Herbal Rasam / Mooligai Rasam

Warm yourself with Herbal Rasam during winter seasons. Herbal Rasam is also a good remedy and precautionary measure for cough and cold.

Check out more home remedies here.

Recipe Cuisine : South Indian | Recipe Category: Rasam

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 3 cups

Ingredients:

Tamarind	Small gooseberry size
Big size Tomato	1
Salt	As required
Rasam Powder (Click here for homemade Rasam Powder Recipe)	2 tsp
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Curry Leaves	2 spring
Crushed Garlic Pods	4
Grated Ginger	1 tsp
Asafoetida / Hing	¼ tsp
Red Chilli	1
Herbs:
Sweet Basil	5 leaves
Ajwain Leaves	3
Solanum Trilobatum	7
To Garnish:
Chopped Coriander Leaves	Handful

Procedure:

1. Wash and soak the tamarind in 1 cup warm water. Leave it for 10 mins.

2. Then extract the juice from the tamarind pulp and keep it aside.

3. Wash and chop the tomato into small pieces.

4. Add this chopped tomato with the tamarind pulp (From 2) and smash them with your hand. Then add 2 cups of water and mix them well. Keep it aside.

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Then add curry leaves, broken red chilly, crushed garlic pods and grated ginger. Sauté them for a min.

7. Now add the Rasam Powder and sauté for few seconds.

8. Then add the herbs ( sweet basil, aswain leves, solanum trilobatum) and fry till the raw smell goes off.

9. Now add the tamarind and tomato mixture (from 4), salt and coriander leaves.

10. Keep the flame at simmer and cook till the rasam becomes frothy. Switch off the flame immediately when it starts to boil.

    Healthy and yummy rasam is ready to serve.

Note:

1. Adjust the water level according to your level of sour taste of the rasam.

2. Adjust the red chilly level according to your spice taste. 

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Horse Gram Rasam / Kollu Rasam

For General Fever and Cold/Cough, Horse Gram Rasam is a good remedy. It is actually a Soup which can be drunk separately just like normal soups. I recommend having this atleast once in a week as it is very good for health.

Ingredients:      

Horse Gram Cooked Water (click here for the recipe)	1 cup
Tomato	1
Tamarind	½ gooseberry size
Homemade Rasam Powder (click here for the recipe)	1 tsp
Salt	As Required
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Curry Leaves	1 spring
Red Chilly	1
Hing / Asafoedita	1 tsp
Garlic Pods	3
To Garnish:
Coriander leaves	handful

Procedure:

Preparation Procedure:

1. Wash and soak the tamarind in hot water for 2 mins. Then extract the juice from the tamarind using little water.

2. Wash and chop the coriander leaves into small pieces.

3. Cook the horse gram and drain the water from the dal.

4. Wash and chop the tomato into small pieces.

5. Just crush the garlic pods and keep it aside. No need to remove the skin of the garlic pods.

Cooking Procedure:

6. Mix the tamarind puree (from 1), horse gram water, tomato, rasam powder and salt. Add water (1 cup) and mix them well with your hand. Adjust the water level according to your taste.

7. Heat the oil in a pan, add mustard seeds and wait for popping. Then add the curry leaves, red chilly (split into two halves), crushed garlic pods (from 5). Sauté till the garlic pods becomes brown color.

8. Then add the horse gram rasam mixture (from 6) and hing. Keep the flame at simmer. Cook till the rasam become frothy. Switch off the flame when it starts to boil.

9. Put the coriander leaves in the serving bowl, now transfer the rasam into the serving bowl. Immediately close the lid of the bowl. Leave it for 2 mins and then serve.

      Healthy and really yummy rasam is ready.

Note:

1. You can add more horse gram water and reduce the normal water level.

2. Adjust the red chilly level according to your taste.

3. If you don’t have rasam powder, just grind the

( cumin seeds-1/2 tsp, pepper-5, channa dal-1 tsp, coriander seeds – 1 tsp and curry leaves 1 spring ) into a coarse powder and use this instead of rasam powder. 

Related Links:

1. How to cook horse gram?

2. Horsegram masiyal

3. Horsegram Chutney

4. Horsegram Soup

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Tomato Carrot Soup

      Even though Tomato Soup is one of the easily available in most restaurants, there are chances that they don't add more vegetables and sometime dilute readymade syrups.

