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Rasam Varities

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Apr 19, 2008.

  1. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Last edited: Apr 19, 2008
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  2. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pine Apple Rasam

    Ingredients:
    1 cup cooked thur dal
    2 - 3 slices pine apple
    1 sp tamarind paste
    1 - 2 sp Rasam Powder
    Salt
    2 sp ghee
    1 sp chopped coriander leaves
    2 green chilly(optional)
    1 sp mustard seeds
    1 sp cumin seeds
    1/2 sp turmeric powder
    1/2 sp asafetida

    Method:
    In a pan make seasoning with mustard seeds and cumin seeds.
    Now you can add green chilly if you are going to use it.
    Add cooked dal with 1 cup water and add tamarind paste.
    Mix well and add rasam powder, turmeric powder and asafetida.
    Bring it to a boil and allow it to boil for a while.
    Now add chopped pine apple and again bring it to a boil.
    Add 1/2 cup water and again bring it to a boil.
    Put chopped coriander leaves.
    Remove from the fire and use.
     
    Last edited: Apr 19, 2008
  3. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Goddu Rasam

    For this rasam, we have to use raw thur dal. Instead of cooking the dal, we have to use as it is.
    Ingredients:

    1 tab sp Thur dal
    1 – 1 ½ sp Tamarind Paste
    1 – 1 ½ sp Rasam Powder

    For Seasoning:

    1 sp Mustard seeds
    1 sp Cumin seeds
    ¼ sp Turmeric powder
    1 Ripe Tomato
    A pinch of asafetida
    Salt
    2 sp Ghee
    Coriander leaves

    Method:

    In a pan make seasoning.
    And pour 1 cup water and add ‘Tamarind paste’.
    Mix well and add Rasam powder, turmeric powder, thur dal and asafetida powder.
    Add cut tomato and salt.
    Let it boil for 5 – 10 min.
    At this time you add 1 cup water more in the rasam.
    Bring it to a boil and remove from the fire and add coriander leaves.

    Note: If you want you can make seasoning and add that to Rasam, after you complete the rasam. You can fry thur dal and add in the rasam.
     
    Last edited: Apr 19, 2008
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pathiya Rasam

    You can prepare this Rasam when you are having stomach trouble.

    Ingredients:

    1 sp Tamarind paste
    1 sp cumin seeds
    1 sp Black pepper
    1 sp thur dal
    1 sp mustard seeds
    Curry leaves
    Salt
    2 sp ghee

    Method:

    Crush cumin seeds, black pepper and thru dal.
    In a pan pour ghee and make seasoning with mustard seeds and curry leaves.
    Pour 2 cups of water and put tamarind paste.
    Add salt and crushed powder.
    Bring it toa boil.
    Let it boil for 5 to10 min.
    Add 1/2 cup water again and bring it to a boil.
    Remove and serve with hot rice.
     
    Last edited: Apr 28, 2008
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Panner Rasam

    You can prepare this rasam with fresh rose pattels. You have to use less tamarind for this rasam.

    Ingredients:

    ½ cup cooked Thur dal
    1 sp Tamarind Paste
    1 – 1 ½ sp Rasam Powder

    For Seasoning:

    1 sp Mustard seeds
    1 sp Cumin seeds
    ¼ sp Turmeric powder
    A pinch of asafetida
    Salt
    ½ sp Ghee
    Coriander leaves
    Fresh rose pattels

    Method:
    In a pan make seasoning.
    Pour 1 cup water and add ‘tamarind paste’.
    Mix well and add Rasam powder, turmeric powder and asafetida powder.
    Now keep the pan on stove.
    Let it boil for 5 – 10 min.
    Add cooked dal. At this time you add 1 cup water more in the rasam.
    Bring it to a boil and remove from the fire and add rose pattels and coriander leaves.
    The rose pattles will give a nice aroma to this rasam.:crazy
     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Horse Gram Rasam (kollu)

    Ingredients:

    2 tab sp Horse Gram
    2 sp rasam powder
    1 - 2 sp tamarind paste
    Salt
    2 sp ghee
    1 sp mustard seeds
    curry leaves
    1/4 sp asafetida powder
    1/2 sp turmeric powder

    Method:

    Dry fry horse gram and cook well in cooker.
    Now you can make asusual rasam using cooked horse gram dal.

    Note: if you want you can dry fry horse gram and cook it. That will give more aroma to rasam.
     
