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Cauliflower Rasam

25 Mar

cauliflower_rasam
Cauliflower Rasam.

Cauliflower is grated up and boiled in water along with moong dal. Oil is tempered with spices and added to the rasam as a final step. Serve cauliflower rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Rasam.

Ingredients:

Cauliflower 1/4 of Small Head
Moong Dal 1/4 Cup
Green Chiles 1 – 2
Ginger 1 inch Piece
Turmeric Powder 1/8 Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Remove outer leaves, wash the cauliflower and grate the cauliflower.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.

Bring to boil a cup of water, add washed moong dal and turmeric powder.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, cauliflower, curry leaves and salt to the pot.
Boil for around 10 minutes or until cauliflower is cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve cauliflower rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding cauliflower to the pot.

Suggestions: Adjust the consistency of the cauliflower rasam with water.
Variations: You can check other rasam recipes here.
Other Names: Cauliflower Rasam, Gobi Rasam, Cauliflower Pesara Kattu.

Delicious Tomato Rasam

9 Mar

tomato_rasam
Tomato Rasam.

Masoor dal / red lentils are boiled in water. Tomato is crushed and added to the dal along with spices and tamarind. The tomato rasam is boiled for good 10 minutes and tempered with spices. This is fast, simple version of delicious tomato rasam.
Makes: around 4 Servings of Delicious Tomato Rasam.

Ingredients:

Tomato 1 Medium
Masoor Dal 1/8 Cup
Coriander Seeds 1 Tbsp
Tamarind 1 1/2 inch Piece
Garlic 1 Clove
Turmeric Powder a big Pinch
Cilantro few Sprigs
Curry Leaves 2
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Crush the tomato with few pinches of salt into small pieces using a pestle.
Alternatively, use fingers to crush the tomato into small pieces.
Coarsely crush the coriander seeds with help of a pestle.
Peel and crush the garlic clove.
Wash, clean and roughly chop the cilantro leaves.

Bring to boil 2 cups of water, add washed masoor dal / red lentils and turmeric powder.
Boil till masoor dal turns translucent but orange.
Then stir in around one cup of water, crushed tomato, garlic and boil till tomato turns little soft.
Add tamarind, crushed coriander seeds, curry leaves and salt.
Simmer for around 5 mintues or until the rasam thickens a bit.

Heat oil in a pan, add all talimpu ingredients in order.
When mustards seeds start spluttering and urad dal changes color, remove from heat.
Add the tempering to the tomato rasam and give the rasam a boil.
Remove rasam from heat, stir in cilantro and cover.
Serve delicious tomato rasam with steamed rice or as a soup.
Notes: Make sure dal is cooked well.

Suggestions: Adjust the consistency of rasam with water. Add more masoor dal for thicker dal rasam.
Variations: Alternatively add cooked toor dal once the tomato is soft instead of masoor dal. Masoor dal takes less time to soften.
Other Names: Delicious Tomato Rasam, Tomato Charu.

Cabbage Rasam

8 Mar

cabbage_rasam
Cabbage Rasam.

Cabbage is shredded and boiled in water along with moong dal. Rasam powder is used to flavor the rasam. Finally the cabbage rasam is tempered with whole spices.
Makes: around 4 Servings of Cabbage Rasam.

Ingredients:

Cabbage 1 Cup Shredded
Moong Dal 2 Tbsps
Rasam Powder 1/2 tsp
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Remove outer leaves, wash and shred the cabbage.
Bring to boil 2 cups of water in a sauce pot.
Add moong dal and cabbage.
Boil till moong dal becomes transparent, stir in tamarind extract, rasam powder, turmeric powder and salt.
Boil for 5 more minutes and remove from heat.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the rasam pot.
Serve cabbage rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well.

Suggestions: If cabbage is not cooked well, boil for some more time. Make sure to adjust the consistency with water.
Variations: You can also add green chiles for spice.
Other Names: Cabbage Rasam.

Bitter Gourd Tamarind Rasam

18 Feb

kakarakaya_pachi_pulusu
Kakara Kaya Pachi Pulusu.

In this rasam, tamarind is used raw with out any cooking involved. Tamarind is soaked in water and the extracted water is mixed with jaggery to help cut the bitterness of the fried bitter gourd. Rasam is finally tempered and is served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Bitter Gourd Tamarind Rasam.

Ingredients:

Bitter Gourd 1 Small
Tamarind 3 inch Piece
Onion 1/2 of Small One
Green Chile 1
Turmeric Powder a big Pinch
Jaggery 2 inch Block
Salt to taste

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Dried Red Chiles 2 -3
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Crush the jaggery into small pieces.
Remove stem, wash and slice the green chile.
Wash, lightly scrape, remove ends and finely chop the bitter gourd.
Peel and finely chop the onion.

Heat a tsp oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly and remove the mixture onto a bowl.

Heat remaining oil in the same pan, add bitter gourd.
Fr the bitter gourd on medium high heat till it turns golden brown around the edges.
Stir in chopped onion and fry till it turns translucent and remove the pan from heat.

Soak tamarind in a cup of warm water for sometime and extract all the juice discarding any veins.
In a mixing bowl, add the extracted tamarind juice, jaggery, turmeric powder, curry leaves and salt.
Stir in fried bitter gourd and onion mixture into the above bowl.
Stir in the tempering and adjust the consistency with water if necessary.
Serve bitter gourd tamarind rasam with steamed rice and dollop of ghee.
Notes: Make sure to fry the bitter gourd well before removing from heat.

Suggestions: Adjust tamarind or jaggery according to preference.
Variations: You can also boil the whole rasam for less than a minute to warm it up and change the taste.
Other Names: Bitter Gourd Tamarind Rasam, Kakara Kaya Pachi Pulusu.

Watermelon Rasam

20 Nov

watermelon_rasam
Pucchakaya Rasam.

Watermelon is blended into juice and spiced up with spices. Finally the rasam is tempered with mustard seeds and curry leaves.
Makes: around a Cup of Watermelon Rasam.

Ingredients:

Seedless Watermelon 1/2 Small One
Tamarind Extract 1/2 tsp
Red Chili Powder 1/4 tsp
Cumin Powder 1/4 tsp
Salt to taste

Talimpu:

Mustard seeds 1/2 tsp
Green Chiles 1
Curry leaves 5
Oil 1/4 tsp

Method of preparation:

Remove stem, wash and slice the green chile.
Chop a slice of watermelon and keep aside.
Grind watermelon into juice using a blender.

Heat a sauce pot on low heat, add all talimpu ingredients in order.
When mustard seeds start to splutter, pour in the watermelon juice, tamarind extract, cumin powder, red chili powder and salt.
Stir and add chopped watermelon.
Serve watermelon rasam with steamed rice.
Notes: Make sure watermelon is not extremely sweet.

Suggestions: Add black pepper to spice up the rasam if necessary.
Variations: You can also use yellow watermelon.
Other Names: Watermelon Rasam, Pucchakaya Rasam.