Search Chitra's Food Book

Showing posts with label RASAM VARIETIES. Show all posts
Showing posts with label RASAM VARIETIES. Show all posts

February 3, 2015

Garlic Rasam without dal | Poondu Rasam Recipe-Rasam Varieties

Poondu rasam recipe

I learnt this garlic rasam recipe / poondu rasam from my MIL. We usually make this as pepper rasam/ milagu rasam for sore throat & cough problem by adding more pepper. Its a good remedy for cold. I follow the same recipe and make it as garlic rasam by adding more garlic cloves and red chillies instead of pepper. As this recipe is without tomato & dal, it can be done in few minutes. Try this rasam recipe, you will love it. Its my favourite rasam recipe & I can have a plateful of rice mixed with this hot rasam & papad as side. It tastes delish !

Garlic rasam recipe

Garlic rasam/Poondu rasam recipe


Garlic rasam/Poondu rasam Garlic rasam recipe - Poondu rasam for rice !
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

  • Tamarind - Small gooseberry size
  • Salt & water - as needed
  • Turmeric powder - a pinch
To grind
  • Pepper corns - 1/2 tsp
  • Red chillies - 2 nos ( use 1 for less spice)
  • Garlic - 8 cloves ( with skin)
To temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - to garnish
HOW TO MAKE GARLIC RASAM - METHOD

  • Soak tamarind in 1/2 cup HOT water for 10 minutes. Take all the ingredients given under “ to grind”. First grind the pepper corns along with red chilli. Lastly add the garlic cloves with skin and grind them coarsely. Remove it.
Poondu rasam recipe
  • In a kadai, heat ghee, splutter mustard seeds & jeera. Add curry leaves. Add one pinched red chilli and add the tamarind extract using 1.5 cups of water, turmeric powder and salt. Allow it to boil till raw smell of  tamarind goes off.

  • Add the ground powder and 1/4 cup of water.  As soon as the water comes to a roll boil, switch off the flame & add coriander leaves.
Garlic rasam recipe
  • Serve it with hot rice and ghee.

    Enjoy !


Note

  • You can make this rasam as pepper rasam by adding more pepper corns. For this recipe, you can add 1 tbsp of pepper.
  • You should just crush the garlic coarsely and not a fine paste.
  • For variations, you can do the tempering in ghee at the end and switch off the flame. 


Enjoy this flavourful rasam with hot rice and papad !
Garlic rasam recipe

Continue Reading...


December 15, 2014

Tamilnadu Rasam Recipe - South Indian Rasam Recipe


This is my basic South Indian style rasam recipe which I learnt from my Aachi in Tirunelveli, Tamilnadu. I make this rasam almost everyday without using homemade or store bought rasam powder and dal water. Instead I make it with freshly ground rasam powder. My MIL like this rasam a lot & this is my daughter’s favourite Rasam mammu too. 

Last year I shared my dad’s Easy rasam recipe using Instant rasam powder. This is also very similar recipe but the ingredients of rasam powder differs slightly. As we are using freshly ground powder,this rasam comes out very flavourful but I  tell you it tastes the best when prepared in advance. It needs some standing time for all the flavours to infuse. Beginners and bachelors can also try this recipe. U can make this powder using a small mortar & pestle if you don’t have a mixie. 

Now lets see how to prepare this yummy Tamil nadu style basic rasam recipe. Soon I will post more rasam varieties here.




Rasam recipe


Rasam recipe Everyday rasam recipe using freshly ground rasam powder.
Cuisine: Indian
Category: Lunch
Serves: 3
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Tamarind – Medium gooseberry size
  • Ripe tomato - 1 no
  • Turmeric powder – 1/8 tsp
  • Salt & water – as needed
  • Sugar – 1/8 tsp
For Rasam powder
  • Dhania/Coriander seeds - 1/2 tsp
  • Pepper - 1/2 tsp
  • Cumin seeds/Jeera – 1 tsp
  • Garlic - 4 nos
  • Red chilli - 1 no
  • Methi seeds -1/4 tsp
To temper
  • Cooking oil OR Ghee - 2 tsp 
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Red chilli - 1 no
  • Hing – a pinch
  • Curry leaves - few
Coriander leaves - to garnish
HOW TO MAKE TAMILNADU RASAM - METHOD

  • Soak tamarind in warm water for 15 minutes. Take the extract using 1 cup of water and add the finely chopped or crushed tomato, salt, turmeric powder to it. Take all the ingredients in a mixie jar for rasam powder and grind it coarsely ( Red chilli is missing in the below picture.Sorry,i forgot to keep it).
Rasam recipe-2

