RAW RASAM

 INGREDIENTS

1. Tamarind               big lemon size
2. Water                    5 cups
3. Salt                       3 tsp
4. Sugar                    1 tsp optional
5. Coriander leaves   for garnishing
6. Curry leaves         little
7. Red chilly            1

FOR GRINDING

1. Dhania                  2 tsp
2. Jeera                     1 tsp
3. Pepper                  1 tsp
4. Hing                     1/4 tsp
   
5. Red chilly             1
6. Curry leaves          few
7. Garlic                    2 pod [opt]
8. Coriander leaves    little

METHOD

• Wash and soak tamarind for 1 hour.
• Grind the masala to a smooth paste.
• Squeeze tamarind juice and mix all the ingredients.
• Stir and check salt, serve with rice.

BROWN CHANNA RASAM

INGREDIENTS:-

1. Brown channa                    1 cup                    
2. Tamarind                            lemon size
3. Water                                 3 cups
4. Salt                                    2 tsp
5. Tomato                              1
6. Coriander leaves                little
7. Rasam powder                   2 tsp
8. Garlic                                4 flakes
9. Coconut                             1 tbsp

FOR SEASONING:-

1. Badaga                            little
2. Red chilies                      2 broken
3. Curry leaves                   4
4. Hing                               1/4 tsp
5. Oil                                  2 tsp

METHOD:-

• Pressure cook brown channa, 2 cups of water, salt for 8 whistles.
• Drain water and retain the channa for palya.
• Soak tamarind in 1 cup of water. Extract the juice. Cut tomato.
• Heat oil, add Badaga, red chilies, curry leaves, and fry.
• Add hing, tomato and fry for a few seconds, pour tamarind juice, crushed garlic.
• Boil for a minute and add rasam powder, coconut, channa water, and boil for a minute
• Garnish with coriander leaves, and serve with hot rice.
• Refer rasam powder from this blog.

BENGAL GRAM RASAM [MAHARASTRA]

INGREDIENTS:-

1. Bengal gram              1 cup
2. Green chilies             5
3. Tamarind                   1 tbsp
4. Jaggery                      1 tbsp
5. Salt                            1 tsp
6. Garam masala            1 tsp
7. Hing                           1/2 tsp
8. Oil                             2 tsp
9. Coconut                     1 tbsp

METHOD:-

• Soak Bengal gram for 2 hours.
• Pressure cook for 2 whistles, cooldown.
• Drain water and retain the boiled gram for preparing pooran poli.
• Add tamarind, jaggery, salt, garam masala and bring to boil.
• Heat oil add hing, green chilies, coconut, fry and add to the boiling water.
• Boil for 2 minutes and garnish with coriander leaves.

AGATHI SOPPU RASAM

Agathi means, a kind of spinach, on AMAVASYA day, in south INDIA, We prepare this dish. Because on that day our body gets poisoned, and to get rid of this we should take this rasam. It clears the unwanted waste in the body, it gives us positive energy, clears negative energy, and makes us powerful, and also it is a saying that ancestors blessings will be there for us. So whenever you get this holy spinach, don't forget to cook and prepare this rasam

INGREDIENTS:-

1. Tur dhal           1/2 cup
2. Water               5 cups
3. Tomato            5 nos
4. Agathi soppu   1 bunch
5. Turmeric          1 tsp        
6. Salt                   1 1/2 tsp
7. Rasam powder  2 tsp
8. Garlic                5

FOR SEASONING:-

1. Badaga                 1 tsp
2. Hing                     1/4 tsp
3. Red chilies           2 broken
4. Curry leaves         few
5. Coriander leaves   little
6. Oil                        2 tsp

METHOD:-

• Soak and wash the Agathi leaves, drain the water completely.
• Wash tur dhal, add water, Agathi leaves, whole tomatoes, turmeric, and cook for 3 whistles in a pressure cooker. Let the pressure settle down.
• Drain water and keep it for rasam, Retain the cooked dhal and Agathi leaves for poriyal or palya.
• Grind cooked tomatoes with garlic and rasam powder.
• Stir in the Dhal water, heat oil in a Kadai, add seasoning, fry curry leaves, red chilies, and hing.
• Pour the water into the Kadai, add salt and mix. Reduce the flame.
• Bring to the boil slowly until the small bubbles appear on rasam.
• Garnish with coriander leaves, serve with rice and palya.

NOTE:-

• Refer Rasam powder, and Badaga from this blog

VAALAI POO RASAM

This rasam helps infertility, by eating this flower uterus problem will be cured.

INGREDIENTS

1. Plantain Flower            1 cup
2. Tur dhal                        1/4 cup
3. Turmeric                       1 tsp
4. Rasam powder              2 tsp
5. Garlic                            6 flakes
6. Tamarind                       1 tbsp
7. Salt                                2 tsp
8. Water                            5 cups

FOR SEASONING

1. Red chilies                    2 broken
2. Badaga                          1 tsp
3. Curry leaves                  few
4. Hing                              1/4 tsp
5. Oil                                 2 tsp
6. Coriander leaves           for garnishing

METHOD

• Peel flower soak in buttermilk, wash, cut, and cook.
• Pressure cook tur dhal, turmeric, flower for 3 whistle.
• Drain water completely, retain the dhal and flower for palya, or porial.
• Mix tamarind paste, tur dhal boiled water, rasam powder, and salt.
• Heat oil add Badaga, hing, curry leaves, red chilies and fry.
• Pour the tamarind mixed water to it. Boil on low flame.
• Just bring to boil, the bubbles should settle on top of the rasam. Off the stove.
• Garnish with coriander leaves. Serve with rice. 

