Posts Tagged ‘Rasam recipes’

Tomato Rasam

Wednesday, February 11th, 2009

Tomato Rasam
 
Ingredients:

Ripe tomatoes – 500 gms
red chillies – 3
fresh coconut, grated- 1 Tblsp.
asafoetida – a pinch
Salt, jaggery for taste.
Oil – 1 Tsp.
mustard seeds – 1/4 tsp.
Fry in a little oil and pound coarsely:
Coriander seeds – 1 1/2 Tblsp.
Cumin seeds – 1 Tsp.
Pepper – 1/2 tsp.

Method:

Chop and grind the tomatoes in a mixer. Strain well to remove seeds and skin. DiIute with water. Add red chillies, crushed ingredients, asafoetida, salt and jaggery. Heat till boiling point. Season with mustard seeds spluttered in oil. Remove from fire and close a lid on it. Just before serving strain well, reheat and then serve hot.

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Lemon Rasam

Wednesday, February 11th, 2009

Lemon Rasam

Ingredients:
Cooked thuar Dhal – 5 tblsp.
(red gram dhal)
Crush coarsely:
Cumi seeds – 1 tsp
black pepper- 3/4 tsp
turmeric powder – a pinch
chopped coriander and curry leaves – 1 1/2 tbl sp.
lemon – 1 big or 2 small
water – 2 1/2 cups
powdered asafoetida – a pinch
salt, sugar – to taste

Method:
Mash the cooked dhal to a smooth consistency. Slit green chillies lengthwise. Add all the ingredients( except lemon) together and allow it to boil for a few minutes. Switch off the stove and squeeze the lemon. Heat a tsp of oil and season little mustard to that and pour on top of rasam along with asafoetida. Close with alid and keep aside for few minutes. If served with rice, mix well and serve as it is. To serve this as a soup, strain the rasam using a strainer to remove pepper and cumin and then serve.

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Black Pepper Rasam

Wednesday, February 11th, 2009

Black Pepper Rasam

Ingredients:

3 Cups water
1 small lemon size tamarind
1 medium size tomato
Salt to taste
Oil for seasoning
1 tsp mustard seeds
1 tsp fenugreek seeds
2 red chillies(halved)
a Pinch hing
1 small bunch fresh coriander leaves.
Curry leaves
1 tsp turmeric powder.
For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds.
1 1/2 tsp Cumin seeds.
2 tsp Redgram dal.
1 red chili.

Method:
Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put muster seeds fenugreek seeds hing red chilis in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 2 tsp rasam powder to it. Allow it boil thoroughly(about 8 mins). Remove from the flame and serve hot with rice.

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