  • Heat a kadai with 2 tsp oil or ghee and splutter mustard seeds, jeera and pinched red chilli. ( Alternately you can temper at the end in ghee and pour over the rasam.)  Add the tamarind extract mixture and a cup of water. Boil well for 2-3 minutes till raw smell goes off completely. Add hing while it boils.
Rasam recipe-1
  • Now add the freshly ground rasam powder, sugar and add 1/4 cup of water. Allow it to give a full roll boil only once and switch off the flame immediately. Garnish with finely chopped coriander leaves and transfer the rasam to a bowl. Give a standing time of one hour and serve with hot rice and papad.

Rasam recipe-3
Enjoy !


Note

  • U can also add store bought rasam powder to replace this powder.In that case,add 1-2 tsp of it based on the spiciness u need.
  • U can also 2 tbsp of dal water along with tamarind extract if you wish.
  • Dhania adds flavor to this rasam but it takes some time to lend it. So prepare this rasam at least one hour in advance. U can reheat at the time of serving.
  • Coriander leaves is a must n should for garnishing.
  • U can use ghee for tempering. You can also temper at the end using ghee. It gives a nice flavor. 


Enjoy this rasam with hot rice adding a drop of ghee.It tastes yum ! This is my daughter’s Rasam Mammu bowl when she was a kid .

Rasam rice




Continue Reading...


November 25, 2013

Easy Rasam Recipe With Easy Rasam Powder

rasam recipe
As I mentioned in my post, my appa makes rasam very well. When my father was in mumbai, he used to do this rasam with an easy homemade rasam powder. For this recipe, store bought rasam powder  is not needed. We love this rasam more than my mom’s version. So we (me & my sis) used to tell our dad to make rasam in weekends and we enjoy with mom’s potato poriyal.

This is a very simple rasam recipe using freshly ground rasam powder with just 2 ingredients. U can replace this rasam powder with store bought or your own rasam powder too. It comes out well. It can be made in few minutes. We call this as bachelor’s rasam. U can even drink this rasam. I love to mix with buttermilk & drink. 
The flavour of pepper and jeera waft around your house when you make this rasam. Try this easy rasam during busy mornings. Tastes great with simple potato curry and papad !

Easy rasam powder

Rasam recipe


Rasam recipe Easy rasam recipe with freshly ground easy rasam powder
Cuisine: Indian Category: side dish Yields: 3
Prep Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes


INGREDIENTS
For rasam powder
  • Pepper corns - 1 tbsp
  • Cumin seeds - 2 tbsp
For rasam
  • Tamarind - Medium gooseberry size
  • Tomato - 1 no
  • Turmeric powder - 1/4 tsp
  • Rasam powder - 3 tsp (mentioned above)
  • Crushed garlic cloves - 5 nos
  • Sugar - A pinch
  • Salt - as needed
  • Water - 3 cups
To temper
  • Oil or ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Jeera/cumins seeds - 1/2 tsp
  • Red chillies – 1 or 2 nos
  • Curry leaves - few
  • Coriander leaves - 2 tbsp (to garnish)
HOW TO MAKE RASAM - METHOD

  • In a bowl, soak tamarind in half cup of hot water for 5 minutes. In the mean time, prepare rasam powder by grinding the pepper corns and cumin seeds together. Store in a box.Set aside.
Rasam powder step by step
  • Extract tamarind juice using 2.5cups of water. Totally it should come to 3 cups. Add salt, sugar, turmeric powder & rasam powder. Mix well. Check for taste. U’ll feel the rasam tasteAdd more salt & rasam powder if necessary. Now crush the tomatoes well using your hands and add to this tamarind water.
Rasam recipe step by step
  • In a kadai, heat oil or ghee and temper the mustard seeds, jeera/cumin seeds, pinched red chillies, curry leaves. Add the tamarind mixture. Let it boil for a minute. Then add 1/4 cup water and add the crushed garlic pods. Give a full roll boil only once and it becomes frothy. (alternately you can just boil the rasam and add the tempering at the end. It gives a nice flavor). 
Rasam recipe step by step
  • When it becomes frothy, add chopped coriander leaves and switch off the flame. Transfer to a bowl. Close it with a lid immediately.
Rasam recipe step by step
Rasam is ready to enjoy with plain rice !

