Rasam

[minisoji]

Tomato Rasam

Ingredients:

• 1 kg Tomatoes
• 1/2 tsp Chilli powder
• 1/4 tsp Asafoetida
• 3 tbsp Tamarind water
• 2 Pinches turmeric powder
• 1 tsp Lemon juice
• Salt to taste
• Make masala powder of:
• 1 1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 8 Peppercorns

How to make Tomato Rasam:

• Roast the peppercorns, coriander seeds and cumin seeds for a minute.
• Grind them into a masala powder.
• Chop the tomatoes into halves and put in 8 glasses of boiling water.
• Mix the remaining ingredients and masala powder.
• Boil again for 10 minutes.
• Squeeze the tomatoes with the help of a spoon.
• Boil for another 10 minutes.
• Tomato Rasam is ready. Garnish it with chopped coriander.

[minisoji]

Pepper Rasam


Ingredients:

• 1-1/2 tsp Peppercorns
• 1 Small tomato, cut into small cubes
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 Sprig curry leaves
• 2 tsp Thick tamarind juice
• 1/2 tsp Sugar
• 1 tsp Chopped coriander leaves
• A pinch of hing
• Salt to taste
• 2 tsp Ghee
• 6 Cups of water

How to make Pepper Rasam:

• Grind the peppercorns to get a soft powder.
• Combine it with water, tomato, salt, tamarind juice and sugar.
• Put it over low heat and bring it to a boil.
• Take a pan and heat ghee in it, fry mustard, hing, curry leaves and cumin.
• Add rasam to it.
• Now garnish Pepper Rasam with chopped coriander and serve it.

[minisoji]

Mysore Rasam

Ingredients:
• 1 Cup tuvar dal, cooked
• 1 Lemon size tamarind
• 1 tsp Mustard seeds
• 1 tsp Chana dal
• 2 Tomatoes
• 1/2 tsp Hing
• 2 tsp Coriander seeds
• 4 tsp Pepper corns
• 2 tbsp Grated coconut
• 2-3 Dry red chillies
• 2-3 Cloves
• 1 tsp Turmeric powder
• Coriander leaves for garnishing
• A few curry leaves
• Oil as required
• Salt to taste

How to make Mysore Rasam:

• Marinate tamarind in water and extract the tamarind juice.
• In the tamarind juice, add tomato, turmeric powder and salt and boil it until the raw smell of the tamarind is lost.
• Meanwhile, in 1 tsp oil, saute the coriander seeds, pepper corns, chana dal, red chillies and cloves until pink.
• Grind them with coconut to form a soft paste.
• Add the paste, cooked tuvar dal and curry leaves to the tamarind juice and boil for a few seconds.
• Heat oil, add mustard seeds and hing and season the rasam.
• Garnish it with coriander leaves and serve.