Tamarind Rasam

Ingredients:

• 1 tablespoon  oil
• 3 cups water
• small lemon sized tamarind
• 1 sprig curry leaves
• ½ teaspoon cumin
• ½ teaspoon mustard
• 1 pinch hung
• 1tsp turmeric 
• 2 tablespoons coriander leavesalong with stalks chopped finely
• Salt as needed
• 4 to 5 garlic cloves crushed
• 1 to 3 tablespoons Jaggery(adjust to taste)

To roast and powder

• 1.5 tablespoons coriander seeds
• ½ tablespoons cumin
• ½ teaspoon pepper corn
• ¼ teaspoon methi or menthulu
• 1 small dry chili

HOW TO MAKE THE RECIPE

Preparation for tamarind rasam

• Heat a pot and dry roast on a low to medium flame – methi seeds, coriander seeds, pepper corn and red chilli until the methi smells good.
• Then add cumin and fry for 30 seconds.
• Cool and make a fine powder in a blender or hand pestle. Set aside.
• Soak tamarind in ¼ cup warm water. Squeeze the juice and set aside. You can filter to remove debris. You can also add tamarind directly.

How to make tamarind rasam

• Heat oil in a deep pan. Add cumin, mustard, red chili. Fry till you get a nice aroma.
  

  
• Add curry leaves, hing and fry till crisp. Add the powder and saute for a minute.
  

  
• Pour water, add tamarind, crushed garlic, turmeric, salt, jaggery . 
  

  
• Let the tamarind rasam boil for 5 minutes on a medium flame. Add coriander leaves and switch off.
  

  
• Taste the tamarind rasam and add more salt or tamarind if needed.
• Serve tamarind rasam with rice and vegetable stir fry.
  

  

Tomato Rasam

Ingredients

• 1½ to 2 cups tomatoes ripe & red – chopped or pureed 
• 2 to 2½ cups water (can use more to make thin charu)
• 1½ tablespoons ghee or clarified butter or oil 
• 1 sprig curry leaves
• ½ teaspoon mustard
• ¾ teaspoon cumin or jeera
• 1 pinch methi seeds (fenugreek, skip if you don’t have)
• 1 Pinch asafoetida or hing
• 1 dried red chili broken 
• 4 large cloves garlic crushed (more if desired)
• 1/8 teaspoon turmeric or haldi
• ¼ cup coriander leaves chopped finely with stems
• 1 teaspoon Tamarind

To roast & powder or use 2 tsps rasam powder

• 1 to 2 red chili broken (less spicy kind)
• 1 teaspoon cumin or jeera
• ½ to ¾ teaspoon pepper
• ¼ teaspoon methi seeds or fenugreek (skip if you don’t have)
• 1½ tablespoons coriander seedsor daniya
• 1½ tablespoons chana dal(optional, use if you like slightly thick rasam)

Method

Making tomato rasam powder

• Skip this section if you have ready rasam powder. 
• To make instant powder, on a low heat dry roast chana dal (optional) till deep golden & aromatic. 
• Then add coriander seeds, methi seeds, red chili and pepper corn too. 
• Fry until aromatic. Add cumin to the hot pan and fry till aromatic. 
• Cool them and make a fine powder. Keep this aside.

Preparation for tomato rasam recipe

• Heat a pot with oil. Add cumin, mustard & methi seeds. 
  

  
• When they begin to splutter, add red chili and hing.Add curry leaves and fry for a min.
  

  
• Next add pureed or chopped tomatoes, salt and turmeric. Salt helps to cook tomatoes faster.Fry for about 2 minutes. Cover and cook.Add the crushed garlic, tamarind, rasam powder and jaggery. Then mix well.Pour water & bring it to a boil. Then simmer for 3 to 5 mins or until thick.Taste the rasam and add  more tamarind, salt as needed to suit your taste.

• 
• Add coriander leaves and simmer for 1 to 2 mins. 
  

  
• Serve tomato rasam with rice or just serve it as an appetizer in your meal.
  

  

Nellore rasam

Ingredients:

• lemon size Tamarind
• 1 Tomato
• 2 dry red chili
• 1tsp Jeera
• 1tsp Mustard seeds
• few curry leaves
• 2 garlic cloves
• 1 tsp crush pepper
• salt 
• oil
• water

Method:

1. Soak tamaring in water. Heat oil in vessel. Add mustard,jeera,red chili and curry leaves.
   
2. Grind tomato. Add tamarind pulp and tomato paste and mix well. Add crushed garlic cloves and salt to the mix according to taste. Add crush pepper in last cook in slim flame.
   
3. Serve hot in white rice.
   

Tamarind rasam

Ingredients:

• 3.5 cups water
• small lemon sized tamarind
• 1 spring curry leaves
• 3 dry red chilly 
• ½ tsp cumin

• 1 tsp chana dal 
• Little turmeric
• Handful of chopped coriander leaves
• Salt as needed
• 2 tbsp rasam powder 
• 4 to 5 garlic cloves 

Method :

1. Soak tamarind in ¼ cup warm water. Squeeze the juice and set aside. You can filter to remove debris.
2. Heat oil in a deep pan, add cumin, red chili, chana dal  fry till you get a nice aroma. Add curry leaves, garlic and fry till crisp. 
   
3. Pour water, add tamarind, , turmeric, salt and rasam powder. Stir it and check the taste. Adjust and add more salt or tamrind if needed, Bring to a boil.
   
