Can anyone tell me the Rasam recipe?

Answer 1

Serves 4

Preperation Time 30 Minutes

Contents
Green Vegetables

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.

ENJOY!!

Answer 2

Recipe

Method 1

Kerala style
Ingredients

tuar dal - 1/4 cup
masoor dal - 1/4 cup
tomatoes - 1 16 oz.can or 4 large tomatoes
tamarind extract - 1/2 teaspoon
black pepper powder - 1/2 teaspoon
saunf (Geerakam) - 1/2 teaspoon (optional)
whole red pepper (dry red chili) - 2 or 3
chili powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
methi seeds (Uhuluva) - 1/2 teaspoon
garlic cloves - 3
cumin (Geerakam)seeds - 1 teaspoon
mustard seeds - 1/2 teaspoon
coriander and curry leaves - a bunch
salt to taste


Preparation

Cook the dal well with sufficient water.
Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract.
Crush the cumin and garlic and add to the rasam with the black pepper.
Simmer for a few minutes and add the hing powder.
Heat a little oil in a fry pan and pop the mustard seeds.
Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam.
Garnish with coriander leaves.

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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.

Rasam has been known to also cure the common cold. Many Indian Households prepare rasam when anyone is down with the flue.



Or go here http://en.wikipedia.org/wiki/Rasam

Answer 3

Whole black peppers - 1
Toor Dal - 1/2
Cumin seeds - 1/2
coriander seeds - 1/2
Slightly heat without adding oil in a fry pan and grind the above ingredients into a
nice powder.

Answer 4

RASAM


SERVING: 2 NOS

THINGS NEEDED:

TOMATO - 1
TAMARIND - AS REQUIRED I HOLD MAY BE
TUMERIC POWDER- 1/4 SP
OIL- 4 SP
CHILLY PDR - 1/2 SP
PEPPER PDR- 3 SP
CUMIN PDR (JEERA) – 1 SP
SALT - AS NEEDED (SHOULD ADD ONLY IN THE LAST)
GARLIC- I HAND FUL CRUSH IT BEFORE U ADD TO THE RASAM FINALLY.

TO SEASON

MUSTARD SEEDS- 1 SP
DRY CHILLIES- 3, NOS
CUMIN SEEDS- 1 PINCH
ASAFOETIDA - ¼ SP (HING, HINGUVA)
CUMIN SEEDS- 1 SPOON


TO GARNISH

CURRY LEAVES- 1 STRAND
CORRIANDER LVS- I HANDFUL (CHOPPED)

STEP 1
1. SOAK THE REQUIRED TAMARIND IN WARM WATER FOR 5 MINUTES.
2. SLICE THE TOMATO.


STEP 2

FOR SEASONING:

1. HEAT OIL ADD MUSTARD SEEDS, ASAFOETIDA, RED CHILLIES, CUMIN SEEDS, SLICED
TOMATO, SAUTE IT FOR A WHILE, ADD TUMERIC PDR, CHILLY PDR, SAUTE WELL TILL
THE OIL GETS CLEARED ON TOP. ADD PEPPER PDR, TAMARIND WATER, ADD SOME MORE
WATER, ONCE IT COMES TO BOIL ADD CRUSHED GARLIC, SWITCH OFF THE FIRE, ADD
CORRIANDER LEAVES, CURRY LEAVES, CUMIN PDR N SALT FOR TASTE KEEP THE LID ON.

Answer 5

boil 2 tablespoons of tur dal with a pinch of turmeric and one tomato. after it is boiled well, mash it with a masher. add 2 glasses of water, one to two teaspoons of MTR rasam powder, add little tamarind juice/tamarind paste according to taste, salt to taste and a small teaspoon of jaggery. keep it boiling for about 10 minutes, season with ghee, mustard seeds and hing(astefoedia) and serve hot

Answer 6

2.5 cups of water.
some spicy stuffs. - cinnamon
and put some vegetables.
mix the spicy stuffs and vegetables... and later use another cup of water and mix... use the mixture and put them in the 2.5 cups of boiling water......... wait for 20 mins.... close the pan........ after 20 mins........ u will smelll

Answer 7

What the heck is a "Rasam" and why the heck are you trying to cook it?