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RASAM

Andhra Pradesh Spicy Rasam

3 Cup water
1 small lemon size tamarind
1 medium size tomato
Sal to taste
Ghee for seasoning
1 tsp muster seeds
1 tsp fenugreek seeds
2 red chilis (halved)
a Pinch asofoetida
1 small bunch fresh coriander leaves.
Curry leaves
1 tsp turmeric powder

For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds
. 11/2 tsp Cumin seeds.
2 tsp Redgram dal
1 red chili.

Grind rasam powder with all the ingredients. Heat a little ghee and fry the mustard seeds, fenugreek seeds, asofoetida and red chilis until it splutters. Add water, tamarind and salt. Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it. Allow it to boil thoroughly, for about 8 minutes. Remove from heat and offer hot.

Kalyana Rasam

Cooked Thoor Dhal - 1 cup
Tamarind - marble sized amount in water
Tomato - 2 or 3
Asofoetida - a pinch
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Coriander - to garnish

For the powder:
Channa Dhal - 1/2 cup
Dhaniya (Coriander)- 1 cup
Dry Red Chilly - 2 or 3
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafetida - a pinch

Fry the channa dhal, dhaniya and chilly without adding any oil and powder well. Fry the pepper and cumin in ghee and powder well. Boil 1-1/2 cups tamarind juice along with the chopped tomatoes and turmeric powder. Add asofoetida and 2 - 3 tsp of the prepared powder. After it boils well, add the cooked thoor dhal and dilute by adding up to 6 cups of water. Once it starts to foam, garnish with fried mustard. Remove from fire / heat and add 1/2 to 1 tsp pepper - cumin powder and mix well. Garnish with chopped coriander.

Kollu (Horse Gram) Rasam

Tamarind - marble sized amount, in water
Horse Gram - 1 cup
Cooked Thoor Dhal - 1 cup
Salt - 1 tsp
Asofoetida - a pinch
Rasam Powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric Powder - a pinch
Curry Leaves - some

Clean the horse gram and pressure cook it with adequate water. Bring 1 cup tamarind juice, with salt, turmeric powder, and asofoetida to a boil. Add cooked horse gram, mashed thoor dhal and rasam powder. Boil well and dilute with up to 4 or 5 cups of water. When it starts to foam, add curry leaves and garnish with spluttered mustard. Remove from the fire / heat.

Lemon Rasam

Thoor Dhal - 1/2 cup
Salt - 1 tsp
Rasam Powder - 1 tsp
Tomato - 1 medium
Lemon - 1
Mustard seeds - 1/4 tsp
Asofoetida - a pinch
Dhaniya (Coriander) - 1/4 tsp
Black Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp

Cook the dhal in 1 cup water. Crush the tomato in 1 1/2 cups water and add the rasam powder, salt and asafetida to that. Let it boil for 5 minutes. Then, add the dhal and 2 cups water and bring to a boil. Add the juice from the lemon, chopped coriander and curry leaves and remove from the fire. If you continue to boil further, the rasam may become bitter. Fry the dhaniya and pepper without oil and dry grind it along with the jeeragam. Mix the powder with the rasam and garnish with mustard seeds.

Mysore Ramaiyer Rasam

Tomatoes
Coconut, shredded
Ginger
Cilantro
Mustard
Urad dal
Cumin
Trmeric
Rasam masala
Salt

Paruppu powder:
Toor dal
Channa dal
Asofoetida
Black pepper
Salt

Mix desired balance of ingredients for paruppu powder, then fry until golden, cool, and grind. Heat two spoons of oil and add mustard, urad dal and cumin and fry for a minute or two, then add tomatoes and shredded coconut till you get a paste. Add turmeric while frying. Add ground paruppu and appropriate amount of water. Add pieces of ginger, rasam masala (see recipe below), salt and let it boil. You should boil till you get foams on top. Finally add cilantro leaves.

Mysore Rasam

Thoor dhal - 3/4 cup
Tamarind juice - 1-1/2 cup
Dry Red Chilly - 3
Dhaniya (Coriander)- 1/2 tsp
Black Pepper - 1/4 tsp
Channa Dhal - 1/2 tsp
Thoor Dhal - 1 tsp
Cumin seeds - 1/4 tsp
Asofoetida - a pinch
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - some

Cook the dhal well in 1 1/2 cups water. To the tamarind juice add the salt and asofoetida and boil. Fry the dhaniya, chillies and the dhals in some oil and make into a paste along with the cumin seeds. Add the paste to the boiling tamarind water and boil for a minute or 2. Add the cooked dhal and the curry leaves. Dilute by adding 2 cups of water and boil for 2 or 3 more minutes. Garnish with spluttered mustard seeds.

Pepper Rasam

Tamarind juice - 2 cups
Dhaniya (Coriander) - 1/2 tsp
Black Pepper - 1/4 tsp
Thoor Dhal - 1 tsp
Cumin seeds - 1/4 tsp
Dry Red Chilly - 2
Asofoetida - a pinch
Salt - 1 tsp
Mustard seeds - 1/4 tsp

Add salt and asafetida to the tamarind juice and boil for about 8 minutes. Make a paste of the remaining ingredients, except mustard seeds, and add to the boiling tamarind water and boil for 2 more minutes. Garnish with the spluttered mustard seeds. Variation: Instead of frying the ingredients before grinding into a paste, you can also grind them directly without frying. In that case, after adding the paste, the rasam has to boil for at least 5 - 6 more minutes. In any case you should not fry the cumin seeds before grinding.

