GOODDU RASAM

Ingredients(for four persons)

Lemon size ball of Tamarind

1 tsp Turmeric powder

1 tsp Asfoetida

1 tsp Rasam powder

Salt to taste

Little Jaggery

For Seasoning

1 tsp Tuvar dhall

1 Red chilly

1 tsp Mustard

1 tsp Cummin seeds

One sprig of Curry Leaves

1 tsp Ghee

Preparation

Squeeze the pulp of tamarind. Add 2 cups of water. Add turmeric powder,asfoetida,salt and jaggery. Boil it for 5 minutes on high flame. Add rasam powder and one more cup of water and allow it simmer on low flame. Season it with tuvar dhall,mustard seeds,cumminseeds red chilly and curry leaves with ghee. Rasam can be served with pappads or any vegetable with rice.

MYSORE RASAM

Ingredients(for four persons)

1/2 cup Tuvar Dhall

Lemon Size ball of Tamarind

2 Big Tomatoes

1 tsp Turmeric powder

1 tsp Asfoetida

Little Jaggery

1 tbs Chopped Coriander leaves

Salt to taste

For Grinding

1 tsp Coriander seeds

1/2 tsp Channa dhall

1/2 tsp Pepper corns

1/2 tsp Cummin seeds

1 Red chilly

1/2 tsp Til oil

Seasoning

1 tsp Mustard

1 tsp Cummin seeds

1 tsp Ghee

Preparation

Soak the tamarind in the squeeze the pulp. Fry all the ingredients for grinding in til oil. Grind it to a fine paste. Add it to the tamarind pulp. Add the turmeric powder,asfoetida,jaggery and salt. Add 3 cups of water. Allow it to simmer in the haeat. Once the raw smell disappears and starts boiling add one more cup of water,and chopped tomatoes. Season it with mustard and cummin seeds and add chopped coriander leaves.This rasam tastes good as a soup also.

PEPPER RASAM

INGREDENTS(for four persons)

Lemon size ball of tamarind

1 tsp Pepper

1 tbs Tuvar dhall

1 tsp Turmeric powder

Salt to taste

1 tsp Asafoetida

Sprig of curry leaves

Seasoning

1 tsp Mustard seeds

1 tsp Fenugreek seeds

1 Red chilly

1 tsp Ghee

Preparation

Soak the Tamarind and squeeze the tamarind pulp and add 2 cups of water. Add Turmeric Powder,Salt and Asafoetida and simmer it on a low flame. Coarsely grind the Pepper and add to the rasam. Cook the Tuvar dhall and mash it and add it to the rasam. Allow it to simmer and season it with Mustard and Fenugreek and Curry leaves.

LEMON RASAM

Ingredients

1/4 cup Moong Dhall

2 Green chillies

Small piece of Ginger

1 tsp Turmeric powder

1 tsp Asfoetida

Salt to taste

1 Tomato(optional)

Little Coriander leaves

1 Lemon

Seasoning

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tsp Ghee

Preparation

Cook the Moong dhall. Add water about 2 cups. Add Turmeric powder, Asafoetida and Salt. Allow it to simmer.Coarsely grind green chillies and ginger and add to the rasam. Season it with Mustard seeds and cummin seeds. Add coriander leaves and squeeze one lemon juice.Now the rasam is ready. It can be served with rice and Pappadams. It can be served as a soup also.

JEERA RASAM

Ingredients

(For Four Persons)

2 tbs Cummin seeds

1 tbs Tuvar dhall

1 Red chillies

Lemon size tamarind

1 tsp turmeric powder

Salt to taste

Seasoning

1 tsp Mustard seeds

1 tsp Cummin seeds

1 tsp Ghee

One sprig Curry leaves

Preparation

Squeeze the pulp from the Tamarind and add two cups of water. Coarsely powder the Cumin seeds Red chillis and Tuvar dhall. Add this powder and turmeric powder and salt and allow it to simmer. Add some water and boil it till it is frothy. Season it with Mustard and Cummin and Curry leaves with Ghee.

DIFFERENT TYPES OF RASAM

Ingredients

Rasam powder is the main Ingredient for most of the Rasams.

Preparation of Rasam Powder

2 cups Coriander seeds

1 cup Cummin seeds Jeera

1 cup Pepper corns

1 tbs Fenugreek seeds

1 tbs Mustard seeds

1 cup Dried curry leaves

10 Red chillies

Preparation

Dry roast all the Ingredients separately and grind it to a slightly coarse powder.

TOMATO RASAM

Ingredients

Lemonsize ball of tamarind

1/2 cup of Tuvar dhall

2 Tomatoes

2 tsp Rasampowder

1 tsp Turmeric powder

1/2 tsp Asfoetida

Salt to taste

SEASONIONG

1 tsp Mustard seeds

1tsp Cummin seeds

1tsp Ghee

Little curry leaves and coriander leaves

1 Green chilly(optional)

Preparation

Soak the tamarind and squeeze the pulp. Cook the tuvar dhall. Add 2 cups of water to the tamarind pulp. Add rasam powder,turmeric powder,asfoetida,salt and allow the mix to boil till the raw smell disappears. Now cut the tomatoes to small pieces and add it to the rasam. Mix the tuvar dhall with little water and add it to the rasam . Add e water so that it is enough for four persons.Allow it to simmer till it is frothy.Season it with mustard cummin seeds and curry leaves and coriander and slit the green chilly and add to the rasam.It can be served hot with rice and cna be had like a soup.