Shanthi Krishnakumar's cook book: Rasam varieties

Showing posts with label Rasam varieties. Show all posts

Thursday, March 30, 2017

MOR SATHAMUDHU / MOR RASAM / MAJJIGE SAARU / BUTTERMILK RASAM

How to make Mor sathamudhu, How to make Mor rasam, How to make Majjige saaru , How to make Buttermilk rasam

'Sathamudhu' is the “Iyengar Lingo or paribhashai” for rasam. This is a simple to make, unique, tasty and light on stomach 'sathamudhu' made with buttermilk and freshly ground spices. This can be mixed with rice or can be consumed as it is like a soup.

INGREDIENTS:

Curd - 1 cup
Turmeric powder - a generous pinch
Asafoetida - 1/4 tsp.
Salt - to taste

To dry roast and powder:
Toor dhal - 1 tablespoon
Black pepper - 1/2 tsp.
Dry red chillies - 1
Cumin seeds - 1/4 tsp.
Methi seeds - a generous pinch

To temper:
Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - few
Dry red chillies - 1 or 2

METHOD:

Whisk curd alongwith turmeric powder, asafoetida and salt until smooth. Dilute with 2 or 3 cups of water, to get a rasam like consistency, beat well, keep aside.

Dry roast the given items until golden brown and powder in a mixie. Add this powder to the buttermilk and mix well. Keep this mixture in low flame until the rasam starts to froth. Stir in between. Temper the given ingredients and pour over the rasam.
NOTE:
Do not allow the rasam to boil, switch off the stove when it is frothy, else rasam
will curdle.

Friday, December 20, 2013

MINT RASAM / PUDINA RASAM

INGREDIENTS:

Toor dhal - 1 tablespoon
Tamarind -a small ball half the size of a lemon
Tomato - 1 big

Rasam powder(sattumudhu podi) - 1 heaped tablespoon

Mint leaves - a fistful

Curry leaves - a sprig
Mustard seeds - 1/2 tsp.
Pepper - jeera powder - 1 tsp.

Ghee - 1/2 tsp.

Hing
Salt

METHOD:

Pressure cook toor dhal, mash it and keep aside.

In a utensil, squeeze a tomato, put tamarind (you can also extract pulp from tamarind and add), salt, rasam powder, and hing, add a cup of water and bring it to a boil until the raw smell of the rasam powder is diffused. Now add mashed dhal, three more cups of water and mix well.

In a kadai, heat ghee, temper with mustard seeds, mint leaves and curry leaves. Saute until the mint leaves wilt. Add pepper-jeera powder and give a quick saute. Add all to the rasam. Allow it to boil until frothy. Turn off the stove. Spicy and aromatic pudina rasam is ready.

Wednesday, August 14, 2013

LEMON RASAM

INGREDIENTS:

Toor dhal - 1 tablespoon
Lemon - 2
Tomato - 2 medium sized

Slit green chillies - 2

Rasam powder(sathamudhu podi) - 1 heaped tablespoon
Hing
Salt
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.Ghee - 1/2 tsp.

METHOD:

Pressure cook toor dhal, mash it and keep aside.

In a utensil, squeeze the tomatoes, salt, slit green chillies, rasam powder, and hing , add a cup of water and bring it to a boil till the raw smell of the rasam powder goes. Now add mashed dhal, two more cups of water and mix well. Boil till frothy. Turn off the stove. Squeeze the juice of 2 lemons. Mix well.

In a kadai, heat ghee, temper with mustard seeds, cumin seeds and curry leaves. Add it over the rasam and garnish with chopped coriander leaves. Your spicy, tangy lemon rasam is ready.

LEMON RASAM

INGREDIENTS:

Toor dhal - 1 tablespoon
Lemon - 2
Tomato - 2 medium sized

Slit green chillies - 2

Thursday, December 29, 2011

PARUPPU URUNDAI RASAM

INGREDIENTS:

Toor dhal - 1 cup
Dry red chillies - 3 or 4
Salt - as per taste
Oil - 2 tsp.
Hing
Tamarind - half the size of lemon
Rasam powder - 1 1/2 tsp.
Tomato - 1 big
Coriander leaves - for garnishing

To temper:
Ghee - 1 tsp.
Mustard seeds - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Curry leaves - a sprig

METHOD:

For the urundais (balls):
Soak toor dhal and red chillies in water for 1 hour. Drain the water completely and grind to a coarse paste alongwith salt. Heat oil, add this paste and saute well till the colour changes and well cooked. Alternatively, you can steam in idli plates for 10 minutes. When cool, shape into small balls. Keep aside.