DOODHUVAALAI RASAM

This RASAM is very useful in Fertility in male. and also makes the lungs strong and helps in Sinus, Asthma, Breathing system. 

INGREDIENTS

1. Dhoodhuvaalai leaves              3 nos
2. Rasam powder                         1 tsp
3. Tomato                                     2 nos
4. Garlic                                        4 flakes
5. Salt                                           2 tsp
6. Tamarind water                        1 cup
7. Water                                        4 cups

FOR SEASONING

1. Oil                                 1 tbsp
2. Red chilies                    2 broken
3. Curry leaves                  few
4. Badaga                          1 tsp
5. Hing                              1/4 tsp
6. Coriander leaves           little

METHOD

• Grind the leaves with tomatoes, garlic, and rasam powder.
• Mix in tamarind water, add salt and water.
• Heat oil in a seasoning pan add Badaga, red chilies, curry leaves, and hing.
• Pour on the rasam mixed water and bring to boil.
• Don't boil, but the rasam should look frothy on top.
• Reduce the flame, it takes 2 or 3 minutes.
• Garnish coriander leaves on top.
• This rasam is good for health, and clears cold, headache and produces the heat inside the chest.

NOTE:-

• Refer Rasam powder from this blog.

DRUMSTICK RASAM

INGREDIENTS

1. Drumstick boiled water              1 cup
2. Tamarind                                     1 tbsp
3. Jaggery                                        1 tsp
4. Tomato                                        1 cut
5. Salt                                              1 tsp
6. Garlic                                           4 flakes
7. Rasam powder                             1 tbsp

FOR SEASONING

1. Oil                            2 tsp
2. Badaga                     1 tsp
3. Green chilies            2 slit
4. Curry leaves             few
5. Asafoetida[hing]      1/4 tsp
6. Coriander leaves      little

METHOD

• Heat oil and add Badaga, curry leaves, green chilies, hing and fry.
• Add tomatoes and fry for a while, add tamarind, jaggery, and drumstick water.
• Stir and add rasam powder, salt, pounded garlic to it.
• Boil on low flame till the bubbles on top gather and look frothy.
• Don't boil, off the stove and serve with rice, drumstick poruppu and drumstick leaves side dish.

Pepper Rasam[ diet rasam]

Ingredients

1. Tamarind                             lemon size[soaked]
2. Curry leaves                        10 leaves
3. Red chilies                          2 broken
4. Pepper powder                    1 tsp            
5. Jeera powder                       1/2 tsp
6. Coriander powder                1/2 tsp
7. Garlic                                   5 flakes
8. Salt                                      1 tsp
9. Coriander leaves                  little
10. Asafoetida                           pinch     

Method

• In a bowl take 3/4 of water.
• Add all the ingredients and tamarind water.
• Brake chilies, crush garlic and add.
• Check salt and boil on low heat till it is frothy on top of rasam.
• Serve hot with rice, pickles.

HORSE GRAM RASAM

INGREDIENTS

1. 1 cup boiled horse gram broth[water]
2. 1 cup tamarind water
3. 1 tsp salt
4. 1 green chilly
5. 1 red chilly
6. 1 tsp badaga[or any seasoning]
7. 1/4 tsp hing
8. curry leaves
9. coriander leaves
10. 1/2 tsp sugar[optional]
11. 2 pods garlic
12. 1 tsp oil
13. 2 tsp rasam powder

METHOD

• Heat oil add Badaga, chilies, curry leaves,hing and fry.
• Add tamarind water and bring to boil.
• Now add boiled gram water, salt, rasam powder. Stir well.
• Boil on low heat until a layer on rasam looks frothy.
• Garnish with coriander leaves.

BELE RASAM [Dhal]

Ingredients:

1. Tamarind                  -    lemon size[soak and extract]
2. Dhal water and water-   1 liter [mixed]
3. Garlic                       -    6 pods[pound]
4. Green chilies            -    2 slit
5. Curry leaves             -    few
6. Coriander leaves      -     little
7. Badaga                    -     little
8. Hing                        -     a pinch
9. Jeera[cumin]           -     1 tsp
10. Coriander seeds      -     1tsp
11. Pepper seeds          -     1/4 tsp
12. Salt                         -     to taste
13. Sugar                      -     1tsp
14. Oil                          -     2 tsp
15. Tomato                   -     1 mashed

Method

• Mix dhal water, water, salt, sugar with tamarind water.
• Powdered jeera, coriander, pepper seeds, and mix to this water.
• Heat oil, add Badaga fry for a minute, then add curry leaves, hing, chilies.
• Fry for a while and add dhal water, garlic 
• Bring to boil till a layer on rasam looks frothy.
• Garnish with coriander leaves.