We South Indians prefer Rasam very much. Let us see the varieties here. I have already gave some simple and diet Rasams in "Low fat/ Low cal. Lunch Items" :idea So as usual I am giving the links here. And here we go for other 'Rasam varities'. Rasam - Introduction Simple Parappu Rasam Cumin - Pepper Rasam Tomato Rasam Tomato Garlic Rasam Neem Flower Rasam Mysore Rasam Lemon Rasam Ginger Rasam Arachuvitta Rasam Garlic Rasam
Pine Apple Rasam Ingredients: 1 cup cooked thur dal 2 - 3 slices pine apple 1 sp tamarind paste 1 - 2 sp Rasam Powder Salt 2 sp ghee 1 sp chopped coriander leaves 2 green chilly(optional) 1 sp mustard seeds 1 sp cumin seeds 1/2 sp turmeric powder 1/2 sp asafetida Method: In a pan make seasoning with mustard seeds and cumin seeds. Now you can add green chilly if you are going to use it. Add cooked dal with 1 cup water and add tamarind paste. Mix well and add rasam powder, turmeric powder and asafetida. Bring it to a boil and allow it to boil for a while. Now add chopped pine apple and again bring it to a boil. Add 1/2 cup water and again bring it to a boil. Put chopped coriander leaves. Remove from the fire and use.
Goddu Rasam For this rasam, we have to use raw thur dal. Instead of cooking the dal, we have to use as it is. Ingredients: 1 tab sp Thur dal 1 – 1 ½ sp Tamarind Paste 1 – 1 ½ sp Rasam Powder For Seasoning: 1 sp Mustard seeds 1 sp Cumin seeds ¼ sp Turmeric powder 1 Ripe Tomato A pinch of asafetida Salt 2 sp Ghee Coriander leaves Method: In a pan make seasoning. And pour 1 cup water and add ‘Tamarind paste’. Mix well and add Rasam powder, turmeric powder, thur dal and asafetida powder. Add cut tomato and salt. Let it boil for 5 – 10 min. At this time you add 1 cup water more in the rasam. Bring it to a boil and remove from the fire and add coriander leaves. Note: If you want you can make seasoning and add that to Rasam, after you complete the rasam. You can fry thur dal and add in the rasam.
Pathiya Rasam You can prepare this Rasam when you are having stomach trouble. Ingredients: 1 sp Tamarind paste 1 sp cumin seeds 1 sp Black pepper 1 sp thur dal 1 sp mustard seeds Curry leaves Salt 2 sp ghee Method: Crush cumin seeds, black pepper and thru dal. In a pan pour ghee and make seasoning with mustard seeds and curry leaves. Pour 2 cups of water and put tamarind paste. Add salt and crushed powder. Bring it toa boil. Let it boil for 5 to10 min. Add 1/2 cup water again and bring it to a boil. Remove and serve with hot rice.
Panner Rasam You can prepare this rasam with fresh rose pattels. You have to use less tamarind for this rasam. Ingredients: ½ cup cooked Thur dal 1 sp Tamarind Paste 1 – 1 ½ sp Rasam Powder For Seasoning: 1 sp Mustard seeds 1 sp Cumin seeds ¼ sp Turmeric powder A pinch of asafetida Salt ½ sp Ghee Coriander leaves Fresh rose pattels Method: In a pan make seasoning. Pour 1 cup water and add ‘tamarind paste’. Mix well and add Rasam powder, turmeric powder and asafetida powder. Now keep the pan on stove. Let it boil for 5 – 10 min. Add cooked dal. At this time you add 1 cup water more in the rasam. Bring it to a boil and remove from the fire and add rose pattels and coriander leaves. The rose pattles will give a nice aroma to this rasam.:crazy
Horse Gram Rasam (kollu) Ingredients: 2 tab sp Horse Gram 2 sp rasam powder 1 - 2 sp tamarind paste Salt 2 sp ghee 1 sp mustard seeds curry leaves 1/4 sp asafetida powder 1/2 sp turmeric powder Method: Dry fry horse gram and cook well in cooker. Now you can make asusual rasam using cooked horse gram dal. Note: if you want you can dry fry horse gram and cook it. That will give more aroma to rasam.
