SUNDAL RASAM - சுண்டல் ரசம்

Rasam Made with Pulses like Green Moong Dal, Karamani (Red Bean), Kondakadalai (Channa). I used Black channa, Mochai, Kollu (Horse gram).

In this Rasam I added the above pulses though any other pulses can also be added except Ground Nut.

Ground Nut may give bitter taste to the rasam.

This rasam is made with freshly fried and grinded paste and no need for Rasam Powder.

Ingredients Needed:-

1. Tamarind - Small gooseberry size ( soaked in 1-1/2 cups of water)

2. Turmeric powder - 1/4 tsp

3. Hing (Perungayam) 

4. Salt to taste

5. Jaggery little 

6. Mixed Pulses soaked and cooked till soft

7. Tomato finely chopped (optional)

Ingredients needed for Grinding:-

1. Dhania Seeds (Coriander seeds) 1-1/2 tsp

2. Black Pepper - 1/2 tsp

3. Red Chilli dried - 2 nos ( according to taste)

4. Grated coconut - 1 tsp 

5. Cumin seeds - 1/2 tsp 

Fry the first 3 items in very little oil and grind it along with coconut and cumin seeds.

Ingredients for Tempering:-

1. Ghee - 1 tsp

2. Mustard seeds - 1/2 tsp

3. Curry leaves

4. Coriander leaves for garnishing

Method:-

1.  Soak the pulses for atleast 6 hours (I soaked them overnight) and pressure cook till soft.

2. Take the Tamarind extract in a vessel, add Turmeric powder, Hing (perungayam), Salt and 

Jaggery. Boil this till the raw smell of the tamarind goes.

3. Add cooked pulses with water, grinded paste, finely chopped tomato and bring it to boil.

4. After few minutes add 3/4 cup to 1 cup of water and cook in a slow flame till frothy.

(no need to boil )

5. Temper mustard seeds and curry leaves in ghee and garnish with Coriander leaves.

SUNDAL RASAM - சுண்டல் ரசம்

Notes -

Tomato floats in rasam if it is added after boiling the tamarind water.

This rasam can be made just with sprouted Green Moong dal also.

Grinded paste should be coarse. 

If the paste is very fine, then rasam consistency will be very thick.

SAMBAR PODI RASAM - சாம்பார் பொடி ரசம்

Rasam made with Sambar Podi... 
 

If you run out of Rasam powder, Rasam can still be made with Sambar powder.

This Rasam is easy to make, heavenly in taste with the flavour of Green Chilli .

Ingredients Needed:-

1.  Tomato - 1

2.  Thick tamarind water - 2 1/2 tablespoon  (1 tsp of tamarind paste )

3.  Green chillies - 2

4.  Sambar powder  - 1 tsp

5.  Cooked Tur dhal / Thuvaram Paruppu  - 2 tablespoon

6.  Salt to taste

7.  Hing / Perungayam 

8.  Turmeric powder

Ingredients for tempering:-

1.  Ghee - 1 tsp

2.  Mustard seeds  - 1/4 tsp

3.  Cumin seeds / Jeera  - 1/4 tsp

4.  Dry Red Chilli 1 (optional)

5.  Curry leaves

Method:-

1.  In a vessel, take 3/4 cup water in that add cubed Tomatoes, Salt, Turmeric, Hing, Tamarind water paste, cooked Dhal, slit or diced Green Chilli  and Sambar powder.

2.  Crush the above nicely with fingers, (this gives us good taste) and bring this to boil in a medium flame.

3.  When the volume reduces and the raw small of tamarind goes add 1 cup of water. (at this stage adjust the water and also check for salt) 

4.  In a slow flame cook till foamy on top. No need to boil.

 



சாம்பார் பொடி ரசம்

5.  Season the ingredients in Ghee and pour over Rasam.

Rasam with green Chilli flavour and  sambar podi flavour is ready.

Tomato Juice Rasam

Tomato Rasam (Juice Rasam)

Name itself gives away its nature .... Rasam made just with Tomato Pulp.
It looks vibrant in Colour and tastes very very good.

