MILIAGU RASAM

Today is the last day of BM # 13. This recipe is also from Vedavalli book. This rasam is made when we have a heavy stomach. Since , kids won't like tamarind alone , I used tomato too.

INGREDIETNS

Tamarind - 1 gooseberry size
Tomato -1
Coarinder seeds - 1/2 cup
Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp
Red chili - 2
Toor dal  1 tsp
Hing - one pinch
Salt to taste
Ghee, mustard , cumin for tempering


Method

• In a microsafe bowl tamarind , tomato and cook and extract the juice.
• Combine the extrace, salt and hing and boi for 3 minutes.
• Combine Coarinder seeds, pepper, toor da, cumin seed, red chili and grind to a paste.
• Boil for 2 minutes, when it froths, transfer in to serving bowl.

You can use only tamarind extract for this rasam.


check what others are cooking in BM # 13.

VEAMABMBOO / NEEMFLOWER RASAM

I followed the recipe in the cook book of Vedavalli. Neemflower has its own medicinal value. It's good for health. It's simple and instant rasam.

INGREDIENTS

Tamarind  - one lemon size

Neemflower/ veambamboo - 1 tbsp

Red chili - 2

hing - one pinch

salt to taste

ghee for roasting

METHOD

Soak the tamarind and extract. In a vessel combine tamarind extract, salt and hing , boil it.



In a pan heat ghee, roast red chili until golden brown.

Add the neem flower to that and fry until it turns black.

Add this to the  boiling tamarind extract and switch off the gas.

Transfer it to the serving bowl and enjoy a healthy rasam.

Check the other participants in BM # 13.

TOMATO LEMON RASAM

When I did BM#10 , I saw this recipe in Palakkad Chamayal by Kaveri. I tried this recipe and it came out so.. well. And it is a big hit in my family , kids like to have this like a soup. Thanks Kaveri for sharing this recipe.I replaced rasam powder instead of chili powder.

INGREDIENTS

Tomato - 2

Tamarind - one small marble size

Green chili - 2

Ginger - 1" piece

Lemon juice -  1 tbsp

Rasam powder  - 1/4 tsp

cooked toor dal - 2 tbsp

Turmeric powder - one pinch

salt to taste

Coarinder leaves for garnishing

Ghee, mustard seeds, cumin seeds for tempering

METHOD

• In a bowl combine tamraind, tomato, green chili and ginger and cook for 2 minutes.

• 

•  Squeeze and extract the juice and pour in a kadai. Add salt, rasam powder and turmeric powder to that.

•  When it boils mash and add the cooked dal and give a boil.

•  When it froths transfer to a serving bowl and temper with ghee, mustard seeds and cumin seeds. Garnish with coarinder leaves.

•  You can add chili powder instead of rasam powder.
• you can add a pod of garlic too .

Check out the particpants of BM # 13.

GARLIC RASAM

Today is 4th day in blogging marathon. We can call this as an instant rasam too. I learnt this rasam from my friend Uma. You can have it as a soup  when you are having cough and cold.

Ingredients
Tomato - 2
Tamarind - one small gooseberry size
Cumin seed - 1/ 2 tsp
pepper corn  1/2 tsp
Garlic- 2 pods
Cooked toor dal - 2 tbsp
salt to taste
Coriander leaves for garnishing
ghee , mustard seeds, cumin seeds for garnishing

How to go?

• Combine garlic, cumin seeds, pepper in a mixer and ground to paste.

• In a micro safe bowl combine tamarind , tomato, cook for 1 minute. Squeeze and get the extract.
• or you can extract tamarind and add chopped tomatoes.
• Add salt give a boil.

•  When it boils add the grounded paste and cook.
  
  

• When it boils add cooked dal water to that and give a boil.

• Don't boil it so much , transfer it to a serving bowl , garnish with coriander leaves.
• Heat ghee in a pan add mustard seeds , cumin seeds and temper it.

•  You can avoid tamrarind extract and dal water.
• It will taste delicious as a soup.
  

