Lemon Rasam

Ingredients:

• ½ cup cooked moong dal
• 10 – 12 green chilly (cook with dal)
• 1 Lemon (take Juice)
• ¼ sp turmeric powder
• 1 inch Ginger (peel and grate/cook with dal)
• Salt
• 2 sp Ghee
• ½ sp mustard seeds
• ½ cumin seeds
• 1 pinch asafetida
• curry leaves/ coriander leaves

Method:

• You can cook grated ginger, cut green chilies with dal.
• Or you can fry them with seasoning and add with dal.
• In a pan make seasoning and add the cooked dal mixture in that.
• Add salt, asafetida, turmeric powder and bring it to a boil.
• Add water if you need.
• Let it boil for a while.
• Add lemon juice and check the taste.
• You can add and reduce the lemon juice according to your taste.
• Remove from the fire and serve.

Notes:

• You can use toor dal also.
• But moong dal will give different taste to this rasam.
• And this is one of our favorite rasam in our house.
• Generally children will like this light rasam.

Mysore Rasam

Ingredients:

• 6 – 8 Red chilly
• 1 sp Black Pepper
• 1 sp Cumin seeds
• 1 – 2 sp Coriander seeds
• 2 table sp. Coconut
• 1 pinch Asafetida
• 1/2 sp oil to fry
• 2 - 3sp ghee for seasoning
• Salt to taste
• ½ Mustard seeds
• ½ Cumin seeds
• 1 – 1 ½ Tea sp Tamarind paste
• 1/2 cup cooked toor dal
• chopped coriander leaves

Method:

• Fry red chilly, black pepper, cumin and coriander in 1/2 sp oil.
• Then make it like a powder in a mixer grinder.
• In the same pan pour ghee and make seasoning.
• Pour 2 cups of water, salt and asafetida; mix well.
• Allow it to boil for a while.
• Add the ‘rasam powder’ and mix.
• Add coconut .
• Add cooked dal and water.
• Again bring it to a boil.
• And let it boil for 2 more min.
• Add chopped coriander leaves.
• Your Mysore rasam is ready to serve.
• Remove from the fire and serve.

Notes:

• You can prepare this masala powder and you can store it.
• You can add extra coconut and 1 sp sugar in this rasam.
• You can grind coconut with the masala.

Tomato Garlic Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 – 1 ½ sp Rasam Powder
• 4 – 5 Tomatoes
• 10 – 12 Garlic
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 2 - 3 Ripe Tomato
• 50 gms Garlic
• A pinch of asafetida
• Salt
• 3 -4 sp Ghee
• Coriander leaves

Method:

• In a pan pour ghee and make seasoning.
• Add garlic and fry well.
• Add cut tomato and fry well.
• Add 2 cups of water and salt.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add coriander leaves.
• Serve with hot rice.

Tomato Rasam

Ingredients:

• ½ cup cooked Thur dal1 – 1 ½ sp Rasam Powder
• 4 -5 Tomatoes
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• 2 sp Ghee
• Curry leaves
• 1/2 tea spoons of crushed black pepper and cumin seeds

Method:

• In a pan pour ghee and make seasoning.
• Add cut tomato and fry well.
• Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Now add crushed black pepper and cumin seeds.
• Bring it to a boil and remove from the fire and add coriander leaves.
• This rasam is good for health because we are adding only tomatoes.

Cumin - Pepper Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 – 1 ½ sp Puli Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 1 Ripe Tomato (optional)
• A pinch of asafetida
• Salt
• 2 sp Ghee
• Curry leaves
• 2 teas poons of crushed black pepper and cumin seeds

Method:

• In a pan pour 1 cup water and add ‘puli paste’.
• Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Now add crushed black pepper and cumin seeds.
• Bring it to a boil and remove from the fire and add curry leaves.
• This rasam is good for digestion, to remove cold and caugh.

Paruppu Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 – 1 ½ sp Puli Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 1 Ripe Tomato
• A pinch of asafetida
• Salt
• 2sp Ghee
• Coriander leaves

Method:

• In a pan pour 1 cup water and add ‘puli paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Add cut tomato and salt.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add coriander leaves.

