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TOMATO RASAM Rasam is always loved in my family and i make this on all weekends. Normally i make tomato rasam and add some toordhal to it. Some may call this as PARRUPU RASAM also.
My mom and my mil,used to make rasam in a special vessel made out of lead. We call this “Eiyya Chombhu” in tamil. This vessel itself enhances the taste of rasam. My mom also gave me one when i got married. Now i am making rasam in this,and no doubt this is loved by all in my family.
We can make it in a kadai/a normal vessel too.
INGREDIENTS:
TOMATO 2 NO.
TAMARIND EXTRACT 2 TBLSP
SAMBHAR POWDER 1 TO 1 1/2 TSP
SALT AS NEEDED
COOKED TOORDHAL 2 TBLSP
WATER 1 CUP
ASAFOETIDA A GENEROUS PINCH
TURMERIC POWDER 1/4 TSP
CURRY LEAVES FEW
CORIANDER LEAVES FEW
MUSTARD SEEDS 1/4 TSP
CUMIN SEEDS A PINCH
OIL/GHEE 1/4 TSP
METHOD:
Cut the tomatoes and puree it in the mixie.
Transfer it to a vessel and add the tamarind extract,sambhar powder,turmeric powder ,salt,asafoetida and put it on the stove top.
Keep it in a very low flame and close it with a lid.
Allow it to boil for 10 mins or till the raw smell of the sambhar powder goes off. Add a cup of the water to the cooked toordhal and mix well. Now add this dal water to the boiling rasam.
Dont allow this to boil, just switch off the flame when it is frothy.
Temper mustard seeds and cumin seeds in oil/ghee and add it to the rasam. Add curry leaves and coriander leaves.
Picture updated .
GARLIC RASAM(POONDU RASAM) I always make rasam by adding toordal and without garlic. We call it tomato rasam/parupu rasam. My mom makes the garlic rasam when we were running out of cold and cough and during rainy day nights. We all love to have with hot steamed rice and garlic rasam with simple papad only.
Here comes the recipe of GARLIC RASAM.
INGREDIENTS:
TAMARIND A SMALL GOOSE BERRY SIZED
TOMATO 2 NO
GARLIC 4 PODS
PEPPER 3/4 TSP
CUMIN SEEDS 1/2 TSP
CURRY LEAVES FEW
OIL 1/2 TSP
MUSTARD SEEDS 1/4 TSP
TURMERIC POWDER 1/4 TSP
ASAFOETIDA A PINCH
METHOD:
Coarsely grind the pepper, cumin seeds and curry leaves in the mixer . Grind the tomatoes into a fine paste.
Soak the tamarind in 2 cups of warm water. Transfer the coarsely ground pepper mixture and tomato paste to it. Add salt, asfoetida,turmeric powder, coriander leaves to it. Crush the garlic and ad it to the tamarind mixture. Mix everything together nicely with the hands. Keep it in a kadai and when it starts frothing switch off the flame and temper with mustard seeds.
Enjoy with hot steamed rice with Potato Curry.
JEERA RASAM AND KOVAKKAI(TINDORA) CURRY Jeera rasam is a simple one which i make on a lazy weekends or sometimes when i makeParrupu usili i make this simple rasam.
Last weekend i made jeera rasam and kovakkai curry for lunch. Here comes the recipe:
JEERA RASAM:
INGREDIENTS:
TOMATO 1 NO
TAMARIND EXTRACT 1/2 CUP
TOOR DHAL 1 TBLSP
PEPPER 1 TBLSP
JEERA(CUMIN SEEDS) 1 TSP
GHEE 1/2TSP
MUSTARD SEEDS 1/4TSP
TURMERIC POWDER A PINCH
SALT AS NEEDED
CURRY LEAVES FEW TO GARNISH
CORIANDER LEAVES FEW TO GARNISH
METHOD:
Soak the toordal in water for 15 mins. After 15 mins. discard the water and grind it into a smooth paste with pepper and cumin seeds.
Grind the tomato separately into puree and keep it in a vessel.
Take 1/2 cup of tamarind extract by soaking a small goose berry size of tamarind in water. Add this to the tomato puree. Add salt and turmeric powder. Allow this mixture to boil for 7-9 mins. Meanwhile add 1 cup of water to the ground cumin seed,pepper and toor dal mixture and keep it aside.
Add this to the boiling tomato and tamarind mixture. Do not allow it to boil. Switch off the flame when it is frothing up.
Add ghee to a frying pan and temper with mustard seeds. Transfer it to the rasam and add curry leaves and coriander leaves to this.
