Black Pepper Rasam

* 3 Cups water
* 1 small lemon size tamarind
* 1 medium size tomato
* Salt to taste
* Oil for seasoning
* 1 tsp mustard seeds
* 1 tsp fenugreek seeds
* 2 red chillies(halved)
* a Pinch hing
* 1 small bunch fresh coriander leaves.
* Curry leaves
* 1 tsp turmeric powder.

For Rasam Powder:

* 1 tsp Black pepper
* 2 tsp Dry coriander seeds.
* 1 1/2 tsp Cumin seeds.
* 2 tsp Toor dal.
* 1 red chilli.
Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put mustard seeds, fenugreek seeds, hing, red chillies in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 2 tsp rasam powder to it. Allow it boil thoroughly(about 8 mins)

Lemon Rasam

Cooked tuvar Dal - 5 tblsp.(red gram dhal)

Crush coarsely:
Cumin seeds - 1 tsp
black pepper- 3/4 tsp
turmeric powder - a pinch
chopped coriander and curry leaves - 1 1/2 tbl sp.
lemon - 1 big or 2 small
water - 2 1/2 cups
powdered asafoetida - a pinch
salt, sugar - to taste

Mash the cooked dhal to a smooth consistency. Slit green chillies lengthwise. Add all the ingredients( except lemon) together and allow it to boil for a few minutes. Switch off the stove and squeeze the lemon. Heat a tsp of oil and season little mustard to that and pour on top of rasam along with asafoetida. Close with a lid and keep aside for few minutes. If served with rice, mix well and serve as it is. To serve this as a soup, strain the rasam using a strainer to remove pepper and cumin and then serve.
Thanx to EmM



Garlic Rasam

Ingredients:
Tomato - 2
Coriander - 1/4 tsp
Pepper - 1/4 tsp
Jeera - 1/4 tsp
Garlic - 10 cloves (sliced )
Salt to taste
Rasam powder - 3 tsp
Chilli powder - 1 tsp
coriander leaves
Lemon juice - 3 tsp
Preparation:
Add 2 cups of water in a pan, and add the tomatoes and crush them well, Add the ingredients with coriander seeds ,pepper , jeera ground well together.
Let the rasam boil for about 6 minutes in low medium heat
Then finally add the coriander leaves
Heat some oil in a separate pan and add some mustard seeds, with curry leaves ,urud dal , chana dal and asafoetida fry them till the dals turn golden brown to finally add to the rasam.
Thanx to www.hotdishes.com

1 comment:

  1. This comment has been removed by the author.

    ReplyDelete