|Author: M.Bakshu 21 Apr 2011 Member Level: Gold Points : 6 (Rs 2) Voting Score: 0|
Dear Chandra Mouli,
Please find below the preparation method and request you to kindly add this rasam in your regular food:-
1. 1 spoon pepper
2. one spoon Jeera
3. 2 garlic pieces
4. Coriander leaves
5. Curry leaves
6. Salt to taste
9. Oil to cook
Procedure to Make Rasam Powder
Take a spoon of Pepper, a spoon of jeera and 2 garlic pieces and crush them and made a paste.
This is Rasam Powder / Paste. Ready made rasam powder is available in the market.
Keep the Following things ready to make rasam
1. Paste of tomato / tomato pulp
2. Paste of tamarind. To make this, soak tamarind in hot water for 10 minutes,
and then mix it well to get the pulp.
3. Keep rasam powder ready
1. Place a container on stove to make rasam
2. Add 2 spoons of oil into the containter
3. Add tamarind water, tomato pulp, add rasam powder / paste into the water.
4. Add 2 glasses of water, or more depending on how much rasam you require
5. Add salt to taste
To make tomato rasam, add extra tomato pulp.
To mark Garlic rasam, add 3 more garlic pods.
To mark Pepper rasam, add 2 spoons of pepper powder.
To make ginger rasam, add crushed ginger to rasam.
You can make lemon rasam, pineapple rasam, neem flower rasam...also.
Add these ingredients while the rasam liquid is boiling.
6. Let rasam boil and put off the stove.
To Season Rasam
1. Place small pan on stove
2. Add 2 spoons of oil to it
3. Add a pinch of mustard, a pinch of jeera and curry leaves to the hot oil. Leave for 2 seconds,
then, empty contents on pan into the rasam.
Garnish with coriander leaves.
Note : Rasam can be drunk as soup and can be had with steamed rice. Pepper rasam and ginger rasam
are good for clearing soar throat, colds and coughs.
There is nothing above the love of God!
|Author: Sushila S Iyengar 29 Apr 2011 Member Level: Gold Points : 3 (Rs 1) Voting Score: 0|
Recipe for typical Tamilnadu Rasam.
You can make a Rasam Powder and keep it in stock.
Coriander Seeds - 100 gm
Tur Dal - 50 gm
Channa Dal - 1 table spoon
Pepper - 1 Table spoon
Cummin Seeds - 2 Table spoons
Hing (Asofotida) - 1/4 teaspoon
Red Chillies - 25 gm
Turmeric Powder - 1/4 teaspoon
Put all these ingredients in a mixer and grind to a coarse powder. Transfer it to an airtight container.
Method of preparation:
Take a lemon size tamarind soak it in water.
Cut two or three tomatoes into four pieces, some garlic pods according to your flavor and taste (optional)and boil it in water (1 glass). When the tomatoes become tender remove liquid tamarind pulp and add it. Add a pinch of turmeric powder and hing. let it boil for 2 minutes. Now add 2 tablespoons of Rasam powder to it and add 2 teaspoon of salt to it. Let is boil for 3 minutes. Then add two glasses of water and wait till it raises like milk and put off the gas stove.
Add finely chopped coriander leaves to it.
heat a teaspoon of oil and add 1/4 teaspoon of mustard seeds and cummin seeds and add 3 or 4 curry leaves and add it to the Rasam already made.
Rasam is a good appetizer. You can drink as it is, or have it with hot rice with a spoon of ghee.
Rasam can be made with tomatoes or without tomatoes.
Instead of tamarind, lemon juice can be added. For this, you need to squeeze two big lemons and add the juice after the Rasam is boiled and kept ready.
Paruppu Rasam: Boil 50 gm Tur dal and strain the water separately, and add this to the Rasam when it is boiling. You can use the dal for making Sambar. Or mash the whole dal and water nicely and add it to the Rasam itself.
|Author: Soumya Gowri Shankar 15 May 2011 Member Level: Silver Points : 4 Voting Score: 0|
To make a Tamil Nadu rasam, you will require the following ingredients:
1. Half to 3/4 cup of Toor Dal
2. Tomato - 1
3. Some Tamarind - you can either get liquid tamarind ready made from the market or keep the tamarinds in boiled water for sometime and take out its juice.
4. Turmeric Powder - 1/4 teaspoon
5. Ghee - 1 spoon
6. Rasam Powder - 1 teaspoon
7. Mustard seeds - 1/2 teaspoon
8. Jaggery - as per taste
9. Salt - as per taste
10. Coriander leaves for garnishing
11. Half piece of lemon
1. Boil the Half cup Dal in about 1 cup of water in a cooker. Also add the turmeric powder and some 1/4 teaspoon salt to the Dal while boiling in the cooker. Let the Dal boil till it is completely cooked in the cooker.
2. Heat the ghee in a kadai. Add the mustard seeds and let them flutter.
3. Add the tomato to it.
4. Add the ready made liquid tamarind or tamarind juice to the mixture.
5. Now add the rasam powder and salt to the mixture and let it boil for sometime.
6. Then add the cooked Dal to the mixture.
7.Rasam powder is usually very spicy. Its good to add a little bit of jaggery after melting the same in some boiled water.
8. Garnish the rasam with the coriander leaves.
9.Rasam is now ready to be served. You can cut and add a half piece of lemon before serving and boil the rasam. There is a sour taste in rasam which is simply yummy.
This recipe usually serves two people. It tastes delicious with steamed rice.
|Author: M.N.V.Sri Ranjani 19 Jun 2011 Member Level: Bronze Points : 3 Voting Score: 0|
Tomato Rasam also called a Poondu Rasam is a very staple diet in the South Indian household. Being a South Indian and growing up in that environment this version was my favorite. The tomatoes in this rasam can be kept as pieces or ground into a puree and had as a soup. Serve it with hot rice, topped with ghee and a South Indian vegetable of your choice, like beetroot curry, carrot curry, pavaikkai curry etc. Simply delicious.
Serves: 4 persons
Cooking time: about 30 minutes
Preparation Time: 30 minutes
¼ cup cooked tuvar dal/yellow split pea, whisted to a smooth texture
1 teaspoon turmeric powder
1/2 cup of tamarind extract or 1 tablespoon lemon juice
1/2 cup of freshly pureed tomatoes
2 cloves garlic
½ teaspoon roasted cumin powder
½ teaspoon roasted coriander powder
¼ teaspoon black pepper powder
1/4 teaspoon red chilli powder (optional)
1/4 teaspoon asafoetida (optional)
3-4 curry leaves
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 tablespoon ghee
Salt to taste
2 tablespoons chopped coriander leaves
Heat the ghee in a sauce pan; add mustard seeds, cumin seeds, garlic and curry leaves to the hot ghee. Once they crackle add the tomato puree, lemon juice or tamarind water, coariander powder, turmeric powder, cumin powder, asafoetida, pepper, chiili powder. Stir and allow it to come to a boil. Add the whisked turvar dal, 2 cups of water and all it to a boil and simmer for 10 minutes until you notice the rasam frothing up.
Garnish with finely chopped coriander leaves.
Serve with hot rice or as a soup. A dash of ghee in the rasam before serving will enhance the taste.