Different Types of South Indian Rasam
Rasam is a major dish of south indian meals. Almost they prepare it daily. Also it is easy to make .I have listed below the different types of rasams.
1. Red gram Dhal ( Toor Dhal ) Rasam
Ingredients:
- Red gram dhal ( Toor Dhal ) - 1/4 cup
- Tamarind - Size of lemon
- Rasam powder - 2 tsp
- Curry leaves
- Mustard seeds - 1 tsp
- Red chillies - 1 or 2
- Coriander leaves
- Oil or ghee - 2 tsp
- Salt - As per taste
- Asafoetida powder - little
- Water
Preparation time : 15 to 20 minutes
Method:
1. Cook the dhal in pressue cooker ( Wait for 3 whistels ).
2. Smash the dhal and dilute it by adding some water.
3. For making 3 cups of rasam, extract tamarind juice for 1 cup, diliuted dhal for 1 cup and 1 cup of water.
4. Boil the tamarind juice in a vessel by adding Rasam powder,salt and Asafoetida powder.
5. When it is boiling well ( till the smell of tamarind goes ),add the diluted dhal and 1 cup of water , stir it well and keep the gas in low flame.
6. After it is boiled foam of the rasam will come on the corners of the vessel.Then you can switch of the stove.
7. Heat little oil in a pan and add mustard seeds.When it sputters out,add red chillies.
8. Add the above to the rasam and garnish with corainder and curry leaves and serve.
2. Mysore Rasam
Ingredients:
- Red gram dhal - 1/4 cup
- Tamarind - Size of lemon
- Red chillies - 1 or 2
- Pepper - 1 tsp
- Coriander seeds - 1 tsp
- Channa dhal - 2 tsp
- Asafoetida powder - little
- Oil - 2 tsp
- Salt - As per taste
- Grated cocunut - 2 tsp
- Coriander leaves
- Mustard seeds - 1 tsp
- Water
Preparation time : 15 to 20 minutes
Method:
1. Cook the dhal in pressue cooker ( Wait for 3 whistels )
2. Smash the dhal and dilute it by adding some water.
3. For making 3 cups of rasam, extract tamarind juice for 1 1/2 cups, diliuted dhal for 1 cup and 1/2 cup of water.
4. Heat oil in pan and fry pepper, coriander seeds, channa dhal and red chillies.
5. Allow it to cool for some time and grind this with cocount by adding little water to a fine paste and keep this aside.
6. Boil the tamarind juice in a vessel by adding salt and asafoetida powder.
7. When it is boiling well ( till the smell of tamarind goes ), add the grinded paste and stir it well.
8. After some time add the diluted dhal and 1/2 cup of water , stir it well and keep the gas in low flame.
9. After it is boiled foam of the rasam will come on the corners of the vessel.Then you can switch of the stove.
10. Heat little oil in a pan ,add mustard seeds and fry till it sputters out.
11. Add the mustard seeds to rasam and garnish with corainder,curry leaves and serve.
Note : You can also add tomatoes if you like. If you add tomatoes,reduce the quantity of tamarind taken
3. Cumin seeds Rasam
Ingredients:
- Tamarind - Size of lemon
- Cumin seeds - 1 tsp
- Red gram dhal - 1 tsp
- Coriander leaves
- Oil - 2 tsp
- Grated cocunut - 1 tsp
- Salt - As per taste
- Mustard seeds - 1 tsp
- Rasam powder - 1 tsp
- Water
Preparation time : 15 to 20 minutes
Method:
1. Soak cumin seeds and red gram dhal in little water for 5 minutes.
2. Grind cumin seeds,red gram dhal,curry leaves and cocount to a fine paste.
3. For making 3 cups of rasam, extract tamarind juice for 1 1/2 cups and 1 1/2 cup of water.
4. Boil the tamarind juice in a vessel by adding salt and rasam powder.
5. When it is boiling well ( till the smell of tamarind goes ),add the grinded paste and 1 cup of water and stir it well.
6. After it is boiled foam of the rasam will come on the corners of the vessel.Then you can switch of the stove.
7. Heat little oil in a pan ,add mustard seeds and fry till it sputters out.
8. Add the mustard seeds to the rasam and serve.
4. Pepper-Cumin seeds Rasam
Ingredients:
- Tamarind - Size of lemon
- Cumin seeds powder - 1 tsp
- Pepper powder - 1 tsp
- Rasam powder - 1 tsp
- Tomato - 1
- Coriander leaves
- Oil - 2 tsp
- Salt - As per taste
- Mustard seeds - 1 tsp
- Coriander leaves
- Water
Preparation time : 15 to 20 minutes
Method:
1. Cut the tomato to very small pieces.
2. For making 3 cups of rasam, extract tamarind juice for 1 cup ( As we are putting tomato ) and 2 cups of water
3. Add tomato,pepper powder,cumin seeds powder,rasam powder and salt to the juice and stir it well.
4. Boil the above tamarind juice mixture in a vessel.
5. When it is boiling well ( till the smell of tamarind goes and tomato is cooked), add 2 cups of water. and stir it well.
6. After it is boiled foam of the rasam will come on the corners of the vessel.Then you can switch of the stove.
7. Heat little oil in a pan , add mustard seeds and fry till it sputters out.
8. Add the mustard seeds to the rasam,garnish with coriander leaves and serve.
5. Neem flower rasam
Ingredients:
- Tamarind - Size of lemon
- Red chillies - 3 to 4
- Red gram dhal - 1 tsp
- Neem flower (Dried) - 2 tsp
- Coriander leaves
- Oil - 1 tsp
- Ghee - 1 tsp
- Salt - As per taste
- Mustard seeds - 1 tsp
- Asafoetida powder - little
- Coriander leaves
- Water
Preparation time : 15 to 20 minutes
Method:
1. Heat ghee in a pan and fry the neem flower.
2. For making 3 cups of rasam, extract tamarind juice for 1 1/2 cups and 1 1/2 cup of water.
3. Add asafoetida powder , fried neem flower and salt to the juice and stir it well.
4. Boil the above tamarind juice mixture in a vessel.
5. When it is boiling well ( till the smell of tamarind goes ) ,add 1 1/2 cups of water and stir it well.
6. After it is boiled foam of the rasam will come on the corners of the vessel.Then you can switch of the stove.
7. Heat little oil in a pan ,add mustard seeds and fry till it sputters out.Add red chillies and fry.
8. Add the above to the rasam, garnish with coriander leaves and serve.
Like it on Facebook, Tweet it or share this article on other bookmarking websites.