THIPPILI RASAM

INGREDIENTS :

Tomato - 1 big

Tamarind - a small piece

Salt to taste

Coriander leaves/ Mint leaves - few

Turmeric powder - 1 tsp

Hing - 1 tsp

To Powder:

Toor dal - 2 tsps

Jeera - 1 tsp

Peppercorns - 1 tsp

Thippili ( Long pepper - 1 tsp)

Dry roast the ingredients and finely powder them.

To Temper:

Mustard - 1tsp

Methi seeds - 1 tsp

Dried Red Chillies - 2 (Optional)

Curry leaves - few

Crushed garlic cloves - 3

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot , add mustard, jeera, red chillies, methi seeds, garlic and curry leaves. 

2) Add the tamarind juice, blended tomatoes and the grinded powder with turmeric powder and a cup of water.

3) Bring it to boil. When it starts boiling, switch off the flame and mix in salt. Garnish with Coriander leaves.

 

PINEAPPLE RASAM

Pineapple Rasam is a part of Tamilnadu's authentic cuisine. It is one of the most flavourful rasam. This rasam will never miss to be a part of the lunch menu in most of weddings in south Tamilnadu. Pineapple gives a distinct taste, aroma and flavour to the rasam. Let's now see the preparation.

INGREDIENTS :

Pineapple - few pieces (I took 6 slices)

Tomato - 1 big

Tamarind - a small piece

Salt to taste

Coriander leaves - few

Toor dal - 3 tbsps

Rasam powder - 2 tsps

Turmeric powder - 1 tsp

Hing - 1 tsp

To Temper:

Mustard - 1tsp

Jeera - 1 tsp

Dried Red Chillies - 3

Curry leaves - few

Crushed garlic cloves - 3

METHOD OF PREPARATION :

1. Take 3 slices of pineapple and grind them. Chop the remaining pieces and keep aside.

2. Prepare tamarind water 15 minutes prior to prepare rasam. Crush tomato well in tamarind water.

3. Pressure cook 4 tbsps of toor dal with turmeric powder and a tsp of oil. Allow the steam to leaves and keep aside.

4. Heat oil in a pan. Once hot , add mustard, jeera, red chillies, methi seeds, garlic and curry leaves. 

5. When it splutters, add chopped pineapple to it and saute for a while.

6. Then add tamarind water and tomato it. Add turmeric powder and Rasam powder. Bring it boil.

7. Add toor dal to it and mix well.

8. Add crushed pineapple to it.

9. When it starts boiling, add coriander leaves and hing. Remove from the flame, Then add salt to it.

Serve hot with Rice.

KOLLU RASAM (HORSE GRAM RASAM)

INGREDIENTS : 

Roasted Horse gram - 1/2 cup

Pepper / Jeera  - 1 tsp each 

Salt to taste

Garlic cloves - 5

Turmeric powder - 1 tsp

Rasam powder - 1 tsp

Tomatoes - 1 medium size

Tamarind - small size ball( soak in water for 10 minutes)

For Tadka:

Mustard, Methi seeds - 1 tsp
Red chillies - 2
Curry and Coriander leaves - few

METHOD OF PREPARATION : 

1) Wash up the gram and pressure cook it for 3 whistles . Allow it to cool , strain the water and keep aside .

2) Heat oil . Once hot , saute jeera, garlic cloves, chopped tomatoes, kollu for 5 minutes. Allow it to cool down.

3) Then grind them well with little of the strained water and keep aside .

4) Heat oil in a pan. Add mustard, methi seeds, chopped red chillies, few curry leaves. When it pops out, add the grinded dal with tamarind water, remaining strained water with Rasam powder. Bring it to boil .

5) Switch off the stove. Add salt, mix it well.

Garnish with Corainder/Mint leaves . Serve hot with rice.

INJI RASAM / GINGER RASAM

This rasam or soup will be the best remedy for severe cold and cough .

