how to make different varaities of rasam?

Answer 1

Mangalore Rasam(Mangalore is a city in the state of Karnataka)


Tuvar dhal - 1/2 cup.
Tamarind - lime size.
Tomatoes - 2
Green chillies - 1
Rasam Powder - 3 teaspoons p73
Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
Salt - 1-3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Seasoning
Ghee - 1 teaspoon
Red Chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon

Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder for ten minutes - when cold, mash well.Soak tamarind in two cups of water for ten minutes, squeeze and strain out the liquid. Boil tamarind water with turmeric powder,slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked.

Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick. Add curry leaves and coriander leaves. Remove from fire.Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal. When mustard seeds splutter add hing powder; pour the seasoning over the rasam. Serve rasam hot with steaming rice.

South indian rasam

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

For the Rasam Powder:


Ingredients:
500gms Red chilies
500 gms Coriander seeds,
4 tbsps Toor dal
100 gms Jeera,
50 gms Pepper,
2 small pieces hing,
2 small bunch curry leaves
1 tbsp turmeric powder.
Method:
Dry roast all the ingredients lightly (without oil). Grind to a fine powder and store in an airtight container.



Paruppu (Dal) Rasam:
Ingredients:

½ cup toor dal,
1 heaped tsp Rasam powder,
1 lemon size tamarind,
1 bunch coriander leaves,
1 sprig curry leaves,
1 pinch hing,
½ tsp. Sugar and salt to taste.


For seasoning:
1 tsp oil or ghee,
¼ tsp Mustard and ¼ tsp Jeera.

Method:
Cook dal with a little turmeric and keep aside. Extract about 2 cups of juice from tamarind. Add a little more water, salt, rasam powder, hing, sugar and curry leaves to this tamarind water and boil for 5-10 minutes. Add cooked dal and about 1-11/2 cups more of water, and bring to boil and remove from fire. Heat oil. Add mustard seed jeera and pour rasam. Add chopped coriander leaves.



Tomato Rasam:
Prepare the same way, as for paruppu rasam. Add chopped tomatoes (2 or e tomatoes) to tamarind water and prepare as above.



Garlic Rasam:
Remove skin from garlic, about 10 to pods. Add to tamarind water. When cooked, add cooked dal and prepare the usual way (as for paruppu rasam)

Lime Rasam:
Instead to tamarind water, use plain water and prepare just like tomato rasam. After removing from fire, add juice of one lime.

Pineapple Rasam:
Prepare the rasam as for Paruppu rasam. Add 1 tsp. Fresh pineapple juice and also a few thin slices of pineapple, just before serving.

Jeera Rasam:
Required:
1 tbsp toor dal,
3 to 5 red chillis,
1 tbsp. jeera,
1 tsp Coriander powder,
1 small piece hing,
1 lemon size tamarind,
1 small piece dry coconut,
1 pinch haldi,
a small piece jaggery and coriander leaves
salt to taste.

For seasoning:
1 tsp oil, ½ tsp mustard, ½ tsp Jeera and 1 spring curry leaves.
Method:
Soak toor dal, red chillis, jeera, coriander powder, hing and dry coconut in water for a few minutes and grind to a coarse paste. Extract juice from tamarind adding water about 2 cups. Add salt, haldi and jaggery, bring to a boil, add the masala paste, and about one to two cups more water, bring to boil and remove from fire. Heat oil. Add mustard, jeera and curry leaves and pour over rasam. Add chopped coriander leaves. (Tomato may also be added to the above rasam)

Answer 3

For the Rasam Powder:
Ingredients:
250 gms Red chilies, 250 gms Coriander seeds, 2 tbsps. Toor dal, 50 gms Jeera, 25 gms Pepper, 1 small piece hing, 1 small bunch curry leaves (dried) and 1 tbsp turmeric powder.
Method:
Dry roast all the ingredients lightly (without oil). Grind to a fine powder and store in an airtight container.

Paruppu (Dal) Rasam:
Ingredients:
½ cup toor dal, 1 heaped tsp Rasam powder, 1 lemon size tamarind, 1 bunch coriander leaves, 1 sprig curry leaves, 1 pinch hing, ½ tsp. Sugar and salt to taste.
For seasoning:
1 tsp oil or ghee, ¼ tsp Mustard and ¼ tsp Jeera.
Method:
Cook dal with a little turmeric and keep aside. Extract about 2 cups of juice from tamarind. Add a little more water, salt, rasam powder, hing, sugar and curry leaves to this tamarind water and boil for 5-10 minutes. Add cooked dal and about 1-11/2 cups more of water, and bring to boil and remove from fire. Heat oil. Add mustard seed jeera and pour rasam. Add chopped coriander leaves.

