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| Recipes - It Is Time For Rasam |
10/19/2023
Basic Rasam Powder
Ingredients:
21/2 cups coriander seeds
1 cup red chillies
1/4 peppercorns
3/4 cup Bengal Gram dal
3/4 cup red gram dal
1/2 cup cumin
1 tsp turmeric
bunch of curry leaves
Method:
Roast dry all the ingredients and grind them all into a smooth powder.
Tomato and Beetroot Rasam
Ingredients:
1 tomato
2 small beets
2 tsp rasam powder
1 tsp turmeric
1 tsp gur
2 1/2 cups water
lemon sized tamarind
salt to taste
bunch of coriander leaves
For seasoning:
2 tsp ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
2 tsps of crushed garlic
1 dry red chili halved
few curry leaves
a pinch of asafetida (Hing)
Method:
Chop the tomato and beets and cook in a pressure cooker for 3 whistles. Blend to a puree. Squeeze out the juice from the tamarind (alternatively you can use 2 tsp tamcon). Take a sauce pan and place all the ingredients in it and mix them well. Cook on medium till it starts boiling , leave for another 3-4 minutes and take off heat. Season with the ingredients.
Method for seasoning:
Take a pan and heat the ghee and add all the ingredients except curry leaves , when the mustard seeds splutter add the curry leaves and take off heat .
Lemon Rasam
Ingredients:
Juice of 1 lemon
1/4 cup red gram dal
4 green chillies
1 inch ginger scraped
3/4 tsp pepper corns
1/2 tsp cumin seeds
pinch of turmeric
1 1/2 cups water
bunch of corinder leaves
salt to taste
a pinch of asafetida (hing) For seasoning:
2 tsp ghee
1 tsp mustard seeds
1/2 tsp cumin seeds
1 dry red chili halved
2 cloves garlic crushed
few curry leaves
Method:
Pressure cook red gram dal keep it aside. Grind the ginger and green cillies and powder the cumin and pepper corns. Add to the cooked dal all the ingredients except lemon juice and cook till it boils , now add the lemon juice and take off the heat and temper.
Garlic Rasam
Ingredients:
10 cloves garlic
2 tsp oil for frying garlic
lemon sized tamarind
salt to taste
Paste:
2 tsp oil
3/4 tsp peppercorns
4 red chillies
2 tsp coriander seeds
1 tsp bengal gram dal
1 tsp cumin seeds
few curry leaves
For seasoning:
2 tsp ghee
1 tsp mustard seeds
2 red chilies halved
To make the paste:
Heat oil,fry all the ingredients for paste and cool. Grind into fine paste
Method:
Extract juice from tamarind, Take a sauce pan add 2 cups water, salt and tamarin extrat, simmer on low till the raw smell of tamarind dissapears, In the mean time fry the garlic cloves and add them to the boiling rasam. Now add the grond paste.Simmer everything till it blends well and add more water if rasam is too thick. Season
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