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

December 4, 2015

Milagu Rasam / Pepper Rasam Recipe - Rasam Recipes

Milagu rasam recipe
Pepper Rasam(Milagu Rasam in Tamil) is the most wanted rasam recipe in this rainy season.As you all know pepper is good for sore throat & cold.It gives a soothing effect. So my MIL make this rasam to drink as a soup whenever we are down with flu.Adding tomato & garlic in this rasam are purely optional.If you want to make this rasam without tomato,just follow my poondu rasam recipe and use less garlic cloves.However you make,this rasam tastes great with the flavor & hotness of pepper.Lets see how to make this hot n spicy Indian pepper rasam with stepwise recipes !
Check out my Milagu kuzhambu & Iyengar Milagu kuzhambu recipes too !
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September 18, 2015

Karnataka Style Easy Obbattu Saaru Recipe - Holige Saaru - Hoorna Saaru

Obbattu saaru recipe

Last year this day, I tasted Karnataka special Obbattu saaru for the first time in my (school moms group) friend Megha’s house. This title may sound new to some of you. Let me first tell you what it is. Obbattu saaru also known as holige saaru and hoorna saaru is nothing but a rasam kind of gravy that is prepared using leftover pooran/hoorna used for making obbattu. Its one of the most popular recipes in Karnataka. Usually Kannadigas make obbattu (Holige/Puran poli) for almost all the festivals like Ugadi,Varamahalakshmi, Gowri Ganesha etc. On those days,they never fail to make this obbattina saaru using the left over dal chana dal pooran. Everybody love this saaru equally as obbattu. Authentic version of this gravy requires freshly ground masala with rasam powder/Thili saaru powder, coconut and poppy seeds. As I don't have Karnataka style rasam powder in hand, I have not shared the traditional method of making obbattu saaru in this post. Instead I have given an easy ans simplified version without using rasam powder from my friend Mega. She taught me a very simple and quick recipe using readymade spice powders. Many thanks to Megha for teaching me this easy n quick version.To be frank, I love this saaru more than obbattu. The combination of sweet n spicy taste is the highlight of this gravy. It tastes great when its reheated and used the next day. This morning I made obbattu saaru using the leftover chana dal pooranam I made for Ganesh chaturthi kozhukattai/modak. I am sure many of you would have made this pooran yesterday for Gauri Ganesha festival. So I thought of sharing this simple recipe for you to try if you have some pooran left over in hand. I will try to post the authentic obbattu saaru recipe soon. But before that,try this easy method and let me know how u liked it. .Lets see how to make this  Karanataka style easy Obbattu saaru with simple steps.

Do check out my Mysore rasam recipe if interested !

Obbattu saaru recipe

Obbattu Saaru Recipe


Obbattu Saaru Recipe Obbattu Saaru - Karnataka's delicacy using dal pooran
Cuisine: Karnataka
Category: Gravy
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml

  • Dal pooran/Holige pooran - 1/3 cup
  • Dal water - 1 cup
  • Tamarind - Big gooseberry size
  • Red chilli powder - 3/4 tsp (I used Kashmiri red chilli pwd)
  • Dhania powder - 1 tsp OR Karnataka rasam powder - 2 tsp
  • Turmeric powder - 1/8 tsp
  • Hing/Asafetida - a pinch
  • Green chillies - 2 nos ( slitted)
  • Big onion - 1 no ( finely chopped,optional)
  • Grated coconut – 2 tbsp 
  • Salt & water - as needed
To temper
  • Cooking oil or ghee - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - to garnish
METHOD
  • Take the tamarind extract using 1 cup of water. Mix 1 cup of dal water & 1/3 cup of pooran to it.Add finely chopped onion,slitted green chillies,curry leaves,salt,turmeric powder,Red chilli powder,Dhania powder,hing and mix well.Check for taste and adjust the spices and salt accordingly. (Instead of red chilli powder + dhania powder, you can use Karnataka thili saaru pudi / rasam powder). 
Obbattu saaru recipe
  • Boil well for few minutes till it thickens slightly.Lastly temper mustard seeds,cumin & curry leaves.Add to the gravy.Garnish with coriander leaves & grated coconut.
Obbattu saaru recipe

Enjoy mixing with plain rice & ghee!
Note
  • Instead of Red chilli powder & dhania powder,you can use thili saaru powder ie rasam powder if you have.you can also use sambar powder.
  • Adding grated coconut for garnishing is optional.
  • You can add a piece of jaggery for more sweet taste.
  • If you don’t have pooran in hand,pressure cook some toor dal or chana dal,mash it well and use it along with cooked water.Add some jaggery to get sweet taste.

