rasam recipe | how to make rasam | how to prepare rasam | kerala rasam recipe
Mango Rasam Recipe | kerala rasam recipe | how to prepare rasam
Ingredients1Cup mango fruit pulp
1&1/2Cup water
1Tbs Rasam Powder
2Tsp tamarind pulp {Optional}
1Tsp sugar {Optional}
1Tsp chili powder
Salt as needed
Few coriander leaves for garnish
Tempering/ Popu/ Tadka
1Tsp mustard
1Tsp jeera
2Red chili's broken into half
1Garlic minced or chopped
1Tbs oil
Directions
- Grind pulp to a smooth paste. In a vessel take mango pulp & water as needed.
- Next add in rasam powder, chili powder, sugar & salt. Mix them well & balance taste if needed.
- Cook rasam on low heat for 15mins & switch off heat.
- Heat pan with oil. To that add mustard, jeera, red chili's & garlic. Once the mustard starts jumping switch off heat & mix it with rasam.
- Top rasam with coriander leaves as you like.
- Serve warm with rice.
Note
- I skipped adding tamarind as the mango pulp was sour enough for the dish. Use tamarind as needed.
- Sugar is also optional & use it as needed after tasting.
Lemon Rasam | kerala rasam recipe | how to prepare rasam
Ingredients
1/4Cup toor dal
2Tomatoes chopped
1Medium drumstick chopped to 4 pieces
1/4Tsp turmeric
Few curry leaves
2&3/4Cup water
1Tbs lemon juice
2Tsp rasam powder
1Tsp sugar
Salt to taste
Tempering/Tadka/Popu
1Tbs oil
1Tsp mustard seeds
1Tsp jeera/cumin
Few curry leaves
1/2Tsp hing
1/4Cup toor dal
2Tomatoes chopped
1Medium drumstick chopped to 4 pieces
1/4Tsp turmeric
Few curry leaves
2&3/4Cup water
1Tbs lemon juice
2Tsp rasam powder
1Tsp sugar
Salt to taste
Tempering/Tadka/Popu
1Tbs oil
1Tsp mustard seeds
1Tsp jeera/cumin
Few curry leaves
1/2Tsp hing
Directions
- Pressure cook toor dal, tomatoes, drumstick's & curry leaves with 3/4Cup water to 2 whistles. Allow it to cool before transferring to a vessel.
- Mash the dal & add rasam powder, salt, sugar along with 2Cups water.
- Bring them to boil & adjust salt if needed. Cook for 5mins one low heat & switch off heat.
- Heat pan with oil. To that add mustard, cumin & curry leaves. Once the mustard starts jumping add hing to pan & switch off heat.
- Add tadka & lemon juice to rasam. Mix them well & rasam is ready to serve.
- Serve with warm rice & a dollop of ghee
Mysore Rasam | mysore rasam recipe | how to make rasam
Ingredients1/4Cup toor dal
1/2Cup water
2Small tomatoes chopped
3&1/2Cups water
1Tbs tamarind pulp / 1Tbs size tamarind ball {Adjust as needed}
1/4Tsp turmeric
2Tsp jaggery {Adjust as needed}
Few curry leaves
Salt to taste
To Grind
1Tbs coriander seeds {Dhaniya}
1Tsp jeera {cumin}
4Red chili's
1Tbs + 1Tsp channa dal
1/4Tsp methi seeds
1/2Tsp black pepper
2Tbs grated coconut
1Tsp ghee
Few curry leaves
Seasoning
1tbs ghee/oil
1/2Tsp jeera {cumin}
1/2Tsp mustard
2Red chili's equally cut
1/4Tsp hing {Asafetida}
Directions
- Pressure cook toordal with 1/2cup water for 2 whistles. Switch off heat & allow the cooker to cool.
- Mean while in a large vessel mix tamarind pulp along with 3&1/2 cups of water. {If using a tamarind then clean it with lots of water first & then soak tamarind in 1Cup of water. Squeeze some the tamarind juice as needed.}
- Add chopped tomatoes, curry leaves, turmeric & enough salt to water.
- Bring it to boil & cook it till the tomatoes are cooked soft.
Grind
- Take ghee in a pan & to that add all the grind ingredients other then coconut.
- Fry them till channa dal changes it color to a darker yellow. Switch off heat & add coconut to pan.
- Grind them along with little water to a smooth paste.
Making Rasam
- Add cooked dal, spice paste & jaggery to cooked tomatoes.
- Bring it to boil & adjust salt, tamarind if needed. Cook for 5mins on medium heat & switch off heat.
- Heat a pan with ghee, to that add red chili's, jeera & mustard. Once the mustard starts jumping add hing to pan & switch off heat.
- Mix the seasoning with rasam.
Rasam | How to Make Rasam | kerala rasam recipe | how to prepare rasam
Ingredients
2Tomatoes finely chopped
3Cups water
2Tsp rasam powder
2Tsp tamarind pulp / Small ball of tamarind {adjust as needed}
1/4Tsp turmeric
2Tsp jaggery powder / 1Tsp sugar {adjust as needed}
Few curry leaves
Salt to taste
Seasoning
1Tsp mustard
1Tsp jeera
Few methi seeds
1Tbs butter/oil
1/2Tsp hing {Asafetida}
2Garlic cloves chopped
2Tomatoes finely chopped
3Cups water
2Tsp rasam powder
2Tsp tamarind pulp / Small ball of tamarind {adjust as needed}
1/4Tsp turmeric
2Tsp jaggery powder / 1Tsp sugar {adjust as needed}
Few curry leaves
Salt to taste
Seasoning
1Tsp mustard
1Tsp jeera
Few methi seeds
1Tbs butter/oil
1/2Tsp hing {Asafetida}
2Garlic cloves chopped
Directions
- Take a vessel with water & to that addtamarind pulp & dissolve it completely.