Note
  • The quantity I have given for rasam powder can be used for making rasam thrice. Store it in an air tight box and use a clean, dry spoon.
  • U can also use sakthi, priya, aachi rasam powder. Use 1 tsp for 1 cup of water. Check for taste. Add more or less based on your need.
  • Dal water can be added for more taste. For variations, you can saute the tomato while tempering instead of adding it raw..
  • Adding Sugar gives a clear rasam.
  • Garlic cloves and coriander leaves is a must for this recipe.
  • Tempering can be done at the end too. It will give a different flavour. Using ghee is optional but it smells good while you eat.

 Easy rasam powder
Yummy , flavourful rasam is ready to eat with plain rice!
Easy rasam recipe

Continue Reading...


September 14, 2013

Onam Festival Food | Kerala Onam Sadya Lunch Menu

onam sadya --picture

This is my second post on Onam sadya lunch menu with Onam sadya serving order. Basically I love to try other state recipes a lot apart from my usual Tamilnadu recipes .When it comes to regional cuisine , my first choice is for Kerala food. My dad’s mom (my aachi) is from Nagercoil. As it is in kerala border , my aachi’s cooking was very similar to Kerala style. She makes many coconut based recipes like sodhiAvial, theeyal etc. So right from my childhood, I grown up eating those foods. This may be the reason I have a love towards kerala food. But I have never thought I could make authentic kerala recipes in my kitchen.

I must thank my Ex-neighbor Mrs. Prema for sharing all her yummy recipes & inspired me to cook them. Last year I posted onam sadya recipes for the first time from vanitha magazine with the help of her. I should say that was one of the hit posts in my blog. This year I couldn’t try vanitha magazine recipes as she had changed her house. I really miss her and her recipes very badly :( . She was a caring and good friend of me. This time too, before cooking these recipes, I called her over phone to confirm the methods of making..

I must also thank all our Malayali blogger friends because all these recipes are tried from their blogs. I googled the recipes, chose some best recipes based on the comments and tried it. I have given the source of each recipe under the title. Everything came out very well. I felt so happy when I made this platter. I referred Roshni’s blog for serving order. Hope I have served them in correct order. Thank you Roshni :)

Check out my other Kerala recipes too !


I wanted to try the recipes which I din’t post in my last year’s onam sadya platter. So this year I tried paruppu curry , puli inji , Kerala sambar with freshly ground spices  (without coconut), Kerala tomato rasam , Puliserry , Olan , Avial( my mom’s recipe) , Cucumber kichadi , Vendakka pachadi , Beans mezhukkuppuratti , Cabbage thoran , Channa dal payasam  , Sharkara payasam & Naranga achar ( my mil’s pickle)..

U may wonder by seeing the color of sharkara payasam ;). It has to get a brown shade. As my jaggery is colorless the syrup was very light in color. So I added a pinch of red color to it. I thought it will give a brown paagu effect to the payasam but unfortunately it became orange and also it became very thick like pudding. So friends please excuse. I’ll try to update the picture. But the taste was really great. :L)

I’ve given step by step pictures for all the recipes in a simplified manner.  Hope it will be understandable and helpful :)

I wish all my friends a very happy and great onam celebration :)\

onam sadya---platter



KERALA SAMBAR(WITH FRESHLY GROUND SPICES)

INGREDIENTS
  • Toor dal – 1/2 cup
  • Pumpkin – 1/4 cup (cubed)
  • Drumstick – 1 no
  • Potato – 1 no
  • Turmeric powder – 1/4 tsp
To roast n grind
  • Oil – 1 tsp
  • Dhania / coriander seeds – 1.5 tbsp
  • Urad dal – 1.5 tbsp
  • Red chillies – 5-7 nos
  • Fenugreek seeds – 1/2 tsp
  • Hing – 1/4 tsp
Tamarind – Small lemon size
To temper & saute
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Red chilli – 1 no
  • Big onion – 1 no
  • Curry leaves – few
  • Tomato – 1 no
  • Turmeric powder – 1/4 tsp
  • Salt n water – as needed
Coriander leaves – few to garnish

METHOD
  • Pressure cook dal adding turmeric powder and a drop of oil. Mash it well and set aside. Take extract from the tamarind and set aside.
  • In a pan , heat oil and roast all the ingredients given under “ to roast n grind”. Saute well without burning and switch off the flame. Make them to a paste and set aside.
onam kerala sambar tile1
  • In a kadai , heat oil, temper mustard seeds, red chilli , curry leaves and saute the onions , tomatoes & curry leaves. Saute till tomato turns mushy. Add tamarind extract ,salt  and curry leave. Allow it to boil well, add all the vegetable and boil the tamarind extract till the veggies cook well.
onam kerala sambar tile2
  • After the veggies are cooked , add the mashed dal and spice powder. Mix well and boil for 5 minutes.sambar will thicken, add water if necessary .
  • Garnish with coriander leaves.
onam kerala sambar tile3
Line a bowl with banana leaf and pour the sambar. Close it with a lid. Serve with rice !
  • Any vegetables like yam, carrot , pumpkin , drumstick , radish, lady’s finger and ashgourd can be used in this sambar..