Note:
1. Do no add asafetida(hing) to this rasam, as it will suppress the flavour of the pepper and jeera.
PINEAPPLE RASAM Last week we are invited to a friend’s place for lunch and her mom made pineapple rasam . I tasted that for the first time , it tasted very nice and i loved the pineapple flavour in the rasam . I asked the recipe of pineapple rasam from my friend’s mom and i slightly altered it according to my taste and made it . Everyone enjoyed it and here comes the recipe of pineapple rasam.
All the pictures are taken in a hurry and i am not satisfied with the clicks this time.
INGREDIENTS:
PINEAPPLE CHUNKS 1/2 CUP
TOMATO 2 NO
GINGER 1/2 INCH PIECE
GREEN CHILLI 1 NO
SAMBHAR POWDER 1 TSP
SALT AS NEEDED
ASAFIDITA A PINCH
TOOD DAL 2 TBLSP
CURRY LEAVES FEW
CORIANDER LEAVES FEW
OIL 1/4 TSP
MUSTARD SEEDS 1/4 TSP
METHOD:
Cut the tomatoes and half of the pineapple into fine pieces. In a kadai, add the tomatoes, pineapple pieces ,salt , sambhar powder and a cup of water .
Allow it to cook in a medium flame till the tomatoes and pineapple becomes soft .
Grind 3 tblsp of pineapple along with ginger and green chilli into a fine paste. Add 2 cups of water to the toor dal .
Add the ground paste and toor dal water to the kadai. Keep the flame to medium low and switch off when it becomes frothy. Garnish with curry leaves and coriander leaves.
Heat oil in a small pan and throw in the mustard seeds and when it splutters transfer it to the rasam. Serve with any dry curry.
If the pineapple is very sweet , you can add a tblsp of lemon juice after switching the flame (towards the end.)
LEMON RASAM RECIPE Lemon Rasam recipe is a simple one which i never eat when my mom make this during my childhood days, slowly nowadays i started liking this . But still i make this very rarely since my kiddos are a big fan of my Tomato Rasam, and i make this often. so coming to the recipe of lemon rasam:I couldn't take stepwise pictures and will update this soon.
INGREDIENTSWATER 1 AND 1/2 CUP
TOOR DHAL(COOKED) 3 TBLSP+3/4 CUP WATER
GREEN CHILLI 3 NO
TOMATO 2 NO
LEMON JUICE 1 TBLSP
ASAFOETIDA 2 PINCHES
TURMERIC POWDER 1/4 TSP
CORIANDER AND CURRY LEAVES FEW
OIL/ GHEE 1/2 TSP
MUSTARD SEEDS 1/2 TSP
SALT AS NEEDED
METHOD:
In a vessel, add the water . Grind the tomatoes and add the puree. Slit the green chilli , add this to the vessel along with salt, asafoetida.
Bring it to boil for 3-5 minutes, till the raw smell disappears. Pour in the toor dal+water. Add the curry leaves and coriander leaves. When it starts frothing switch off the flame. Do not boil. Switch off the flame. Add ghee/oil in a small pan and temper with mustard seeds. Add this to the rasam. Now add the lemon juice and close the rasam with lid. Serve hot with any curry. We had with Simple Potato Curry.
Note:(UPDATED)1. Do not reheat the rasam after adding the lemon juice.2. It will make the rasam bitter
MYSORE RASAM RECIPE | ARACHUVITTA RASAM |RASAM RECIPES
Mysore Rasam was introduced to me by my sister and when we were talking she orally told me the method of making this rasam . I tried this and we all enjoyed the flavor of fresh masala in the rasam. Over to the recipe of how to make mysore rasam
COOKING TIME: 15 MINS PREPARATION TIME:10 MINS SERVES: 3-
4INGREDIENTS:TOMATO 2
COOKED TOOR DAL 2 TBLSP
THIN TAMARIND EXTRACT 3/4 CUP
SAMBAR POWDER 1 TSP
SALT AS NEEDED
ASAFOETIDA A PINCH
TURMERIC POWDER 1/4 TSP
CURRY LEAVES FEW
CORIANDER LEAVES FEW
WATER 2 CUPS
GHEE 1/2 TSP
MUSTARD SEEDS 1/4 TSP
TO ROAST AND GRIND:CORIANDER SEEDS 1 TBLSP
CHANNA DAL 2 TSP
RED CHILLI 1 NO
PEPPERCORN 1/2 TSP
CUMIN SEEDS 1/2 TSP
GRATED COCONUT 2 TBLSP
METHOD: Dry roast the ingredients in the above table except coconut and grind this into a fine paste along with coconut.
Puree the tomato and transfer it a vessel. Add the tamarind extract, salt, sambar powder, asafoetida, turmeic powder and boil this for 7-9 minutes in medium flame till the raw smell goes off.
Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well. Transfer this to the boiling tamarind and tomato mixture. When it froths up switch off the flame and garnish with curry leaves and coriander leaves.
Temper mustard seeds in ghee and add to the rasam.
