Carrot Rasam

Ingredients

2 Tomatoes

1 Carrot

1/4 cup toor dhal

1 tsp rasam powder / red chillie powder

1/4 tsp turmeric powder

1/4 tsp mustard

1 tsp ghee /oil

A pinch asafoetida                   1/4 tsp freshly crushed pepper 1/4 tsp roasted jeera powder

Few curry and coriander leaves 

Salt to taste

Method

Pressure cook toor dhal tomato and carrot.

Mash dhal with little water and set asid.

Blend tomato and carrots.

In pan add blended tomato and carrot.

Add half glass of water, few curry & coriander leaves, turmeric powder, rasam powder and salt.

Cook for 5 to 6 minutes.

Add cooked toor dhal and adjust water and mix well.

( don't add too much water )

Cook in low flame until rasam becomes frothy.

Add some more coriander lease.

Season with ghee,mustard, jeera and asafoetida.

Ready to serve carrot rasam. 

This rasam can be served as soup also.                            Health benifts 
1. Carrots keeps our blood               sugar  level under control. 
2.  strengthen our bones             3. Rich in vitamin A & K              4. Highly nutritious                      5. Improve eye health                 6. Rich in Fiber                 Tomatos are  great source of vitamin C, potassium, folate, and vitamin C & K.

Kalyana rasam

Ingredients

1/4 cup toor dhal
Tamarind  (goosebary size)
Tomato 2
Few curry leaves
Coriander leaves and stocks (stems)
Turmeric powder a pinch
Asafoetida

1 tsp ghee / oil
Salt to taste

Ingredients for rasam powder

2 tbsp toor dhal
1 tbsp coriander seeds
1 red chillie
1/4 tsp pepper
Very few jeera & curry leaves

 Heat a pan, add above  all ingredients one by one
dry roast and grind to a coarse powder.

Preparation for Rasam


Pressure cook thoor dhal and tomato in a cooker.
Mash dhal and add  a cup of water set aside.
Mash boiled tomatoes by hand.
Soak tamarind in hot water for 5 minutes, squeeze and extract tamarind water.
Chopped tomatoes half.

Method

In a pan add tamarind water, mashed tomato, turmeric powder and salt boil for 5 minutes.
Add chopped tomato, coriander leaves stocks, rasam powder cook for 2 minute.
Add cooked dhal along with water mix well.
Cook on low flame untile rasam becomes frothy.
(Don't boil it) switch off the gas.

Heat ghee / oil in pan add mustard and curry leaves.
Add to the above rasam.

Ready to serve kalyana rasam.

This can be served as soup also.

Thippli Rasam

Ingredients

1 tsp Thippili
Small gooseberry size tamarind (soaked in warm water)
2 tsp Ghee
2 tomatoes
1 tsp coriander seeds
¼ tsp jeera
¼ tsp pepper
A pinch turmeric powder
A pinch asafoetida
Lots of curry leaves
Salt to taste

Method

Dry roast thippili, make a fine powder and set aside.

Heat ghee in a pan add coriander seeds, pepper, jeer,
asafoetida and curry leaves saute.
Add tomatoes and tamarind saute for 2 minutes.
Grind this to a fine paste.

In a bowl boil one cup of water.
Add the above tomato paste, thippili powder,
turmeric powder, salt and cook this for 5 minutes.
Add some more water, cook until frothy and switch off the gas.
Thippili Rasam is ready.
Serve  with hot rice.
You can serve this rasam as soup also.

Health benefits

Thippile is very effective for cough and cold.
It will cure all digestive problems.

.

Drumstick Rasam

Ingredients

4 or 5 Drumsticks
¼ cup boiled toor dhal 

1 tsp finely chopped ginger
1 tsp finely chopped garlic
Few coriander leaves
A pinch turmeric powder
¼ tsp ghee /butter/ oil
¼ tsp pepper powder
1 lemon
Salt to taste

Method

Boil toor dhal with water and turmeric powder.
Mash well add two cups of water and set aside.
Boil drumstick with salt and water.
Heat butter in a pan, add garlic, ginger and saute.
Add drumstick along with it's water and turmeric powder.
Boil for 2 minutes, add dhal water, salt and cook for 5 minutes.
Add pepper powder and coriander leaves.
Switch off the gas,
Finally squeeze the lemon juice.
Drumstick rasam is ready.
You can serve this as soup also.

Health benefits

Drumsticks contain high amounts of calcium, iron and
vitamins that help in strengthening bones
High in vitamin C,  good supply of dietary fiber,
magnesium, potassium and manganese.

