Mysore Rasam

It really gets boring to have a lunch which is almost the same everyday. But what else do we do, thats the staple diet. So atleast to bring in variety today we had mysore rasam, instead of the usual Dal Rasam. The Dried Coconut (Kopra) adds a totally new dimension to the rasam, taste wise and color wise!!

Jeera Rasam

A hot jeera rasam is all you need when having cold. Out of all rasams, I love the jeera rasam my mom prepares. This recipe is from her cookbook!

Tomato Rasam

I was not knowing what rasam to make today and ended up taking the minimalistic approach making this simple tomato rasam.

Ingredients
Tomato - 1
Rasam Powder - 1 tbsp
Pepper Powder - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Corainder leaves - a little
Salt to taste
Ghee for seasoning

Method
Blanch tomatoes, peel their skin and mash it. Add two cups of water and mix well.
In a pan, add the tomatoes, rasam powder and salt and allow to boil for 10 minutes.
Once the raw smell is gone, add some water. Cook on low heat.
As froth appears all over the top, add pepper powder and switch off the heat.
Heat ghee in a pan, add mustard seeds and once it splutters add cumin seeds and add this to the rasam.
Garnish with corainder leaves and you tasty rasam is ready.

Bon Appetit!!
Rudra

Paruppu Rasam

I dont think I can have a south indian lunch without rasam. There are different varieties of rasam thats we can prepare. Here's the simplest of all.

Ingredients
Toor Dal - 1/2 cup
Tomato - 1
Tamarind Extract - 2 cups
Rasam Powder - 2 tsp
Turmeric Powder - 1 tsp
Green Chili - 1
Asafoetida - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Coriander leaves - a little
Salt to taste
Ghee for garnishing

Method
Pressure cook toor dal with turmeric powder, a tsp of oil and lots of water till mushy.
In a pan, add tamarind extract, rasam powder, salt, asafoetida, green chili, cut tomato and allow to boil.
Once the raw smell is gone transfer to a smaller vessel; we use a tin vessel that's been in the family for long (eya sombu). Donot use the tin vessel to boil rasam; becase it will melt.
Add 3 cups of water from the dal to the rasam. If the water is less, take a spoon of dal and dissolve it well in water and add that to the rasam.
Keep this on low heat, and when you see froth fully covering the top, your rasam is ready. Donot boil the rasam after the dal water is added. Add a tsp of black pepper and cumin powder if you like a spicy rasam.
For garnishing, heat ghee in a small pan, add mustard seeds and once they splutter add cumin seeds and add it to the rasam. Top it with finely chopped coriander leaves.

Bon Appetit!!
Rudra