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.

Mysore Rasam

A nice variation of the normal rasam. People generally separate the thick part out and use it as sambhar and the dilute part as rasam.

This type is done by grinding the masala.
Makes 4 cups

Ingredients
Tuvar dal – 3/8 cup
tamarind – lemon sized ball
turmeric powder – 1/4 tsp
Mustard seeds for seasoning
Asafoetida powder
Curry leaves
Cilantro
Salt – to taste
Jaggery

To be roasted in a few drops of oil & ground to a paste
Red Chillies – 6
Black pepper seeds 5 or 6
Coriander seeds 1 tbsp
Chenna dal – 1 ½ tsp
Coconut scrapings

Get Cooking!
1. Cook the tuvar daal
2. Boil the tamarind water, salt, turmeric powder till the smell of tamarind reduces
3. Add the ground paste to the boiling mixture
4. Add the cooked tuvar daal when the mixture has some consistency.
5. Add the water used to clear the daal out of the vessel.
6.Add a wee bit of jaggery.
7. Once the rasam boils over, season it with mustard seeds, asafoetida and curry leaves
8. Garnish with chopped cilantro

Method 2
The masala in this type is made into a powder rather than a paste as in the other
Makes 4 cups

Ingredients
Tuvar Dal – 1/2 cup
Tamarind – lemon sized ball
Turmeric powder – 1/4 tsp
Mustard seeds for seasoning
Asafoetida powder
Curry leaves
Cilantro
Salt – to taste
Jaggery

To be roasted in a few drops of oil & ground to a powder
red chillies – 8
black pepper seeds – 5 or 6 (add without roasting)
coriander seeds – 1 1/2 tbsp
Bengal gram daal – 2 tsp
coconut scrapings

Get Cooking!
1. Cook the tuvar dal
2. Boil the tamarind water, salt, turmeric powder till the smell of tamarind reduces
3. Add the powder to the boiling mixture
4. Add the cooked tuvar daal when the mixture has some consistency.
5. Add the water used to clear the daal out of the vessel.
6. Add a wee bit of jaggery.
7. Once the rasam boils over, season it with mustard seeds, asafoetida and curry leaves
8. Garnish with chopped cilantro

Tips
Cut tomatoes can be added in which case the amount of tamarind has to be reduced accordingly. A red chilli can be added to the seasoning. Coconut can be eliminated from the recipe if need be.

Jeeraga Rasam

A type of rasam

Ingredients

Jeera
Tuvar Dal
Kaata powder
Tamarind water
Salt
Mustard Seeds
Red Chilli
Oil for seasoning

Get Cooking!

1. Grind the tuvar dal and jeera to a paste
2. Boil the tamarind water well with Kaata powder, salt.
3. Add the ground paste and bring to a boil
4. Season with mustard seeds and the chilli.

Kaata Podi

This powder is used to make Kaata (which is a kind of kozhambu) and jeeraga rasam

Ingredients

Broken Urad dal
Tuvar dal
Black pepper seeds
Curry leaves
Chilli powder
Turmeric powder

Get Cooking!

1. Roast equal amount of the dals and black pepper seeds in a pan and pound them nicely with the curry leaves
2. Mix equal amount of chilli powder to the above. Add some turmeric powder and mix well
3. Store in an air-tight container

Rasam Powder

This powder is used to make the usual rasam.

Makes around 150 gms

Ingredients

Coriander seeds 3 1/2 tbsp
Chenna Dal 1 tbsp
Tuvar Dal 1 tbsp
Black pepper seeds 1 tbsp
Cumin seeds 1 1/2 tbsp
Red chillies – a little more than the quantity of coriander seeds taken

Get Grinding!

1. Dry all the ingredients under sunlight (if possible) 2. Grind all the ingredients together into a coarse powder.
3. Store in an air-tight container for further use.

Tips

You could increase the amount of black pepper seeds if you like the taste and smell of it.

Poricha Rasam

A nice variation to the usual rasam.

Ingredients

Red chillies
Coriander seeds
Tuvar dal
Black Pepper seeds
Cumin Seeds
Grated coconut
turmeric powder
steamed tuvar dal
lemon/lime juice
tomatoes
Oil
cilantro chopped

Get Cooking!

1. Fry the red chillies, coriander seeds, tuvar dal, black pepper in a little oil
2. Switch off the stove and then add jeera frying it in the heat.
3. Grind the above with grated coconut into a paste and keep aside.
4. Boil the chopped tomatoes in some water with turmeric powder.
5. Add the steamed tuvar dal and let the mixture come to a boil
6. Add the ground paste and let the mix boil over once.
7. Switch off the stove and the squeeze in the lemon juice to give the tangy taste.
8. Serve with rice garnished with chopped cilantro

Ginger Rasam

A variant of the usual rasam

Ingredients

Tomatoes chopped
Salt to taste
Turmeric Powder
Pepper Powder
Jeera Powder
Sambar Powder
Steamed Tuvar Dal
Ginger
Mustard Seeds
Cumin seeds
Oil for seasoning

Get Cooking!

1. Boil the tomatoes, salt and turmeric powder in some water.
2. Add the sambar powder, pepper powder, jeera powder and the steamed tuvar dal and let boil.
3. Just before taking it off the flame, pour the ginger essence.
4. Season the rasam with mustard seeds and cumin seeds

Tips

You could add some peeled, sliced ginger along with the tomatoes to boil to add that extra zing

Milagu Rasam

A spicy variation to the usual rasam. It is given when ill as it is said to be good for the body.

Ingredients

Red Chilli 1
Tuvar Dal 1 tsp
Black Pepper seeds 3/4 – 1 tsp
Coriander seeds 1 1/2 tsp
Cumin seeds -3/4 tsp
Tamarind water
Salt to taste
Curry leaves
Mustard seeds

Get Cooking!

1. Grind red chilli, tuvar dal, coriander seeds, black pepper seeds, cumin seeds and mix with water to make a paste and keep aside.
2. Boil the tamarind water with salt.
3. Add the paste and boil
4. Season with mustard seeds, curry leaves.

Tips

You can add some ginger before making the paste which adds a nice flavour.