Paruppu Urundai rasam
Toor dal and gram dal – each 1/2 cup – soak for 1 hour and grind. Fry this in litle oil and stirring until fully cooked. Do rasam as usual and add this fried ball to the rasam before removing … Continue reading →
Category Archives: Rasam
Beetroot Rasam
Ingredients: Beetroot- 2, Green Chilly- 1, Shredded Coconut- 2 Tbsps., Rasam Powder- 1 tsp., Salt, Tamarind- As per taste, 1 Red Chilly, Mustard seeds,Oil- For seasoning Method: Soak tamarind to extract juice. Slice beetroot & cook it. Grind cooked beets … Continue reading →
Instant garlic rasam
Peel 4 cloves of garlic and mince well. Deep fry these in ghee and add it to 2 cups of tomato rasam.
Continue reading →Garlic Rasam
garlic cloves – 20, grated coconut – 6 tsp, gram dal – 1 tsp, toor dal – 1 tsp, cumin seeds – 1 tsp, black pepper – 1 tsp, red chillies – 6, coriander seeds – 1 tsp, mustard seeds … Continue reading →
Pure tomato rasam
Medium sized tomatoes- 2, Mustard seeds- 1.5 spoons, urud dal- 1spoon, asafoetida-a pinch, red peppers- 3, tamarind- one big lemon size Grind the tomatoes and make it a fine paste. Take a bowl with 250 ml of water and add … Continue reading →
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 … Continue reading →
Tomato Rasam
Boil 1 large (very ripe and sour )tomato in a cooker or by heating in a vessel of water so that the tomato gets mashed.Add water so that the total quantityis 3 cups.Add 1 tsp of salt, 1 tsp of … Continue reading →
Neem Rasam
neemflower – 3 tsp, red chili – 1 , mustard – 1 tsp, salt – 3/4 tsp, asafoetida – 1/4 tsp, ghee – 3 tsp., tamarind – lime size Take ghee in a sauce pan, add mustard seeds. When it … Continue reading →
Lime Rasam
Add 1 tsp Sambar powder, 1 tsp salt, a pinch of asafoetida, 1 small chopped tomato, 1 green chilles(cut lengthwise), 2 cups of water and bring to boil.Add 1 cup steamed toor-dal and heat until the ingredients are fully cooked.Add … Continue reading →
Mysore Rasam
Fry the following lightly until golden brown in a spoon of ghee and grind the following in a mini blender jar to make a paste: coriander seeds(Dhaniya)-2 spoon, black whole peppers(Milagu)-1 spoon, gram dal-1 spoon, red chillies-2-3, asafoetida(Perungayam), grated coconut … Continue reading →