~ RasaM ~

[MysteRy]

Tomato Rasam



Ingredients

Tomatoes-( red ripe ) 4 medium sized
Coriander leaves- 3 tsp finely chopped
Sambar powder- ¾ tsp or acc to ur taste.( I use sakthi masala)
Tamarind juice- 3 tsp
Pepper powder- ¼ tsp
Jeera powder- ¼ tsp
Garlic- 4 cloves mashed.
Turmeric powder- a pinch
Salt to taste

For seasoning

Mustard seeds- few
Jeera- ¼ tsp
Red chilli- 1
Asafoetida- a pinch
Curry leaves- a few
Oil – 2tsp


Method

In a pan add the tomatoes and fry for sometime till they turn mushy add the coriander leaves , sambar powder, salt, pepper, jeera ,turmeric powders and garlic.Fry for a minute and add a cup of water( I make this medium thick and if you want thin, you can add a 1/2 cup more water too, according to your taste.) to this and let it boil. Now add the tamarind juice to it. Heat oil in another pan and add the seasonings one by one. Add this to the rasam. Serve hot with rice.

[MysteRy]

Lemon Rasam



Ingredients

1. Boiled Toor dal - 4 tablespoons.
2. Tomato - 1 Small - Big cut pieces.
3. Green Chillies 3 cut length wise.
4. Ginger - finely cut one small piece (optional)
5. Salt to taste
6. Hing - Little
7. Turmeric Powder ¼ tsp
8. 2 ½ to 3 table spoons of Lime juice.
9. Water - 2 glasses.
Garnishing:
Curry leaves.
Coriander leaves.
Seasonings:
Mustard seeds : ¼ tsp.
Cumin seeds: ¼ tsp.
Ghee: ½ tsp.

Method

In a vessel put Cooked dal, Slit green chillies, Chopped ginger,
Salt, Hing , Turmeric powder and 1 glass of water, mix well.
Bring to a boil, when it starts boiling add cut tomato and boil till the green chillies cooked (colour of green chillies will change.)
Now, add remaining water and boil till foamy.
Switch off, squeeze lemon juice.
Garnish with Curry and Coriander leaves.
Season the ingredients with ghee.
Serve with hot rice.
See again, No Rasam powder or Tamarind used.

Caution:

If the stove is on when adding lemon juice the taste of rasam will change in to bitter.

Variation:

1. You can add crushed garlic while boiling.
2. You can reduce the chillies and use crushed pepper.

[MysteRy]

Milagu Rasam



Ingredients

3 cups of tamarind juice by soaking and squeezing lime size tamarind in water (or) 2 tsp tamarind pulp dissolved in 4 cups of water.
2 tsp pepper powder
2 tsp jeera powder
1 tsp turmeric powder
4 cloves garlic smashed and roughly chopped
1 medium size tomato
1/cup chopped coriander/cilantro leaves
salt as needed

For tempering:

1 tsp mustard
1 tsp jeera seeds
1 red chilly
a pinch of hing
few curry leaves

Method

Take the tamarind juice in vessel.Add all the powders, garlic and salt to it. Squeeze the tomatoes by your hand and mix with the liquid well.Check for salt and spice level.Add the coriander leaves and keep aside. Take a kadhai or sauce pot and add 2 tsp of oil. To this add the tempering ingredients one by one.When the mustard pops add the tamarind juice mixture to it.

Reduce the heat the medium and look for the bubbles.The trick for good rasam lies at the last stage.My mother tells me that the rasam should not boil at any cost.When the first stage of boiling bubbles appear like a foam as shown in the above picture,we should switch off the stove and take the pot away from the stove and close with a lid.Allow it to rest for atleast 15 mins. At this stage your house will be filled with the wonderful aroma of the rasam.

[MysteRy]

Kollu Rasam



Ingredients

1. 1 1/2 cups of tamarind pulp
2. 1 1/2 cups of the Kollu paruppu cooked water and chutney water. (Do not clean out the blender when you are done with the chutney, wash out the sticking bits of chutney with a little bit of water)
3. 2 Red chillies split and seeds removed
4. 1 tbsp of mashed onion (substitute with cut onions)
"mom: thatti pota nalla irukkum"
5. 2 pods of garlic mashed
6. 1 tomato roughly chopped (optional)
7. seasoning, mustard cumin,curry leaves

To Powder

1. 2tsp corriander seeds
2. 1tsp cumin
3. 1/4 tsp pepper (or per taste)
4. 1/4 tsp methi seeds
dry roast the above and make it into a powder. Use a coffee grinder.

Method

1. Heat about a tsp oil/ghee in a pan and season with mustard, cumin and curry leaves
2. Add the onions and saute followed by the garlic and red chillies.
4. Tomatoes should be added now and sauted till soft.
3. Reserve about a tsp of the powder and add the rest.
4. Now add the tamarind and paruppu water.
5. Let it boil till you see white forth and switch off heat immediately. At this stage add the tsp of reserved powder for a great aroma.

Now enjoy the chutney and rasam with white rice.

[MysteRy]

Veppampoo Rasam



Ingredients

1. Veppampoo (cleaned ) 2 table spoons
2. Diluted Tamarind water 1-1/2 cups or (Soak small marble size tamarind andtake out the pulp)
3. Salt to taste
4. Gud - Little (Jaggery)
5. Hing
6. Water
7. Turmeric Powder 1/4 tsp

For tempering:

1. Mustard seeds
2. Toor dal 2 tsp
3. Curry Leaves one sprig
4. Broken Red Chillies 4
5. Oil or Ghee 1+1 tsp

Method

1. Heat the ghee in a Kadai, add Mustard seeds and when it splutters add Toor dal, Dry red Chillies andCurry leaves.
2. When Toor dal turn golden, add diluted Tamarind Water, Salt, Turmeric, Gud and bringit to a boil.
3. When the raw smell of Tamarind goes, add 1/2 cup water and cook on slow fire.
4. When it is about to boil, Switch off. (Stopped at this stage is Goddu Rasam - Simple Rasam without any Dal.).
5. Fry Veppampoo in another spoon of Ghee and Pour over Rasam. (Addition of the Neem flower makes this Veppampoo Rasam)
6. Close with a lid. [Else the taste the Rasam will go out with its vapours. :-( ]

Serve Piping hot with Steamed rice.