TOMATO RASAM

One of the daily menu items in our daily food this rasam finds place in all south indian households.My family is not an exception and I do make one rasam variety or the other each single day.Rasam is a comfort food to many and tomato rasam here is so easy to make fast to do is that it will appear as child’s play.I have quite a few rasam recipes in my blog but this one is the usual variety which I end up preparing most of th etime,but was not there in my blog.So here goes Tomato Rasam recipe.

INGREDIENTS

Tomato	1 big size
Tamarind	a gooseberry shaped ball
Cooked Tur Dal	1/4 cup
Sambhar powder	1 tsp
Salt	to taste
Jeera/Cumin	1/4 tsp
Mustard	1/4 tsp
Asafoetida	a pinch
Oil	1/2 tsp
Coriander Leaves	a few

HOW TO MAKE

• Soak tamarind in water and extract juice.cut a tomato and place it in the blender,

• Blend tomato into juice.In a vessel add this juice.

• Add sambhar powder,salt and asafoetida to the above mixture.Give it a nice boil.

• Cook tur dal and mash well.Add both dal and it’s water to the boiling rasam.

• In a tempering laddle add oil followed mustard and jeera.Once it crackles pour the tempering in the rasam.

• Garnish with coriander leaves.

• Tomato Rasam is ready to be served.Enjoy with hot steaming rice and any vegetable of your choice.

 

Notes

• After switching off you can add teaspoon of pepper and cumin powder for more flavour.
• Tempering in ghee gives extra taste.
• You can serve in soup bowl an denjoy it as a starter.

Read How to Cook

PINEAPPLE RASAM

Pineapple rasam is one the tastiest rasams that i make rarely at home.It is reserved for some celebrations or made on any of the special days.So whenever some guests come over i generally make this.Pineapple has a distinct flavour and imparts a unique taste when prepared rasam with it.It is also called annasi pazha rasam.The fruity taste combined with a mixture of spices gives an aromatic touch and craves to ask you for more.So for a change from the usual rasams try this for oe time and treat your taste buds and family’s too.Here goes the recipe…

 

INGREDIENTS

Pine apple pieces	1/2 cup
Tomato	1

Red chilly	1
Sambhar powder	1tsp
Turmeric powder	1/4 tsp
Black pepper powder	1/4 tsp
Asafoetida	a pinch
Cooked tur dal	3 tsp
Salt	to taste
Curry leaves	a sprig
Coriander leaves	a few
Mustard	1/2 tsp
Oil	1/2 tsp

 

HOW TO MAKE

• Cut pineapple into small pieces.Chop tomato.Put pineapple in a blender and take juice.Similarly make tomato puree of 3/4 of a tomato.

• In a vessel add tomato puree,salt,asafoetida,pepper powder and turmeric powder.In another pan add oil,curry leaves and red chilly.
• Add cut pieces of pinaapple and remaining tomato pieces.

• Add water and bring to a boil.Add cooked  tur dal and once it starts bubbling away switch off the flame and garnish with fresh coriander leaves.

 

• Serve hot with rice and curry.

Notes

• If you want the unique pineapple taste alone in the rasam skip tomatoes.
• Green chilles may be added while tempering in place of red ones.
• Always use fresh pineapple.
• Don’t boil the rasam too much.

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JEERA RASAM

Rasam is always a comfort food or me.I make a lot of varieties and this one is my favourite.Mostly i make it when anyone has cold and cough and headache at home.Tastes great with hot rice and ghee.It is an authentic easy to make recipe and tastes great wnen unwell.Yoc can make rasam powder ,but many make rasms with sambhar powder omly and top it with cumin and pepper powder.I will later post a recipe of how to make jeera rasam paste in my blog some time later.Scroll down to the recipe of  a tasty inviting rasam and do try and let me know.

 

INGREDIENTS

Tamarind	a gooseberry shaped ball
Tomato	1
Sambhar powder	1 tsp
Cumin powder	1/2 tsp
Black pepper powder	1/2 tsp
Salt	to taste
Asafoetida	a pinch
Curry leaves	a few

TO TEMPER

Mustard	1/2tsp
Cumin	1/2 tsp
Oil	1/4 tsp
Ghee	1/4 tsp
Curry leaves	a few

 

HOW TO MAKE

• Soak tamarind in water and take it’s eztract ans add chopped tomatoes,salt and asafoetida.Brig to a nice boil.

• When it boils add black pepper powder,Cumin powder and add curry leaves.

• In a small pan add oil,ghee and while it is getting heates add mustard to splutter and cumin.In the end add curry leaves and transfer the seasonings to the rasam.

• Comforting Jeera  rasam is ready.Serve with hot rice,papad curry and any vegetable of your choice.

 

Notes

• You can add rasam powder in place of sambhar powder.
• Add freshly grounded pepper and cumin for extra taste.
• Use ghee for tempering.

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NADATHIVITTA RASAM

Today iam going to post a unique and our family recipe rasam.In olden days for grinding spices grandmas used ammi and kuzhavi.It is actually a flat grinding stone.You might think what that has to do with uor rasam recipe today.Well,iam coming to that.It is on that grinding stone the masala for this rasam was ground.Nadathivitta litreally means to run the long stone on the flat granite stone surface.Well it is in this this rasam tur dal is soaked and grounded and not cooked and added.A simple rasam tastes great with any thuvayal and appalam/papad.My grandma used to make it and i found this in an old cook book at home.Not to mention it’s awesome flavour tastes simply heavenly with steaming hot rice and dollops of homemede ghee.So here goes the authentic long forgotten recipe of nadathivitta rasam…

INGREDIENTS

Tamarind	a goosebeery shaped ball
Tomato	1
Pepper powder	1/4 tsp

Cumin /Jeera powder	1/4 tsp
Coriander powder	1/4 tsp
Salt	to taste
Asafoetida	a pinch

 

TO SOAK AND GRIND

Tur Dal	2 tsp
Pepper	1/4 tsp
Jeera/Cumin	1/4 tsp
Curry Leaves	a sprig
Red Chilly	1

 

TO TEMPER

Mustard	1/2 tsp
Cumin/Jeera	1/2 tsp
Asafoetida	a pinch
Ghee	1/2 tsp

 

TO GARNISH

Curry leaves	a sprig
Coriander leaves	a few

 

HOW TO MAKE

• Soak tur dal in a cup of water for half an hour.Soak tamarind in water.
• 

Take out tamarind extract.In a vessel add tamarind extract,pepper.jeera,turmeric and coriander powders alongwith chopped tomatoes and salt and asafoetida.Bring to a nice boil.Grind the soaked tur dal with pepper,jeera,curry leaves and red chilly in a blender to a fine paste.

 

• Add to the boiling rasam mixture.As it boils the rasam may get thicker due to the thickness of the ground spices,so keep on stirring.Temper with ghee mustard,jeera and asafoetida.Pour in the temperings to the rasam.

• Garnish with curry and coriander leaves.

• Serve this rasam hot with rice and curry with papad.

Notes

• Tempering with ghee assures extra taste.
• You can add rasam powder as well instead of jeera,coriander and pepper powders.
• Add a little water if you find this rasam thick after boiling.

Read How to Cook