Tomato Juice Rasam

Ingredients Needed:-
1.  Tomato - fully ripe  - 4 Nos
2. Tamarind - small gooseberry size
3.  Red Chilli Powder  1-1/2 tsp
3.  Salt to taste
4.  Hing
5.  Water - 2 cups + 1/2 cup

Ingredients for Seasoning:-
1.  Ghee - 1 tablespoon
2.  Mustard Seeds
3.  Pepper Jeera Powder - 1 tsp
4.  Curry leaves
5. Coriander Leaves for Garnishing

Method :-
1.  Roughly chop the Tomatoes, boil 2 cups of water add tamarind and Chopped Tomatoes cook till done.
2.  Cool it grind it in a mixer and filter it.
3.  Boil this mixture by adding Salt, Red Chilli Powder and Hing till the raw smell goes.
4.  Now add 1/2 cup water  cook  in slow flame till foamy on top.
5.  Season in Ghee with Mustard Seeds Curry leaves and Pepper Jeera powder pour on top of the Rasam.
6.  Garnish with Coriander Leaves.

Rasam - Full of flavor - Enjoyed as a Soup or with Rice...

Variations:-
1. Crushed Garlic pods can be added before adding Water.
2. Instead of 1/2 cup water use 1/2 cup of dal Water - water in which dal is cooked.
3. Adding pinch of sugar enhances the flavor of Rasam.

INJI SORASAM (GINGER LEMON DRINK) - இஞ்சி சாறு ரசம்

INJI SORASAM  (GINGER LEMON DRINK)

Hope everyone had a Grand Diwali....

 

இஞ்சி சாறு ரசம்

My Mom used to make this frequently.
This is a hot ginger drink nicely flavored with lemon juice. 

Comfort drink that helps digestion. 

After an eating binge during Diwali (rich food, sweets, snacks etc) some may feel heaviness. 

To subside the heaviness take this drink. (விருந்துக்கு பின் மருந்து)

Notes on the Ingredients:-

Ginger:- Energy circulation and increases metabolic rate.
Coriander Seeds:- Flavorful, contains dietary fibre and iron.

Cumin Seeds:- Stimulates digestive juices. 

Lemon:- Vitamin C, maintains immune system.

Honey:- Wide array of vitamins and nutrients

Ingredients Needed:

1.  Ginger big piece (skin removed and chopped roughly) 2 tablespoons

2.  Coriander Seeds 2 tablespoons

3.  Cumin Seeds 1 tablespoon 

4.  Water - 2 cups

Preparation

Grind the above ingredients in Mixer adding water and filter the juice. 

Repeat the process at least 2 times to extract the core flavor of all the ingredients.

This can get you roughly 2 glasses of juice.

5.  Sugar 1-1/2 tablespoon

6.  Lime juice according to taste

7.  Honey 1-1/2 tsp

Method:- 

 1.  Heat a thick bottom vessel and add Sugar and sauté for a minute then add Ginger Juice.

 2.  Mix well and allow it to boil.

 3.  Switch off the stove add lime juice and honey mix well.

 

This is best enjoyed when hot...

Get relieved ......

Note:-
If you want this prepared for a different portion, then the measure is like this - same portion ofCoriander seeds and Ginger + half portion of cumin seeds.

PineApple Rasam

Rasam with a slight sweet taste.
Rasam out of Pineapple and its extract.

Ingredients Needed:
1. Pineapple - 2 round pieces
2. Diluted Dal water - 3/4 cup
3. Tomato Puree - (Extract from 1 1/2 tomato)
4. Slit Green Chillies 2 (according to taste)
5. Rasam Powder - 1/2tsp
6. Turmeric Powder
7. Hing
8. Salt to taste
9. Water 3/4 cup
10. Coriander for garnishing.

Ingredients for Tempering:
1. Ghee 1 tsp
2. Mustard Seeds
3. Jeera
4. Curry Leaves.

Pineapple Rasam

Method:
1. In a vessel add chopped pieces of Pineapple (1 piece), Diluted dal waterTomato Puree, Slit Green Chillies, Turmeric Power, Rasam Powder, Hing andsalt.
2. Bring this to boil and till the Pineapple is cooked.
3. Now goes Water and cook in slow flame till it reaches boiling stage. (No need to hard boil.)
4. Take another piece of Pineapple and a pinch of salt, grind into a paste and take out extract and pour on Rasam.
5. Temper with Mustard seeds, Cumin seeds and Curry leaves.

* Rasam - Have it with Rice or as a Delicious Soup. *

Pineapple Rasam

Note:1. Always take semi ripe and sour taste pineapple to make this rasam.
2. If pineapple is not sour you can add little lime/lemon juice at the end.

Inji Rasam (Ginger Rasam)

**Yet another Rasam from me.**

**Rasam that is good for digestion**
**Rasam made with Grated Ginger, Tomato Puree and Dal water.**

Ingredients Needed:
1. Grated Ginger 2 tsp
2. Tomato puree 3 table spoons
3. Green Chilli 1
4. Cooked Dal Water - 1 cup
5. Salt to taste
6. Hing
7. Jaggery very little

Ingredients for Seasoning:
1. Ghee 1 tsp
2. Mustard Seeds
3. Cumin Seeds
4. Curry leaves.