For the rasam:
Grind tomato to puree. Soak tamarind in 1/2 cup of water and extract juice from it. In a deep vessel, add pureed tomato, tamarind extract, salt, and hing. When it boils, add rasam powder. Allow it to boil till the raw smell is diffused. Now add 3 1/2 cups of water. When it is slightly hot, "simmer the stove" and add the balls (koftas) one by one gently. Now, cook in "medium flame" till the balls float on top ( approx. 6-7 minutes).

Transfer to a serving dish and temper with the given ingredients. Garnish with finely chopped coriander leaves. Serve hot.

Tuesday, June 7, 2011

VEPPAMPOO (NEEM FLOWER) RASAM

This rasam, known for its medicinal values, is very useful for stomach upsets and has a unique flavour and aroma.

NOTE: You can also fry dried neem flowers in ghee and mix it with hot rice alongwith salt. This helps in de-worming and upset stomach. It is also anti-viral.

INGREDIENTS:

Tamarind - a small lemon size
Salt - as per taste
Dried neem flowers - 3 tsp.
Ghee - 1 tsp.
Oil - 1 tsp.
Dry red chillies - 2
Hing - a pinch

METHOD:

Soak tamarind in water and extract about 3 cups of juice from it.

In a vessel, pour the tamarind extract, hing and salt and allow it to boil till it diffuses the raw smell.

In a pan, heat oil & ghee and fry the red chillies and veppampoo (neem flower) till it turns dark brown, but should not be burnt. Add this to the rasam. Close with a lid so that the aroma of the neemflower will be infused in the rasam. DO NOT BOIL IT AGAIN AFTER ADDING THE NEEMFLOWER ELSE IT WILL TURN BITTER.

Serve hot with rice.

Monday, December 20, 2010

MYSORE RASAM

The taste and aroma of this rasam is exotic, aromatic and unbeatable. I prefer to drink this hot rasam in a glass, as it is, like a soup.

NOTE: Some add coconut while frying & grinding the ingredients. But I don't as it will get rotten soon.

INGREDIENTS:

Toor dhal - 1 tablespoon
Tamarind - a small ball half the size of a lemon
Tomato - 1 big
Hing
Salt

To be fried in oil and ground to a coarse powder or paste:

Toor dhal - 1 tablespoon
Pepper - 1/2 tsp.
Dry red chillies - 1 or 2
Corinder seeds - 2 tablespoons
Cumin seeds - 2 tsps.
Oil - 1 tsp.

To temper:

Mustard seeds - 1/2 tsp.
Dry red chilliy - 1 (whole)
Curry leaves - a sprig
Ghee - 1/2 tsp.

To garnish:

Coriander leaves - few

METHOD:

Pressure cook toor dhal, mash it and keep aside. Extract pulp from tamarind. Fry the ingredients given in "To fry in oil" and grind it to a paste or coarsely powder it. Keep it ready.

Puree a tomato. In a utensil, add pureed tomato, tamarind pulp (you can also add tamarind as it is), salt and hing. Add half a cup of water and bring it to a boil till the raw smell of the tamarind is diffused. Now add mashed dhal, ground paste, and mix well. Boil for just two minutes. Add three more cups of water and boil till frothy. Turn off the stove.

In a kadai, heat ghee, temper with the given ingredients. Pour it over the rasam and garnish with chopped coriander leaves. Your spicy, tangy mysore rasam is ready.

Monday, July 5, 2010

Kalyana sathumudhu (Kalyana rasam)

The Sathumudhu(Rasam) made in Iyengar marriages have a distinct and exotic taste. This recipe was sent by a friend of mine(Parthasarathy), which he has tasted in Thennangur temple and I felt that this tasted like the kalyana sattumudhu. The original recipe was to dry roast the ingredients. I tried 2 varieties, one dry roasting the ingredients and the other frying the ingredients in oil except jeera. I felt that the method which I fried in oil was more flavourfulllll and it tasted like the kalyana sathumudhu. Thanks Mr. Parthasarathy for the recipe.

