FENU GREEK(VENDHAYAM) RASAM

INGREDIENTS:

Tamarind – Small gooseberry size (soak in warm water)
Big onion – 1 no(finely chopped)
Green chilly – 4 nos (slit cut)
Tomato – 1 no (chopped)
Salt – to taste 

TO TEMPER:

Mustard seeds- 1/4 tsp
Methi seeds/fenugreek – 1/2 tsp
Urad dal- 1/4 tsp
Toor dal – 1/4 tsp
Curry leaves – a sprig
Asafetida/hing – 1/4 tsp
Oil – 1 tbsp
Coriander leaves – to garnish 

PREPARATION METHOD:

Soak the tamarind in water and extract the juice from it.

Heat a kadai with oil and add methi seeds first.when it starts to pop,add mustard seeds,urad dal,toor dal ,a pinch of asafetida and curry leaves one by one in the same order.

Now add the chopped onions and saute till they are transparent.

Now add the tomato,saute and cook for 1 min.Add the tamarind extract with required salt and water.

Add the remaining hing and boil it for 2-3 mins.

After removing from fire,add 1/4 cup of water to it.
Finally,garnish with coriander leaves.

PARUPPU(DHAL) RASAM

INGREDIENTS:

Toor dal – 1/3 cup
Sambar Powder – 1 tsp
Turmeric powder – 1/4 tsp
Tomato – 1 no (big)
Tamarind – Small gooseberry size
Garlic flakes – 10-15 nos
Sugar – a pinch
Salt & water- as needed

TO TEMPER:

Oil / ghee – 1 tsp
Mustard seeds – 1/2 tsp
Methi seeds – 1/4 tsp
Jeera – 1 /2 tsp
Red chillies – 2 nos
Curry leaves – few

Coriander leaves – to garnish

 

 PREPARATION METHOD:

Pressure cook toor dal with a pinch of turmeric powder and a drop of oil.Mash it well .Remove and set aside.

In a kadai , add the tempering items in the same order.

Then add the finely chopped tomato pieces and saute for a minute.

Add the tamarind extract , sambar powder, turmeric powder , salt and a pinch of sugar.

Peel the garlic and just crush it slightly with the rolling pin or with a mortar and pestle.

Add the garlic pieces to the above mixture and allow it to boil for a minute.

Then add the cooked and mashed toor dal.mix well and boil for few seconds.

When it starts to roll boil , switch off the flame and remove.

Garnish with coriander leaves and close it with a lid..

Rasam is ready now.

BITTERGOURD (PAVAKKAI) RASAM

INGREDIENTS:

Bittergourd - 1 no (medium size)
Tamarind - Small gooseberry size
Salt & water - As needed

ROAST ANG GRIND THE FOLLOWING :

Oil - 1 tsp
Toor dal - 1.5 tsp
Channa dal- 1 tsp
Urad dal - 1 tsp
Red chilly - 4 -5 nos
Grated Coconut - 1 tbsp

FOR SEASONING :

Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few

PREPARATION METHOD:

Slice cut Bittergourd with 1 inch thickness.

In a pressure cooker , take the bittergourd slices and cook till 1 whistle.

Take a tsp of oil in a kadai and roast the ingredients given above. Powder it coarsely and set aside.

In the  kadai , heat oil and temper the items given under "to temper". Now add the tamarind extract , salt , hing and curry leaves.

Add the cooked bittergourd pieces and allow it to boil for sometime.

Now mix the coarsely ground powder and boil for 5 mins.

The mixture should be watery in consistency.

Finally garnish with coriander leaves.

KOLLU(HORSE GRAM) RASAM

INGREDIENTS:  

Horse gram – 1/4 cup

Tamarind – Medium gooseberry size
Turmeric powder – 1/8 tsp
Jaggery – A pinch
Curry leaves  - few
Salt & water – as needed

ROAST & GRIND THE FOLLOWING:

Cooking oil – 1 tsp
Dhania / coriander seeds – 3/4 tsp
Black pepper – 1 tsp
Jeera / cumin – 1 tsp
Red chillies -  2 nos
Methi seeds – 1/4 tsp

TO TEMPER:

Ghee – 2 tsp
Mustard seeds – 1/2 tsp
Jeera – 1/2 tsp
Crushed garlic cloves – 5 nos

PREPARATION METHOD:

Soak tamarind in warm water for 10 mins & take the extract.
In a cooker base , add a tsp of oil and roast the horse gram till u get nice aroma.
Add the required water & pressure cook for 2-3 whistles.
In the meanwhile , roast all the ingredients given under “to roast & grind” …Grind to make a powder & set aside.
Now remove the pressure cooker lid and  reserve 2 tsbp of horse gram.Take the remaining horse gram  & grind it to a smooth paste adding the cooked water..
Mix the horse gram paste & tamarind extract along with salt , turmeric powder & a pinch of jaggery.
In a kadai , take the tamarind extract mixture , reserved kollu  with required water.
Allow it to boil adding raw curry leaves.. After it boils for sometime , add the "roasted & grinded" rasam powder .
Mix well and boil for few minutes.Switch off the flame & remove.
Now temper the above said ingredients and add to the rasam.  This is the most important step. Use ghee for tempering & crush the garlic slightly before adding..
Close it with a lid to retain the flavour.
Mix with plain rice adding little ghee & Enjoy !!

NEEM FLOWER(VEPPAM POO) RASAM

INGREDIENTS:

Dried Neem flower /Veppam poo – 2-3  tsp
Tamarind – Big gooseberry size
Red chilly – 3-4 nos (pinched into two)
Turmeric powder – a pinch
Jaggery / sugar – 1/4 tsp
Oil – 1 tbsp
Salt & water – as needed

FOR SEASONING:

Cooking oil / ghee - 2 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Toor dal  – 1/2 tsp
Curry leaves – a spring 

PREPARATION METHOD:

Dry roast neem flower in a kadai till brown and nice aroma arises .

Cool down.Crush it with ur hands and powder it.Set aside.

Soak tamarind in water and extract the juice from it.

Heat a kadai with oil and add the tempering items one by one..Add the pinched red chillies and curry 

leaves.Fry it.

Then add the tamarind juice , a pinch of turmeric powder and salt.

Add the jaggery/sugar.Let it boil for sometime .

Remove from fire.Then add the roasted and powdered neem flower..Mix it well.
Neem flower rasam is ready.

TAMARIND RASAM

INGREDIENTS:

Tamarind – Big gooseberry size
Thuvar dhal – ½ cup
Pepper – 1 teaspoon
Jeera – 1 teaspoon
Red Chillies – 2
Coriander seeds – 1 teaspoon
Garlic pearl – 1 or 2
Tomato – 1 (fully riped)
Curry Leaves – few
Coriander leaves – few
Asafotida powder – a pinch
Turmeric powder – a pinch
Oil – 1 teaspoon
Mustard – ½ teaspoon
Salt – 1 teaspoon or as per taste.

 

PREPARATION METHOD:

Soak tamarind and salt in water and squeeze out the juice completely by adding enough water. 
Cook thuvar dhal till soft and mash it well. 
Grind pepper, jeera, red chillies and coriander seeds coarsely. 
Crush garlic pod. In a thick bottomed vessel put the mashed dhal, tamarind water, pepper jeera powder, crushed garlic, turmeric powder. 
Mix well and add water to make it thin. 
Chop the tomatos and add to it. Bring to boil. 
When it starts boiling add the curry leaves and coriander leaves and remove from flame. 
Add half cup cold water so that it will not overcook. 
Season it with mustard and asafoetida powder.
 Rasam ready.

TOMATO RASAM

INGREDIENTS:

Tomato - 2 Nos
Red Chillies - 2 Nos
Coriander Seeds - 1 teaspoon
Black Pepper - 4 to 5
Cumin (Jeeragam) - 1/4 teaspoon
Fenugreek Seeds - 5 to 6
Bengal Gram Dal - 1 teaspoon
Urad Dal - 1 teaspoon
Turmeric Powder - 2 pinches
Asafoetida Powder - 2 pinches
Oil - 1/2 teaspoon
Mustard - 1/4 teaspoon
Curry Leaves - few
Coriander Leaves - few
Salt - 1/2 teaspoon or as per taste

PREPARATION METHOD:

Boil two cups of water and add whole tomato and cook on medium flame for five minutes or till soft. 
Switch off the flame and cool it. When it is warm enough to handle, mash it and extract the juice. 
Strain the tomato juice and keep aside.
 If the extract is too thick, you can add one more cup of water.
In a dry kadai add bengal gram dal, urad dal, black pepper, cumin, fenugreek, red chillies, coriander seeds and dry fry till the dals turn golden colour. Cool it and powder it coarsely.
Pour the tomato extract in a thick bottomed vessel.
 Add turmeric powder, asafoetida powder and salt. Bring to boil. 
When it starts boiling add the coarsely ground powder and curry leaves. Allow to boil for few seconds. Season it with mustard. Finally add coriander leaves to garnish.Thats it..