Karnataka Rasam

Ingredients:

• 1 cup Cooked thur dal
• 4 tomato
• 2 sp tamarind paste
• 1/2 sp cumin seeds
• 1/2 sp mustard seeds
• 1/2 sp red chilly powder
• 1 coriander seeds
• 1/2 sp turmeric powder
• 1/4 sp asafetida
• 2 tab sp coconut (fresh)
• 2 sp ghee
• salt
• curry leaves
• coriander leaves

Method:

• In a pan pour cooked dal, tomato, chilly powder, turmeric powder, salt,asafetida and tamarind paste.
• Allow it to boil for a while.
• Grind coconut and coriander seeds.
• Add it to the rasam.
• Let it boil for a while.
• Add 1/2 cup of water and again bring it to a boil.
• In a pan pour ghee and make seasoning and pour it on the rasam.
• Add curry leaves and your sarru is ready.
• Garnish with coriander leaves.

Karnataka Tomato Rasam 2

Ingredients:

• 1- 2 Tomato
• 2 - 3 fresh Coconut
• 2 - 3 tab sp chopped fresh Coriander leaves
• 2 - 3 Green chilly
• 1 sp crushed Jaggery
• 1 sp Ghee
• 1 sp Mustard seeds
• Asafoetida a pinch
• Curry leaves
• Salt

Method:

• Cut tomatoes and cook in water.
• Grind coconut and green chillies like a paste.
• Now add coriander leaves and grind again.
• Add ground masala, jaggery and salt to tomatoes.
• Add sufficient water and cook for 5 min.
• Heat ghee and fry mustard seeds.
• When it starts popping, add curry leaves and asafoetida.
• Add this seasoning to the saaru/ rasam.
• Close the lid.
• Remove from the fire and serve with hot rice.

Notes:

• You can use tamarind paste instead of tomato.
• Or you can use both in the same rasam according to your taste.

Karnataka Tomato Rasam

Ingredients:

• 2 Tomatoes chopped
• 1/2 cup cooked thur dal
• 2 Green chilles chopped
• 1 small piece Ginger
• 1 pinch asafetida
• Coriander leaves-freshly chopped
• 1 tsp red Chilly powder
• 1/2 sp Black Pepper powder
• 1/2 sp Turmeric powder
• 1/2 sp cumin powder
• 1 so Mustard seed
• 2 Red chilluy
• 1 tsp ghee
• Salt to taste

Method:

• Take about 4 cups water ,add chopped tomatoes to it and allow it to cook.
• Put salt ,turmeric powder and chilly powder.
• Cover it with a lid and reduce the heat and let it boil for 5 min.
• Now add asafetida, cooked dal, ginger, green chilly, pepper powder and jeera powder.
• And cook it for about 15 more mins.
• In a pan pour 1 tsp ghee add mustard seeds with red chilly and make seasoning.
• Add it to the rasam and cook in high heat for about a minute or two.
• Now garnish it with freshly chopped coriander leaves.
• Your Tomato Rasam is ready to serve.
• Serve with hot rice.

Notes:

• It is very soft rasam, so you can drink it like soup also.

Karnataka Rasam Powder

Ingredients:

• To make this powder you have to fry the ingredients in three batches and grind them like that. Then you can add them and store for more than 6 months. Here is the list.
• Red chilly 200 gms ( Bydage and Kashmiri Red chilly)
• Coriander seeds 200 gms
• 3 sp oil sp oil
• 2nd batch:
• 2 tea sp each : Fenugreek seeds, Mustard seeds, Cumin seeds and black pepper.
• 3rd batch:
• 2 hands full of curry leaves (wash and dry)
• 1 small marble size asafetida
• 1 piece of cinnamon stick - make into small pieces
• 1 sp turmeric powder

Method:

