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

1. Cook the pineapple in enough water until it is soft.
2. Add cooked dhal, three cups of water, turmeric powder and all the other ingredients listed above. Boil for two minutes.
3. In a kadai, heat the oil and add mustard seeds. As they start to crackle, add asafoetida powder pour on top of the rasam.

DAL 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:

1. Soak tamarind in water for ½ an hour and then extract. Dilute it with water.
2. Add cooked thoor dhal, crushed garlic and the other powders and bring it to boil.
3. Add the chopped tomato and boil for 1 or 2 minutes.
4. Add hot seasonings, curry leaves, coriander leaves and close with lid. Serve while hot.

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:

1. Dilute dhal water with another two cups of water.
2. Add salt, sugar and powdered spices and bring to boil.
3. Add coconut extract and remove from fire.
4. Squeeze lemon and garnish with coriander and curry leaves.

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

1. Chop the tomatoes into big pieces. Add just enough water to cover the pieces.
2. 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.
3. Dilute if necessary and add the salt and jaggery.
4. Fry pound ingredients in ghee and add to the tomato juice.
5. Boil for 1 or 2 minutes.
6. Garnish with coriander and curry leaves.
7. Heat a little ghee, add asafoetida powder and mix with rasam.
8. If being served as an appetizer, strain before serving.

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

Method:

1. 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.
2. Add salt, jaggery and asafoetida and bring the rasam to boil.
3. Add pound spices and allow it to boil once.
4. Remove from fire, add seasonings and garnish with freshly chopped mint.