Tomato Rasam:
Prepare the same way, as for paruppu rasam. Add chopped tomatoes (2 or e tomatoes) to tamarind water and prepare as above.

Garlic Rasam:
Remove skin from garlic, about 10 to pods. Add to tamarind water. When cooked, add cooked dal and prepare the usual way (as for paruppu rasam)

Lime Rasam:
Instead to tamarind water, use plain water and prepare just like tomato rasam. After removing from fire, add juice of one lime.

Pineapple Rasam:
Prepare the rasam as for Paruppu rasam. Add 1 tsp. Fresh pineapple juice and also a few thin slices of pineapple, just before serving.

Jeera Rasam:
Required:
1 tbsp toor dal, 3 to 5 red chillis, 1 tbsp. jeera, 1 tsp Coriander powder, 1 small piece hing, 1 lemon size tamarind, 1 small piece dry coconut, 1 pinch haldi, a small piece jaggery and coriander leaves; salt to taste.
For seasoning:
1 tsp oil, ½ tsp mustard, ½ tsp Jeera and 1 spring curry leaves.
Method:
Soak toor dal, red chillis, jeera, coriander powder, hing and dry coconut in water for a few minutes and grind to a coarse paste. Extract juice from tamarind adding water about 2 cups. Add salt, haldi and jaggery, bring to a boil, add the masala paste, and about one to two cups more water, bring to boil and remove from fire. Heat oil. Add mustard, jeera and curry leaves and pour over rasam. Add chopped coriander leaves. (Tomato may also be added to the above rasam)

Guttu Rasam:
Required:
1 small lemon sized tamarind, 2 or 3 red chillis, 1 tbsp toor dal, ½ tsp Mustard, ½ tsp. Jeera, 1 piece hing, 1 spring curry leaves, 1 tsp. Oil and 1 small piece jaggery and salt to taste.
Method:
Extract 2 cups of juice from tamarind and keep it aside. Break the chilly into two. Heat oil. Add mustard, jeera, toor dal, chilly, hing and curry leaves. When dal is brown add tamarind juice salt and jaggery. Bring to a boil for a few minutes, add a little more water bring to boil again and remove from fire.

Ginger Rasam:
Required:
1 tbsp toor dal, 2.5 cm. to 5 cm. Ginger, 2 or 3 green chillis, 1 lemon, 1 tsp grated dry coconut, ¼ tsp Mustard, ¼ tsp Jeera, 1 pinch hing, curry leaves, 1 small piece jaggery and salt to taste.
Method:
Soak the toor dal in a little water for a few minutes. Grind crushed ginger, dal, chilli, coconut, jeera and hing to a paste. Add about 3 cups of water to this and bring to boil, add in haldi, salt, curry leaves and jaggery. Remove from fire. Heat oil. Add mustard and pour over rasam. Add lemon juice and chopped coriander leaves. (Tomato also may be added, if preferred).

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.
Saaru in Karnataka

Saaru that is enjoyed as a main dish in many regions of Karnataka is different from rasam in Tamil Nadu, and chaaru in Andhra Pradesh. It has more flavour, more protein, thicker consistency, and more varied ingredients. Typically lentils are set to boil along with a teaspoon of oil. Lentils are cooked with a curry powder known in Kannada as Saarina Pudi (Saaru Powder), along with salt, sugar, lemon juice, curry leaves, fried mustard seeds and a pinch of asafoetida powder. The curry leaves are added towards the end.
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.

Answer 5

Spicy Tomato Rasam recipe
Description


Ingredients
2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1-2 flakes garlic grated
2-3 pinches clove-cinnamon powder
1/2 tsp. sambar masala
8-10 peppercorns
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

Preparation
Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin. Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.
Serve hot as a soup or with steaming hot plain rice and papads.
Making time: 30 minutes
Makes: 5 servings.
Shelf life: Best fresh and hot; though masala pulp may be frozen and used later.


Parippu Rasam
--------------------------------------------------------------------------------
Description


Ingredients
Thoor Dhal - 1/2 cup
Rasam Powder - 1 tsp
Tamarind Juice - 1 1/2 cups
Tomato - 1 small
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asafetida - a pinch
Chopped coriander - some
Curry leaves - some

Preparation
Cook the dhal in 1 cup water. To the tamarind juice, add the salt, rasam powder, cut tomato, asafetida and the curry leaves and over a medium heat, boil the mixture. After it has boiled for about 8 minutes, add the cooked dhal to it and dilute with 2 to 2-1/2 cups of water. Boil further and garnish with the chopped coriander and mustard seeds and cumin seeds spluttered in ghee.


Tomato Masala
--------------------------------------------------------------------------------
Description
Takes very less time to prepare.

Ingredients
2 onions sliced
1&1/2tomatoes sliced
4-5green chillies(half slit)
pinch of pepper
1/4tsp cummin seeds
curry leaves
mustard seeds
salt to taste
oil to fry.