Black Pepper Rasam Ingredients: 1 – 1 ½ sp Tamarind Paste 1 – 1 ½ sp Rasam Powder For Seasoning: 1 sp Mustard seeds 1 sp Cumin seeds ¼ sp Turmeric powder 1 Ripe Tomato (optional) A pinch of asafetida Salt ½ sp Ghee Curry leaves 2 teas poons of crushed black pepper 1 tab sp thur dal crush Method: In a pan 2 ghee and make seasoning. And pour 1 cup water and add ‘tamarind paste’. Mix well and add Rasam powder, turmeric powder, salt and asafetida powder. Let it boil for 5 – 10 min. Now add crushed black pepper and thur dal. Let it cook for a while. At this time you add 1 cup water more in the rasam. Bring it to a boil and remove from the fire and add curry leaves. This rasam is good for digestion and remove cold and caugh.
Pudina and Onion Rasam Ingredients: 1 small bunch of pudina 10 - 12 small onion 2 tomato 1 sp tamarind paste 1 cup cooked thur dal 2 sp rasam powder salt 1/4 sp asafetida 1/2 sp turmeric powder 1 sp mustard seeds 2 - 4 sp ghee Method: In a pan make seasoing with mustard seeds. Chop tomato and onions. Put them in the pan. Fry well. Add chopped pudina leaves. Add cooked dal, tamarind paste, rasam powder, turmeric powder, asafetida and salt. Add water if you want. Mix well. Allow it to boil for a while. Add 1/2 cup water and bring it to a boil. Remove from the fire. Your rasam is ready to serve. Note: you can avoide tamarind paste and add more tomato.
Karnataka Rasam Ingredients: 1 cup Cooked thur dal 4 tomato 2 sp tamarind paste 1/2 sp cumin seeds 1/2 sp mustard seeds 1/2 sp red chilly powder 1 coriander seeds 12 sp turmeric powder 1/4 sp asafetida 2 tab sp coconut (fresh) 2 sp ghee salt curry leaves coriander leaves Method: In a pan pour cooked dal, tomato, chilly powder, turmeric powder, salt,asafetida and tamarind paste. Allow it to boil for a while. Grind coconut and coriander seeds. Add it to the rasam. Let it boil for a while. Add 1/2 cup of water and again bring it to a boil. In a pan pour ghee and make seasoning and pour it on the rasam. Add curry leaves and your 'sarru' is ready. Garnish with coriander leaves.
Karnataka Rasam Powder To make this powder you have to fry the ingredients in three batches and grind them like that. Then you can add them and store for more than 6 months. Here is the list. Ingredients: Red chilly 200 gms ( Bydage and Kashmiri Red chilly) Coriander seeds 200 gms 3 sp oil sp oil 2nd batch: 2 tea sp each : Fenugreek seeds, Mustard seeds, Cumin seeds and black pepper. 3rd batch: 2 hands full of curry leaves (wash and dry) 1 small marble size asafetida 1 piece of cinnamon stick - make into small pieces 1 sp turmeric powder Method: In a pan pour 1 sp oil and put red chilly and coriander seeds. Use low fire and fry slowly until there is a smell with the red chilies. Transfer them in a plate and let it cool. Again pour 1 spoil and put 2nd batch ingredients. Fry these on slow fire. Continue till the mustard seeds and Jeera start to split and turn brown. Take out and put in a plate for cooling. Now pour 1/2 sp oil and fry asafetida and cinnamon stick. Switch off the stove and put curry leaves and fry them with the kadai's heat. Add turmeric powder and mix well. Keep aside. For grainding, first grind the red chilly and coriander seeds. Put them in a big bowl. Now grind the second batch. Put this in the same bowl. Now grind the third batch and graind. Now again put them in the same bowl and mix well. Your "Karnataka Rasam Powder" is ready. Note: When you prepare karnataka style rasam, use this rasam powder and after switching off you can add 1 sp sugar to give a sweet taste to rasam.