Andhra Tomato Rasam

Andhra Tomato Rasam is a very tasty & popular recipe. Learn how to prepare Andhra Tomato Rasam by following this easy recipe.

Ingredients:


• 2 Tomatoes (medium sized)

• 11/2 tsp Mustard Seeds

• 1 tsp Urud Dal

• 1pinch Asafetida

• 3 Dry Red Chilies

• 1 tbsp Tamarind (Extracted)


How to make Andhra Tomato Rasam:

• Grind the tomatoes and make it a fine paste.

• Take a bowl with 250 ml of water and add tamarind and squeeze it well.

• Add tomato paste to it and keep the mixture aside.

• Heat oil and add mustard seeds, when it splutters add urad dal, a pinch of asafetida, red Chilies.

• Add the mixture to it.

• Bring it to boil.


Suggestions:

Serve it with rice.

Black Pepper Rasam

Black Pepper Rasam is vegetarian version of the proverbial chicken soup. Learn how to make/prepare Black Pepper Rasam by following this easy recipe.

Ingredients:


• 3 cups Water

• 1 small lemon-size Tamarind

• 1 medium-size Tomato

• Salt to taste

• Oil for seasoning

• 1 tsp Mustard Seeds

• 1 tsp Fenugreek Seeds

• 2 red Chillies (halved)

• a Pinch Asafoetida

• 1 small bunch Fresh Coriander Leaves

• Curry Leaves

• 1 tsp Turmeric Powder

For Rasam Powder

• 1 tsp Black Pepper

• 2 tsp Dry Coriander Seeds

• 1 1/2 tsp Cumin Seeds

• 2 tsp Red Gram

• 1 Red Chili


How to make Black Pepper Rasam:

• Grind rasam powder with all the ingredients.

• Take a sauce pan, heat oil in it for 2 mins. Put mustard seeds, fenugreek seeds, Asafoetida and red chillies in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.

• Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it.

• Allow it boil thoroughly (about 8 mins). Remove from the flame and serve hot with rice.

Andhra Rasam

Andhra Rasam is a very popular South Indian recipe. Learn how to make/prepare Andhra Rasam by following this easy recipe.

Ingredients:

• ½ cup Toor Dal

• 4 Tomatoes (chopped)

• 1½ tbls Ghee/ Refined Butter

• 4 Garlic Cloves (Paste)

• Tamarind (Lemon sized ball)

• 3 tbsp Rasam Powder

• 1½ cups Water

• Coriander leaves (to garnish)

• Salt (to taste)

How to make Andhra Rasam:

• Cook toor dal, tomato pieces, tamarind in pressure cooker.

• Add 1½ cup of water and let it give 3 whistles.

• Take all the cooked ingredients and grind them.

• Add garlic paste, the ground ingredient paste, rasam powder, coriander leaves, salt,ghee and mix it in a pan

• Keep the pan on the stove and boil for about 10mins.

• Hot spicy Andhra Rasam is ready.

Suggestions: Serve with hot rice.

Ulava Charu

Ingredients:

• 500 gm Horse gram
• 50 gm Oil
• 50 gm Onions
• 10 gm Green chillies
• 20 gm Red chilli powder
• 5 gm Black mustard seeds
• 2 Curry leaves
• 2 tbsp Tamarind paste
• Water as needed
• Salt to taste

For Paste:

• 50 gm Onions
• 50 gm Coriander seeds
• 10 gm Cumin seeds
• 25 gm Ginger
• 25 gm Garlic

How to make Ulava Charu:

• Rinse and immerse the horse gram overnight in water.
• Boil the lentils over a low fire till soft.
• Strain and separate the lentils into 2 portions, reserve the stock for later use.
• Discard half the lentils and blend the remaining at high speed for about 1 minute.
• Chop the green chillies and onions.
• Combine onions, ginger, coriander Seeds, garlic and cumin seeds together and make a fine paste.
• In a pan, heat oil and add the mustard seeds till they crackle.
• Add the chopped onion, green chillies and the curry leaves to it.
• Fry until the onions are golden brown and then add the paste and cook for another 2 minutes.
• Combine the remaining ingredients with it, mix well.
• Now add the stock and the lentil paste to it and cook over low heat for about 15 minutes.
• Horse Gram Soup is ready to serve.

Tomato Rasam

Ingredients:

• 1 kg Tomatoes
• 1/2 tsp Chilli Powder
• 1/4 tsp Asafoetida
• 3 tbsp Tamarind Water
• 2 Pinches Turmeric Powder
• 1 tsp Lemon Juice
• Salt to taste

Make masala powder of:

• 1-1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 8 Peppercorns

How to make Tomato Rasam:

• Roast the peppercorns, coriander seeds and cumin seeds for a minute.
• Grind them into a masala powder.
• Chop the tomatoes into halves and put in 8 glasses of boiling water.
• Mix the remaining ingredients and masala powder.
• Boil again for 10 minutes.
• Squeeze the tomatoes with the help of a spoon.
• Boil for another 10 minutes.
• Tomato Rasam is ready. Garnish it with chopped coriander.