For Garnishing:
1. Sliced Ginger pieces
2. Ginger Juice 1 tsp
3. Coriander Leaves

Method:

1. Mix Grated Ginger, Tomato Puree, Dal water, Slit Green Chilli, Salt , Jaggery and Hing and keep it aside.

2. Heat Oil in a Kadai and Splutter the Mustard seeds, Cumin seeds, Curry leaves and pour in the mixture.

3. Cook till it reaches boiling stage.

4. Garnish with sliced Ginger pieces, Ginger juice, Coriander leaves.

* ~ * Serve Hot with Steamed Rice
OR
Have it as an Appetising Soup. * ~ *

This is my Submission for JFI#10 (Ginger) Hosted by Rosie of What's the recipe today jim?

Veppampoo Rasam/Goddu Rasam

Veppampoo Rasam

Rasam that has a blend of Salt, Sour and Bitter taste.
Rasam that is very soothing.
Veppampoo (Neem flower) is believed to have medicinal properties that are good for the stomach.
Easy to make.

Ingredients Needed:
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.

Cauliflower Rasam

Cauli Rasam

# Rasam with Cauliflower pieces and dal water.
# Slightly spicy and flavoured with lemon.
# Easy to make and best for parties.

These are What you need:
1. Cauliflower - One small floret
2. Cooked and Diluted dal water (Toor dal) 2 cups
3. Slit Green Chillies - 3
4. Lemon Juice - 2 tsps
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Ripe Tomato - 1/2 (Finely Cut)

These are What you need to Make coarse powder:
1. Pepper 1/2 tsp
2. Jeera 1 tsp
3. Few seeds of coriander
4. One Garlic pod.

These are What you need For Tempering:
1. Oil / Ghee 2 tsp
2. Mustard seeds
3. Small piece of cinnamon stick
4. 1 or 2 cloves.

These are What you need For Garnishing:
1. Coriander Leaves
2. Curry Leaves

Method:
1. In boiling water immerse Cauliflower for 5 minutes, Take out and chop finely.
2. In diluted Dal water add Salt, Turmeric powder, Hing, Green chillies, finely chopped Tomatoes andthe Hero of this recipe, chopped Cauliflower.
3. Mix Coarse powder and keep it aside.
4. Heat Oil or Ghee in a pan, Temper the mustard seeds, cinnamon and cloves.
5. Pour this mixture and cook in slow flame till boiling stage.
6. Squeeze Lemon juice after switching off.
-- Cauli Rasam is Ready --

][ Enjoy this with Rice or as a Clear Soup. ][

Kollu Rasam

Kollu Rasam (Horse Gram Rasam)

/-> Spicy rasam made with Kollu.
/-> Good for cough and cold, body pains etc.
/-> Good for people on diet.

Ingredients Needed:
1. Kollu 1/4 cup (soaked overnight and cooked)
2. Tamarind water 1 cup
3. Rasam Powder 1-1/2 tsp [Pl see here ]
4. Turmeric Powder 1/4 tsp
5. Curry leaves
6. Coriander leaves
7. Garlic one pod
8. Salt to taste
9. Mustard seeds
10. Cumin seeds
11. Ghee one tsp
12. Hing

Method:
1. Boil Tamarind water by adding Salt, Turmeric, Hing and Curry leaves.
2. When the raw smell of Tamarind goes add cooked Kollu a little.
3. Grind the remaining Kollu with one garlic pod.
4. Dilute this Kollu paste with cooked water or water pour on boiling Tamarind water.
5. Add Coriander leave, when the Rasam is about to boil.
6. Temper the Mustard, Cumin and pour over Rasam.

# Spicy Kollu Rasam is Ready. #

More RasamMore Rasam

Last week we all had cold and cough, we wanted to have curds, but it was very cold.
I remembered the dish that my mother used. That is More Rasam.
I share this with you all.

Needed Ingredients
1. Curds 1 cup
2. Water 3 cups
3. Turmeric Powder 1/2 tsp
4. Hing little
5. Salt to taste
6. Rice flour 1 tsp
7. Omam (Ajwain ) 11/2 tsp
8. Grated ginger 1/4 tsp

For Seasoning:
1. Mustard seeds 1/4 tsp
2. Dry Red Chillies 2 (broken into pieces)
3. Curry leaves.

