Rasam Recipes

Lime Rasam
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1. Tomato – 1
2. Green chilli – 1
3. Rasam powder – 1 tsp
4. Lime – ½
5. Toor dal – ¼ cup (cooked)
6. Water – 1 cup
7. Mustard seeds – ¼ tsp
8. Asafoetida – ¼ tsp
9. Curry leaves – few
10. Coriander leaves – few
11. Oil – 1 tsp
12. Salt – to taste

Lemon Rasam Preparation

Take a deep kadai and add 1 cup of water (Add water if needed).

Then add chopped tomatoes, slitted green chilli, rasam powder, and curry leaves.

When it starts to boiling add the mashed dal to this.

Do not allow this rasam to boil.

Then remove from heat and add lemon juice and salt.

Then season with mustard seeds and pour on top of rasam along with asafoetida.

Finally garnish with coriander leaves.

Serve hot with rice.

Mysore rasam

Ingredients

1. Tomato – 1
2. Turmeric powder – ½ tsp
3. Jaggery – 1 tbsp
4. Lime – ½
5. Toor dal – 1 cup (cooked)
6. Water – 1 cup
7. Mustard seeds – ¼ tsp
8. Asafoetida – ¼ tsp
9. Curry leaves – few
10. Coriander leaves – few
11. Oil – 1 tsp
12. Salt – to taste

Ground powder ingredients

1. Channa dal – ½ tsp
2. Toor dal – ½ tsp
3. Coriander seeds – ½ tsp
4. Pepper corns – ½ tsp
5. Dry grated coconut – 1 tsp

Rasam Preparation

Dry roast all the powder ingredients and make a fine powder. Keep it aside.

Boil the tomatoes in water with salt, turmeric powder, asafoetida and of ground powder.

When it starts to boiling add the mashed dal to this.

Do not allow this rasam to boil.

Then add the cooked and mashed toor dal and bring it to boil.

Now add jaggery powder and chopped coriander leaves.

Now remove from heat and add lemon juice.

Then season with mustard seeds and curry leaves and pour on top of rasam.

Serve hot with rice.

Pepper Rasam

Ingredients

1. Ripe tomato – 1 chopped
2. Seeragam – 1 tsp
3. Pepper (Milagu or miriyalu) – 1 tsp
4. Tamarind – small lemon size
5. Garlic flake – 1 roughly chopped (optional)
6. Turmeric powder – ½ tsp
7. Asafoetida – a pinch
8. Mustard seeds – ½ tsp
9. Curry leaves – few
10.Coriander leaves – few
11.Oil – ½ tsp
12.Salt – to taste

Pepper Rasam Preparation

Soak the tamarind in water for few mins.

Make a corase paste with cumin seeds and pepper corns.

Then squeeze the tamarind with chopped tomatoes until nothing hard left to squeeze.

Strain the juice and keep it aside.

Now boil the tamarind and tomato juice along with cumin seeds and pepper corns paste, turmeric powder, asafoetida and salt for few mins.

Let it come to a boil and chopped coriander leaves.

Never over boil the rasam.

When it comes to a boil, remove it from the flame.

Then season with mustard seeds, curry leaves, crushed garlic and pour on top of rasam.

Serve hot with rice.

Pineapple Rasam

Ingredients

1Tomato – 1
2. Green chilli – 1
3. Pineapple pieces – ½ cup
4. Rasam powder– 1 tsp
5. Lime – ½
6. Toor dal – ¼ cup (cooked)
7. Water – 1 cup
8. Mustard seeds – ¼ tsp
9. Asafoetida – ¼ tsp
10. Curry leaves – few
11. Coriander leaves – few
12. Oil – 1 tsp
13. Salt – to taste

Rasam Preparation

Take a deep kadai and add 1 cup of water (Add water if needed).

Then add chopped tomatoes, slitted green chilli, rasam powder, and curry leaves.

When it starts to boil add diced pineapple pieces and bring them to boil.

When it starts to boiling add the mashed dal to this.

Do not allow this rasam to boil.

Then remove from heat and add lemon juice and salt.

Then season with mustard seeds and pour on top of rasam along with asafoetida.

Finally garnish with coriander leaves.

Serve hot with rice.

Note

If the lemon is added before switch off the stove it will give a very bitter taste to the rasam.

Soak the pineapple pieces in rasam for ½ an hour before serving. Then only the rasam give a special aroma and nice flavour.