INGREDIENTS :

Tomato - 1 big ripen

Ginger - a small lemon piece

Garlic cloves - 4

Turmeric powder - 1 tsp

Pepper and Jeera powder - 2 tsps

Salt to taste

Red chillies - 2

Curry , Coriander and Mint leaves - few

Mustard and Methi seeds -  1 tsp

Asafoetida

METHOD OF PREPARATION :

1) Well crush the ripen tomato with little water and keep aside.

2) Heat oil in a pan . Once hot , addd mustard and methi seeds with red chillies .

3) When it splutters , add crushed garlic and ginger .

4) Then , add tomato to it with little water and all the spices.

5) Cook in slow flame , covered with a lid .

6) When it starts boiling , stir it continuously for 2 minutes in slow flame.

7) Before removing from the flame, add herbs and asafoetida.

8) Finally , add salt to it and mix it well .

Serve hot with Rice . Linking it with Tamizhar samayal Tuesday event.

PEPPER RASAM

One again from my earlier posts



This rasam is good for cold,cough and fever . It will boast up our energy during sickness .

INGREDIENTS:

Tomato - 2 small

Tamarind juice - 3 tbsps

Salt to taste

Curry and coriander leaves

Red chillies - 2

Mustard,Turmeric powder,Methi seeds - 1/4 tsp

Asafoetida as required

Garlic cloves - 3 mashed

Rasam Powder :

Powder pepper and jeera in 1 : (1/2) proportion
Dried Ginger Powder - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard,methi seeds,red chillies,garlic,curry leaves and fry for a minute.

2) Then add mashed tomato and fry for 3 minutes till tomato is partly-cooked.
3) Add a cup of water and tamarind juice.
4) Then add rasam powder,ginger powder ,asafoetida and turmeric powder.
5) Allow to boil.When is starts boiling well with bubbles,wait for a minute and turn off the flame.Add coriander leaves before removing from the flame.
6) Pour rasam to a big bowl with salt in it.

Serve hot with rice.

Goes to Sharanya's Traditional Recipes Event : 

LEMON RASAM

INGREDIENTS :

• Lemon - 5 medium
• Tomato - 1
• Coriander leaves
• Salt to taste
• Rasam powder - 2 tsp
• Asafoetida 
• Ginger - a small piece
• Garlic cloves - 4
• Toor dal - 2 tbsps

For Tadka:

• Methi seeds - 1 tsp
• Mustard - 1 tsp
• Red Chillies - 2 
• Jeera - 1/2 tsp each
• Curry leaves

METHOD OF PREPARATION :

1) Crush tomato , ginger , garlic well in a mortar. Meanwhile, cook toor dal with a spoon of oil in a pressure cooker and keep is aside.

2) Heat oil in a pan . Once hot , add mustard and methi seeds . When it slutters , add red chillies and curry leaves .

3) Add the crushed masala with rasam powder and little water .

4) When it starts boling , add cooked dal . 

5) Then , add lemon juice to it and mix it up well . 

6. Mix it well, garnish it with coriander leaves. Remove from the flame when it starts boiling and mix salt to it.

Linking it up with Akila's Dish starts with 'L' name .

GARLIC RASAM

This rasam is good for digestion , gastric trouble and severe cold and cough .

INGREDIENTS :

Garlic Cloves -- 8 nos

Red Chillies - 3 

Curry leaves and coriander leaves 

Tomato - 1 

Salt to taste

Rasam Powder - 3 tsps

Turmeric powder - 1/2 tsp 

Asafoetida - a pinch

Mustard - 1 tsp 

Methi Seeds - 1 tsp 

Ginger - a small piece 

Tamarind - a small piece

METHOD OF PREPARATION :

1 ) Grind garlic , tomato , ginger and coriander leaves . 

2) Heat oil in a pan . Once hot , add Mustard and Methi seeds . When it splutters , add red chillies and curry leaves .

3) Then , add the grinded masala with tamarind juice , rasam powder,turmeric powder and asafoetida. 

4) Cook in slow flame till it boils . When it starts boiling , add coriander leaves and turn off the flame . 

5) Finally , add salt . Sending this to Radhika Vasanth's and Sudeshna's Food for ailments and Old age.

