Tomato Rasam Without Dal / Easy Tomato Rasam

Ingredients

Tomato                    : 2 nos

Whole Pepper         : 1 tsp
Cumin seeds           : 1 tsp + 1 tbp
Red chilly               :2
Mustard seeds        : 1/2 tsp
Ghee                      : 1/2 tsp
Curry leaves          : few
Coriander leaves    : few

Salt                         : as needed 

Method

Grind tomato , pepper, cumin seeds , grind to a smooth paste.

Add 1/2 cup water to the tomato mixture ,add salt and let it boil for 3-4 minutes.

Add 1/2 cup water again , put coriander leaves, curry leaves , mix and let it boil on low flame till  frothy.

Remove from flame and cover with a lid.

In a small pan ,add ghee , splutter mustard seeds, cumin seeds, red chilly and pour it to the rasam.

Mix & serve hot.

Enjoy...

Plums Rasam / பிளம்ஸ் ரசம்

Ingredients

Plums                                       : 5
Tomato                                     : 2
Cooked toor dal                       : 1/4 cup
Rasam powder                         : 1tsp    ( Recipe here )
Pepper - cumin powder           : 1 tsp
Curry leaves
Coriander leaves
Ghee
Mustard seeds
Salt
Ghee
Asafoetida

Method

Combine 1/2 cup water , plums in a pan and bring to boil for 3 - 4 minutes.
Allow it to cool.
Peel the skin , remove the seed , chop into pieces and add it to the same boiled plums water.
Chop the tomato , mash it with your hands and add.
Add rasam powder, freshly ground pepper - jeera powder , salt , turmeric powder and bring it to boil.
After few minutes ,add the cooked dal , some more water to it and mix.
Garnish with coriander leaves, let it boil for 2 more minutes and remove from flame.
In a kadai , heat 1 tsp ghee and temper with mustard seeds , curry leaves and broken red chilly,
Add it to the rasam , mix and serve hot.
Enjoy...:)

Lemon Rasam without tomato

Ingredients

Cooked toor dal                 ; 2 tbsp
Lemon  juice                      : 1 1/2 tbsp
Green chilly                       : 3
Red chilly                           : 1
Chopped ginger                  : 1/4 tsp 
Mustard seeds 
Cumin seeds
Salt
Turmeric powder
Coriander leaves
Ghee
Curry leaves

Method

Take 1 cup water , add turmeric powder, chopped ginger , slitted green chilly , salt and allow it to boil in low flame.
After 5 to 10  minutes, add cooked dal,1 cup water, mix and let it boil for a minute.
Finally  add lemon juice, coriander leaves , mix and  remove from flame.
Heat 1tbsp ghee in a small pan , splutter mustard seeds.
Add cumin seeds, curry leaves, broken red chilly and fry for a minute.
Pour it over the rasam.
Serve hot..                            : 

Instant Tomato Rasam / Quick Tomato Rasam

Ingredients

Tomato          ; 2 nos
Cumin seeds   : 1 1/2 tsp 
Red chilly       :2
Mustard seeds   : 1/2 tsp 
Ghee                  : 1/2 tsp
Curry leaves 
Coriander leaves 

Method 

Soak cumin seeds ,red chilly for 15 minutes.
Grind them along with chopped tomato.
Add required salt,1 cup water ,mix well and let it boil .
When the foam farms switch off the fire. 

Take a pan ,splutter mustard seeds and pour it to the rasam.
Garnish with coriander leaves and curry leaves.

Serve hot. 

Rasam Vada/ Rasa Vadai / ரச வடை

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Ingredients 

For Urad dal Vada / Medu Vada 

Urad dal    : 1 cup

Salt

Oil 

Curry leaves 

Method

Wash & soak urad dal for 1 hour. 

Strain the dal and grind it to a smooth paste with required salt.

Add curry leaves to it and mix well.

Heat oil in a pan,wet your hands with water,take lemon sized batter,make a hole in the centre,slowly drop it into the hot oil and fry both sides to a golden brown colour. 