INGREDIENTS:

Tamarind - 1/2 the size of a lemon
Tomato - 1 (big)
Curry leaves - 1 sprig
Salt - to taste
Hing - a generous pinch
Cooked and mashed toor dhal - 2 tablespoons
Mustard seeds - 1/4 tsp.
Ghee - 1 tsp.
Coriander leaves - to garnish

To powder:

Toor dhal - 1 tablespoon
Dhaniya - 1 tablespoon
Pepper - 1/4 tablespoon
Cumin seeds/Jeera - 1/2 tablespoon
Dry red chillies - 3 or 4
Oil - 1/2 tsp.

METHOD:

Heat oil and fry all the ingredients (except jeera).

Pound in a mixie to a bit coarse powder.

Boil tamarind juice and tomatoes cut to small cubes along with curry leaves, hing and salt. Add pressure cooked & mashed toor dhal. Finally add 2 tablespoons of this powder. When you smell a good aroma add 3 cups of water and boil till frothy. Season with mustard seeds and garnish with coriander leaves.

Monday, December 28, 2009

PORICHA SATHAMUDHU / PORICHCHAATHUMUDHU / PORICHA RASAM

"Vaikunta Ekadashi" is an important festival of Hindus. Lord Vishnu says in 'Padma Purana' that whoever worships HIM on this day will reach His abode 'VAIKUNTAM'. People fast on 'Vaikunta Ekadashi' day and have 'Dwadashi Paranai' (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don't use tamarind for this thaligai(samayal). The menu is as under:
1. Rice
2. More kozhambu
3. Agathi keerai kariamudhu (poriyal)
4. Poricha kootu
5. Poricha sathumudhu(Poricha rasam)
6. Nellikkai pachadi or Nellikai thogayal
7. Akkaraadisil or any kannamudhu (payasam)
8. Sundakkai vathal fried in ghee
9. Curd

NOW THE PORICHCHAATHUMUDHU(PORICHA RASAM):
Tomatoes - 3
Green chilli - 1
Salt - as per taste
Mustard seeds - 1/4 tsp.
Jeera - 1 tsp.
Toor dhal - 1 tsp.
Pepper - 1/4 tsp.
Coconut scraped - 1 tsp.
Dry red chilly - 1
Ghee - 2 tsp.
Asafoetida - 1 pinch
Coriander leaves - few

METHOD:

Roast, toor dhal, pepper, jeera, red chilli& hing in a spoon of ghee and grind it in a mixie alongwith scraped coconut to a powder or paste.

In a vessel, add 1 cup of water, salt, slit green chilli, and finely cut tomatoes. Allow it to boil for sometime. Add the ground powder and 1 more cup of water and bring it to a boil. Garnish with coriander leaves and season it with mustard seeds.

Variation: You can add rasam powder instead of dry roasted powder.

Tuesday, September 22, 2009

JEERA RASAM-TYPE 1

JEERA SATTUMUDHU

Sometimes, you do not feel like eating (Anna dwesham), OR you"ll not have a taste in your tongue due to some illness, OR morning sickness when pregnant OR may be a stomach upset, OR want to eat something light after a party or function, a tumbler of this rasam will help you. You can mix it with rice also.

INGREDIENTS:

Tamarind - half the size of a lemon
Dry red chillies - 1 or 2
Jeera - 2 tsp.
Hing
Salt
Ghee - 1/2 tsp.
Curry leaves - few
Mustard seeds - 1/4 tsp.

METHOD:

Grind together jeera and chillies using little water to a paste or powder jeera and chillies coarsely.(DO NOT SAUTE IN OIL)

In a vessel, pour a cup of water, add tamarind, salt and hing and let it boil for a while till it reduces to half. Now add the coarsely ground powder or paste and allow it to boil for sometime. You can smell a nice aroma. Now pour in 3 cups of water and when frothy, remove from fire. Keep aside. In a pan, heat ghee, add mustard seeds and curry leaves and pour over the rasam.

Wednesday, July 8, 2009

INSTANT TOMATO RASAM

This is an instant thakkali sattumudhu which will be of use to us when we have sudden guests.

INGREDIENTS:

Tomato - 2
Tamarind - a small piece
Salt - 3/4 tsp.
Pepper- 1/2 tsp.
Jeera - 1 tsp.
Mustard seeds - 1/4 tsp.
Ghee- 1 tsp.
Curry leaves - few
Hing - a pinch
Coriander leaves - few

METHOD:

Grind pepper and jeera to a coarse powder.

Grind together tomatoes, tamarind and salt in a mixie, to a puree without adding water.