Try this simple version of Obbaattu saaru and enjoy with plain rice !
Obbattu saaru recipe


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March 28, 2015

Bachelor Rasam Recipe With Rasam Powder(Easy,Instant)

Easy rasam recipe
Here is an easy rasam recipe for bachelors using store bought rasam powder.This rasam can be made instantly without adding dal water.I guess most of the bachelors use store bought rasam powder or homemade rasam powder made by your mom.This recipe suits for both.Recently i bought a rasam powder from stores and tried it by following the instructions given in the packet.But i was not happy with the results.Yesterday i came across vahchef’s “Hotel Rasam Recipe” in Zeetelugu youtube videos while browsing some video recipes.I adapted his recipe and tried it using my store bought rasam powder.It came out really well.If u want to prepare a simple and yummy lunch or dinner after your tiresome job,this recipe gives u a helping hand.A bowl of rice with piping hot rasam drizzled with a tsp of ghee and papad as side dish is the most comfortable & quickie lunch for me.I am sure most of your choice would be the same.Try this recipe and let me know how it worked for youHappy.
Check out my Dad’s easy rasam recipe without rasam powder and my way of making rasam using instant rasam powder.
Bachelor rasam recipe

Bachelor rasam recipe


Bachelor rasam recipe Easy,instant bachelors rasam recipe
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Tamarind - a small gooseberry size
  • Ripe tomato - 1 no (big)
  • Green chillies - 2 nos ( slit)
  • Turmeric powder - 1/8 tsp
  • Dhania powder/Coriander powder - 1/2 tsp
  • Rasam powder - 2 tsp
  • Garlic cloves - 4 nos (crushed)
  • Salt - as needed
  • Water - 2.5 cups
  • Sugar - 2 pinches
  • Coriander leaves - few
  • Hing - a pinch
To temper
  • Ghee - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Red chillies - 2 nos
  • Cumin seeds - 1/4 tsp
  • Hing - a pinch
METHOD

  • Soak tamarind in hot water for 5 minutes.In the mean time,take 2 cups of water and add finely chopped or crushed tomato pieces to it( u can saute the tomato pieces in a tsp of oil and then add to water for variation).Add slit green chillies,salt,turmeric powder,few torn curry leaves, half of coriander leaves and hing.To this, add tamarind extract and boil for 2-3 minutes.Now add the dhania powder and boil for sometime.
Easy rasam recipe
  • Add rasam powder and boil for 2 more minutes.Crush garlic cloves with skin( If u are not using rasam powder,crush 1/2 tsp of pepper,1/2 tsp of jeera along with garlic cloves) and add it to the rasam.Give a roll boil and switch off the flame.Add a pinch of sugar.
Rasam recipe
  • Temper all the ingredients given under”to temper” in ghee and add to the rasam.Garnish with lots of coriander leaves and close the bowl with a lid to retain the aroma.
Rasam recipe

Enjoy hot rasam with plain rice adding few drops of ghee !


Note

  • For variations,u can add 1/2 tsp of freshly crushed pepper & 1/2 tsp of jeera along with garlic cloves at the end and add to the boiling rasam.But switch off the flame and close the bowl as soon as u add this powder.
  • Adding sugar enhances the taste of rasam and gives a clear drinkable rasam.


Bachelor rasam recipe
Enjoy this yummy rasam recipe with a simple papad or potato curry as side dish.Tastes grt !!
Bachelor rasam recipe
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February 27, 2015

Mysore Rasam Recipe - Arachuvitta Rasam - Rasam Varieties

Mysore rasam recipe

Mysore rasam is one of the most popular rasam varieties. In tamil, we can call it as “Arachuvitta rasam”.  In most of the South Indian houses, rasam recipe makes it presence almost everyday for lunch.We love to make varieties of rasam recipes. Me too not an exception in this. So I keep trying some new, interesting rasam recipes in my kitchen. This mysore rasam recipe was in my bookmarked list for long time.I never thought this would taste soo good,refreshing and flavourful.When i tried it last week for the first time, I felt its taste was very close to the rasam I had tasted in hotels and brahmin marriage feast here in Bangalore. My Kannadiga friends make a similar rasam using saaru pudi/ rasam powder and they call it as “Bele saaru”.I am not sure whether this is the authentic mysore rasam recipe but it tasted really good. So I made it again for my in-laws.This recipe became an instant hit among my friends and family. Unlike our usual rasam, mysore rasam has a slightly thick consistency and it tastes spicy too. Its the freshly roasted and ground rasam powder that makes the difference. For this recipe, i watched Vahchef’s video and some more websites too. Also I made few changes in the quantity of ingredients based on my family’s taste. I just loved this rasam and I can even drink this as a soupDrooling. I’ll be surely making it very often.You too give a try and share your feedback. Lets see how to make this super flavorful and the most popular Mysore Rasam Recipe.

