toor dal
1 sp oil, 1 sp mustard seeds.

Pressure cook the toor dal. Grind the tomatoes and pineapple together. Transfer to a rasam vessel. Add turmeric, hing. Add a cup of water and let it boil well. It has to really boil well for about 15-20 min. Add salt. Add more water and dilute to rasam consistency. Add the cooked dal. Garnish with fried mustard seeds.

Tip:

First taste the pineapple. In case the pineapple is too sweet and not at all sour, add a small gooseberry sized tamarind juice (the recipe does not call for the use of tamarind otherwise) in the beginning itself along with hing, turmeric. If the rasam you made is too sour, add a little bit of sugar...

My uncle siyamee makes this rasam in a different way.

Follow the same recipe as Tomato rasam but grind together 1 tomato and 4 slices pineapple instead of using chopped tomatoes.

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Tomato Molagu Jeera Rasam/Pepper rasam

Author: kittymatti / Labels:

Tomato Molagu Rasam

To make the rasam paste:

Follow the same recipe as in 'Traditional molagu rasam' post.

http://authentic-food-treasures.blogspot.com/2009/02/traditional-jeera-molagu-molagu-rasam.html

To make the rasam:

Ingredients

Tomatoes chopped 2
2 tbsp toor dal
Salt, hing 3 dashes, turmeric 1/4 sp
tamarind- 1 big gooseberry sized
1 sp oil
1 sp mustard, 1 sprig curry leaves

Pressure cook 2 tbsp toor dal. Add 2 chopped tomatoes, hing, turmeric, salt, tamarind. Boil well. with 2 cups water. Add the paste. Add another cup of water and boil for 2-3 min. Add more water if required. Add the cooked dal. Boil for a minute. Check for salt. Garnish with fried mustard seeds and curry leaves.

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Traditional Jeera-Molagu /Molagu rasam

Author: kittymatti / Labels:

Molagu Rasam


Photo Courtesy: My Parents

The traditional method of making molagu rasam does not include either tomatoes or cooked dal.
We are originally from Kumbakkonam (settled in Chennai). Kumbakonam, also known as the 'Temple Town' of India, is home to thousands of temples. It is the major town in Tanjavur, Tamil Nadu state. This recipe is handed down through generations in the family.

This recipe of Molagu rasam (Pepper Rasam) is popular in different parts of Tanjore especially in the Kumbakkonam belt.

It is a simple recipe. The rasam is strong and spicy. It has a long shelf life.
This entry goes to Gramathu Kaimanam event hosted by Shama Nagarajan


Ingredients to make the Paste:

Fry together
1 sp toor dal,
1/2 sp peppercorns,
1/4 sp jeera,
1 red chilli
Fry together in 1 sp oil and grind to a fine paste.

For the rasam:

Ingredients:
mustard seeds/jeera 1sp
oil/ghee 1sp
salt
hing 3 dashes
turmeric 1/4 sp
1 sprig curry leaves
1 big gooseberry sized tamarind.

Procedure:

Add 2 cups of water in a deep vessel. For authentic taste you can use manchatti (clay vessel). Add hing, salt, turmeric, tamarind. Boil well for atleast 15 min. Add the paste next. Let it boil for 2-3 more min. Do not overboil.

In a kadai, fry some mustard seeds and curry leaves in oil and add it to the vessel. Check for salt.

Serve with rice and ghee. Vendakka curry (okra) is the best combination for this rasam.

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Mysore Rasam

Author: kittymatti / Labels:

Mysore Rasam
Photo Courtesy:Aarthi(my sister)

For the mysore rasam podi /paste:

Fry together
1sp channa dal
1 sp dhaniya
1 red chilli
6 pieces of peppercorns
1/4 sp jeera
1 spoon coconut gratings and dry to a wet paste.

For rasam:

2 tomatoes,
2 sp mysore rasam powder
3-4 tbsp toor dal
mustard seeds/jeera 1sp
oil/ghee 1sp
salt
hing 3 dashes
turmeric 1/4 sp
coriander leaves

Cook dal in pressure cooker. Chop tomatoes. Transfer into a deep vessel. Add salt, turmeric, tamrind, hing. Submerge with water (1-2 cups of water). let it boil for atleast 20 min till the tomato juice oozes out. Add 1 cup water, add paste. Let it boil till the flavours penetrate. Add 1-2 more cups of water, let it boil till done. Add more salt if required. Add cooked dal. Boil for another minute. In a pan, add 1 sp oil, splutter mustard seeds. Transfer to the rasam vessel. Garnish with chopped coriander leaves.

I have another variation of the above recipe from my co-sister Radha

Ingredients:

To make paste:

6 peppercorns
3 red chilliles
1 tsp dhaniya seeds
3 tsp coconut gratings
3 1/2 tsp channa dal
oil 1 tsp
Add oil in a kadai, add all the above ingredients and make a paste.
1 goosebery sized tamarind (extract)
3 tbsp toor dal (pressure cooked)
turmeric 1/4 tsp
hing 4 dashes
For garnishing:
1 tsp mustard seeds
1 red chilli
1 sprig curry leaves
oil 1 tsp

Add the tamarind extract in a deep vessel. Allow it to boil with turmeric and hing for a few minutes. Add the paste and boil for 10 min. Add cooked dal. Garnish with fried curry leaves, red chilli, mustard seeds.

Note: This recipe does not require tomato.

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Lime Juice Rasam

Author: kittymatti / Labels:

Lime Rasam

Photo Courtesy: My parents

Ingredients:

2 tomatoes,
2 sp rasam powder
3-4 tbsp toor dal
mustard seeds/jeera 1sp
oil/ghee 1sp
salt
hing 3 dashes
turmeric 1/4 sp
coriander leaves
1 small lime

Procedure:

Cook dal in pressure cooker. Chop tomatoes. Transfer into a deep vessel. Add rasam powder, salt, turmeric, hing. Submerge with water (1-2 cups). let it boil for atleast 20 min till all the tomato juice oozes out. Add 2 more cups of water. Add more salt if required. Add cooked dal. In a pan, add 1 sp oil, splutter mustard seeds. Transfer to the rasam vessel. Let it cool for 5 min. Squeeze out the juice of 1 small lime . Mix well. Garnish with chopped coriander.

Remember not to add lime while the rasam is boiling. The rasam will get very acidic and really bitter.

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Tomato Rasam

Author: kittymatti / Labels:

Tomato Rasam

Ingredients:

2 tomatoes chopped
1 very small lemon sized ball of tamarind (or big gooseberry sized) extract
Salt, Hing 3 dashes, Turmeric 1/4 sp
2 tsp Rasam Podi
1 sp oil
Mustard seeds
Coriander leaves
3 tbsp toor dal

Procedure:

Cook toor dal in a pressure cooker. Keep aside. Take a deep cooking vessel. Add tomatoes, tamarind, rasam podi, salt, hing, turmeric. Add enough water to submerge the ingredients. Let it boil atleast for 20 min on med-high. Once the juice is completely extracted and the raw smell of rasam podi starts vanishing, add enough water (about 2-3 tumblers of water) to bring rasam to the right consistency and taste. Add the cooked dal. Check for salt.
Fry 1 sp oil /ghee in a pan. Add 1 sp mustard seeds/ jeera seeds. Add it to the rasam. Garnish with chopped coriander leaves.

Note that rasam has to be a little tangy. I generally do not add anything to balance the sour taste. The cooked dal will automatically balance all the tastes. The tanginess is more because of tomato's flavour which is not sharp. However, if you wish, u can add 1/8 sp of sugar or just reduce the amount of tamarind/ tomato.

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