can i have a good southindian rasam?

Answer 1

Ingredients
250 gms tomatoes, quartered
1 onion, chopped
4 cloves garlic, crushed
4 green chillies, chopped
1 lemon-sized ball of tamarind
1 tbsp jaggery
1 tsp mustard seeds
10 curry leaves
1 red chilli, broken into two
1 tsp coriander seeds – roasted & powdered
1 tsp cuminseeds – roasted & powdered
2 tsps peppercorns – roasted & powdered
½ tbsps oil

Recipe
1.Extract the pulp of tamarind by soaking it in a cup of hot water.

2. Boil the tomatoes, chillies and garlic in 4 cups of water.

3. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.

4. Heat the oil.

5. Splutter the mustard seeds.

6. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a minute.

7. Pour it over the tomatoes.

8. Serve hot.

Answer 2

there r 2 methods. one the tough method & one the easy.
If u think this is tough, wait till u hear about the tougher method!!
the easy goes like this :
grind 2 large tomatoes to a fine paste.
dry grind 2- 3 red chillies, 1 tsp full of roasted corriander seeds, 1 tsp roasted cumin seeds, 1/2 tsp full pepper, 1/4 tsp roasted fenugreek seeds.
1tbs tamrind paste.
3 cups water.
1/2 tsp salt
keep aside 1tbsp fresh chopped cilantro, 1 string of curry LEAVES, 2 teeth of lightly pounded fresh garlic.
for seasoning: 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, pinch of asafotedia.
1tsp melted butter or oil.
method: add the ground tomatoes to water, adding the salt & ground powder mix bring to a boil & then add the tamrind paste
(can b diluted in water ) along with cilantro & curry leaves. Boild for 1 more minute.
heat oil, add seasoning . wait for it to finish spluttering & crushed garlic, after turning off the stove add in the asafotedia. add to the above mix.

Answer 3

easy south indian lemon rasam
in your pot put in chopped tomatoes sliced green chillie,chopped ginger ,turmeric,curry leaves coriander leaves,salt and rasam powder. add water and bring to boil. in the meantime cook some toordal . after 15 mins of boiling add the cooked toordal and bring upto boiling point and turn off heat.squeeze in a lemon and mix well.add asofoetida and mix well. garnish with coriander leaves. opt splutter some mustard leaves in ghee and add to rasam delicious :-)

Answer 4

Rasam (Telugu: Chaaru; Kannada: Saaru) is a South Indian soup. It is prepared mainly with the juices of tamarind and tomato with pepper and other spices. Lentils are added frequently and other vegetables optionally. It is eaten mixed with rice, or drunk by itself. In a formal meal, it follows the sambar course and is in turn followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much thinner. Rasam contains many spices which are considered beneficial to health.
History and origins

Chaaru, in the Telugu language, means "essence," and, by extension, "juice" or "soup." In former times, it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in Tamil Nadu and South India in general.

Iyengars, a community living in Tamil Nadu from the 7th century CE or earlier, call it Chaathamudhu (Chaaru + Amudhu, the Tamil form of Amrita, ambrosia).

Sourashtras, an immigrant community living in Madurai from the 16th century CE, still refer to it as Pulichaar (Puli = Tamarind + Chaar).

The same dish in commonly known as Saaru in Kannada and Chaaru in Telugu. With hoteliers and restaurateurs expanding their joints in South India in the mid-twentieth century, it was popularised and came to be known as Rasam.

There are different kinds of rasam depending on the ingredients:

* Tomato rasam
* Pineapple rasam
* Pepper rasam
* Jeera rasam
* Kandathippili rasam
* Neem leaf rasam
* Lime rasam
* Ginger rasam

and many more.

Rasam(Ràsām) is also a Persian name, meaning something or someone that glows. Not to be confused with Rassam(Ràssām), which is Arabic for someone who draws, like a painter.


Types

* Milagu Saaru - known in the West the Mulligatawny soup (milagu = pepper, tanneer = water).
* Kozhi Chaaru - A Chettinad speciality made with chicken broth.
* Tomato Saaru - with tomato puree as main ingredient.
* Tamarind Saaru - The most common version made with tamarind juice.
* Hesaru Kaalu Saaru - Green gram soup.
* Pappu Chaaru - Common variant made with pulses and tomato stock.
* Bellary Saaru - With toor dal, coconut & tamarind juice.
* Vankaaya Chaaru - Eggplant & tamarind juice.
* Majjiga Chaaru - Soup made with seasoned buttermilk.
* Ulava Chaaru - Horse gram soup.
* Kattu saaru - Kattu refers to the water drained from the cooked dal.
* Kattina saaru - a semi-sweet rasam using jaggery.
* Jeerige saaru - made with jeera, cumin.
* Lemon rasam - a sour soup made with lemon juice.
* HuraLi saaru - another healthy rasam made with horse-gram.
* Mysore Rasam - A fragrant soup made with fried grams/dals.
* Bus Saaru - Deriving it's name from "busodu" (Kannada), which is the act of draining water from boiled vegetables/greens/lentils.
* Kundapura koli saaru - a spicy regional variant.
* Kottambari jeerige Saaru - made with coriander and cumin seeds.
* Kadale Saaru - Soaked black chickpeas, coconut and ginger.
* Alasunde Saaru - Black eyed beans and potato, coconut and ginger.