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Rasam

There are mainly 8 types of rasams.

rasam-hindu_1327546-515.jpg

Dal rasam making

Ingredients:
​​​
  1. Tamarind
  2. Sambhar powder
  3. Cooked toor dal
  4. Cooked moong dal
  5. Tomato (if needed)
  6. Water
  7. Mustard
  8. Oil
  9. Salt
  10. Hing

Dal rasam making

  1. Soak a pea sized ball ( for 1 person) of tamarind in water for 30 - 40 minutes in water

  2.  In the meanwhile, cook  2-3 spoons of toor dal plus moong dal in the cooker ( Take 2-3 spoons of toor dal, wash it and put app. 10 spoons of water in the vessel. Put a little turmeric and ghee). 

  3. Squeeze the essence of the tamarind and then remove the tamarind from the water and turn on the gas.

  4. Put 0.25 to 0.5 spoons of the grinded sambar powder along with hing and salt to taste in the vessel.

  5. Let it start boiling and then put the cooked toor dal plus moong dal in the above mixture along with cut pieces of tomatoes to enrich the flavour.

  6. If the tomatoes are cooked and quantity has reduced slightly, add little water, let it boil for a few minutes and off the gas.

  7. ​Take a vessel ( kadai) and put 2 - 3 spoons of cooking oil and​ a little bit of mustard.

  8. Once it splutters, take it out and put it in the rasam.

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The rasam is ready

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NOTE: This recipe is per person, and has approximate amounts per person. The amount of the ingredients depends on the quantity.

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Lemon rasam making

Ingredients:

​

Lemon
Cooked toor dal
Cooked moong dal
Sambhar powder
Pepper powder
Salt
Mustard
Oil
Coriander
Hing

Lemon rasam making

  1. Cook  5-6 spoons of toor dal plus moong dal in the cooker ( Take 2-3 spoons of toor dal, wash it and put app. 10 spoons of water in the vessel. Put a little turmeric and ghee). 

  2. Add the cooked toor dal plus moong dal along with 1 cup water and turn on the gas.

  3. Put 0.25 to 0.5 spoons of the grinded sambar powder or pepper powder along with hing and salt to taste in the vessel.

  4. Add cut coriander and cut tomato

  5. If the quantity has reduced slightly, add little water, let it boil for a few minutes and off the gas.

  6. ​Take a vessel ( kadai) and put 2 - 3 spoons of cooking oil and​ a little bit of mustard.

  7. Once it splutters, take it out and put it in the rasam.

  8. Next after it completely cools, add the 0.5 teaspoon of lemon essence (squeeze the lemon's juice in the rasam)

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The rasam is ready..

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NOTE: If the lemon is added before cooling itself, the rasam will taste bitter.

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Dried neem flower rasam making

Ingredients:
​​​
  1. Tamarind
  2. Dried neem flower (roasted until it is black)
  3. Red chilli (roasted until it is black)
  4. Cooked toor dal
  5. Cooked moong dal
  6. Water
  7. Mustard
  8. Oil
  9. Salt
  10. Hing

Dried neem flower rasam making

  1. Soak a pea sized ball ( for 1 person) of tamarind in water for 30 - 40 minutes in water

  2.  In the meanwhile, cook  2-3 spoons of toor dal plus moong dal in the cooker ( Take 2-3 spoons of toor dal, wash it and put app. 10 spoons of water in the vessel. Put a little turmeric and ghee). 

  3. Squeeze the essence of the tamarind and then remove the tamarind from the water and turn on the gas.

  4. Put of the ROAsted neem flower along with roasted RED chilli.

  5. Let it start boiling and then put the cooked toor dal plus moong dal in the above mixture.

  6. ​Take a vessel ( kadai) and put 2 - 3 spoons of cooking oil and​ a little bit of mustard.

  7. Once it splutters, take it out and put it in the rasam.

​

The rasam is ready

​

NOTE: This recipe is per person, and has approximate amounts per person. The amount of the ingredients depends on the quantity.

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