Rasamana Rasams- Indian Soups
1 Killu Molagai Rasam:
"Soak a small lemon size of tamarind.
In a dry pan, add oil, mustard seeds, 2-3 red chillies,curry leaves and asaefoetida. Once mustard seeds start splattering, add tamarind juice and add 1 tbsp of sambar podi and salt. Add 2 glasses of water and let this boil. Add 1 tbsp of ghee before serving."
2 Jeera Milagu Rasam:
Soak a small lemon size of tamarind.
In a dry pan, add oil, mustard seeds, asaefoetida. Once mustard seeds start splattering, add tamarind juice and add 1 tbsp of jeera-pepper powder.
Add 2 glasses of water and let this boil and then add salt. Add 1 tbsp of ghee before serving"
3 Lemon Rasam:
Pressurecook one handful of toor dhal for 3 whistles.
In a dry pan, put oil, mustard seeds, jeera, and add green chillies (2-3), cut in the middle.
When mustard splatters, add toor dhal and add turmeric powder (1 small pinch) and add 2 cups of water.
Add salt once the mixture is boiled.
Add lemon juice (1 full lemon) after switching off the stove.
Note: If you add lemon juice when the stove is not turned off, the taste can become bitter"
4 Thakkali Rasam:
Pressurecook one handful of toor dhal for 3 whistles.
Cut one tomato. Grind tomato, 2 green chilliies, 1 tbsp of jeera in the mixie.
In a dry pan, put oil, mustard seeds, asoefoetida.
When mustard splatters, add the ground mixture and add two cups of water.Add salt & toor dhal once the mixture is boiled.
Simmer for about 5 mins.
Add lemon juice (1 full lemon) after switching off the stove.
Note: If you add lemon juice when the stove is not turned off, the taste can become bitter"
5 Mysore Rasam:
In a dry pan, roast pepper corns (1/4 tbsp), coriander seeds (dhania), 1 tbsp and 2-3 red chillies.
Grind these in mixie adding 1 tomato and curry leaves.
Pressure cook one handful of toor dhal for 3 whistles.
Boil the ground mixture, adding two cups of water.
Add cooked toor dhal and salt.add 1/2 tbsp of sugar also. Garnish with Coriander leaves
6 Poondu Rasam:
Soak a small lemon size of tamarind.
In a dry pan, add oil, mustard seeds,peeled garlic pieces (cut into small pieces), asaefoetida. Once mustard seeds start splattering and when the garlic is well cooked, add tamarind juice and add 1 tbsp of rasam powder.
Add 2 glasses of water and let this boil and then add salt. Add 1 tbsp of ghee before serving"
7 Veppamboo or Neemflower Rasam: "
Soak a small lemon size of tamarind.
In a dry pan, add oil, mustard seeds,neemflower, asaefoetida.
Once mustard seeds start splattering and when the neemflower is well roasted, add tamarind juice and add 1 tbsp of rasam powder.
Add 2 glasses of water and let this boil.
Add 1 tbsp of ghee before serving"
"Soak a small lemon size of tamarind.
In a dry pan, add oil, mustard seeds, 2-3 red chillies,curry leaves and asaefoetida. Once mustard seeds start splattering, add tamarind juice and add 1 tbsp of sambar podi and salt. Add 2 glasses of water and let this boil. Add 1 tbsp of ghee before serving."
2 Jeera Milagu Rasam:
Soak a small lemon size of tamarind.
In a dry pan, add oil, mustard seeds, asaefoetida. Once mustard seeds start splattering, add tamarind juice and add 1 tbsp of jeera-pepper powder.
Add 2 glasses of water and let this boil and then add salt. Add 1 tbsp of ghee before serving"
3 Lemon Rasam:
Pressurecook one handful of toor dhal for 3 whistles.
In a dry pan, put oil, mustard seeds, jeera, and add green chillies (2-3), cut in the middle.
When mustard splatters, add toor dhal and add turmeric powder (1 small pinch) and add 2 cups of water.
Add salt once the mixture is boiled.
Add lemon juice (1 full lemon) after switching off the stove.
Note: If you add lemon juice when the stove is not turned off, the taste can become bitter"
4 Thakkali Rasam:
Pressurecook one handful of toor dhal for 3 whistles.
Cut one tomato. Grind tomato, 2 green chilliies, 1 tbsp of jeera in the mixie.
In a dry pan, put oil, mustard seeds, asoefoetida.
When mustard splatters, add the ground mixture and add two cups of water.Add salt & toor dhal once the mixture is boiled.
Simmer for about 5 mins.
Add lemon juice (1 full lemon) after switching off the stove.
Note: If you add lemon juice when the stove is not turned off, the taste can become bitter"
5 Mysore Rasam:
In a dry pan, roast pepper corns (1/4 tbsp), coriander seeds (dhania), 1 tbsp and 2-3 red chillies.
Grind these in mixie adding 1 tomato and curry leaves.
Pressure cook one handful of toor dhal for 3 whistles.
Boil the ground mixture, adding two cups of water.
Add cooked toor dhal and salt.add 1/2 tbsp of sugar also. Garnish with Coriander leaves
6 Poondu Rasam:
Soak a small lemon size of tamarind.
In a dry pan, add oil, mustard seeds,peeled garlic pieces (cut into small pieces), asaefoetida. Once mustard seeds start splattering and when the garlic is well cooked, add tamarind juice and add 1 tbsp of rasam powder.
Add 2 glasses of water and let this boil and then add salt. Add 1 tbsp of ghee before serving"
7 Veppamboo or Neemflower Rasam: "
Soak a small lemon size of tamarind.
In a dry pan, add oil, mustard seeds,neemflower, asaefoetida.
Once mustard seeds start splattering and when the neemflower is well roasted, add tamarind juice and add 1 tbsp of rasam powder.
Add 2 glasses of water and let this boil.
Add 1 tbsp of ghee before serving"
For the Veppamboo rasam, along with the seasoning, you can also add dry red chillies. It adds to the taste
ReplyDeletehey harini here.have one suggestion for lemon rasam.infact a variation.instead of toor dal add moong dal(has to be watery)slit green chillies,crushed ginger, crushed jeera and pepper.and in the end add lemon juice and little coconut milk b4 switching off the gas.tastes good and u'll njoy if u like sweet and sour tastes together.
ReplyDeleteThank you Bargavi & Ramya for your wonderful suggestions
ReplyDelete