KERALA TOMATO RASAM
Source – Marias menu

INGREDIENTS
  • Tomato – 2 (chopped or crushed)
  • Tamarind  – Small gooseberry size
  • Cooked dal water – 1/4 cup (optional)
  • Black pepper corns –  1 tsp
  • Red chillies – 2 to 3
  • Garlic – 6 cloves
  • Jeera – 1/2 tsp
  • Dhania – 1 tsp
  • Asafoetida– a pinch
  • Salt & water – as needed
  • Coconut oil – 1 tbsp
  • Chopped coriander leaves – 1-2 tbsp
METHOD
  • Fry the dry red chilli for a minute. Grind together fried red chilli, pepper corns, garlic, jeera and coriander seeds slightly coarse in texture  OR U can make it to a coarse paste as per the original recipe.
onam kerala rasam
  • Heat oil , fry ground masala for 2-3 mins. Add chopped tomatoes and mix well. Cook till tomatoes become soft.
onam kerala rasam tile1
  • Add tamarind extract and salt. Mix well. Add 2 cups of water and coriander leaves. Let it boil, reduce the flame and simmer for 5-7 mins. Add a pinch of hing.Serve hot !
onam kerala rasam tile2

PULISSERY OR MORU CURRY
Source – Pachakam

INGREDIENTS
  • Thick n sour Curd - 1 cup
  • Grated coconut - 1/3 cup
  • Green chillies – 4 nos
  • Garlic pod - 1 no
  • Cumin seeds -  1/2 tsp
  • Small onion – 2 no
  • Turmeric powder - 1/2 tsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Fenugreek seeds- 1/ tsp
  • Curry leaves –few
  • Roasted Fenugreek powder - 1/4 tsp
Sugar – 1/4 tsp
Salt - As reqd

INGREDIENTS
  • Grind together coconut, green chillies, garlic, 1/2 tsp cumin seeds, small onion and turmeric powder into a fine paste.Cook the ash gourd pieces separately. 
  • Beat the curd by adding this paste, salt and sugar. After beating , the mixture should be of medium thick consistency. 
onam pulissery tile1
  • Heat oil in a pan. Temper mustard seeds. Add 1/2 tsp cumin seeds along with fenugreek seeds and curry leaves and mix it well.
  • Pour the curd mixture  and cooked ash gourd into the pan and keep it on a medium flame, stirring continuously, until it becomes warm.  NEVER ALLOW THE CURD MIXTURE TO BOIL. Remove it from fire and sprinkle roasted fenugreek powder over the Pulissery and mix it well.
onam pulissery tile2
  • Serve hot with rice.
U can also use cucumber , Mango & pumpkin


BEANS MUZHUKKUPURATTI
Source – Spicy chilli

INGREDIENTS
1 cup - 250ml
  • French Beans-1 cup ( cut into 1cm length)
To grind to coarse paste
  • Small onions- 6 numbers
  • Garlic – 3 cloves
  • Chilli powder- 1 tsp
  • Turmeric powder -1/4 tsp
To season
  • Coconut oil – 1.5 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - 2 sprigs
METHOD
  • Chop the beans , add salt and pressure cook it in high flame for one whistle. ( This is for fast quicking & less oil consumption).Drain all the excess water.But make sure beans should be soft yet firm., It should not lose its shape.
  • Coarsely grind the items given under “to grind” without adding water.
onam beans mezhukkupuratti tile1
  • In a pan , heat oil and temper mustard and curry leaves. Now add the beans and saute well in high flame for a minute to absorb all the moisture in them..
  • Now add the coarsely ground paste and saute them till the raw smell goes off. Do it in medium flame.Fry till the beans look dry and shiny..Remove n serve !
onam beans mezhukkupuratti tile2


