Pineapple Rasam

Ingredients:

Pineapple Rasam

Pineapple             -  5 - 7 slices
Tamarind             -  1 small berry size
Thoor dal             -  2 table spoons
Rasam powder     -  1 table spoon
Jeera                    -  2 tea spoon
Pepper                 -  1 tea spoon
Green chilies         -  2 nos
Ghee                    -  1 table spoon
Turmeric powder  -  1/2 tea spoon
Asafoitida             -  1/2 tea spoon
Salt to taste

1.  Soak tamarind in warm water, extract 1 cup of juice and keep it aside.
2.  Cook thoor dal till soft, mash thoroughly, and add 1 cup of water to it and keep it aside.
3.  Take 4 - 5 slices of pineapple in a mixture, add pepper and jeera to it and grind them into a paste.
4.  Take the tamarind juice in a vessel, add salt, turmeric powder, asafoitida and rasam powder to it.
5.  Boil till the raw smell goes of from the mixture, add the ground pineapple mixture and allow it to boil for just 2 - 3 mins.
6.  Add the thoor dal mixture to it and reduce the flame to low.
7.  As soon as the rasam starts to boil, remove from flame and add 2 - 3 slices of finely chopped pineapples.
8.  Heat ghee in a kadai and add the jeera and garnish the pineapple rasam with it.
9.  Serve hot with rice and ghee.  This can also be served as a starter.

Simple Rasam (Goddu Sathumadhu)

Ingredients:

Tamarind            -  1 small berry size
Tomato              -  1 no
 Rasam Powder -  1 table spoon
Asafoitida          -  1/4 tea spoon
Ghee                  -  1 tea spoon
Mustard seeds    -  1 tea spoon
Salt to taste

1.  Make the tamarind into a tight ball and take it in a vessel.
2.  Add 1 1/2 cups of water to it.(250 ml)
3.  Cut the tomatoes into small pieces, add it to the water and tamarind vessel.
4.  Bring the mixture to boil and add rasam powder, asafoitida, and salt.
5.  Once the tomatoes are cooked add 1 cup of water.
6.  Wait till the rasam is about to boil and remove from stove.
7.  Heat ghee in a kadai add mustard and once it crackles garnish the rasam with it.
8.  Serve with rice and ghee.

Lemon Rasam(Elumichai Sathumadhu)

Ingredients:

Thoor dal                 -  1 table spoon
Tomato                    -  1 nos
Lemon                     -  2 nos,
Turmeric powder     -  1/2 tea spoon
Rasam powder        -  1 table spoon
Green chilies            -  2 nos
Asafoitida                -  1 tea spoon
Ghee                        -  1 table spoon
Mustard seeds          -  1 table spoon
Curry leaves             -  a few leaves
Fresh Corianders      -  1 table spoon(finely chopped)
Salt to taste

1.  Wash and cook thoor dal till soft and shapeless, mash, add 1 cup of water to it mix thoroughly and keep it aside.
2.  Take 1 cup of water in a vessel, add salt, turmeric powder, asafoitida, rasam powder and salt.
3.  Wash and squeeze the tomatoes in that vessel.  Also slit the green chili to the same.
4.  Keep in low flame and cook till the tomato is well cooked and raw smell goes off.
5.  Now add the dal water mixture to the rasam.
6.  Keep the flame in low and bring it to boil and when its just frothy and about to boil remove from stove.
7.  Heat ghee in a kadai, add mustard seeds and when it crackles add the finely chopped coriander and curry leaves.
8.  Squeeze lemon and add it to the rasam.  Taste and add more if necessary.  Lemon should not be added when the rasam is very hot.
9.  Serve with hot rice and ghee.

Mysore Rasam

Ingredients:

Tamarind             -  1 small berry sized
Thoor dal             -  2 table spoons
Tomato                -  1 no
Coriander seeds   -  1 table spoon
Bengal gram dal    -  1/2 table spoon
Pepper                 -  1 tea spoon
Red chilies           -  2 - 3 nos
Jeera                    -  1 tea spoon
Grated coconut    -  1 table spoon
Asafoitida             -  1/2 tea spoon
Ghee                    -  1 table spoon
Mustard seeds      -  1 table spoons
Turmeric powder  -  1/2 tea spoon
Curry leaves         -  1 few leaves
Coriander leaves   -  1 table spoon (finely chopped)
Salt to taste