4. Let the rasam boil for 5 minutes on a medium flame. Add coriander leaves and switch off.
   
   
   
5. Serve with white rice.
   
   
   

Rasam

Hai Everyone….Today I am posting one of the typical south indian dish..Its Rasam..On hearing the name you will think that it is such a easy dish to make.But many of us wont get it perfect and tasty.This recipe is so good,that you don’t need any sidedish with it,you can have it with plain rice on its own.This rasam don’t need the rasam powder that we usually use,we are going to make the perfect rasam.So hope you all give it a go and leave comments.

Ingrediants:

Tomatoes-2 chopped

Green chilli-2 slitted

Garlic-5 cloves or a tblpsn of garlic paste

Cumin seeds(jeerakam)-1tsp

Pepper-1 tsp

Red chilli powder-1 tsp

Turmeric powder(manja podi)-1tsp

Mustard seeds(kaduku)-1tsp

Asafoetida(kaya podi)-1 tsp

Dry red chilli-1

Tamarind(puli)-2 tblspn mixed with some water

Salt to taste

Sugar-1tblpsn(optional)

Ajinomoto-1tsp

Coriander leaves – a bunch

Oil-1tblspn

Method:

In a mortar and pestle or a mixer add in the garlic,pepper,cumin seeds and crush it.

In a kadai heat  oil and add in the crushed spices and fry well.Add in the red chilli pdr and turmeric pdr and mix well.Now add in the chopped tomatoes and cook for 3 min.

Add in the green chilli and mix well.Pour in the tamarind water and some more water and mix well.Season with salt and add a bunch of coriander leaves .Cover this and let it come to a boil.

In a small pan add oil and crackle some mustard seeds,Asafoetida,Red chilli and pour this into the rasam mix well.

Serve hot with Steamed Rice.

Pepper Rasam/ Miriyala Rasam

Ingredients:

Miriyala powder- 1tsp
garlic-2 or 3 smashed
salt to taste
tamarind lemon size soaked in water
curry leaves
coriander leaves

Preparation:
Heat oil in a kadai. add garlic and pepper powder, roast untill nice aroma comes

 add coriander leaves and curry leaves.

then add tamarind water and salt. boil it

serve hot with white rice

Drumstick Sambar

Drumsticks always give a nice flavor to the sambar. I usually do not mix up other vegetables with drumsticks,as they give a unique flavor for the sambar. 

Ingredients:
1 cup toordal
2 drumsticks
2 chopped tomatoes
1 carrot
1 sliced onion
1 tbl spoon sambar powder
1 pinch of turmeric
1 tbl spoon red chilly powder
tamarind(lemon size)

Seasoning:
1 tbl spoon oil
1 tsp jeera and mustard seeds

Preparation:

1. Soak tamarind in water 
   
2. Cut drumsticks,onions,carrot & tomato's.
   
3. Cook the dal separately, mash it and keep it aside.
   
4. Heat oil in a pan, add jeera & mustard seeds and fry for 1/2 min. Add sliced onions fry for 2 min.
   
5. Add chopped tomatoes and cook for 3-4 min. Add drumsticks, carrot, salt, red chilly powder, turmeric and sambar powder fry for 3 minutes.
   
6. Add tamarind pulp fry 3 minutes, add mashed dal cook for 10 minutes until veggies are cooked. Add coriander leaves. 
   
7. Serve with rice.

Mullangi sambar

INGREDIENTS

* 1 cup toor dhal
* 1/4 kg radish (mullangi)
* small lemon size tamarind
* 1 onion (sliced)
* 1 tomato (chopped)

* 1 tsp chilli powder

* 1/4 tsp turmeric powder
* a pinch of Hing
* salt to taste
* few coriander leaves for garnishing

Seasoning ingredients:

* 1 tsp mustard seeds
* 1 tsp cumin seeds
* 1/4 tsp fenugreek seeds
* 3 tbsp oil

PREPARATION


1. Wash the dhal and pressure cook for 3 whistles.

2. Soak the tamarind in water for 10 mins and squeeze the juice and keep aside.
3. Peel and cut the radish and carrot into round shape and keep aside.
4. Boil all the vegetables with salt,turmeric and redchilli powder.

5. Now close with a lid and cook on low flame till the mullangi pieces become tender.
6. Now add tamarind juice and allow to boil.Then add cooked and mashed toor dhal and mix well.

7. Heat Oil in a pan. Do the seasoning. Add chopped onions. Once they are soft, add hing and coriander leaves and curry leaves

 
  8. Finally garnish with coriander leaves and serve hot.

Serve mullangi sambar with plain white rice and potato roast.

Tomato Rasam

Its a must item in our everyday meal. Hubby loves it and cannot finish his meal by rasam annam. Here is the recipe.

INGREDIENTS

Tomatoes 3
Coriander leaves(Kothimeera)
Turmeric 1/4 tbsp
Rasam Powder 3/4 tbsp
Salt

FOR SEASONING

Mustard seeds 1/2 tbsp
Cumin Seeds 1/2 tbsp
Garlic 3pods(chopped)
Curry leaves
Red Chilli 1

PREPARATION

1. Boil tomatoes in water till tomatoes and fully done. When it cools down, mash it.

2. In an other vessel do the seasoning, add garlic. When the garlic turns brown, add that tomato paste, rosam powder and salt. Add water to adjust the sourness. Bring it to boil and add Coriander leaves. Serve with hot rasam.