CABBAGE THORAN
Source – My neighbor Mrs. Prema

INGREDIENTS
1 cup - 250ml
  • Cabbage - 1 cup
  • Big Onion –2 nos
  • Turmeric powder – 1/4 tsp (optional)
To grind to a coarse paste
  • Grated coconut – 1/4 cup
  • Green chillies – 2 nos
  • Jeera – 1/4 tsp
To temper
  • Coconut oil –2 tbsp
  • Mustard seeds –1 tsp
  • Red chillies – 1no
  • Curry leaves - A few
METHOD
  • Grind coconut , green chillies and jeera to a coarse paste without adding water. Set aside. Chop the cabbage and onions. Mix together the finely chopped cabbage, onions, and salt.
  • Heat oil in a kadai. Add mustard seeds and allow it to splutter. Then add pinched red chilli and curry leaves to it. Now add the ground coconut mixture, saute for few minutes. Remove and serve !
onam cabbage thoran tile1
onam cabbage thoran tile2


OLAN
Source – Marias menu

INGREDIENTS
  • Black-eyed beans /vanpayar / kaaramani – 1/4 cup
  • Ash gourd -  2 cups, cut into cubes
  • Green chilli – 3-4, slit lengthwise
  • Water – as needed
  • Thick coconut milk – 1/2 - 3/4 cup (adjust)
  • Salt- as needed
  • Curry leaves – few
  • Coconut oil – 1 tbsp
METHOD
  • Heat a tsp of oil in a kadai and fry the beans till it starts to crackle.( This step is not in the original recipe. But I did it for additional flavor)
  • Pressure cook the beans with 1 cup of water in low flame for two , three whistles. Drain the excess water & keep aside the cooked beans. The beans should not be over cooked and it should retain its shape.
  • Cook together ash gourd, green chilli, salt and 1.5 cups of water, till ash gourd becomes tender. Ash gourd also should not be overcooked and it should retain its shape.
  • Add the cooked beans to the ash gourd and mix well. Add coconut milk and curry leaves. Cook on low flame for 5-7 mins. Remove from the fire and drizzle some coconut oil.The curry has a thick consistency.
onam olan tile

No need to soak the beans if u fry in oil. In the actual recipe , maria mentioned that it is not necessary to soak the beans even without frying..


VENDAKKA PACHADI
Source – My neighbor

INGREDIENTS
  • Thinly chopped Lady’s finger – 1 cup
  • Thick curd – 1 cup
  • Green chilli – 2 nos(finely chopped)
  • Salt – as needed
  • Sugar – a pinch
  • Coconut oil – 1.5 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few
METHOD
  • In a kadai , add oil , temper mustard seeds and curry leaves.Then add the finely chopped lady’s finger & green chillies and saute in high flame continuously .Add salt , sugar and saute till it is cooked well.
  • Remove & add curd to it. Mix well and serve !
onam vendakka pachadi


CUCUMBER KICHADI
INGREDIENTS
  • Cucumber – 1 no
  • Thick curd – 1 cup
To grind
  • Green Chillies  - 2 nos
  • Grated coconut –1/4 cup
To temper (optional)
  • Mustard Seeds - ¼ teaspoon.
  • Coconut       - ¼ tbsp
  • Red Chillies- 1 pinched.
  • Curry leaves   - few  
METHOD
  • Cut cucumber into small pieces and set aside.
  • Grind coconut and green chillies to a smooth paste adding water.Mix this paste with cucumber.Temper mustard & other ingredients and add to the mixture.
  • Lastly add the thick curd , mix well & serve immediately.

CHANA DAL PAYASAM
Source- Vanitha magazine

INGREDIENTS
  • Chana dal – 1/4 cup
  • Grated jaggery – 1/2 cup
  • Grated coconut – 1 cup
  • Salt – a pinch
  • Cardamom – 2 nos powdered
  • Ghee – 1 tbsp
  • Roasted nuts – 2 tbsp
METHOD
  • In a mixie add  1/3 cup of water and take the first coconut milk.Set aside.Again add 3/4 cup of water and take the second milk.Keep aside.
onam payasam tile
  • Pressure cook channa dal adding enough water for two,three whistles in low flame.Open and mash them well. I pulsed it in mixie.
  • In a pan , melt jaggery , make syrup and strain the impurities.Add the mashed dal to the syrup . Add the second coconut milk and ghee & boil till it reduces to half..
onam channa payasam tile1
  • Lastly add the first thick milk , cardamom powder and mix well. Boil in very low flame for 2 minutes and switch off the flame.
onam channa payasam tile2
  • Add the roasted nuts n serve !


