Rasam
Mint Rasam
Ingredients:
¼ cup toovar dal
1 bunch mint
2 tomatoes, chopped
2 green chillies
1 tsp rasam powder
½ tsp imli paste
1 tsp cooking oil
1 tsp salt to taste
Preparation method:
1. Cook toovar dal with 2 cups of water and keep aside.
2. Fry mint, tomatoes, and green chillies in oil. Grind the above mixture.
3. Keep 2 cups of water to boil and add imli paste, haldi and salt.
4. Add the ground mixture, and cooked toovar dal and keep it to boil for 5 to 10 minutes.
Garlic Rasam
Ingredients:
6 to 10 garlic, chopped
2 tsp toovar dal
2 tsp coriander seeds
½ tsp cumin seeds
½ tsp pepper
2 red chillies
¼ tsp methi
¼ tsp mustard
small piece of ginger
1 tsp imli paste
¼ tsp haldi
a few curry leaves
1 tsp salt to taste
2 tsp cooking oil
Preparation method:
1. Fry toovar dal, coriander seeds, cumin seeds, pepper, red chilli, methi, curry leaves, mustard, and 2 pods garlic in oil.
2. Wet grind the above mixture.
3. Keep 3 cups of water to boil, add imli paste, haldi, and salt, and let this boil for a few minutes.
4. Fry 8 to10 pods of garlic in little ghee and add this to the boiling imli water and let it cook for a few minutes.
5. Now put the ground mixture, and allow it to boil for 5 to10 minutes.
6. Heat some oil, splutter mustard, then add curry leaves and add this to the rasam.
Lemon Rasam
Ingredients:
½ cup toovar dal
4 tomatoes
ginger, finely chopped
6 green chillies, chopped
a small pinch hing
½ tsp cumin powder
¼ tsp cumin seeds
½ tsp pepper powder
¼ tsp haldi
¼ tsp mustard
2 red chillies
1 lemon
½ tsp ghee
A few curry leaves
A small bunch cilantro, finely chopped
1 tsp salt to taste
Preparation method:
1. Cook toovar dal with haldi along with 2 cups of water.
2. Put chopped tomatoes, green chillies, ginger, hing, and salt.
3. Allow it to cook for 5 to10 minutes.
4. Heat some ghee and put the mustard in it.
5. When they crackle, put cumin seeds, red chillies, and curry leaves, and add cumin powder, and pepper powder before mixing this to the boiling rasam.
6. Garnish with chopped cilantro and squeeze lemon juice.
Mysore Rasam
Ingredients:
½ cup toovar dal
3 tsp corriander seeds
½ tsp pepper
½ tsp cumin seeds
2 red chillies
2 clove
a small piece cinnamon stick
1 tsp imli
2 tsp cooking oil
small piece of dried coconut
¼ tsp mustard
a pinch hing
a few curry leaves
½ tsp ghee
1 tsp salt to taste
Preparation method:
Cook toovar dal with 3 cups of water and keep it aside.
Fry 2 tsp of toovar dal, coriander seeds, pepper, cumin seeds, red chilli, cloves, cinnamon stick and dried coconut in oil.
Wet grind the above mixture.
Keep 2 cups of water to boil, and add imli paste, haldi and salt to this.
Allow it to boil for a few minutes. Now add the ground mixture, and cooked toovar dal and let it cook for 5 to10 minutes.
Heat some ghee and put the mustard in it.
When they crackle put hing, curry leaves and add this to the rasam.
Ordinary Rasam
Ingredients:
- ¼ cup toovar dal
- 2 cups water
- ¼ tsp imli paste
- 2-3 tomatoes
- 1 tsp rasam powder
- a small bunch cilantro, finely chopped
- a small pinch hing
- ¼ tsp haldi
- ¼ tsp cumin powder
- ¼ tsp pepper powder
- ½ tsp lemon juice
- ½ tsp ghee
- 1 tsp salt to taste
Preparation method:
1. Cook toovar dal with 2 cups of water and keep it aside.
2. Boil tomatoes in 1to 2 cups of water, then put imli paste, hing, salt, and haldi. After tomatoes are cooked, put rasam powder, and allow it to boil for 5 minutes. Now put toovar dal and let it cook for a few more minutes.
3. Heat some ghee and put the mustard in it.
4. When the crackle, add pepper powder and cumin powder to this before mixing this with the rasam.
Garnish with chopped cilantro.
Pepper Rasam
Ingredients:
2 tsp toovar dal
¾ tsp cumin seeds
½ tsp pepper
3 red chilli
½ tsp imli paste
¼ tsp haldi
a few curry leaves
3 cups water
½ tsp ghee
1 tsp cooking oil
1 tsp salt to taste
Preparation method:
Fry toovar dal, ½ tsp cumin seeds, pepper, red chilli, and curry leaves in oil.
Wet grind the above mixture.
Keep 3 cups of water to boil, and add imli paste, salt, and haldi.
Allow this to boil for a few minutes, and then add the ground masala.
Sauté ¼ tsp cumin seeds, and 1 red chilli in ghee and add this to the rasam.
Poritha Rasam
Ingredients:
½ cup toovar dal
1 tsp urad dal
½ tsp channa dal
½ tsp pepper
¼ tsp cumin seeds
1 red chilli
a small pinch hing
¼ tsp haldi
2 to 3 tomatoes, chopped
a few curry leaves
½ tsp ghee
¾ tsp salt
Preparation method:
Cook toovar dal with haldi, with 2 cups of water.
Fry urad dal, channa dal, pepper and red chilli in little oil.
Wet grind the above with cumin seeds.
Combine the masala with the cooked toovar dal and allow it to boil for sometime.
Heat some ghee and put the mustard in it.
When they crackle, put hing, and curry leaves and add this to the rasam.