Method:
1. Dry Roast Omam till it pops open and keep it aside.
2. Dilute the curd and churn nicely.
3. Now in that add Rice flour, Salt, Hing , Grated ginger and Turmeric powder.
4. Heat Oil in a Pan or Kadai Season with Mustard, Red Chillies and Curry leaves and pour over the diluted Curd mix and cook till foamy (before Boiling stage).

[[] Serve Hot with Cooked Rice.[]]

* * * Giving a break to food blogs for a couple of weeks. Shall be back in July. Till then, enjoy Life and Take Care. * * *

Mysore Rasam

Mysore Rasam

One more Rasam.
* Can be served as an Appetizer.
* Does not contain any Rasam powder or Tomato.

* Irresistible taste.
Ingredients Needed:
1. Small lemon size tamarind (Extract juice by adding 1 1/2 cups of water)
2. One Green chilli (slit)
3. Salt to taste
4. Hing
5. Curry leaves
6. Coriander leaves with stem
7. Turmeric powder - 1/4 tsp
8. Jaggery - little
9. Cooked Toor dal - 5 table spoons
10 Water 2 cups

Ingredients needed for grinding:
1. Channa dal - 3/4 tsp
2. Coriander seeds - 1 tsp
3. Black Pepper - 1/2 tsp
4. Dried red Chillies - 4 to 5 (according to taste)
5. Grated Coconut - 2 tsp
6. Ghee - 1/4 tsp
Fry the above with Ghee, Cool and Grind into a paste.

Seasoning:
1. Mustard Seeds
2. Cumin seeds
3. Ghee 1 tsp

Method:
1. In a vessel put Tamarind juice, Salt, Green Chilli, Hing, Turmeric powder, Jaggery, Stems of Coriander leaves, Curry leaves and bring into a boil.
2. When the raw smell of tamarind goes add Cooked dal and the paste and cook for few minutes.
3. Dilute it with water and Cook till foamy. (just enough, it should not boil for very long.)
4. Season with Mustard and Cumin seeds.
5. Garnish with Coriander leaves.
* Best Combo for this Rasam - Rice and Papads. *

Tips:
1. Always keep closed with a lid to retain the aroma of rasam.
2. Grinding of paste should not be very fine. ( If it is very fine it is very difficult to get clear Rasam)
3. Always cook Rasam in a narrow open utensil.
4. To get different flavor, add 2 cloves while boiling tamarind water.

PS: Don't know why it is called Mysore Rasam. Do you know?

Garlic Rasam

Garlic Rasam

Garlic Rasam

Yet another Rasam.
# Good for Body Ache.
# Good for Nursing Mothers.
# Easy to make with freshly ground Masala.

Items Needed:
1. Tamarind - Big lemon size.
2. Salt - to Taste
3. Garlic Pods - for Grinding and Cooking
4. Hing
5. Jaggery - Very little

Grinding:
1. Toor dal 2 tsp
2. Dried Red Chillies (according to taste)
3. Pepper corns 1 tsp
4. Coriander Seeds 10
5. Garlic Pods

* Fry in a little Ghee or Oil and Grind into paste.

Seasoning:
1. Ghee - 2 tsp
2. Cumin seeds - 1/2 tsp
3. Mustard seeds - 1/4 tsp

Garnishing:
Curry Leaves and Coriander Leaves.

Method:
1. Soak Tamarind in water and take about 2 cups of its extract.
2. Boil Tamarind water by adding Salt, Hing, Jaggery and Garlic.
3. When Garlic is cooked and the raw smell of tamarind is off, add the grinded paste.
4. Boil for 2 minutes and Dilute it with water of 1 to 1 1/2 cups.
5. Cook the Rasam till foamy. Switch off and immediately close it with lid.
6. Season with Mustard and Cumin Seeds and Garnish with Coriander and
Curry Leaves.

# Serving Suggestion:- Have this Rasam and Rice with Paruppu Thuvaiyal. #

PS: I have enabled word verification for the comments.

Pepper Rasam

Pepper Rasam:
Ah Choo !!! I woke up with a sneeze one day. So I decided to make Pepper Rasam.
Pepper has medicinal values. (supposedly, sentimentally etc..etc..)

Items needed -
1. Cooked dal water 1 cup
2. Tamarind paste 1 tsp ( diluted with ½ cup water) or Tamarind one small lemon size (soaked in water and take pulp)
3. Rasam Powder ¾ tsp.
4. Curry leaves one string
5. Tomato 1
6. Salt to taste
7. Hing little
8. Crushed Garlic 2 pods

Make coarse powder of -
a. 1 tsp black pepper
b. 1 ½ tsp cumin seeds
c. Few coriander seeds

Seasoning -
a. Ghee ½ tsp
b. Mustard seeds ½ tsp
c. Coriander leaves for garnishing.