Poritha Rasam

Thoor dhal - 1/2 cup
Urad Dhal - 1 tsp
Black Pepper - 1/2 tsp
Channa Dhal - 1/2 tsp
Dry Red Chilly - 1
Asofoetida - a pinch
Cumin seeds - 1/4 tsp
Tomato - 1

Cook the thoor dhal in 1 cup water. Fry the other dhals, pepper, chilly and asafetida in some oil and make into a fine paste along with the cumin seeds. Add the cut tomato to the cooked dhal. Dilute with one more cup of water and bring to a boil. After the tomato has been cooked a little, add the paste and salt and boil further. Garnish with mustard seeds spluttered in some ghee.

Rasam #1

4 Tomatoes
1/2 tsp of Tamarind paste
(or substitute above 2 items with 3 cups pure, unsweetened Tomato Juice)
3/4 tsp Salt
3/4 tst Black Pepper
2 tsp Cumin
3/4 tsp mustard
1 tsp of Tuvar Dhal
1 tsp Ghee
A sprig of Curry Leaves

In a large pot put quartered tomatoes with six cups water. Put on high head, adding tamarind. Stir thoroughly. (If using tomato juice, add only 3 cups water.) Add salt and pepper. Grind the Tuvar Dhal and Cumin and add to pot and boil for 10 minutes or till froth comes to surface. Stir occasionally, then remove from heat. In a pan heat the ghee and fry the mustard and curry leaves for a minute, until mustard splutters. Add to the pot, mix, and offer.

Rasam #2

2 Tomatoes
1/4 tsp. Turmeric
1 1/2 tsp. Tamarind paste
3/4 cup Toor Daal
Ghee
Mustard seeds 1 tsp.
Coriander leaves, bunch
Rasam masala to taste
1 tsp. asofoetida
Salt to taste

Boil Tamarind in water. Add toor daal and continue boiling, adding tomatoes, asofoetida and salt. Add mashed toor daal and rasam masala (see recipe below). Heat ghee and fry mustard seeds until they splutter. Add this along with fresh coriander leaves, and offer.

Rasam #3

Tuar dal - 1/4 cup
Masoor dal - 1/4 cup
Tomatoes - 1 16 oz.can or 4 large tomatoes
Tamarind paste - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Saunf (fennel powder)- 1/2 teaspoon
Whole red chilli - 1
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Asofoetida - 1 teaspoon
Methi seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Coriander and curry leaves - a bunch
Salt to taste

Cook the dal well with sufficient water. Add the tomatoes, salt, chilli powder, turmeric powder and tamarind extract. Crush the cumin and to the rasam with the black pepper. Simmer for a few minutes and add the asofoetida powder. Heat a little ghee in a fry pan and pop the mustard seeds. Add the methi seeds, saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.

Rasam Masala

Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asofoetida, 1 tsp.
Coconut (grated 3 tbsp.
Ghee 2 tbsp.

Roast black pepper, chana daal, coriander, and asofoetida in a dry pan, then add chillies when daal starts getting red. If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Add to Rasam as recipes require.

Spicy Tomato Rasam

For the masala powder:
1 tsp. cumin seeds
1 1/2 tsp. coriander seeds
8 peppercorns

2 lbs. Tomatoes
3 tbsp. tamarind water
1 tsp. lemon juice
2 pinches turmeric powder
1/2 tsp. chili powder
1/4 tsp. Asofoetida
Salt to taste
1 tablespoon chopped coriander

Roast the cumin seeds, coriander seeds and peppercorns for 1 minute. Grind into a masala powder. Cut the tomatoes in half and boil in 8 glasses of water. Add the remaining ingredients including the masala powder and boil for a further 10 minutes. Break the tomatoes with a spoon. Boil again for 10 minutes. Garnish with chopped coriander and serve hot.

Tamil Nadu Spinach Rasam

3 cups of chopped fresh spinach leaves
1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp butter
1 1/2 tsp Rasam powder
A pinch of Asofoetida
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
5 green chillies, slit
2 tsp chopped coriander leaves
2 tbsp ghee

Heat the oil and add the mustard, green chillies, red chillies, asofoetida and curry leaves. When the mustard starts spluttering take it off the heat and add the boiled dal and rasam powder. Add 2-3 cups of water to get rasam (soupy) consistency. Add salt to taste. Put it back on the stovetop and bring to a boil. Remove and garnish with the coriander leaves.

Tamil Paruppu Rasam

Thoor Dhal - 1/2 cup
Rasam Powder - 1 tsp
Tamarind Juice - 1 1/2 cups
Tomato - 1 small
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Chopped coriander, handful
Sprig of Curry leaves

Cook the dhal in 1 cup water. To the tamarind juice, add the salt, rasam powder, cut tomato, asofoetida and the curry leaves and over a medium heat, boiling the mixture. After it has boiled for about 8 minutes, add the cooked dhal to it and dilute with 2 to 2-1/2 cups of water. Boil further and garnish with the chopped coriander and mustard seeds and cumin seeds spluttered in ghee.

Tomato Rasam

Tomatoes - 3 small
Thoor dhal - 1/2 cup
Rasam Powder - 1 tsp
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Curry leaves - some
Chopped coriander - some

Cook the dhal in 1 cup water. Put the tomatoes in a cup of hot water and cover. After 5 minutes, peel the skin and mash it well. Add 1/2 cup more water, rasam powder, salt, curry leaves and asofoetida and boil for 5 - 8 minutes. Add the cooked dhal and dilute with 2 to 2-1/2 cups of water. Boil for some more time. Garnish with the chopped coriander leaves and add spluttered mustard and cumin seeds.