Chicken Coconut Rasam

Ingredients:

• 200 g Boneless Chicken
• 500 g Chicken Bones
• ½ Coconut (Scraped)
• 1 Lemon Sized Ball
• 1 tsp Rasam Powder
• 2 medium Tomatoes (Chopped)
• 20 Curry Leaves
• 2 tbsp Pure Ghee
• Salt to taste
• ¼ cup Fresh Coriander Leaves (Chopped)
• 1 tsp Mustard Seeds
• 2 dry Red Chili
• A pinch of Asafetida

How to make Chicken Coconut Rasam:
• Soak tamarind in half liter warm water; remove the pulp, strain and reserve.
• Clean and wash chicken bones properly.
• Grind the scraped coconut with warm water, extract coconut milk and keep aside.
• Reserve the coconut residue as well.
• Boil the chicken bones in one and a half liter of water for fifteen minutes.
• Add the tamarind water, tomatoes, boneless chicken, salt, Rasam powder, asafetida, ten curry leaves and continue cooking.
• Cover it and simmer till the liquid becomes half and you get a good aroma. Add the coconut residue, sprinkle chopped coriander and simmer for about three to four minutes.
• Remove the vessel from heat and add cooked chicken.
• Heat up the ghee and temper with mustard seeds, red chilies and the remaining curry leaves.
• Add the mixture to the prepared Rasam and cover immediately to trap the flavor. Serve hot.

Pepper Rasam

Ingredients:

• 1-1/2 tsp Peppercorns
• 1 Small tomato, cut into small cubes
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 Sprig curry leaves
• 2 tsp Thick tamarind juice
• 1/2 tsp Sugar
• 1 tsp Chopped coriander leaves
• A pinch of hing
• Salt to taste
• 2 tsp Ghee
• 6 Cups of water

How to make Pepper Rasam:

• Grind the peppercorns to get a soft powder.
• Combine it with water, tomato, salt, tamarind juice and sugar.
• Put it over low heat and bring it to a boil.
• Take a pan and heat ghee in it, fry mustard, hing, curry leaves and cumin.
• Add rasam to it.
• Now garnish Pepper Rasam with chopped coriander and serve it.

Lemon Rasam

Ingredients:

• 5 tbsp Lemon Juice, freshly squeezed
• 2 Tomatoes, finely chopped
• 1 tbsp Grated Ginger
• 4 Thai Chilles, finely chopped
• A bunch Coriander Leaves, finely chopped
• 1/2 cup Split Mung Beans (without skin, cooked & mashed)
• 1/2 tsp Turmeric Powder
• 1/2 tsp Asafoetiada
• Salt to taste
• 1/4 tsp Sugar, for balance of taste
• 1/2 tsp Black or White Pepper Powder
• 3 cups Warm Water or Warm Veggie Broth

For Tempering

• 1/2 tsp Mustard Seeds
• 5 leaves Curry Leaves
• 1/2 tsp Cumin Seeds
• 1 tbsp Olive Oil

How to make Lemon Rasam:

• Add 2 1/2 cups of water or Veggie broth to the cooked and mashed mung beans.
• Add all the ingredients (except lemon juice & tempering) in the cooked & mashed mung beans mixture and let it boil for at least 10 min..
• Heat the oil in a small pan.
• Add mustard seeds and when they splutter, add Cumin seeds & Curry leaves.
• Add the above seasoning to the rasam.
• Take it out of the stove, allow the rasam to cool for about 10 min.
• Finally, add lemon juice, mix well and check for taste

Garlic Rasam

Ingredients:

• 1/2 Cup tuvar dal cooked
• Tamarind, lime-sized ball
• 2 Tomatoes
• 1 tsp Jeera
• 1 tsp Tuvar dal
• 1 tsp Pepper
• 1 tsp Coriander seeds
• 1 tsp Mustard seeds
• 10 Garlic cloves
• 3 tsp Ghee
• Curry and coriander leaves for garnishing
• Salt to taste

How to make Garlic Rasam:

• Roast the tuvar dal, red chillies, coriander seeds, jeera and pepper, grind them.
• Roast the garlic cloves and combine it with the ground paste, grind again.
• Extract the tamarind juice and boil it with tomatoes and salt.
• Combine a few cloves of peeled garlic with the mixture and bring it to a boil.
• Add the cooked tuvar dal, ground paste, and water to the desired consistency and bring it to a boil.
• Once it is boiled, season with mustard seeds in ghee.
• Now garnish with curry and coriander leaves and serve hot.

MYSORE RASAM

Ingredients:

• 1 Cup tuvar dal, cooked
• 1 Lemon size tamarind
• 1 tsp Mustard seeds
• 1 tsp Chana dal
• 2 Tomatoes
• 1/2 tsp Hing
• 2 tsp Coriander seeds
• 4 tsp Pepper corns
• 2 tbsp Grated coconut
• 2-3 Dry red chillies
• 2-3 Cloves
• 1 tsp Turmeric powder
• Coriander leaves for garnishing
• A few curry leaves
• Oil as required
• Salt to taste

How to make Mysore Rasam:

• Marinate tamarind in water and extract the tamarind juice.

• In the tamarind juice, add tomato, turmeric powder and salt and boil it until the
raw smell of the tamarind is lost.

• Meanwhile, in 1 tsp oil, saute the coriander seeds, pepper corns, chana dal, red
chillies and cloves until pink.

• Grind them with coconut to form a soft paste.

• Add the paste, cooked tuvar dal and curry leaves to the tamarind juice and boil for a few seconds.

• Heat oil, add mustard seeds and hing and season the rasam.

• Garnish it with coriander leaves and serve.