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SIMPLE LEMON RASAM

I learnt this rasam from my MIL. It's my husbands favourite rasam. Its simple to make and quick recipe too.

INGREDIENTS

Cooked toor dhal - 1/4 cup
Green Chili - 2
Lemon juice - 1 tbsp
Hing - one pinch
salt to taste
Turmeric powder - one pinch
Ghee, mustard seeds, cumin seeds for tempering
Coriander leaves for garnishing.


How to Proceed?

• Combine cooked dal , turmeric powder, salt, slitted green chili, hing.Add water and boil it.

• When the raw smell goes, adjust water consistency and transfer to a serving bowl.
• Heat ghee and temper with mustard seeds and cumin seeds.
• Add the lemon juice.
• Garnish with coriander leaves.



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PORITHA RASAM

Happy to be the part of BM # 13, second day. This rasam is a traditional one , I follow the recipe in the book written by Mrs. Vedavalli Rangachari. I make once in 15 days, everyone love this.

INGREDIENTS

Cooked Toor dal - 1/4 cup
Tomato - 1 big
Cumin seeds - 1/4 tsp
Turmeric powder  one pinch
Ghee, mustard seeds, cumin seeds for tempering
Coriander leaves for garnishing

To Roast and Grind

Urad dal - 1tsp
Pepper corns - 1/2 tsp
Channa dal  1/2 tsp
Red chili  - 1
Hing   - one small pinch
oil for roasting

Method

• Take the ingredients given for dry roasting.

•  Add little oil in a pan and dry roast the ingredients.
  

• Add cumin seeds to the roasted ingredients and ground to a paste.

•  In a pan take cooked toor dal , add one cup of water to that.Add turmeric also.
  

• Add finely chopped tomatoes.

• Tomatoes will be cooked and blend with the dal.

• Add the grounded paste at this stage , add salt too.

• After adding the paste don't boil the rasam too much, when the froth appears switch off the gas, and garnish with coriander leaves.
• Heat ghee in a big spoon or iron spoon throw some mustard seeds and cumin seeds and add to the rasam.

• You can have this like a soup also.

• You can add a pod of garlic also while roasting .
• Add Lemon juice if you want more tangy taste.

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TOMATO RASAM



I am so happy to be a part of the blogging marathon. Thanks To Srivalli for this opportunity.I make this rasam almost thrice a week. Without rasam our meal won't be complete. It is simple to make and delicious.We make rasam powder and keep it handy.

Ingredients

Tomato - 2 nos
Tamarind  - one small gooseberry size
Rasam powder - 2 tsp
Hing - 1/4 tsp
Cooked toor dal  water - 1 cup
salt to taste
Ghee, mustard seeds, cumin seeds for tempering
Coriander leaves for garnishing.

METHOD

• Combine tomatoes , tamarind in a micro safe bowl.cook it for 60 seconds.
• Squeeze the cooked tomato and tamarind extract and add in a vessel , add rasam powder , salt to that and cook for 5 minutes.
  
  
  
  
  
  
  • When the raw smell goes add Dal water and give a boil. Don't boil too much.When it is frothy you can switch off the flame.
  
  
  
  
  
  
  
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GARLIC RASAM

Ingredients

Tomato – 1
Cumin seeds – 1Tbs
Pepper – 1 tbs
Garlic – 2 cloves
Tamarind extract – ¼ cup
Dall water – ½ cup
Green chili – 1
For seasoning

Ghee – 1 tbs
Mustard seeds – ½ tbs
Cumin seeds – ½ tbs
Red chili – 1

Method

1. Soak tomato in hot water and extract juice. Otherwise you can cut and add.
2. Crush cumin seeds, pepper, garlic, green chili.
3. In a vessel add tamarind extract and tomato juice,(Or finely chopped tomatoes)
4. Add the crushed masala and give a boil.
5. When it boils add Dall water. ( You can make without Dall also)
6. It can be had like soup or with rice.