MYSORE RASAM

INGREDIENTS

Kandi pappu [toor dal] – 1/2 cup

Tomatoes – 3 medium size cut into 4 pieces

Water – 4 cups

Tamarind juice – 1/3 cup

Salt – 1 1/2 tbsp

Turmeric powder – 1/2 tsp

Finely chopped coriander leaves – 2 tbsp

Curry leaves – few

*for masala powder

Coriander seeds – 2 tbsp

Black pepper corns – 2 tbsp

Chana dal – 2tbsp

Cumin seeds – 1 tbsp

Garlic – 6 to 8 cloves

Dry red chillies – 4 [adjust according to your spice level]

*For talimpu

Ghee – 1tsp

Oil – 1tsp

Finely chopped onion – 1 small size

Mustard seeds – 1 tsp

Cumin seeds – 1tsp

Fenugreek seeds – 1/2 tsp

Garlic – 4 cloves mashed

Dry red chillies – 4

Curry leaves – few

Asafoetida – 1/4 tsp

METHOD

1. Wash kandi pappu and pressure cook with tomatoes and 2 cups of water till soft.
2. Allow the pressure to release naturally and blend it to a fine paste.
3. Add 2 cups of water, turmeric powder, few curry leaves, salt and tamarind water.
4. Bring it to a boil. Meanwhile in a grinder jar, add chana dal, black peppercorns, cumin seeds and coriander seeds.Grind to a powder.
5. Then, add garlic and red chillies. Grind it to a coarse powder.
6. Dilute the powder with water and pour it over the boiling dal.
7. Bring it to boil on medium flame till the raw smell of the masala fades away.[6 to 7 minutes ]
8. Add finely chopped coriander leaves and check out the seasoning.
9. For talimpu, heat ghee and oil in a pan. Add finely chopped onions.
10. Fry for a minute. Then, add all the remaning ingredients one by one.
11. Fry for a minute and then add asafoetida and fry for 5 seconds. Add this talimpu to the prepared rasam.
12. Boil for 5 more minutes on medium flame and switch off the flame.
13. Serve hot with rice and papad.

TOMATO RASAM

This recipe is handed down from my mother in law who is a wonderful cook.

Ingredients

Oil -2 tsp

Garlic cloves-3 (crushed)

Cumin seeds -1/2 tsp

Mustard seeds – 1/4 tsp

Fenugreek seeds -1/4 tsp

Red chillies  -2 broken into pieces

Curry leaves -2 springs

Salt – to taste

Tomatoes -2 medium size (cut into small pieces)

Tamarind – small lemon size

Turmeric powder – 1/3 tsp

Rasam powder* – 1/2 tsp

Water – 3 cups

Coriander leaves – 2 tbsp (finely chopped)

Method

1. Heat a pan with oil. Add crushed garlic and fry for 5 seconds. Add cumin, mustard and fenugreek seeds.
2. When they begin to splutter, add red chillies, curry leaves and fry for a minute.
3. Add finely chopped tomatoes, salt, turmeric and tamarind.
4. Fry the tomatoes for about 2 minutes. Cover and cook on medium flame. Tomatoes should turn mushy and soft.
5. Pour water and bring to a boil.
6. Taste it and adjust salt. Check sourness as well.
7. Add rasam powder. Allow it to boil well for about 5-6 minutes on medium flame.
8. Switch off the stove. Add the coriander  leaves and keep the pan covered.
9. Serve hot with dal and rice.

* Any rasam powder can be used.

I use my own recipe but I would recommend MTR Rasam powder. You can find it in       any super market.

 

LEMON RASAM

INGREDIENTS

Water – 3 cups

Coriander seeds – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste

TALIMPU

Oil – 1 tbsp

Finely chopped onion – 2 tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Rasam powder – 1 1/2 tsp

Lemon juice – 2 tbsp

Finely chopped coriander leaves – 1 tbsp

METHOD

Bring to boil 3 cups of water with coriander seeds, salt,turmeric and curry leaves . Boil for 5 to 6 minutes, strain it and keep it aside.

Mean while heat oil in a pan on medium heat and add all the talimpu ingredients in order except rasam powder , lemon juice and coriander leaves .

When mustard seeds starts spluttering add the boiled water to it and boil for 2 to 3 minutes. Add rasam powder , lemon juice, coriander leaves and boil for 3 to 4 minutes on medium flame . Remove from flame ,serve with hot rice. Adjust seasoning .

BLACK PEPPER RASAM

Ingredients

Water – 3 cups

Tamarind – lemon size

Coriander seeds – 1 1/2 tbsp

Black pepper – 1 1/2 tbsp

Onion chopped – 2 tbsp

Green chilles – 1 chopped

Ginger – 1 inch piece , peeled and chopped

Turemeric – 1/4 tsp

Curry leaves – few

Sugar -1/ 2 tsp

Salt to taste

Talimpu

Chopped onoins – 2 tbsp

Cumin seeds – 1 tsp

Fenugreek seeds -1 tsp

Mustard seeds – 1 tsp

Curry leaves – few

Oil – 2 tbsp

Method

Dry roast coriander seeds and black pepper on low flame for 2 to 3 minutes, after that coarsely ground it in grinder.Crush onions , green chilli,ginger in motor pestle and keep it aside.

Bring to boil 3 cups of water in a pan ,add turemeric, salt, tamarind, onion ,ginger,green chilli paste,curry leaves and boil for 5 minutes ,add coriander , pepper powder and sugar and boil for another 5 minutes.

Heat oil in a pan add talimpu ingredients in order . After this when mustard seeds starts spluttering add curry leaves fry for 1 minute and add  boiled rasam to this . After the rasam starts boiling, leave it like that for 2-3 min and then turn off the flame.

Serve hot.

SUGGESTIONS – Very favourable on rainy days and really good for people with severe cold.