Mysore Rasam

Ingredients:
- 1 tomato chopped
- 1/2 tsp Turmeric
- 2 cups tamarind extract (small lemon size tamarind)
- 2 tbsp toor dhal
- 1/2 tsp jaggery

To Grind
- 2 tbsp coriander seeds
- 1 tsp thoor dhal
- 1 tsp channa dhal
- 6 red chillies
- 1/2 tsp jeera
- 1/2 tsp black pepper
- 1 tbsp grated coconut
- 1 tsp cooking oil

Seasoning:
- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- sprig of curry leaves
- pinch of hing

Method:
1. In a pan pour the oil and fry all the ingredients to grind except coconut until it turns a couple of shades dark. Remove this and fry the coconut separately till it becomes golden brown. Grind all this to a coarse powder
2. In a vessel add tomato, salt turmeric and boil it with the tamarind extract. Add the ground powder. Let it simmer for 5-7 minutes. The tomato should be cooked by then.
3. Mix a cup of water with the toor dhal and add it to the simmering rasam.If you want add the jagary now and let it simmer for a couple of minutes.
3. In a seperate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam. This rasam will be thicker then the usual parupu rasam.

Garnish with cilantro and serve hot with rice

Jeera Rasam

Ingredients:
- 1 tomato chopped
- 1/2 tsp Turmeric
- 1 tbsp sambar powder
- 2 cups of tamarind extract from a small lime size tamarind

Grind to a coarse powder:
- 2 tsp Jeera seeds
- 1 tbsp toor dhal
- 1 tbsp curry leaves

Seasoning:
- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- Sprig of curry leaves

Method:
1. In a pot add tomatoes, turmeric powder, salt, sambar powder and boil it for 2-3 minutes in 2 cups of water. Once the tomato is soft add the tamarind extract and boil till the raw smell evaporates. It will just be a couple of minutes.
2. Add the ground powder and let it simmer.
3. In a separate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam.

Garnish with cilantro and serve hot with rice

Ginger Lemon Rasam

Ingredients:
- 1 tomato chopped
- 1 tbsp grated ginger (adjust according to taste)
- 3 green chilies split into half
- 1/2 tsp Turmeric
- 2 tbsp boiled toor dhal
- juice of 1 lemon

Seasoning:
- 1/4 tsp ghee
- 1/2 tsp mustard seeds
- pinch of hing
- Sprig of curry leaves

Method:
1. In a vessel boil 4 cups of water, chopped tomatoes, chillies, ginger salt and turmeric. You should boil till the tomatoes are cooked.
2. Mix 1 cup water with the toor dhal and add it to the rasam. Let it simmer for a couple of minutes.
3. In a separate pan add ghee and all the seasoning ingredients. Once the mustard seeds start to crackle add it to the rasam.
4. Just before serving add the lemon juice. If you boil the rasam after adding the lemon it might turn bitter.

Garnish with cilantro and serve hot with rice

Pepper rasam

 

Ingredients:
- 1 tomato (optional)
- 4 cups tamarind extract (from a big lemon size tamarind)
- 1/2 tsp Turmeric

To grind:
- 1 tsp Jeera
- 1 tsp black pepper
- 1 tblspn toor dhal
- few curry leaves

Seasoning:
- 1/4 tsp ghee
- 1/2 tsp mustard seeds
- Sprig of curry leaves

Method:
1. In a pan dry roast jeera and pepper. Grind this with toor dhal and curry leaves to form a coarse powder.
2. In a vessel add ghee and all the seasoning ingredients. Once the mustard seeds splutters add the powder and mix it for a few seconds. Then add tomatoes (if using), turmeric powder, salt and boil it with the tamarind extract for 5 minutes. Rasam is done when the raw smell of tamarind evaporates.

Garnish with cilantro and serve hot with rice and Parupu thogayal

Instant Jeera Rasam

Ingredients:
- 1 Tsp Turmeric
- 1 tomato
- 1 tsp jaggery

To Grind
- 2 tsp coriander seeds
- 2 tsp Jeera seeds
- 1 tsp grated coconut (optional)
- 2-3 red chilie
- 2-3 strands of coriander
- small ball of tamarind softened

Seasoning:
- 1/2 tsp ghee
- 1 tsp Jeera
- 1/2 tsp mustard seeds
- Sprig of curry leaves
- pinch of hing

Method:
1. In a pot add tomatoes, turmeric powder, salt and boil it for 2-3 minutes.
2. Add the ground mixture to the pot and let it boil for 3 minutes. Add jaggery
3. In a seperate pan add ghee and all the seasoning ingredients. Once the mustard starts to crackle add it to the rasam.

Garnish with cilantro and serve hot with rice