Method -
a. Boil Tamarind water adding Tomato, Rasam powder, Curry leaves, Garlic, Salt and Hing for 6 to 8 min in medium flame or till the raw smell of Tamarind goes.
b. Add grounded powder, boil for 3 minutes.
c. Now dilute it with Cooked dal water .
d. Once boiling is reached, Switch Off.
e. Keep it closed with a lid to retain the aroma.

# Pepper Rasam can be served as a soup or with Rice and Papad. #

* No more Ah Choos : - ) )

Pumpkin Soup

Items Needed:
White pumpkin 300 gms.
Red pumpkin 150 gms.
Green chilli 1
Onion 1
Tomato 1 ( fully ripe)
Garlic 2 pods
Bay leaf 1 small piece
Cinnamon stick small piece.
Water 3 cups.
Butter ½ tsp
Milk ¼ cup
White or black pepper powder - To taste
Salt - To taste
Capsicum small piece cut into strips (for garnishing)
Corn flour or Maida 1 tsp (I did not use. You may use, if needed for thickening)
Thinly sliced carrots 2 tsp for garnishing.

Method:
1. Heat butter in a Pressure Cooker / Pan with ½ tsp butter.
2. Fry the Capsicum pieces for few minutes (without colour change) and keep it aside.
3. Add Pumpkin pieces, Green chilli, Sliced Onion, Tomato, Garlic, Bay leaf and Cinnamon stick and fry for few minutes then pour water .
4. Let this to boil nicely till 2 whistles.
5. Cool it thoroughly, discard the Cinnamon sticks, Bay leaf and Green chilli.
6. Grind the boiled vegetables and strain it. (to remove seeds and skin of tomato)
7. Boil the strained water, adding milk, salt and pepper for 5 minutes.
8. Dilute Corn flour with little water and add it to the boiling soup, if the soup is very thin.
9. Again bring it to a boil for few minutes.

Serving suggestion:
Serve this in a bowl, garnishing it with Capsicum and Carrot.

* Am not recommending the Toasted bread, Soupsticks etc with this. *

Hello Friends ! !

I have taken part in My Dhaba's cooking competition with my above entry VCC 32 Pumpkin Soup.

Public polling for this has already started on April 11 and will last until April 20.

The details of my entry is here. Hope you find it interesting.

Please make some time to check and cast your golden vote as a comment in my favour here.

Be there to support me :- ) Thanks in Advance.

Wish you All Happy and Healthy Days ahead ! !

NB:- Voting format
==============
My Vote is for: Entry No. VCC 32 by Menu Today.
My Name:
My email:

Lemon Rasam

lemon rasam

In my Rasam series, Am posting another variety,
This can be prepared without tamarind and rasam powder.
Now, lets go into the easy preparation.
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.

JEERA - RASAM

“RASAM” it is a great appetizer……

This is a simple suplement for soup.

This Rasam is very good for cold and cough!!!
Serve with hot rice (soft) with melted ghee. Yummy yummy!!!!

Follow the recipe to get crystal clear Cumin and pepper soup… One good thing is , whatever curry leaves we are using, everything consumed without leaving behind.
In this, all the medicinal value of “curry leaves” are fully absorbed.

I would be posting different varieties of Rasam in the following days.

Jeera - rasam

Ingredients:
Tamarind paste 2 tsp or tamarind gooseberry size soaked in 1 cup of water
Salt to taste
Hing little
Turmeric Powder little
For coarse paste:
Curry leaves 2 string
2 tsp cumin seeds
One tsp black pepper
One table spoon toor dal
2 dry red chillies
¼ tsp coriander seeds
Seasoning:
Ghee 1 tsp
Mustard seeds ½ tsp
Curry leaves little.
Method:
Soak tamarind in water and extract the juice.
Or dilute tamarind paste with 1 ½ cup of water.
In tamarind water add turmeric powder, salt and Hing.
Let it boil till the raw smell of tamarind goes.
Mean time soak all the ingredients mentioned for paste in water for 20 minutes, grind in to a coarse paste.
Add this paste to the boiled tamarind water bring it to boil for
A minute and dilute it with another 1 cup of water.
Boil the rasam till foamy.
Season the rasam.

Keep it closed till serving.
It helps to retain the good aroma of rasam.
This rasam is very easy to prepare. Any time we can prepare without adding any rasam powder. We can have this rasam as a soup too.

# Try, Taste and come back here for more varieties to be posted later. #