Jeeraga Rasam

Just another way to make jeeraga rasam

Ingredients
Tuvar Dal
Red chillies
Cumin seeds
Tomatoes
Tamarind extract
Salt
Turmeric powder
Mustard seeds
Oil

Get Cooking!
1. Soak the tuvar dal.
2. Grind the soaked dal, red chillies, cumin seeds and tomatoes.
3. Boil the tamarind extract, salt, turmeric powder.
4. Add the ground paste and boil this.
5. Add in more water and let it boil over.
6. Season with mustard seeds.

Tips
Do not add asafetida or black pepper seeds.

Oma Rasam

Ingredients
Tamarind extract
Salt
Jaggery
Omam
Oil
Turmeric powder
Rasam powder
Mustard seeds

Get Cooking!
1. To the tamarind extract, add salt, jaggery and let it come to a boil.
2. Dry roast the ajwain seeds on medium heat and grind it to a very soft paste.
3. Add the paste, turmeric powder and boil for about 10 minutes till the raw smell disappears. You could add a teaspoon of rasam powder too.
4. Once this boils, add water and let it bubble up.
5. Season with mustard seeds.

Kalyana Rasam

Ingredients
Chenna dal
Daniya
Red chillies
Tamarind extract
Salt
Tomatoes chopped
Turmeric powder
Asafoetida
Mustard seeds
Black pepper seeds
Cumin seeds
Ghee
Oil
Coriander leaves chopped finely

Get Cooking!
1. Dry roast the chenna dal, daniya and red chillies and grind to a powder.
2. To the tamarind extract, add tomatoes, turmeric powder, salt and let it boil
3. Add rasam powder, roasted asafoetida.
4. Once this boils, add lots of water.
5. When this bubbles up, season it with mustard seeds and switch the heat off.
6. Roast black pepper seeds, cumin seeds in a few drops of ghee, powder this and put this into the rasam.
7. Garnish with coriander leaves.