In a kadai, heat ghee, temper with mustard seeds, curry leaves and hing. Add the pepper-jeera powder and saute for 5 seconds. Now pour the tomato puree and saute again for 5 minutes. Now pour 4 cups of water and boil till frothy. Garnish with coriander leaves and serve hot with rice.

Tuesday, July 7, 2009

JEERA RASAM-Type 2

INGREDIENTS:

Tamarind - half the size of a lemon
Dry red chillies - 1 or 2
Jeera - 2 tsp.
Toor dhal - 1 tsp.
Hing
Salt
Ghee - 1/2 tsp.
Oil - 1/2 tsp.
Curry leaves - few
Mustard seeds - 1/4 tsp.

METHOD:
In a pan, heat oil, and fry toor dhal and chillies till golden brown. Now quickly add jeera and saute for five seconds. Grind together jeera, toor dhal and chillies using little water to a paste or powder coarsely.

In a vessel, pour a cup of water, add tamarind, salt and hing and let it boil for a while till it reduces to half. Now add the coarsely ground powder or paste and allow it to boil for sometime. You can smell a nice aroma. Now pour in 3 cups of water and when frothy, remove from fire. Keep aside. In a pan, heat ghee, add mustard seeds and curry leaves and pour over the rasam.

Monday, June 29, 2009

MILAGU RASAM

(MOLAGU SATHAMUDHU)

INGREDIENTS:

Tamarind - half the size of a lemon
Pepper - 1/2 tsp.
Dry red chillies - 1
Toor dhal - 1 tsp.
Jeera - 1 tsp.
Hing
Salt
Ghee - 1/2 tsp.
Oil - 1/2 tsp.
Curry leaves - few
Mustard seeds - 1/4 tsp.

METHOD:

In a kadai, heat oil, and fry pepper, chillies, toor dhal till golden brown, and at last add jeera and saute for 5 seconds.. When cool, coarsely grind it to a powder or paste using little water. Keep aside.

In a vessel, pour a cup of water, add tamarind, salt and hing and let it boil for a while till it reduces to half. Now add the coarsely ground powder or paste and bring it to a boil. You can smell a nice aroma. Now pour in 3 cups of water and when frothy, remove from fire. Keep aside. In a pan, heat ghee, add mustard seeds and curry leaves and pour over the rasam.

Friday, June 5, 2009

KANDATHIPPILI SATHAMUDHU / KANDATHIPPILI RASAM

KANDATHIPPILI SATTUMUDHU

After a week long travel, I felt very feverish and had body pain. This rasam came to my mind.

INGREDIENTS:

Tamarind - half the size of a lemon
Salt
Pepper - 1/2 tsp.
Cumin seeds - 1 tsp.
Kandathippili - 1 tsp.
Toor dhal - 1/2 tsp.
Dry red chillies - 1
Hing - a pinch
Mustard seeds - 1/4 tsp.
Curry leaves - few
Ghee - 1 tsp.

METHOD:

Fry pepper, cumin seeds, kandathippili, toor dhal and red chillies in a spoon of ghee till golden brown and grind to a powder.

In a vessel, pour a cup of water, add tamarind, salt and hing and allow it to boil till raw smell of the tamarind goes. Now add the ground powder and bring it to a boil. Add 3 more cups of water and bring to a boil till frothy.

In a kadai, heat ghee and temper it with mustard seeds and curry leaves and pour it over the rasam. Kandathippili rasam is ready.

Sunday, May 10, 2009

PARUPPU RASAM

PARUPPU SATTUMUDHU

INGREDIENTS:

Toor dhal - 1 tablespoon
Tamarind -a small ball half the size of a lemon
Tomato - 1 big
Rasam powder(sattumudhu podi) - 1 heaped tablespoon
Hing
Salt
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.Ghee - 1/2 tsp.

METHOD:

Pressure cook toor dhal, mash it and keep aside.

In a utensil, squeeze a tomato, put tamarind(you can also extract pulp from tamarind and add), salt, rasam powder, and hing , add a cup of water and bring it to a boil till the raw smell of the rasam powder goes. Now add mashed dhal, two more cups of water and mix well. Boil for just two minutes till frothy. Turn off the stove.

In a kadai, heat ghee, temper with mustard seeds, cumin seeds, hing and curry leaves. put it over the rasam and add chopped coriander leaves. Your spicy, tangy rasam is ready.

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