A tsp of jaggery can be added at the end.
KALYANA RASAM |IYENGAR KALYANA RASAM
RASAM WITHOUT TAMARIND
Kalyana rasam i recently learnt this from a friend of mine, and i was quite impressed by the taste and asked her for the recipe of this kalyana rasam. She gave me the recipe and when i asked her how you name this rasam, she told they call it as Iyengar rasam . When i was thinking how to name this rasam, Raks suggested me name it as Iyengar Kalyana Rasam. This rasam doesn’t include tamarind and Sambar Powder and Rasam Powder too. Now i am making this kalyana rasam almost twice in a week.
INGREDIENTS [SERVES 4-5]
TOMATO 2
TOOR DAL(COOKED) 2 TBLSP
GHEE 1/2 TSP
MUSTARD SEEDS 1/4 TSP
TURMERIC POWER A PINCH
ASAFOETIDA A PINCH
CORIANDER LEAVES FEW
CURRY LEAVES FEW
TO ROAST AND GRIND:
TOOR DAL 1 TBLSP
WHOLE BLACK PEPPER 1 TSP
RED CHILLI 2
CUMIN SEEDS 1/4 TSP
METHOD:
Grind the tomatoes into a puree and reserve 1/4 portion of the tomatoes before grinding. Chop the 1/4 th tomatoes finely and keep them aside.
Roast the ingredients under the “TO ROAST AND GRIND” table with 1/4 tsp of ghee. Add cumin in the last and switch off the flame. Allow it to cool and grind it into a fine paste by adding little water.
Add this paste to the tomato puree and transfer everything to the vessel in which you are going to make rasam. Add turmeric powder, asafoetida and salt to this. Allow this to boil in a low flame for 8-10 minutes. Meanwhile cook the toordal and add 1 to 1 and 1/2 cups of water to the dal and add this to the boiling tomato mixture. When it comes to a froth switch off the flame and garnish with curry leaves and coriander leaves.
When it is hot add the reserved ,chopped tomatoes to this and temper with mustard seeds. the tomatoes will get cooked in the hot rasam and will give a very good aromatic flavor.
Note:
1. You can add 1 tblsp of coconut while grinding .2. While roasting the masala add the cumin seed in the last else it will give a bitter taste.
VEPAMPOO RASAM|TAMIL NEW YEAR RECIPEVepampoo raam (Neem flower rasam)is a must one in the Tamil new year recipe menu. My mom just add ghee roasted vepampoo in the usual tomato rasam but my mil makes a simple vepampoo rasam without any dal. In my in laws place we make Vepampoo rasam once in 2 weeks during weekends. After coming here, i never made as i didn’t find neem flowers here. Few weeks back, Raks shared with me a good amount of vepampoo (dried neem flowers) and i made this vepampoo rasam . So i am sharing the recipe of vepampoo rasam .
The rasam will not taste bitter, but if u bite the neem flowers it will give a slight bitter taste.
INGREDIENTS:
DRIED NEEM FLOWERS 2 TBLSP
THIN TAMARIND EXTACT 1 CUP
GHEE FEW DROPS
OIL 1/4 TSP
RED CHILLI 5-6
MUSTARD 1/4 TSP
TOOR DAL 1/4 TSP
ASAFOETIDA A PINCH
TURMERIC POWDER A PINCH
JAGGERY A SMALL PIECE
CURRY LEAVES FEW
SALT AS NEEDED
METHOD:
In a pan, add ghee and roast the neem flowers. Roast till they become golden colour and be careful not to burn it. Keep it aside.
In the same pan, add oil mustard seeds and add the red chiili and toor dal.when the dal changes color add the tamarind water , turmeric powder,salt and asafoetida.
Let this boil in a medium flame for few minutes.(7-9 minutes) Add the jaggery(powdered) Switch off the flame and add the roasted neem flowers.
Note:
1. Do not boil the rasam after adding the neem flowers.
KANDATIPPILI RASAM RECIPE | PATHIYA SAMAYAL RECIPES
Kandantippili rasam i wanted to post for a long time , but somehow i didn’t search for that in Singapore, but when my mom visited me last month bought this for me and i wanted to start a series of recipes which we used to give for moms after delivery , commonly called
as Pathiya samayal in Tamil and Postpartum food in English. My athai used make this for me when i delivered my second kid Varun, and she used to tell this kandantippili rasam helps in digestion too. Now a days we generally do not follow pathiyam after delivery and in my case too when i deliverd my first child 12 years back my mom strictly followed pathiyam but for the second one after 4 years i never follow any strict pathiyam. This kandantippili i don’t know what is is the English term of this but you can get this easily in most of the small shops in chennai. I will be posting some Postpartum food which we generally follow at our house, more frequently here.