Preparation
Add little oil(2tbsp) to pan .when oil gets hot , add 1/2tsp of mustard seeds.After the seeds splutter add onion ,green chillies,curry leaves & cummin seeds.Fry them till the onion gets tender or light brown in colour.Adding salt(acc to taste) together with onions makes frying
faster.Then add the sliced tomatoes & pepper powder.Let the tomatoes cook a little.Serve with chapathis or rice(as side dish).



Mysore Rasam
----------------------


Ingredients:
Dhal well cooked and diluted - 1/4 cup
Tomatoes - 2 medium sized
Tamarind (imli) - A small lemon size
Turmeric powder - 1/4 teaspoon
Hing - 1/4 teaspoon
Coriander leaves chopped fine - 3 teaspoons
Tomato finely chopped - - 1/2
Ghee - 1 teaspoon
Mustard - 1/2 teaspoon
Dhania - 2 teaspoons
Thur dhal - 1 teaspoon
Coconut grated - 3 teaspoon
Jeera - 1/4 teaspoon
Black Pepper - 1/4 teaspoon
Red Chillies - 5 to 6
Method:
Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes. Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire. Season with ghee and mustard. Serve hot with rice. Vadas can also be soaked and served as RASAM VADA.

Pepper rasam
tamarind - lime sized, sambar powder - 1 tsp, salt - 1 tsp, cumin seeds - 2 tsp, coriander seeds - 2 tsp, whole black pepper - 1 tsp, ghee 2 tsp,mustard seeds - 1/2 tsp, curry leaves - a bunch
Soak cumin seeds, coriander seeds and whole peppers in water for 15 minutes and grind well.To the tamarind juice, add sambar powder and salt and heat for 10 minutes.until the raw smell of tamarind disappears. Add the ground paste and add sufficient water to make 8 cups of rasam.When it boils, remove from the stove and add curry leaves. Splatter mustard seeds in ghee and add it to the rasam.
Add two spoons of grated dry coconut while grinding along with pepper, jeera, and daniya.
.People having cholesterol or diet concious can add two spoons of soya flour or soya bytes while grinding.In both methods a slight thickness can be achieved and the Rasam will taste nice.

Pineapple Rasam
Ingredients
» 1 Medium Size Pineapple
» 1/2 Cup Toovar Dal(Sambhar Parippu)
» 1tsp Gram Dal
» 1tsp Black Dal
» 1tsp Pepper
» 2 Dry Red Chillies
» 1/2 Tsp Turmeric Powder
» 1/2tsp Asafoetida
» 1/2tsp Mustard Seeds
» A Sprig Of Curry Leaves
» A Small Bunch Of Coriander Leaves
» Salt To Taste.

Method
Cook the toovar dal in enough water. Peel pineapple and squeeze out 6 cups of juice adding water if necessary. Fry the gram dal,black dal,pepper red chilli,asafoetida in a tsp of oil and grind to a paste. Mix the paste in a cup of water and add to it turmeric powder & salt.pour the mixture in the pineapple juice and pour this juice into the cooked dal. Add chopped curry leaves & coriander leaves.cook for 10-15 minutes. Fry mustard in a tsp of oil till they splutter and pour it into the rasam.

Peanuts - Roasted and Golden (Skins Removed)

Recipe:

Roast Peanuts:
Take 2 cups of peanuts in a large skillet and on medium-high heat, roast them to golden color (see photo above) mixing and turning often to prevent scorching. Allow to cool. Rub them with hands to loosen the skins and remove the skins. (Roasting peanuts to golden color is important. Spend few minutes & pay attention to roasting process. Taste of this recipe depends on this step.)

Make a paste:
2 cups of Peanuts - roasted and skins removed (from above)
½ teaspoon of chilli powder
1 teaspoon of salt or to taste
1 tablespoon tamarind juice
2 tablespoons of powdered jaggery
Take all the above in a blender or in a mortar, crush them to smooth paste by adding 1 cup of water in between.

Finely Slice:
1 big onion - lengthwise, slice thinly and wash them in water to separate the onions pieces and to remove that raw onion smell.

Do the popu/tadka:
Heat 1 tsp of oil in a big vessel. Add and toast - few pieces of curry leaves, dried chillies and half teaspoon of mustard seeds and cumin. To this popu/tadka:
Add the smooth peanut paste.
Add the onions.
Stir in about 1 to 2 cups of cold water. Mix and serve.
Make the rasam like thick buttermilk consistency. Have a taste and adjust salt, sweet and sour levels to your taste.

Serve with pongal. This pachhi pulusu (cold rasam) has all 5 essential ruchulu (flavors) and is guaranteed to make one feel cool as a cucumber on a hot day.