Masala Rasam

Ingredients:

• 1/4 cup Toor dal
• 2 cloves Garlic
• 1/2 cup Onion chopped
• 1 cup Tomato chopped
• 1 1/2 tsp Pepper corns
• 1 1/2 tsp Cumin seeds
• 2 pinch Asafoetida
• 1 small marble size Tamarind
• 2 sprigs Curry leaves
• 1/4 tsp Turmeric powder
• 1/4 cup Coriander leaves chopped
• 1/2 tsp Mustard seeds
• Salt to taste
• 2 tbsp Oil 

Method:

1. Pressure cook the toor dal with enough water and keep aside.
2. Remove the extract from tamarind by soaking in warm water and keep aside.
3. Now heat a pan, add 1 tbsp of oil, when hot add onions, curry leaves, garlic, cumin seeds and pepper.
4. Fry well until onions are transparent.
5. Now add tomatoes and fry until soft.
6. Remove it and allow to cool.
7. Now put all these fried ingredients in a blender, add cooked toor dal, tamarind extract and turmeric powder to it.

8. Blend to a fine paste.
9. Now heat a kadai or wok, add oil, when hot add mustard seeds, when they splutter add asafoetida.
10. Pour the blended paste to it.
11. Dilute by adding more water, add salt and coriander leaves.
12. Mix well and allow to cook.
13. Just when the froth appears on the surface and bubbles are visible, remove from heat.
14. Transfer to a bowl and cover the lid.
15. Serve hot with rice or can be had as a soup.

Horsegram Rasam / Kollu Rasam

Ingredients:

• 1 cup Horsegram
• 1 tsp Cumin seeds
• 1/2 tsp Peppercorns
• 1 clove Garlic
• 2 tbsp Coriander leaves chopped
• 1 lemon size Tamarind
• 1 tsp Jaggery powder
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 pinch Asafoetida
• 4 Curry leaves
• 1 Dry red chili broken
• 1 pinch Asafoetida
• Salt to taste

Method:

1. Clean the horsegram without any stones in it.
2. Now pressure cook it with enough water for about 4-5 whistles.
3. Now strain the water and keep aside.
4. The water will be in brick red color.
5. Now remove the extract from tamarind.
6. Grind peppercorns, cumin seeds and garlic to a coarse paste.
7. Now take a bowl, add tamarind extract, grounded paste, coriander leaves, jaggery, curry leaves, salt and the strained water from the horsegram.
8. Mix them all well.
9. Now heat a kadai or wok, add oil, when hot add mustard seeds.
10. When the mustard seeds splutter, add asafoetida and red chillies.
11. Now add the horsegram liquid in it.
12. If very thick dilute it with water.
13. Allow to boil. When first boil comes remove from heat.
14. Transfer to a serving bowl and serve with hot steamed rice and papad.

Note:

1. With the cooked Horsegram make curry or just serve as a salad with raw onions, chopped coriander leaves and tomatoes.

Onion Rasam

Ingredients:

• 1/2 cup Red Onions finely chopped
• 2 Green chillies
• 3 tbsp Coriander leaves chopped
• 1 lemon size Tamarind
• 2 cups Water
• Salt to taste

Method:

1. Soak tamarind in hot water. Remove the extract from it and keep aside.
2. Now take a bowl add the tamarind extract, onion, green chillies and coriander leaves.
3. Squeeze them all well.

4. Now add water to it and add salt.
5. Mix well.
6. Serve with hot steamed rice.

Paruppu / Dal Rasam

Ingredients:

• 1/2 cup Toor dal
• 1 Tomato
• 1 marble size Tamarind
• 1 clove Garlic
• 4 Curry leaves
• 1 tbsp Coriander leaves
• 1 tbsp rasam powder
• 1/2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 Dry red chilly
• 1 pinch Asafoetida
• Salt to taste

Method:

1. Pressure cook the toor dal with enough water for 3 whistles.
2. Cool the dal and put in a blender and blend well.
3. Place tamarind in a bowl and microwave with little water, cool and remove the extract.
4. Chop tomatoes and microwave till soft.
5. Now in a bowl add these tomatoes, tamarind extract, curry leaves, crushed garlic and coriander leaves.
6. Now squeeze them all together.
7. Add the blended dal and adjust the water to dilute it. Add salt and mix well.
8. Now heat a kadai or wok, add oil, when hot add mustards, when they splutter add the red chilly and asafoetida.
9. Now pour the dal mixture to it and allow to cook. Add rasam powder and mix well.
10. Just when the froth forms on the surface switch off the stove and transfer to a bowl. Cover it with a lid.
11. Serve with rice or can be had like a soup.

Pepper Rasam

Ingredients:

• 1 Tomato
• 1 marble size Tamarind
• 1 clove Garlic
• 4 Curry leaves
• 1 tbsp Coriander leaves
• 1/2 tsp Peppercorns
• 1 tsp Cumin seeds
• 1 bowl Water
• 1/2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 Dry red chilly
• 1 pinch Asafoetida
• Salt to taste

Method:

1. Place tamarind in a bowl and microwave with little water, cool and remove the extract.
2. Chop tomatoes and microwave till soft.
3. Now in a bowl add these tomatoes, tamarind extract, curry leaves, crushed garlic and coriander leaves.
4. Now squeeze them all together.
5. Add water to dilute it and add salt.
6. Now coarsely grind the peppercorns and cumin seeds.
7. Add this to the mixture.
8. Now heat a kadai or wok, add oil, when hot add mustards, when they splutter add the red chilly and asafoetida.
9. Now pour the rasam mixture to it and allow to cook.
10. Just when the froth forms on the surface switch off the stove and transfer to a bowl. Cover it with a lid.
11. Serve with rice or can be had like a soup.
12. Good for digestion.

Chick pea Kattu Rasam

Ingredients:

• 1/2 Chick pea
• Lemon sized Tamarind 
• 1 large Tomato chopped
• 1/4 tsp Turmeric powder
• 2 Red chillies
• 2 tbsp Rasam powder
• 1 tsp Mustard seeds
• 1 clove Garlic crushed
• 4 Curry leaves
• Salt to taste
• 1 tsp oil 
• Pinch of Hing
• 3 tsp chopped  Coriander leaves

Method:

1. wash and soak chick peas in water overnight or for 4hrs.
2. Now again wash them and in a pressure cooker fresh water sufficient for the chick peas to cook.
3. Cook for 4-5 whistles.
4. Strain this water and prepare rasam with this.
5. The water collected like this is called Kattu.
6. Now take a bowl add the tomatoes, curry leaves, coriander, rasam powder, garlic, tamarind extract and the kattu water.
7. Squeeze all together add salt to taste.
8. Now heat a kadai or wok.
9. Add oil, when hot add mustard and red chillies, fry until mustard splutters.

10. Add hing to it.
11. Now slowly pour the spiced kattu water in the kadai.
12. Add more water to dilute it.
13. Do not boil. When the foam start forming just switch off the stove and transfer to a serving bowl and keep the lid closed.
14. So the flavours of the kattu rasam does not evaporate. 
15. Serve with plain rice and papad.  

Note:

1. With the boiled chick pea you can make curry, sundal etc.
2. For Rasam powder see its recipe.