Ingredients for the Rasam 

Garlic pods : 4
Tomato : 2 ( big)
Pepper : 1 tsp
Red chilly : 1
Cumin seeds : 1tsp ( 1/2 + 1/2 )
Toordal : 1/2 tsp
Mustard seeds : 1/2 tsp
Oil : 1tsp
Curry leaves
Coriander leaves
Salt
Asafoetida
Method

In a mixie jar,add pepper, 1/2 tsp cumin seeds,red chilly,toor dal,garlic pods and powder it coarsely.
Heat oil in a kadai,add mustard seeds,cumin seeds ,when it sizzles add the powdered masala and fry for few minutes.
Now add chopped tomatoes,salt,curryleaves,asadoetida and stir.
Now add 2 cups water,turmeric powder and reduce the flame.
When it starts frothing , add coriander leaves,mix and switch off the flame. 

Take a wide bowl,d

rop the vadas in rasam ,allow it to soak for 5 minutes, drain and transfer to another bowl.

While serving add some more rasam on top and serve Hot..

Enjoy.....:) 

Simple Garlic Rasam / Poondu Rasam / பூண்டுரசம் (Without Tamarind)

Ingredients 

Garlic pods          : 4 
Tomato                : 2 ( big)
Pepper                 : 1 tsp
Red chilly             : 1
Cumin seeds         : 1tsp ( 1/2 + 1/2 )
Toordal                 : 1/2 tsp
Mustard seeds       : 1/2 tsp 
Oil                         : 1tsp
Curry leaves
Coriander leaves
Salt
Asafoetida

Method

In a mixie jar,add pepper, 1/2 tsp cumin seeds,red chilly,toor dal,garlic pods and powder it coarsely.
Heat oil in a kadai,add mustard seeds,cumin seeds ,when it sizzles add the powdered masala and fry for few minutes.
Now add chopped tomatoes,salt,curryleaves,asadoetida and stir.
Now add 2 cups water,turmeric powder and reduce the flame.
When it starts frothing , add coriander leaves,mix and  switch off the flame.
Serve with Rice..

Classic Combo - 12

       Tomato Rasam + Malabar Avial 

Malabar Avial Recipe 

http://www.vidhuskitchen.in/2014/02/malabar-avial-recipe-mixed-vegetables.html

Tomato Rasam  

http://www.vidhuskitchen.in/2013/01/tomato-rasam.html 

Rasam Bath - Comfort Food For Kids

Ingredients

Rice           : 1 cup
Toor dal     : 1/4 - 1 tbsp 
Ghee          : 2 tsps
Salt
Tomato Rasam   : ( Recipe here ) 

Method

Wash & cook the rice along with dal and turmeric powder for 5 to 6 whistles.
Mash the rice well with required salt. 
Add rasam to this rice mixture and blend it well.
Add ghee and mix well.
Serve hot with any side dish.. 

Mysore Rasam

Ingredients 

Toor dal                : 1/2 cup 
Tamarind water     :  1 cup
Tomatoes              : 2 
Asafoetida
Salt
Ghee
Coriander leaves  
Mustard seeds
Red chilly 
Curry leaves

To Roast 

Chana dal    ; 1 tsp
Coriander leaves   :  1 1/2 tbsp
Red chillies            : 2
Pepper                  : 1 tsp 
Grated coconut      : 1 tbsp

Method

Pressure cook toor dal with 1/2 tsp turmeric powder for upto 5 whistles.
Fry the ingredients given in " to roast" with 1/2 tsp oil and grind it to a smooth paste.
Take a bowl,add tamatind water,chopped tomatoes, asafoetida,salt,turmeric powder and boil for 5 minutes.
Add cooked dal and ground paste ,2 cups of water to this.
When it froths up, switch off the flame and add curry leaves and coriander leaves.
Temper mustard seeds and curry leaves in little ghee and add it to the rasam.

Poondu Rasam / Garlic Rasam

Ingredients 

Tomato              : 1 
Chopped Tomato : 1 ( both)
Tamarind water  : 1/2 cup
Pepper               : 1/4 tsp
Cumin seeds       : 1/2 tsp
Red chilly            : 2
Garlic pods         : 10 
Turmeric powder
Mustard seeds
Salt
Oil
Asafoetida
Curry leaves

Method

Grind together pepper and cumin seeds finely.
Add garlic pods and 1 tomato to it and grind.
Heat oil in a pan,add mustard seeds,curry leaves and broken red chillies and fry.
Pour the tomato mixture ,tamarind water , chopped tomato,turmeric powder,salt to it and bring that to boil.
Turn it off when it is about to boil.
Garnish with coriander leaves . 
Serve hot with rice....