SHARKARA PAYASAM
Source – Cheenachatti

INGREDIENTS
1 cup - 250ml
  • Grated coconut –1 cup
  • Raw rice – 1/4 cup
  • Grated jaggery – 1/3 cup
  • Ghee – 1 tbsp
  • Cashew Nuts & raisins – few

METHOD
  • In a mixie , grind coconut adding 1 cup of water and take the first milk. Again add 1/2  - 3/4 cup of water and take the second milk. Set aside.
  • In a pan , melt the jaggery , make syrup , strain impurities if any. Make jel like syrup..
onam payasam tile
  • Wash n soak raw rice for 20 minutes. Pressure cook it adding 1/2 - 3/4 cup of water. Rice should be cooked but it should not be mushy.
  • Add the syrup to the cooked rice and boil well. Add the second coconut milk an boil for 5-7 mins in low flame.
onam sharkara payasam
  • Lastly before switching off the flame, add the first coconut milk. Mix well. Add the roasted nuts. Serve !
onam sharkara payasam tile1
  • This payasam tends to thicken soon. It will become spoonable. Add more milk to get a thin consistency. U can also add 2 tbsp of roasted coconut pieces if you wish.
Continue Reading...


October 18, 2012

Kollu Rasam | Horsegram Rasam Recipe

Kollu rasam

I learnt this Kollu rasam recipe from my neighbour. I wanted to try horse gram recipes for long time. When I told this to my neighbour, she suggested me kollu idly & rasam. I tried both and we loved it. I’ll soon post kollu idli. I always thank “Horse gram “ because it helped me a lot in reducing weight. For delayed pregnancy , this would help for sure. Do refer the end of post "Note" for how to prepare kollu thanni (Horse gram soup). Coming to this recipe.

INGREDIENTS
 1 cup - 200ml
  • Horse gram – 1/4 cup
  • Tamarind – Medium gooseberry size
  • Turmeric powder – 1/8 tsp
  • Jaggery – A pinch
  • Curry leaves  - few
  • Salt & water – as needed
To roast & grind
  • Cooking oil – 1 tsp
  • Dhania / coriander seeds – 3/4 tsp
  • Black pepper – 1 tsp
  • Jeera / cumin – 1 tsp
  • Red chillies -  2 nos
  • Methi seeds – 1/4 tsp
To temper
  • Ghee – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Jeera – 1/2 tsp
  • Crushed garlic cloves – 5 nos

METHOD
  • Soak tamarind in warm water for 10 mins & take the extract.
  • In a cooker base , add a tsp of oil and roast the horse gram till u get nice aroma.
  • Add the required water & pressure cook for 2-3 whistles.
  • In the meanwhile , roast all the ingredients given under “to roast & grind” …Grind to make a powder & set aside.
  • Now remove the pressure cooker lid and  reserve 2 tsbp of horse gram.Take the remaining horse gram  & grind it to a smooth paste adding the cooked water..
  • Mix the horse gram paste & tamarind extract along with salt , turmeric powder & a pinch of jaggery.
  • In a kadai , take the tamarind extract mixture , reserved kollu  with required water.
  • Allow it to boil adding raw curry leaves.. After it boils for sometime , add the roasted & ground rasam powder .
  • Mix well and boil for few minutes.Switch off the flame & remove.
  • Now temper the above said ingredients and add to the rasam.  This is the most important step. Use ghee for tempering & crush the garlic slightly before adding..
  • Close it with a lid to retain the flavour.
  • Mix with plain rice adding little ghee & Enjoy !!

NOTE
  • For variations , u can grind all the cooked horse gram instead of reserving a tbsp..
  • U can also grind all the ingredients & make rasam powder without roasting it. I have tried both the ways. It tastes good.
  • We dont add tomato & coriander leaves as we wanted horse gram smell to be dominant. If you want to add tomato , saute tomato pieces in the beginning and add the tamarind extract.
  • To make “KOLLU THANNI” , soak  a handful of horse gram overnight and pressure cook the next morning adding a cup of water. Strain the water , add little salt or sugar as per ur taste & drink in empty stomach during periods for 5 days.  It helps to remove the fat deposited from the Ovarian tubes and helps to concieve. I have tried this personally. It works ! The cooked horse gram can be used in poriyal, kootu & sambar along with toor dal..
  • Tempering with ghee & adding slightly crushed garlic is the high light of this recipe. Please don’t skip this step..

horsegram rasam




Continue Reading...