Rasam (South Indian Soup) podi

Rasam can be called as South indian soup. There are different kinds of rasam slightly varying in the ingredients used. The recipe I am going to give can be used to make traditional home-style rasam. I learnt this from my grandmom.  You can store this for more than six months. Always we need to grind the rasam powder coarsely unlike sambar powder.  Hope you guys will enjoy it.

INGREDIENTS

Coriander seeds- 1 cup

Toor dhal – 1/2 cup

Bengal gram-  1/2 cup

Pepper – 2 tbsp

Cumin seeds – 2 tbsp

Turmeric- A small piece

Red chilly – 4 cups

  • Measure all the ingredients and keep separately.
  • Keep the red chillies in the hot sun for few minutes. So that it can be fried easily without taking much time.
  • Fry all the ingredients to golden brown one by one.
  • While frying the red chillies add one drop of oil so that you wont start sneezing while doing that.
  • Allow the ingredients to cool for 5 minutes.
  • Later grind the ingredients one by one in the mixie.
  • Finally mix everything to get your rasam podi.

Please follow and like us:
20

Garlic Rasam

Rasam refers to South Indian soup. As we all say that soup is very good for health, any type of rasam is also good for health. Rasam is the day to day recipe in my home. My husband who was not used to eat rasam and not a big fan of it, became a regular eater after wedding. Nowadays he started liking it and appreciating it. Garlic rasam is one of the South Indian soups that is spicy, tangy with a lot of health benefits. The combination of garlic, pepper and Cumin seeds makes it more beneficial. It is very good for digestion and common cold.  Garlic is a natural antibiotic, blood cleanser and helps in lowering blood pressure. Pepper gives flavour and is good for throat. It can be consumed on normal days also.

20151003_125114

INGREDIENTS

Tamarind – lemon size

Salt- To taste

Turmeric powder – A pinch

Coriander leaves – few

To grind

Garlic cloves – 11

Coriander seeds – 1 tbsp

Toor dhal – 1tbsp

Pepper – 1 tsp

Cumin seeds – 1 tsp

Oil – 1 tsp

For Seasoning

Oil –  1 tsp

Mustard seeds – 1 tsp

Cumin seeds – 1/2 tsp

Garlic cloves – 5

  • Boil the tamarind in water and extract juice from it.
  • In a kadai, add oil and fry the ingredients given under to grind. Allow it to cool and grind it with some water into a smooth paste.
  • In a kadai add oil and temper mustard seeds. Once they crack, add cumin seeds and fry for 30 seconds. Then add garlic cloves and fry till light brown.
  • To this add the extracted tamarind juice. Add salt, turmeric powder and allow it to boil.
  • Add the ground paste, required quanity of water and boil.
  • Garnish it with coriander leaves and serve with hot rice.

Please follow and like us:
20

Milagu rasam

Rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with other aromatic ingredients. It can be served with hot rice. It is watery. there are different varieties of rasam and I am going to give you the recipe for Paruppu rasam.

Image

INGREDIENTS

Tamarind – medium lemon size

Pepper powder – 3 tsp

Turmeric powder- A pinch

Dried Coriander powder – 1 tsp

Cumin seed powder- 1 tsp

Jaggery –  1/2 tsp

Salt- As required

For Seasoning

Mustard seeds- 1 tsp

Cumin seeds – 2 tsp

Curry leaves- few

  • Pressure cook the tamarind with little water or it can be cooked in an open vessel with enough water.
  • Mash the tamarind and extract the juice from it.
  • In a kadai, add oil, splutter mustard seeds. Once they crack, add the cumin seeds after crushing it in the hand. then add the curry leaves.
  • Add the extracted tamarind juice.
  • To this add turmeric powder, jaggery, salt, pepper powder,cumin seed powder, coriander powder.
  • Allow it to boil.
  • You can add some curry leaves at this stage so that their flavour will get blended very well.
  • Immediately close the vessel so that the aroma will be retained.
  • Serve it with hot rice during winter and rainy days.

Image

Please follow and like us:
20

Paruppu rasam

Paruppu means dhal and  rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with dhal and other aromatic ingredients. It can be served with hot rice. It is watery. The cumin seeds, peppercorn in the rasam has medicinal value and it is always good to eat rasam on a daily basis. I love rasam a lot. There are different varieties of rasam but this is one of the the most common rasam that we make at home. The essence of tomato and tamarind gives it a tangy taste. It is always good to use desi tomatoes for making rasam. My husband hates toeat rasam before our wedding. But now he himself will ask me to make rasam. Now he loves to have rasam+ rice with Potato curry and also as a side dish for Dosai.

 

INGREDIENTS

Toor dhal – 4tbsp

Rasam powder -1tsp

Turmeric powder- A pinch

Dried Coriander powder – A pinch

Cumin seed powder- A pinch

Curry leaves- few

Coriander leaves- few

Tamarind – medium lemon size  Tomato- 2 medium size

Jaggery –  1/2 tsp

Salt- As required

Asafoetida- A pinch.

IMG_3402

  •   Pressure cook the toor dhal with enough water.
  •  Also cook the tomatoes in the cooker without water.
  •   Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
  • Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
  • Mash the tamarind and extract the juice from it.
  • Take a vessel and add turmeric powder, jaggery, salt, rasam powder.  Now add the cooked tomatoes into the vessel and mash it well. Let it boil.
  • Now add the tamarind juice to it and allow it to boil.
  • You can add half of the curry leaves and coriander leaves at this stage so that their flavour will get blended very well.
  • Once they form foam add the mashed toor dhal along with the water.     At this stage, you can add cumin seed powder, dried coriander powder, remaining coriander and curry leaves.
  • You can add one more cup of water and allow it to cook.
  • You will start enjoying the aroma of the rasam at this stage.
  • Once they boil and the foam is formed, switch off the stove and add Asafoetida to enhance the aroma.  Season it with mustard seeds and cumin seeds.
  •   Immediately close the vessel so that the aroma will be retained.
Please follow and like us:
20