Beetroot Rasam

Ingredients

1 small beetroot (boiled with 2 glass of water and filtered)
2 Ripe tomatoes (finely chopped )
1 tsp rasam powder
A pinch asafoetida
¼ tsp mustard
¼ tsp jeera
¼ tsp ghee / oil
Few garlic (optional)
Few coriander & curry leaves
1 Lemon
Salt to taste.

Method

Heat ghee in a pan add mustard, when it starts spluttering add jeera,garlic, asafoetida,and curry leaves.
Add tomatoes and saute for 2 minutes,
Add beetroot water, rasam powder, salt and allow to boil well.
Add some more water,cook until it's frothy and switch off the gas.
Finally add coriander and squeeze the leamon juice.
serve hot with rice.

Health benefits of Beetroot

Beetroots are high in folic acid, manganese and vitamin C.
They are high in fibers and low in calories.
Helps to lower blood pressure.

Tomato Rasam

Ingredients

4 ripe big tomatoes
small piece of tamarind (soaked in hot water and extracted)
1 tsp rasam powder
A pinch turmeric powder
A pinch asafoetida
¼ tsp mustard
¼ tsp jeera
¼ tsp ghee / oil
few coriander or curry leaves
Salt to taste.

Method

Make tomato puree.
Heat ghee in a pan add mustard, when it starts spluttring add jeera,
asafoetida,and curry leaves.
Add tamarind water, tomato puree and turmeric powder.
Add rasam powder and allow to boil well.
Add some more water,salt and curry leaes.
Cook until it's frothy, don't boil.
serve hot with rice.

  

Curry Leaves Rasam

Ingredients

1 Cup fresh curry leaves

Small piece of tamarind (around one gooseberry size; soaked in hot water and extracted)

1 chopped tomato

1 tsp coriander seeds

1 tsp Jeera

¼ tsp pepper

¼ tsp mustard

2 tsp oil

A pinch turmeric powder

Salt to taste

Method

In a pan dry roast coriander seeds, jeera, pepper and grind it coarsely and set aside.

Heat 1 tsp oil fry curry leaves until raw smell goes and grind it to a smooth paste.

Again, heat oil in a pan add mustard when it starts spluttering

Add tomato, turmeric powder and sauté for 1 minute.

Add tamarind water and salt, allow to boil for 5 minutes.

Add curry leaves paste and allow to boil for 2 minutes.

Finally add dry roast powder.

Switch off the gas when it becomes frothy, do not boil it.

Health benefits of curry leaves

Curry leaves contain iron and calcium.

It contains high amounts of vitamin A, therefore good for eyesight.

It helps in promoting health of digestive system.

It reduces the discomfort of morning sickness.

It will also benefit pregnant & lactating women by supplementing their iron requirement.

Mysore Rasam

                                                                           

Though preparing this rasam is a lengthy process, it taste too good and very aromatic as well.

Ingredients:

Toor dal – 1/4 cup (pressure cooked)
Tomatoes -3
coriander leave
Tamarind ( small goosebury size soked in hot water and extracted)
Turmeric Powder - a pinch

For grinding:

Ghee – 1 spoon
Dhaniya – 1 spoon
Toor dal 2 spoons
BlackPepper1/4 tsp
Jeera - 1/4tsp
Red chillies- 1
Asafoetida -a pinch
Few curry leaves
Coconut -2 tbsp

Method:

Fry the ingredients above in a little ghee one by one then finally add coconut.
Grind everything together to a fine paste.
Pressure cook dal mash it well add some water and keep aside.
Take tamarind extract and add 3 chopped tomatoes coriander leave, turmeric powder and salt.
Boil till for 10 minutes. Add the ground paste, cooked toor dal and water.
Switch off gas when it becomes frothy. Do not boil it.


For the seasoning

Mustard -1/4 tsp
Asafoetida -a pinch
Coconut - 1 spoon
Curry leaves

Season with mustard, curry leaves and asafoetida.
Finally add 1 spoon coconut fry well (brown colour) add this to rasam.
Garnish with finely chopped coriander leaves.
Serve hot with cooked rice.

                                                                 Pineapple Rasam

Same ingredients as above + pineapple pieces 1 cup.
Method: same method as above add 1 cup of pineapple finally.

                                                                                       

Pepper jeera rasam

It does not take much time to make this rasam. This rasam will stay for 2 days.