     In this recipe, I am adding vegetables in addition to tomatoes like carrot to thicken it. It is easy and quick to prepare and tastier than restaurant soups.

Recipe Cuisine: Indian | Recipe Category: Soup | Recipe Source:  Sharmis Passion

Preparation Time: 10 mins | Cooking Time: 20 mins | Yields: 4 cups (200ml)

Ingredients:

Tomato	3
Onion	1
Carrot	1
Ginger	1/2 inch
Garlic Pods	3-5
Pepper Powder	As required
Bay Leaf	1
Cinnamon	½ inch
Clove	1
Corn Flour	1 tsp
Salt	As required

Procedure:

Preparation Procedure:

1. Wash and chop the tomatoes into small pieces.

2. Remove the skin of the onion and then wash the onion. Then chop the onion into small pieces.

3. Wash and remove the skin of the ginger.

4. Remove the skin of the garlic pods.

5. Wash and remove the top and bottom of the carrot. Then peel the skin of the carrot and cut it into small pieces.

Cooking Procedure:

6. Pressure cook tomato, onion, carrot, ginger, garlic (from 1-5), bay leaf, cinnamon and clove with 1 cup of water for 5 whistles in medium flame.

7. After pressure has gone, remove the lid of the pan and allow it to cool down completely.

8. Strain the water and remove the spices (bay leaf, cinnamon and clove). Then grind them into a fine paste using the strainer water in a mixie.

9. Now add the salt and mix them well. Again bring it into boil.

10. Mix the corn flour with little water without lumps.

11. Now add this corn flour mixture with the boiling soup. Also add enough water (approximately 2 cup) to bring the correct consistency.

12. After reach the boiling point switch off the flame and transfer it into serving bowl.

13. Serve with hot and sprinkle the pepper powder before serve.

   Tasty and healthy Tomato Carrot soup is ready for this Rainy season.

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Homemade Rasam Powder

     Homemade rasam powder is always preferable because not only has better taste, but it will also not contain any preservatives. I suggest to prepare rasam powder once in a while as a procedure is very simple.

This is special for me because this is for my mother’s recipe.

Ingredients:

Coriander Seeds / Dhaniya	1 cups
Cumin Seeds	2 cups
Black Pepper	½ cp
Split Gram Dal / Channa dal	½ cup
Mustard Seeds	2 tbsp
Fenugreek Seeds	2 tbsp
Curry Leaves	1 cup

Procedure:

1. Dry roast all the ingredients separately till the aroma comes out.

2. Allow them to cool down completely.

3. Then powder them into a coarse powder using a mixie. (grind upto 90%, should not grind into a fine powder)

4. Again allow it to cool down and store it in a air tight container.

   Aromatic and tasty homemade rasam powder is ready to use.

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Drumstick Leaves and Little Millet Soup | Little Millet Recipes

    This soup is different from others through the usage of millets for thickness and consistency instead of corn flour in regular soups. This is the good remedy for cough and cold in winter season.

Ingredients:

Drumstick Leaves	Handful
Little Millet / Saamai	2 tbsp
Split Green Gram / Yellow Moong dal	1 tbsp
Small Onion	4
Garlic Pods	2
Dry Ginger	¼ inch
Jawa Peppercorn / Vaal Milagu	6
Piper Longum / Thippili	2
Salt	As required
Roasted Cumin Seeds Powder	As required

Procedure:

1. Wash and soak little millet and moong dal together for 15 mins.

2. Grind the small onion, garlic pods, dry ginger, jawa peppercorns, and piper longum into a coarse paste.

3. Wash the leaves and keep it aside.

4. In a cooker, add the soaked millet and moong dal, ground paste, drumstick leaves and salt. Add enough water and pressure cook for 4-5 whistles in a high flame.

5. After pressure has gone, drain the soup completely and serve. Sprinkle roasted cumin powder at the time of serving.

      Healthy winter special soup is ready.

Note:

1. Adding cumin powder is optional.

2. You can use normal peppercorn instead of jawa peppercorn.

3. No need to drain the soup. You can have it with leaves also.

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