  7. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Black Pepper Rasam

    Ingredients:

    1 – 1 ½ sp Tamarind Paste
    1 – 1 ½ sp Rasam Powder

    For Seasoning:

    1 sp Mustard seeds
    1 sp Cumin seeds
    ¼ sp Turmeric powder
    1 Ripe Tomato (optional)
    A pinch of asafetida
    Salt
    ½ sp Ghee
    Curry leaves
    2 teas poons of crushed black pepper
    1 tab sp thur dal crush

    Method:

    In a pan 2 ghee and make seasoning.
    And pour 1 cup water and add ‘tamarind paste’.
    Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.
    Let it boil for 5 – 10 min.
    Now add crushed black pepper and thur dal.
    Let it cook for a while.
    At this time you add 1 cup water more in the rasam.
    Bring it to a boil and remove from the fire and add curry leaves.
    This rasam is good for digestion and remove cold and caugh.
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Pudina and Onion Rasam

    Ingredients:

    1 small bunch of pudina
    10 - 12 small onion
    2 tomato
    1 sp tamarind paste
    1 cup cooked thur dal
    2 sp rasam powder
    salt
    1/4 sp asafetida
    1/2 sp turmeric powder
    1 sp mustard seeds
    2 - 4 sp ghee


    Method:

    In a pan make seasoing with mustard seeds.
    Chop tomato and onions. Put them in the pan.
    Fry well. Add chopped pudina leaves.
    Add cooked dal, tamarind paste, rasam powder, turmeric powder, asafetida and salt.
    Add water if you want. Mix well.
    Allow it to boil for a while.
    Add 1/2 cup water and bring it to a boil.
    Remove from the fire.
    Your rasam is ready to serve.

    Note: you can avoide tamarind paste and add more tomato.
     
  9. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karnataka Rasam

    Ingredients:
    1 cup Cooked thur dal
    4 tomato
    2 sp tamarind paste
    1/2 sp cumin seeds
    1/2 sp mustard seeds
    1/2 sp red chilly powder
    1 coriander seeds
    12 sp turmeric powder
    1/4 sp asafetida
    2 tab sp coconut (fresh)
    2 sp ghee
    salt
    curry leaves
    coriander leaves

    Method:

    In a pan pour cooked dal, tomato, chilly powder, turmeric powder, salt,asafetida and tamarind paste.
    Allow it to boil for a while.
    Grind coconut and coriander seeds.
    Add it to the rasam.
    Let it boil for a while.
    Add 1/2 cup of water and again bring it to a boil.
    In a pan pour ghee and make seasoning and pour it on the rasam.
    Add curry leaves and your 'sarru' is ready.
    Garnish with coriander leaves.
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Karnataka Rasam Powder

    To make this powder you have to fry the ingredients in three batches and grind them like that. Then you can add them and store for more than 6 months. Here is the list.

    Ingredients:

    Red chilly 200 gms ( Bydage and Kashmiri Red chilly)
    Coriander seeds 200 gms
    3 sp oil sp oil

    2nd batch:

    2 tea sp each : Fenugreek seeds, Mustard seeds, Cumin seeds and black pepper.

    3rd batch:

    2 hands full of curry leaves (wash and dry)
    1 small marble size asafetida
    1 piece of cinnamon stick - make into small pieces
    1 sp turmeric powder

    Method:

    In a pan pour 1 sp oil and put red chilly and coriander seeds.
    Use low fire and fry slowly until there is a smell with the red chilies.
    Transfer them in a plate and let it cool.
    Again pour 1 spoil and put 2nd batch ingredients.
    Fry these on slow fire.
    Continue till the mustard seeds and Jeera start to split and turn brown.
    Take out and put in a plate for cooling.
    Now pour 1/2 sp oil and fry asafetida and cinnamon stick.
    Switch off the stove and put curry leaves and fry them with the kadai's heat.
    Add turmeric powder and mix well.
    Keep aside.
    For grainding, first grind the red chilly and coriander seeds.
    Put them in a big bowl.
    Now grind the second batch.
    Put this in the same bowl.
    Now grind the third batch and graind.
    Now again put them in the same bowl and mix well.
    Your "Karnataka Rasam Powder" is ready.

    Note: When you prepare karnataka style rasam, use this rasam powder and after switching off you can add 1 sp sugar to give a sweet taste to rasam.
     

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