Before moving on to the post, thank you so much for trying out the Gokulashtami recipes and i am overwhelmed to see the mails . Thank you so much again.INGREDIENTS: SERVES 4KANDATIPPILI 4-5 sticks
TOOR DHAL 1 TBLSP
BLACK PEPPER 1 TSP
JEERA 1/2 TSP
TAMARIND EXTRACT 1 AND 1/2 CUP
TURMERIC POWDER 1/4 TSP
GHEE 1/2 TSP
COOKED TOOR DHAL 1/2 TBLSP
MUSTARD SEEDS 1/4 TSP
CURRY LEAVES FEW
ASAFOETIDA A PINCH
SALT AS NEEDED
METHOD:
Dry roast the kandantippili , toor dal, black pepper .
Powder it finely in a mixer along with cumin seeds.
Soak a small lemon sized tamarind and extract the juice from this. In a vessel add the tamarind water, 1 tblsp of the ground powder, salt, asafoetida, turmeric powder.
Let this boil for 7-9 minutes in a low flame. Add 1 and 1/2 cup of water to the cooked toor dal and add this to the boiling mixture. Let this become frothy , add curry leaves and switch off the flame. Temper with mustard seeds in ghee.
Super flavourful rasam is ready for serving.
Note:1. You can make the powder in bulk and make rasam whenever you want.2. If you want you can add 1 tomato (pureed) while boiling. But for pathiyam tomaotes will not be added.
3. You can add 1/2 tsp of coriander seeds while roasting if you want.
PEPPER RASAM | MILAGU RASAM RECIPE|PATHIYA SAMAYAL RECIPESAfter all the festival food i wanted to make something very simple today and it was heavily raining from the morning so i made this simple pepper rasam |milagu rasam with a beans curry for lunch and suresh too joined me for this simple lunch and we both enjoyed this simple food a lot. Nothing can beat a simple milagu rasam , my mom makes this when we have cold or cough and a simple food for postpartum delivery too. Even bachelors can try this milagu rasam as this doesn’t requires any grinding too. So after this navaratri, i wanted to try something without any dal and this milagu rasam doesnt need dal too.
INGREDIENTS: SERVES 3 PREPARATION TIME: 5 MINUTES . COOKING TIME: 15 MINUTESTOMATO 2
SAMBAR POWDER | RASAM POWDER 1/2 TSP
THIN TAMARIND WATER 1 CUP
PEPPER 1 TSP
SALT AS NEEDED
JEERA|CUMIN SEEDS 1/2 TSP
GHEE | OIL 1/2 TSP
MUSTARD SEEDS 1/4 TSP
CURRY LEAVES FEW
METHOD: In a vessel put the tomatoes and nicely mash with hands. Add the tamarind water,sambar powder | rasam powder , salt . Bring this to a boil for few minutes.
Pound the pepper and jeera in a mortar and pestle.
Once the raw smell of the tamarind water goes add the pepper jeera powder and 1 and 1/4 cup of water.
When it becomes frothy switch off the flame and temper with mustard seeds and curry leaves in ghee or oil.
Pepper rasam is ready to serve. Just enjoy with a simple curry or a papad.
MYSORE RASAM RECIPE | ARACHUVITTA RASAM |RASAM RECIPES
Mysore Rasam was introduced to me by my sister and when we were talking she orally told me the method of making this rasam . I tried this and we all enjoyed the flavor of fresh masala in the rasam. Over to the recipe of how to make mysore rasam
COOKING TIME: 15 MINS PREPARATION TIME:10 MINS SERVES: 3-
4INGREDIENTS:TOMATO 2
COOKED TOOR DAL 2 TBLSP
THIN TAMARIND EXTRACT 3/4 CUP
SAMBAR POWDER 1 TSP
SALT AS NEEDED
ASAFOETIDA A PINCH
TURMERIC POWDER 1/4 TSP
CURRY LEAVES FEW
CORIANDER LEAVES FEW
WATER 2 CUPS
GHEE 1/2 TSP
MUSTARD SEEDS 1/4 TSP
TO ROAST AND GRIND:CORIANDER SEEDS 1 TBLSP
CHANNA DAL 2 TSP
RED CHILLI 1 NO
PEPPERCORN 1/2 TSP
CUMIN SEEDS 1/2 TSP
GRATED COCONUT 2 TBLSP
METHOD: Dry roast the ingredients in the above table except coconut and grind this into a fine paste along with coconut.
Puree the tomato and transfer it a vessel. Add the tamarind extract, salt, sambar powder, asafoetida, turmeic powder and boil this for 7-9 minutes in medium flame till the raw smell goes off.
Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well. Transfer this to the boiling tamarind and tomato mixture. When it froths up switch off the flame and garnish with curry leaves and coriander leaves.
Temper mustard seeds in ghee and add to the rasam.
A tsp of jaggery can be added at the end.
