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Ginger
Rasam | Guttu Rasam | Jeera
Rasam | Pineapple Rasam | Lime
Rasam | Garlic Rasam | Tomato
Rasam | Paruppu (Dal) Rasam
For the
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.
Paruppu
(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:
Required:
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).
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