Check out my easy rasam recipe using Instant rasam powder !

Mysore rasam recipe

Mysore rasam recipe


Mysore rasam recipe How to make flavorful,spicy mysore rasam
Cuisine: Indian
Category: Lunch
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS


  • Tamarind - Medium gooseberry size
  • Tomato - 1 no (big)
  • Sambar powder - 1 tsp
  • Green chillies - 2 nos
  • Water - 2-3 cups
  • Cooked toor dal - 2 tbsp ( dilute it)
  • Grated jaggery - 1 tsp
  • Salt & turmeric powder - as needed

To roast n grind


  • Cooking oil - 1/2 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves – 5 nos ( I din’t add)
  • Dhania/Coriander seeds - 2 tsp
  • Red chilli - 1 no
  • Pepper corns - 1/2 tsp
  • Cumin seeds/Jeera - 1/2 tsp
  • Grated coconut - 1.5 tbsp
  • Hing/Asafetida- a pinch

To temper


  • Ghee - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - to garnish
  • Grated coconut - very little ( to garnish,completely optional)

METHOD



  • Reserve 2 tbsp of cooked toor dal.Mash it well by adding 1/4 cup of water.Grind tomato to a smooth paste using little water & keep aside.

  • In a wide bowl,take the tamarind extract adding 2 cups of water.To this add tomato puree,sambar powder,slitted green chillies,turmeric powder,salt & hing.Let it boil for 5 minutes.
Mysore rasam recipe
  • Heat little oil in a kadai and when it gets heated,roast & grind all the items given under”to roast n grind”.Add the grated coconut at the end of roasting.Mix well & let it cool.Grind everything to a smooth paste adding enough water.
Mysore rasam powder
  • Add this paste & cooked toor dal to the rasam.Add little jaggery and allow it to boil well.It will give a nice smell & becomes slightly thicker than usual rasam.Switch off the flame & garnish with coriander leaves.
Mysore rasam recipe
  • Temper the mustard,cumin seeds in ghee and add to the rasam.Mix well and close it with a lid to retain the aroma.
  • Give a standing time of at least 30 minutes to one hour before serving.It helps to infuse all the taste.If u want to serve it hot,u can reheat it at the time of serving.Mix it with plain rice in a bowl adding a drop of ghee.Tastes divine !
Mysore rasam

Enjoy !



Note


  • I used one big Bangalore tomato.Please use 2 nos if ur tomato is small.Make sure it is ripe.
  • Adjust the quantity of sambar powder as per your taste.U can also skip adding sambar powder & add more chillies & dhania while roasting.
  • Adding jaggery gives a mild sweet taste to this rasam and also helps to balance the tanginess.So don’t avoid it.
  • This rasam would be slightly thicker than our usual rasam.So boil it well.Hope u can find it in the next picture.

Mysore rasam recipe

A bowl of hot rice with rasam accompanied by a papad is a divine lunch me!!What say friends?? Winking


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February 3, 2015

Garlic Rasam/Poondu Rasam Recipe-Rasam Varieties

Poondu rasam recipe

I learnt this garlic rasam recipe 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,u will love it.Its my favourite & 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


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 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
METHOD

  • Soak tamarind in little 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 n ghee.

    Enjoy !


Note

  • You can make this rasam as pepper rasam by adding more pepper corns.For this recipe,u can add 1 tbsp of pepper.
  • you should just crush the garlic coarsely and not a fine paste.


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

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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: 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 ( I use oil) 
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Red chilli - 1 no
  • Hing – a pinch
  • Curry leaves - few
Coriander leaves - to garnish
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 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 u 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 but i like using oil. 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




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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.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 ur house when u 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: Lunch Yields: Serves 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
  • 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 – 2 nos
  • Curry leaves - few
  • Coriander leaves - 2 tbsp (to garnish)
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 taste.Add more salt & rasam powder if necessary.Now crush the tomatoes well using ur 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, pinched red chillies,curry leaves.Add the tamarind mixture.As soon it as starts to boil,add the crushed garlic pods.Give a full roll boil only once.
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 ur need.
  • Dal water can be added for more taste.For variations, u 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 u eat.

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

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