• In a pan pour 1 sp oil and put red chilly and coriander seeds.
• Use low fire and fry slowly until there is a smell with the red chilies.
• Transfer them in a plate and let it cool.
• Again pour 1 spoil and put 2nd batch ingredients.
• Fry these on slow fire.
• Continue till the mustard seeds and Jeera start to split and turn brown.
• Take out and put in a plate for cooling.
• Now pour 1/2 sp oil and fry asafetida and cinnamon stick.
• Switch off the stove and put curry leaves and fry them with the kadais heat.
• Add turmeric powder and mix well.
• Keep aside.
• For grainding, first grind the red chilly and coriander seeds.
• Put them in a big bowl.
• Now grind the second batch.
• Put this in the same bowl.
• Now grind the third batch and graind.
• Now again put them in the same bowl and mix well.
• Your "Karnataka Rasam Powder" is ready.

Notes:

• When you prepare karnataka style rasam, use this rasam powder and after switching off you can add 1 sp sugar to give a sweet taste to rasam.

Pudina and Onion Rasam

Ingredients:

• 1 small bunch of pudina
• 10 - 12 small onion
• 2 tomato
• 1 sp tamarind paste
• 1 cup cooked thur dal
• 2 sp rasam powder
• salt
• 1/4 sp asafetida
• 1/2 sp turmeric powder
• 1 sp mustard seeds
• 2 - 4 sp ghee

Method:

• In a pan make seasoing with mustard seeds.
• Chop tomato and onions.
• Put them in the pan.
• Fry well.
• Add chopped pudina leaves.
• Add cooked dal, tamarind paste, rasam powder, turmeric powder, asafetida and salt.
• Add water if you want. Mix well.
• Allow it to boil for a while.
• Add 1/2 cup water and bring it to a boil.
• Remove from the fire.
• Your rasam is ready to serve.

Notes:

• you can avoide tamarind paste and add more tomato.

Black Pepper Rasam

Ingredients:

• 1 – 1 ½ sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 1 Ripe Tomato (optional)
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Curry leaves
• 2 teas poons of crushed black pepper
• 1 tab sp thur dal crush

Method:

• In a pan 2 ghee and make seasoning.
• And pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder, salt and asafetida powder.
• Let it boil for 5 – 10 min.
• Now add crushed black pepper and thur dal.
• Let it cook for a while.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add curry leaves.
• This rasam is good for digestion and remove cold and caugh.

Horse Gram Rasam (kollu)

Ingredients:

• 2 tab sp Horse Gram
• 2 sp rasam powder
• 1 - 2 sp tamarind paste
• Salt
• 2 sp ghee
• 1 sp mustard seeds
• curry leaves
• 1/4 sp asafetida powder
• 1/2 sp turmeric powder

Method:

• Dry fry horse gram and cook well in cooker.
• Now you can make asusual rasam using cooked horse gram dal.

Notes:

• If you want you can dry fry horse gram and cook it.
• That will give more aroma to rasam.

Panner (Fresh Rose Patels) Rasam

Ingredients:

• ½ cup cooked Thur dal
• 1 sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• A pinch of asafetida
• Salt
• ½ sp Ghee
• Coriander leaves
• Fresh rose patels

Method:

• In a pan make seasoning.
• Pour 1 cup water and add ‘tamarind paste’.
• Mix well and add Rasam powder, turmeric powder and asafetida powder.
• Now keep the pan on stove.
• Let it boil for 5 – 10 min.
• Add cooked dal.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add rose pattels and coriander leaves.
• The rose patles will give a nice aroma to this rasam.

Notes:

• You can prepare this rasam with fresh rose pattels.
• You have to use less tamarind for this rasam.

Pathiya Rasam

Ingredients:

• 1 sp Tamarind paste
• 1 sp cumin seeds
• 1 sp Black pepper
• 1 sp thur dal
• 1 sp mustard seeds
• Curry leaves
• Salt
• 2 sp ghee

Method:

• Crush cumin seeds, black pepper and thru dal.
• In a pan pour ghee and make seasoning with mustard seeds and curry leaves.
• Pour 2 cups of water and put tamarind paste.
• Add salt and crushed powder.
• Bring it toa boil.
• Let it boil for 5 to10 min.
• Add 1/2 cup water again and bring it to a boil.
• Remove and serve with hot rice.