MOONG DAL RASAM

This is one of my grandmother's  special recipe. This is a home healing food . When we are down with severe viral fever , our body will become weak .This rasam will help us to regain our energy and boast our immune system.

INGREDIENTS : 

Moong dal -- 1/2 cup 

Turmeric powder-1 tsp 

Tomato - 2 

Ginger - a small piece 

Jeera -- 2 tsps 

Mustard - 1 tsp M

seeds - 1 tsp 

Pepper-- 1 tsp 

Rasam powder- 1 tsp 

Lemon juice - 1/2 lemon

Salt to taste 

Asafoetida - 1 tsp 

METHOD OF PREPARATION : 

1) Heat oil in a pan. Roast dal for few minutes till the flavour rules out. Add water and cook it with a pinch of turmeric powder and oil till it gets softened. 

2) Meanwhile , blend tomatoes,pepper, ginger-garlic, coriander seeds smoothly in a blender. Add it to the dal.

3) Heat oil in a pan. Once hot, add mustard, jeera, red chillies, methi seeds and curry leaves. Once it splutters, add it to the dal. Add chopped coriander leaves and rasam Powder. Bring it to boil.

4) When it starts to boil, switch off the flame. Mix salt to it and add lemon juice. Stir it well.

Serve hot with Rice .

Sending this to MLLA - 21 hosted by Superchef , initially started by Susan and Ruchikacooks Home made Remedies initially started at A2Zvegetariancuisine

PUDINA RASAM

INGREDIENTS: 

Dal water--- 2 cup 

Turmeric powder--1/4 tsp 

Lemon juice--2 tbsp

Asafoetida--1/4 tsp 

Salt to taste 

FOR GRINDING : 

Pepper -1 tsp 

Cumin seeds -- 1 tsp 

Tomato - 1 

Garlic cloves-3 

Pudina leaves --- 2 handful 

METHOD OF PREPARATION :

1) Heat oil in a kadai . Add mustard , methi seeds . Once it splutters add red chillies, and curry leaves . 

2) Add grinded masala and mix them well. 

3) Then add dal water , mashed tomato juice , turmeric powder , salt , asafoetida and allow it to boil . 

4) Cover with a lid and allow it to boil . 

5) Once it starts boiling , add lemon juice . Serve hot with rice . 

TOMATO RASAM

INGREDIENTS:

• Tomato - 5

• Garlic cloves - 5

• Red chiliies - 3

• curry and coriander leaves

• Asafoetida

• Salt to taste

• Turmeric powder - a pinch

• Tamarind juice - 1 tsp

For Rasam Powder :
Toor dal - 1 tsp
Channa dal - 1 tsp
Jeera - 1 tsp
Pepper - 1 tsp
Red chillies - 2
Coriander seeds - 1/2 tsp
Fry them in a spoon of oil and make powder .

METHOD OF PREPARATION :

1) Heat oil . Add mustard , methi seeds . Once it splutters add red chillies and garlic .
2) Add mashed tomatoes and little water and tamarind juice .Allow it to boil . 

3) Add rasam powder and curry leaves . Cover with a lid .
4) Once it starts boiling , remove lid and transfer it to a bowl with a spoon of salt .
Tastes good with hot steamed rice .

APPLE RASAM

INGREDIENTS :

Apple - 1
Garlic cloves - 3
Red Chillies - 2
Mustard , Methi seeds - 1 tsp each
Curry leaves and coriander leaves
Asafoetida - a pinch
Pepper-jeera powder - 3 tbsps
Dal water - 1 cup
Tamarind juice - 1 cup
Tomato - 1
Salt to taste.

METHOD OF PREPARATION :

1) Heat oil in a kadai .Add mustard and methi seeds.Once it splutters , add curry leaves , garlic and red chillies.
2)Then add tomato and fry a little.
3) Add chopped apple and saute for 3 minutes.
4) Then add dal water,tamarind juice and powders .Allow it to boil.Add asafoetida and dania leaves.
5) Once it starts boiling , transfer it to a vessel with salt.

Serve hot with rice.