Tomato Rasam

Ingredients 

Cooked & mashed toor dal      : 2 tbsps
Dal water                 : 1/2 cup
Tomatoes                 : 3
Tamarind water         : 1/2 cup
Rasam powder          : 1 tbsp ( recipe Here ) 
Mustard seeds          : 1/2 tsp
Cumin seeds             : 1/2 tsp
Ghee                        : 1 tsp
Curry leaves
Coriander leaves
Asafoetida
Salt

Method

Boil tamarind water with salt,asafoetida,chopped toamtoes,turmeric powder and rasam powder,allow it to boil till the tomatoes gets mushy.
Add dal water,mashed dal and some more water to it.  
Let the rasam boil for few minutes
Heat ghee in a pan, add mustard seeds,cumin seeds,curry leaves one by one,whey they splutter  pour it over the rasam.
Garnish with coriander leaves and serve with hot rice.

Rasam Powder

Ingredients 

Coriander seeds     : 3 cups 
Toor dal                 : 1/4 cup
Pepper corns         : 1/4 cup
Jeera                      : 1 /4 cup
Fenugreek seeds       : 1/2 tsp
Curry leaves              : 1 cup

Method

Dry roast all the ingredients one by one.
Let it cool.
Powder it coarsely.
Store it in an air tight container.

Jeera Rasam

Ingredients

 Jeera        - 2 tsp
Tomato      - 2
Toor dal    - 1 tsp
Red chilly  - 1
Lemon juice - 1 tsp
Salt
Coriander leaves
Curry leaves
Oil
Musard

Method

Soak jeera, toor dal and red chilly for half an hour and grind them.
Take a pan, put chopped tomato and salt .
Let it boil in water for 5 mins .
Then add ground paste and required amount of water.
When the foam farms switch off the fire.
Take a pan ,splutter mustard seeds and pour it to the rasam.
Add coriander leaves, curry leaves , lemon juice and serve.
This can be even taken as a soup also.

Enjoy..

Ginger-Lemon Rasam

Ingredients :

*Toor dal - 1/2 cup
*Green chilly - 3
*Ginger - 1 small piece
*Tumeric powder - 1tsp
*Lemon juice - 1 tbsp
*Salt
*Curry leaves
*Coriander leaves
*Mustard
*Oil
*Asafotida


Method:

* Cook toor dal in a pressure cooker with turmeric powder and blend well..

* Grind ginger and green chilly to a fine paste..

* Take 2 cups of water,a pinch of turmeric powder, salt, ginger-chilly paste,curry leaves and coriander leaves.

* Boil well until you can smell ginger-chilly flavour then add cooked toor dal with some water. Remove from flame and add lemon juice.

* Season with mustard and asafotida in oil.

Pls note :

* Do not add lemon juice while rasam is boiling and don't reheat it after adding lemon juice..

Vepampoo Rasam

Vepampoo is nothing but Neemflower which is used Indian Ayurvedic Medicine. I make it quite often and it is favourite in our family. It is healthy and very good for stomach.. So here goes the recipe..
Ingredients:
* Dried neem flower: 2 Tbsp
* Toor Dal : 1/2 cup(cook with lots of water)
* Tamarind : 1 lemon size(soaked in water)
* Tomatoes : 3nos
* Rasam powder : 1tsp
* Turmeric : a pinch
* Asafotida : a pinch
* Salt : to taste

For seasoning
* Mustard seeds : 1Tsp
* Red chilly : 2 nos
* Ghee : 2tbsp

curry leaves and coriander leaves for garnishing

Method:
* Boil together the tamarind water,turmeric powder,salt,asafotida,chopped tomatoes
* Add rasam powder and let it boil for few more minutes.
* Then add dal water and curry ,coriander leaves and simmer for 5mts on low flame and switch off fire.
* Take a kadai add ghee, when it is hot put mustard and red chilly then the vepampoo. Make sure that the entire vepampoo should be covered in ghee. Fry well until they turn dark brown.
* Now the authentic vepampoo rasam is ready to be served with white rice.