- If using the tamarind as itself, wash with little water & them soak it in 1cup of water for 30mins or till it gets soft. Squeeze water out of tamarind & use it part of 3cups water. Adjust the flavor as needed.
- To that add turmeric, curry leaves & chopped tomatoes.
- Add salt, rasam powder & bring to boil. Cook till tomatoes are soft & perfect.
- Now add sugar & adjust salt if needed. {Don't switch off heat}
- Heat pan with butter.
- Add mustard, jeera & methi seeds to pan.
- Once the mustard starts jumping add hing & garlic.
- Switch off heat mix it to boiling rasam.
- Switch off heat to rasam.
- Serve with rice & dollop of ghee.
Toor Dal Rasam | how to prepare rasam | How to Make Rasam
Ingredients1/4Cup toor dal
1Cup water
1Small onion sliced
2Tomatoes chopped
2Green chili's sliced
1Drumstick cut equally
1/4Tsp turmeric
1Tsp chili powder
1Tbs tamarind pulp
2&1/2Cups water
1/2Tsp sugar
1Tsp rasam powder
1Tbs oil
Salt to taste
Few curry leaves
Seasoning
1Tbs oil
1Tsp mustard
1Tsp Jeera
2Red chili's broken equally
1/4 Tsp Hing / Asafetida
2Garlic cloves chopped
Directions
- Wash toor dal with lots of water. Take toor dal & drumsticks in a pressure cooker and add 1cup water. Cook it for 2 whistles & switch off heat.
- Heat a deep bottomed vessel with oil. To that add cooked dal, onions, tomatoes, green chili's, chili powder, sugar, salt, turmeric, rasam powder , curry leaves & tamarind pulp to vessel along with 2&1/2cups water. Adjust taste if needed. Mix it well & bring it to boil.
- Cook on low heat for 15mins or until onions & tomatoes are soft. Switch off heat & rasam is ready.
- Heat a small pan with 1tbs oil. Once it is hot add jeera, mustard, garlic & red chili's. Once the mustards start jumping add hing & switch off heat.
- Mix the seasoning with rasam.
- Serve with rice, dollop ghee & few papads.
Pepper Rasam Recipe | how to prepare rasam | How to Make Rasam
Ingredients
1/2 tbsp Seedless Tamarind soaked in 1/2 cup of warm water
1 No Tomato Finely Chopped
3 tbsp Coriander leaves Finely Chopped
1.5 Cup Water or, as required
Salt To Tastes
TO GRIND
8 Cloves Garlic
1/2 tbsp Pepper (Kali Mirch)
3 No Dry red chillies
1/2 tbsp Cumin Seeds (Jeera)
TO TEMPER
1 tsp Mustard Seeds (Sarson)
10 No Curry Leaves
1/2 tsp Turmeric Powder
1/4 tsp Asafoetida (Hing)
1 tbsp Vegetable Oil
Directions
1/2 tbsp Seedless Tamarind soaked in 1/2 cup of warm water
1 No Tomato Finely Chopped
3 tbsp Coriander leaves Finely Chopped
1.5 Cup Water or, as required
Salt To Tastes
TO GRIND
8 Cloves Garlic
1/2 tbsp Pepper (Kali Mirch)
3 No Dry red chillies
1/2 tbsp Cumin Seeds (Jeera)
TO TEMPER
1 tsp Mustard Seeds (Sarson)
10 No Curry Leaves
1/2 tsp Turmeric Powder
1/4 tsp Asafoetida (Hing)
1 tbsp Vegetable Oil
Directions
soak tamarind in warm water for about 15-20
minutes.
Squeeze the soaked tamarind to get the pulp.
Strain the tamarind pulp and set aside.
Now grind garlic, red chilies, black pepper and cumin seeds coarsely and set aside.
Heat oil in a pan.
Add mustard seeds, when the seeds starts crackle add curry leaves, turmeric powder and asafoetida.
Saute for a minute and then add chopped coriander leaves and the ground mixture.
Saute for few minutes and then add chopped tomatoes and salt.
Stir and saute for 3 - 4 minutes again.
Then add tamarind pulp and water as per the requirement and mix well.
Let the rasam simmer on a low flame.
Let it simmer for about 15 minutes uncovered or until tomatoes gets mushy and the raw taste of tamarind goes properly.
Serve the spicy pepper rasam hot, along with plain rice, sambar and with some side dish.
It can be served as a beverage as well.
Squeeze the soaked tamarind to get the pulp.
Strain the tamarind pulp and set aside.
Now grind garlic, red chilies, black pepper and cumin seeds coarsely and set aside.
Heat oil in a pan.
Add mustard seeds, when the seeds starts crackle add curry leaves, turmeric powder and asafoetida.
Saute for a minute and then add chopped coriander leaves and the ground mixture.
Saute for few minutes and then add chopped tomatoes and salt.
Stir and saute for 3 - 4 minutes again.
Then add tamarind pulp and water as per the requirement and mix well.
Let the rasam simmer on a low flame.
Let it simmer for about 15 minutes uncovered or until tomatoes gets mushy and the raw taste of tamarind goes properly.
Serve the spicy pepper rasam hot, along with plain rice, sambar and with some side dish.
It can be served as a beverage as well.
