Pineapple Rasam
Ingredients
Cooked thoor dhal – ¼ cup (finely mashed)
Fresh pineapple – 1 cup (finely cut)
Turmeric powder – ¼ tsp
Red chilies – 2 (broken)
Green chilies – 2 (chopped)
Curry leaves – few (coarsely crushed)
Cumin – pepper – 1 tsp
Tamarind extract – 1 tbsp
Grated Jaggery – 2 tsp (optional)
Salt – to taste
Dhal rasam powder – ½ tsp
For Seasoning:
Oil – 1 tsp
Mustard seeds – ½ tsp
Asafoetida powder – 2 pinches
Method
- Cook the pineapple in enough water until it is soft.
- Add cooked dhal, three cups of water, turmeric powder and all the other ingredients listed above. Boil for two minutes.
- In a kadai, heat the oil and add mustard seeds. As they start to crackle, add asafoetida powder pour on top of the rasam.
Tomato Rasam
Ingredients
Full ripe tomatoes – ½ kg
Tamarind – small lemon sized
Ghee – for frying
Curry leaves, coriander leaves – a few
Salt and Jaggery – as required
Green chilies – 3 or 4 (crushed coarsely)
Small onions – few (peeled and crushed coarsely)
Garlic flakes – 3 (crushed coarsely)
Coriander seeds – 1.5 tsp (crushed coarsely)
Cumin seeds – ½ tsp (crushed coarsely)
Cinnamon – ½ inch piece (crushed coarsely)
Method
- Chop the tomatoes into big pieces. Add just enough water to cover the pieces.
- Add tamarind and boil till tomatoes become just soft (till the outer skin peels off easily). Allow to cool. Grind to smooth paste and strain to remove the seeds and the skin, etc.
- Dilute if necessary and add the salt and jaggery.
- Fry pound ingredients in ghee and add to the tomato juice.
- Boil for 1 or 2 minutes.
- Garnish with coriander and curry leaves.
- Heat a little ghee, add asafoetida powder and mix with rasam.
- If being served as an appetizer, strain before serving.
Dhal Rasam
Ingredients
Cooked thoor dhal – 2 tbsp
Tamarind – small lemon sized
Water – 5 cups
Tomato – 1 or 2
Dhal rasam powder – ½ tsp
Cumin and pepper powder – ½ tsp (coarsely powdered)
Garlic – 3 flakes
Salt and jaggery – as required
Curry leaves, coriander leaves
For seasoning:
Oil or ghee – 1 tsp
Mustard seeds – ¼ tsp
Asafoetida – a pinch
Method:
- Soak tamarind in water for ½ an hour and then extract. Dilute it with water.
- Add cooked thoor dhal, crushed garlic and the other powders and bring it to boil.
- Add the chopped tomato and boil for 1 or 2 minutes.
- Add hot seasonings, curry leaves, coriander leaves and close with lid. Serve while hot.
Mint Rasam
Ingredients
Tamarind – medium lemon sized
Salt and jaggery – as required
Asafoetida – 2 pinches
For seasoning:
Oil – 1 tsp
Mustard seeds – ¼ tsp
Pound Coarsely:
Fresh mint leaves – 7
Garlic- 2 flakes
Jeera – 1 tsp
Pepper – ¼ tsp
Red chilies – 1 or 2
For Garnishing:
Few chopped mint leaves
Method:
- Soak tamarind in a cup of water for ½ an hour. Squeeze and then strain the extract. Dilute the extract with three cups of water.
- Add salt, jaggery and asafoetida and bring the rasam to boil.
- Add pound spices and allow it to boil once.
- Remove from fire, add seasonings and garnish with freshly chopped mint.
Mysore Iyengar Milagu Rasam
Ingredients
Dhal water – 2 cups (strained from cooked thoor dhal)
Lemon – 1 or 2
Curry leaves – as required
Thick coconut extract – 2 tbsp
Sugar – little
Chopped coriander leaves – 1tbsp
Salt – as required
Dry roast and powder
Red chilies – 3 or 4
Asafoetida – little
Black gram dhal – 1 tsp
Bengal gram dhal – 1 tsp
Pepper – ¼ tsp
Curry leaves – few
Rice (or) wheat – ½ tsp
Method:
- Dilute dhal water with another two cups of water.
- Add salt, sugar and powdered spices and bring to boil.
- Add coconut extract and remove from fire.
- Squeeze lemon and garnish with coriander and curry leaves.