Goddu Rasam

Ingredients:

• 1 tab sp Thur dal
• 1 – 1 ½ sp Tamarind Paste
• 1 – 1 ½ sp Rasam Powder
• For Seasoning:
• 1 sp Mustard seeds
• 1 sp Cumin seeds
• ¼ sp Turmeric powder
• 1 Ripe Tomato
• A pinch of asafetida
• Salt
• 2 sp Ghee
• Coriander leaves

Method:

• In a pan make seasoning.
• And pour 1 cup water and add ‘Tamarind paste’.
• Mix well and add Rasam powder, turmeric powder, thur dal and asafetida powder.
• Add cut tomato and salt.
• Let it boil for 5 – 10 min.
• At this time you add 1 cup water more in the rasam.
• Bring it to a boil and remove from the fire and add coriander leaves.

Notes:

• For this rasam, we have to use raw thur dal.
• Instead of cooking the dal, we have to use as it is.
• If you want you can make seasoning and add that to Rasam, after you complete the rasam.
• You can fry thur dal and add in the rasam instead of using it raw to get different version of rasam.

Pine Apple Rasam

Ingredients:

• 1 cup cooked thur dal
• 2 - 3 slices pine apple
• 1 sp tamarind paste
• 1 - 2 sp Rasam Powder
• Salt
• 2 sp ghee
• 1 sp chopped coriander leaves
• 2 green chilly(optional)
• 1 sp mustard seeds
• 1 sp cumin seeds
• 1/2 sp turmeric powder
• 1/2 sp asafetida

Method:

• In a pan make seasoning with mustard seeds and cumin seeds.
• Now you can add green chilly if you are going to use it.
• Add cooked dal with 1 cup water and add tamarind paste.
• Mix well and add rasam powder, turmeric powder and asafetida.
• Bring it to a boil and allow it to boil for a while.
• Now add chopped pine apple and again bring it to a boil.
• Add 1/2 cup water and again bring it to a boil.
• Put chopped coriander leaves.
• Remove from the fire and use.

Arachuvitta Rasam

Ingredients:

• ½ cup cooked toor dal
• 8 – 10 Red chilly
• A Pinch Asafetida
• 1 sp Black Pepper
• Coriander seeds
• 2 - 4 tab sp. Coconut
• Salt
• 2 tea sp Tamarind paste
• 2 – 3 cups water
• 2 sp ghee
• 1 sp oil
• ½ sp Mustard seeds
• curry leaves

Method:

• In a pan pour 1 sp oil and fry red chilly, black pepper, coriander seeds well.
• Grind them with coconut and water. Keep aside.
• In the same pan, pour the ghee and make seasoning with mustard leaves and curry leaves.
• Add 2 cups water and tamarind paste. Mix well.
• Add salt, asafetida and ground paste.
• Mix well and allow it to boil for a while.
• Add cooked dal and water.
• Again bring it to a boil.
• Add ½ cup water and again bring it to a boil.
• Remove from the fire and serve with hot rice.
• Ghee will give a good taste for rasam rice.

Ginger Rasam

Ingredients:

• ¼ cup ginger juice
• 2 – 4 Tomato
• ½ sp black pepper
• ½ sp cumin seeds
• ½ sp mustard seeds
• ½ cup cooked toor dal
• 2 sp ghee
• Salt
• Curry leaves
• 1 pinch asafetida
• ¼ turmeric powder

Method:

• In a pan make seasoning with mustard seeds and ghee.
• Pour cooked dal and 1 cup water.
• Add chopped tomatoes and bring it to a boil.
• Allow it to boil for a while.
• Add ginger juice, and crushed black pepper &cumin seeds.
• Add salt, asafetida and turmeric powder.
• Let it boil for 2 – 3 min.
• Remove from the fire and serve.

Notes:

• Make this when you are suffering from cold and cough/ indigestion.
• You can use lemon instead of tomato.