Tag Archive | Rasam Varieties

223. Mysore rasam

Sometimes we want a little thick rasam with a different taste. Mysore rasam is a very good appetizer. Let us see how it is prepared.

Ingredients needed :

  • Tur dhal     –  1/4 cup
  • Tomato      – 1
  • Tamarind   –  Small gooseberry sized ball
  • Turmeric powder  –  1/2 tsp

Fry and Grind :

  • Jeera                     –  1/2 tsp
  • Pepper                  –  1/2 tsp
  • Urad dhal               –   1/2 tsp
  • Red chillies            –   5
  • Corainder seeds  –  1/2 tsps
  • Kadalai paruppu  –  1/2 tsp
  • Fenugreek seeds –  1/2 tsp
  • Grated Coconut    – 1 tsp

Seasoning :

  • Ghee                –  1/2 tsp
  • Asafoetida        –  A pinch
  • Mustard seeds –  1/2 tsp
  • Curry leaves     – Few strands

Garnishing :

  • Corainder leaves

Preparation time : 20 mins

Cooking time      : 10 mins

Serves                 : 2

Method:

Pressure cook tur dal with turmeric powder and 1/2 tsp of gingerly oil. Mash it well and keep it aside.

Soak a small ball of tamarind in water and extract the juice.

Dry roast coriander seeds, kadalai paruppu, urud dal, pepper, red chillies and fenugreek seeds in 1/2 tsp of cooking oil. Add grated coconut and grind it with water.Take the ground paste, keep it aside.

Preparation:

In a kadai, put 1/2 tsp of ghee and add mustard seeds. When it splutters, add asafoetida. After a minute put one mashed tomato. When the raw smell of tomato goes add 1/2 tsp of salt and tamarind water. After 5 minutes put the ground paste and mashed tur dal. Mix well and add coriander & curry leaves.

Wow, if you eat rice with this hot rasam, you will really enjoy the taste.

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213. Lemon rasam

Daily if we keep tamarind rasam, it may be boring. Just for a change, we can prepare lemon rasam. The recipe is very simple.

Ingredients needed :

lemon – 1

tur dal – 2 tbs

turmeric powder – 1/4 tsp

sesame oil – 1/4 tsp

channa dal – 1/2 tsp

urud dal – 1/2 tsp

kalamirch – 1/2 tsp

red chilly – 2

green chilly -2

tomato – 1

jeera – 1/2 tsp

dhania – 1/2 tsp

mustard – 1/2 tsp

fenugreek seeds – 1/2 tsp

asafoetida – 1/4 tsp

ghee – 1/2 tsp

salt – 1/2 tsp

curry & coriander leaves – one small bunch

Method of preparation :

First boil  tur daal(thuvaram paruppu), with  turmeric powder,  thil oil and one cup of water in a cooker and mash well. In a kadai, dry fry  channa dal,  urud dal,  kala mirch,  jeera, red chillies,  dhania seeds and  methi(vendhayam). When it becomes cool, dry grind it. Keep a kadai on the gas and put  ghee. Add  musturd. When it splutters, put  asafoetida, chopped tomato and green chillies. After 3 minutes, add ground  powder and cooked tur dal. Keep it in the fire for 5 minutes and switch off the gas. Put curry leaves and coriander leaves. Cut a lemon into half and squeeze it. Add the lemon juice into the rasam and stir well. We should not heat the rasam after putting lemon juice. If we use the lemon rasam after half an hour, the taste will be excellent.