Paruppu rasam

Ingredients

2 tsp rasam powder

Salt to taste

1/4 tsp asafoetida

1/2 tsp turmeric powder

Salt to taste

2 tsp tamarind paste

1 small tomato chopped

Finely chopped coriander leaves

2-3 tbsp redgram dal (cooked tur dal)

Few curry leaves

1 tsp oil

1 tsp mustard seeds

Mix rasam powder, salt, asafoetida, turmeric powder, curry leaves, tamarind paste, tomatoes with 2 cups water and heat on low flame till the tomatoes get soft. Add the cooked dal and another 1/2 cup of water and allow it to come to a boil.

Heat oil, add mustard seeds. When it splutters, add to the rasam. Garnish with finely chopped coriander leaves. Serve with plain rice or as a soup.

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Milagu Jeeragam rasam

Ingredients

Lemon sized tamarind soaked in water
Salt to taste
1/2 tsp asafoetida
1 tsp oil
1 tsp mustard seeds
Few curry leaves

Masala ingredients

1 tsp coriander seeds
2 tsp red gram dal (thur)
1 tsp black pepper
3 red chillies
1 tsp cumin seeds

Dry roast the masala ingredients except cumin seeds. Cool and grind to coarse powder. This can be stored in an air-tight container for future use.



Add salt, asafoetida and 2 tsp masala powder to the tamarind extract. Add 2 cups of water and allow it to boil well. Temper with mustard seeds and curry leaves.

Can be served with rice or had as it is as a soup.

A quick recipe that is very beneficial to health during illness because of the medicinal properties of cumin seeds and pepper. Sending it over to Trupti for the Comfort food for illness event.
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Paruppu urundai rasam

Ingredients

1 cup redgram dal (soaked in water for 1 hr)
2 red chillies
2 tsp oil
1 tsp mustard seeds
Few curry leaves
Bit of asafoetida
salt to taste
Small ball of tamarind (soaked in water and juice extracted)
1/2 tsp turmeric powder
2 tsp rasam powder
Finely chopped coriander leaves

Drain out the water in the dal and grind it a coarse paste with red chillies. Heat oil and add this paste. Cook till raw smell goes and colour changes.Cool and make small balls of it.

In a vessel, add tamarind juice, salt, turmeric powder, rasam powder, asafoetida, curry leaves and allow it to boil. Slowly add the balls one by one and cook for five minutes. Garnish with coriander leaves and temper with mustard seeds.

Serve with rice.
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Tomato rasam

Ingredients

2 tomatoes (grind to paste)
2 tbsp red gram dal (cooked)
1/2 tsp tamarind paste
Salt to taste
Bit of asafoetida
2 tsp rasam powder
Few curry leaves
Finely chopped coriander leaves
1 tsp oil
1 tsp mustard seeds

Mix all ingredients except oil, coriander leaves and mustard seeds with 2 cups water and allow it to boil.

When it gets frothy, add the coriander leaves and tempering of mustard seeds.

Serve hot with plain rice or as a soup.

Boiled rice flour ladoos and Broken Wheat kheer are my entries to Mythreyee's Sweet Series:Rice/Wheat sweets event. Also sending over Boiled rice flour ladoos to Pallavi's Sunday snacks grab and go event

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Lemon Rasam

Ingredients

1 tsp rasam powder
1/4 cup cooked red gram dal
Salt to taste
Juice of a small lemon
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Bit of asafoetida
2 green chillies slit into half
Few curry leaves
Finely chopped coriander leaves
1/2 chopped tomato

Cook the chopped tomato, asafoetida, rasam powder and salt in some water till it starts boiling. Now add the cooked dal, green chillies and cook for five more minutes. Now switch off the stove and add coriander leaves and lemon juice. Heat the oil and add mustard seeds, cumin seeds and curry leaves and add it to the rasam when it starts spluttering. Mix well and serve hot with rice.
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Rasam Powder

This is also from the same South Indian cookbook as sambar powder

Ingredients

3 cups of coriander seeds
1 cup red gram dal
1 cup pepper
1/2 cup bengalgram dal
1/4 cup cumin seeds
3 cups Red chillies

Dry roast each ingredients seperately and grind to coarse powder. Store in an air-tight container.
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Mysore Rasam

Ingredients (Translation)

2 tbsp red gram dal
A small lemon size tamarind
salt to taste
1/2 tsp mustard seeds
1 tsp ghee
Few curry leaves
Finely chopped coriander leaves for garnishing

To be grinded into powder

1 tsp cumin seeds
2 Red chillies
1 tsp redgram dal
1 tsp coriander seeds
Bit of asafoetida
1 tsp bengalgram dal
1/2 tsp pepper

Roast the masala ingredients(excluding cumin seeds) and grind into fine powder (adding cumin seeds) after cooling. This can be made in larger quantity and stored in an air-tight container for a month.

Soak the tamarind in some water and extract the juice. Cook the red gram dal till soft. Add salt, curry leaves and masala powder to the tamarind juice and allow it to boil. Add the cooked and mashed dal along with some more water and allow it to boil for five more minutes.

Add finely chopped coriander leaves to the rasam. Heat 1 tsp ghee and add mustard seeds. When it splutters add to rasam. Adding a bit of jaggery would enhance the taste of the rasam.
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