1.  Soak tamarind in warm water for 1/2 hr and take 1 cup of juice and keep it aside.
2.  Wash and cook the thoor dal till soft and shapeless.
3.  In a kadai heat 1/2 tea spoon of ghee and add coriander seeds, bengal gram dal, red chilies and pepper and stir fry till they all turn evenly golden brown.
4.  Once the fried masala cools add jeera, coconut and grind them to paste.
5.  Squeeze the tomato into the tamarind juice, add salt, turmeric powder, asafoitida and salt and allow it to boil till the raw smell of the tamarind goes off and the tomato cooks.
6.  Add the ground paste to the boiling rasam and stir well and let it boil for another 3 - 5 mins.
7.  Thorough mash the cooked thoor dal and add 1 cup of water to it.
8.  Now add the mashed dal along with water into the boiling rasam.
9.  Mix well and bring it to boil and when its about to boil remove from stove.  (The top layer of the rasam should just become frothy).
10.Heat ghee in a kadai and add the mustard seeds and after it crackles add the finely chopped curry leaves and coriander leaves and add it to the rasam.
11.Mysore rasam ready.  Serve with hot rice and ghee.  (In this rasam tamarind is optional.  You can use 2 tomatoes and avoid tamarind).

Moor Rasam (Moor Sathumadhu)

Ingredients:

Butter milk           -  1 1/2 - 2 cups
Turmeric powder -  1/2 tea spoon
Asafoitida            -  1/2 tea spoon
Coriander seeds   -  1 table spoon
Thoor dal             -  1 table spoon
Pepper                 -  1/2 tea spoon
Fenugreek(Methi) -  1/2 tea spoon
Red chillies           -  2 - 3 nos
Ghee                    -  1 table spoon
Mustard seeds      -  1 tea spoon
Curry leaves         -  1 table spoon
Salt to taste

1.  Take the buttermilk in thick bottomed vessel, add salt, turmeric powder and asafoitida to it and keep it aside.
2.  Heat 1/2 tea spoon of ghee in a kadai and stir fry coriander seeds, thoor dal, pepper, methi and red chillies.(Coriander seed is optional)
3.  Allow it to cool and dry grind it to powder.
4.  Add it to the buttermilk and mix well.
5.  Place the mixture on the stove and soon as froth forms on top remove from stove.
6.  It should not boil even  a little or else it will curdle.
7.  Heat the balance ghee and add mustard and once it crackles add the curry leaves and top it on the moor rasam.
8.  Serve hot moor rasam with white rice and ghee.

Tomato Rasam(Thakkali Sathumadhu)

Ingredients:

Tamarind          -  1/2 lemon size
Tomato            -  2 nos
Asafoitida         -  1/2 tea spoon
Pepper             -  1 tea spoon
Jeera                -  1 tea spoon
Thoor dal         -  1 table spoon
Rasam powder -  1 table spoon
Ghee                -  1 tea spoon
Mustard seeds  -  1 table spoon
Curry leaves     -  a few leaves
Coriander leave- 1 table spoon(finely chopped)
Salt to taste

1.  Soak the tamarind in warm water for 1/2 hr.
2.  Wash and soak thoor dal for 1/2 hr.
3.  Take the tamarind, thoor dal, tomatoes, jeera and pepper in a mixer and grind it into a paste adding water.
4.  Take 1 cup of water in a heavy bottomed vessel and add the ground paste , salt, asafoitida and rasam powder and allow it to boil for 5 - 8 mins.
5.  Once the raw smell goes off add another 1/2 cup of water and when it just starts to boil remove from stove.
6.  Heat the ghee in a kadai and add the mustard seeds.
7.  After it boils switch off the stove and add the chopped curry leaves and coriander leaves.  Add it to the rasam.
8.  Thakkali rasam ready.  Serve with rice and ghee.

Poricha Rasam

Ingredients:

Thoor dal                -  2 table spoons
Tomatoes                -  2 nos
Mustard seeds         -  1 tea spoos
Ghee                       -  1 1/2 tea spoon
Asafoitida                -  1 pinch
Turmeric powder     -  1/2 tea spoon
Fresh Coriander      -  1 table spoon
Salt to taste.

For Rasappodi:

Thoor dal                -  1 table spoon
Pepper                    -  1 1/2 tea spoons
Jeera                       -  1 tea spoon
Red chili                  -  1 nos
Fresh coconut          -  1 table spoon
If you want the rasam to be more spice add more pepper.
1.  Wash and cook the thoor dal till very soft and mash well adding 1 cup of water.
2.  Heat 1/2 tea spoon of ghee in a kadai and add thoor dal, pepper and red chili and fry till they turn brown.
3.  After cooling add jeera, 1 tomato and grated coconut and grind it.
4.  In a vessel take 2 cups of water and add finely chopped tomato, turmeric powder, salt and asafoitida.
5.  Let it boil till the tomatoes are cooked till soft then add the ground masala.
6.  Again let the rasam boil for 3 - 5 mins and then add the mashed dal along with the water.
7.  Bring it boil and just when it stars to boil remove from stove.
8.  Heat 1 tea spoon of ghee in a kadai and add the mustard seeds and once it crackles add it to the rasam.
9.  Garnish with finely chopped coriander.
10.Procha rasam ready.  Serve hot with rice and ghee.