                                                                 
Ingredients:

1 tbsp Jeera
1/2 tbsp Black Pepper
Salt to taste
Tamarind ( small goosebury size soked in hot water and extracted)
1 Tomato (optional)
Ghee/ oil
Garlic (optional)

For seasoning

1/4 tsp mustard
¼ tsp jeera
Ghee1 tsp / oil
Few Curry leaves
Few garlic (optional)

Method:

Dry roast pepper and jeera, grind it coarsely and keep aside.
In a pan add 1 spoon of ghee / oil season with mustard, jeera, garlic and curry leaves.
Now add tamarind water with pepper, jeera powder allow to boil for 10 minutes.
Then add some more water if necessary.

Health benefits

Black pepper  is good for fever, common cold, congestion, loss of appetite and even indigestion.

Kollu rasam ( Hors gram rasam)

Ingredients:

Hors gram 50 gms  (soaked in water overnight, Pressure cook and use only water)
1 tomato, finely chopped
1 green chillie - slited
½ cup chopped coriander leaves
1 cup tamarind water ( small goosebury size soked in hot water and extracted)
Few garlic - crushed
1 dried red chillie
few curry leaves
Salt to tast
Ghee / oil - 1 spoon

Method:

Pressure cook horse gram with water.  (Use only water)
Add finely chopped tomatoes, tamarind water, slit green chillie and salt to this cooked water.
Add finely chopped tomatoes, tamarind water, slit green chillie and salt to this cooked water.
Let this cook on low flame for about 10 minutes.

For seasoning:

Add 1 tsp ghee and add crushed garlic stir until it turns light brown. Add curry leaves and broken red chillies add this seasoning to the boil rasam and garnish with coriander leaves.

Lemon Rasam

It is very easy to prepare and also delicious, you can have it as soup too.

Toor dal -1/4 cup
Tomatoes-3
Fresh Lemon -1
Ginger -small bit (crushed)
Green chillies -1 (slited )
Pepper Powder  - 1/4 spoon
Jeera powder- 1/4 spoon
Asafoetida -a pinch
Turmeric Powder -1/4 tsp
Coriander leaves  - few finely chopped for garnishing.
Salt to taste.

For seasoning

Ghee -1 tsp
Mustard -1/4 tsp
Jeera  -1/4 tsp
Few cury leaves.

Method:

Pressure cook toor dal Mash it well add some water and keep aside.
Now take only the water of toor dal add chopped tomatoes, turmeric powder, green chillie, ginger,asafoetida, pepper and jeera powder salt and coriander leaves.
Cook for 10 minutes then mix cooked toor dal with little more water. Do not boil rasam.
Switch off when it is frothy. Squeeze lemon juice to the rasam after switching it off.
Finally add coriander leaves.
In a pan add 1 spoon of ghee season with mustard, jeera and few curry leaves.
It goes well with hot rice.

                               
                                 

Parupu Rasam/How to make Rasam /Tomato Rasam /Paruppu Rasam Recipe/Tomato Rasam Recipe

Rasam is a very interesting item to cook as well as to eat. 

It is very light and easy to digest. Almost all south Indians will do this daily.

You can drink this as appetizer. It helps with indigestion.

For me, my mom’s paruppu Rasam is the best I have ever tasted so far.

This can be prepared in two types

Type I

Ingredients

Toor dal - ¼ cup

Tamarind - small gooseberry size (soaked in hot water 10 minutes)

Tomatoes - 2

Turmeric Powder - a pinch

Rasam powder -1 tsp

Asafetida - 1 pinch

Coriander leaves & curry leaves – as required

Salt to taste

For the seasoning

Ghee -1 tsp

Mustard and Jeera - ¼ tsp

Curry leaves - little

Method

Pressure cook toor dal, mash it well and keep it aside.

Take tamarind extract, add tomatoes (you can mash tomatoes with hands or use mixie)

Rasam powder, turmeric powder, asafetida, coriander leaves and salt.

Boil for 5-6 minutes till the raw flavor of the tamarind and tomatoes goes.

Add mashed toor dal along with needed water

Remove from flame when Rasam is frothy. It shouldn’t boil too much.

Heat a tsp of ghee and add mustard and jeera with curry leaves.

Garnish with coriander leaves.

Ready to serve hot Rasam.

We can serve this Rasam along with hot rice/ potato fry / pappad

Type II           

Same ingredients slight variation in preparing

while you keep your regular cooker (rice and dhal), you can keep tamarind and tomatoes in a small cup with 2 spoons of water.

Once out of the cooker, you can make tamarind and tomato puree

Rest of the steps are same as above.