Rasam #5 and #6 : Garlic Rasam - 2 types

Garlic has its own medicinal properties, especially for combatting common cold, Here are the varities that you want to try for Rasam with Garlic

Type -1  Use Rasam #1, Jeera / Milagu rasam as a base rasam, I am adding additional ingredients and method below:

Need :
10 . Garlic about 10 cloves.


Method :

Step 2a : Crush Garlic Cloves and add along with Tamarind in Step 2.


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Type -2  Use Simple Tomato Rasam


Need:

10. Garlic 6-7 cloves

Method:

Step 2a: Along with ingredients in Step 2, Add curshed galic cloves.


- Enjoy Rasam

Rasam #4 : Tomato Rasam variation

Need :

1. Tomato - 6-8 Nos, Diced.
2. Lemon Juice ( to taste)
3. Salt to Taste
4. Rasam Powder 
5. Asafoetida ( Hing or Periungayam) - 1/4 teaspoon.
6. Water.. - 400 ml
7. Mustard Seeds &  Curry leaves  for Tempering  (Tadka)
8. Corriander leaves a for Garnishing.

Method :

1. In a Sauce pan , Add diced tomatoes,  Rasam Powder and water(200 ml) and bring it to boil till tomatoes is cooked completely and Raw smell of the Rasam Powder goes off.
2. Now, the remaining 200ml of water
3. Add salt to taste.
4. 1/4  teaspoon full of Asafoetida ( add as per your taste, for this Rasam. this gives a good nice flavour)
5. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Tempering (Tadka) and Garnish :

1. Heat 1 tsp Ghee( Clarified butter) in a pan
2. Add  the mustard seeds, Allow it to crackle, then,
3. Add Curry leaves, and Pinch of Asafoetida and allow the Curry leaves to flutter. 
4. Now pour this into the Hot Rasam. 
5. Chop the coriander leaves and Garsnish the Rasam. 

Server hot with Rice or Drink it like a soup.

Rasam #3 : Simple Tomato Rasam

Need :

1. Thoor Dal /Lentils ( Thuvaram Paruppu) - 4 table spoon ( Boiled)
2. Tomato - 6 Nos, Diced.
3. Tamarind Paste (Imli)
4. Salt to Taste
5. Rasam Powder 
6. Asafoetida ( Hing or Periungayam) - a pinch
7. Water.. - 400 ml
8. Mustard Seeds &  Curry leaves  for Tempering  (Tadka)
9. Corriander leaves a for Garnishing.

Method :

1. Boil Thoor Daal in pressure cooker and Set it aside.
2. In a Sauce pan , Add Tamarind Paste, diced tomatoes,  Rasam Powder and water(200 ml) and bring it to boil till tomatoes is cooked completely. 
3. Now, add the boiled Thoor daal into the sauce pan and the remaining water
4. Add salt to taste.
5. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Tempering (Tadka) and Garnish :

1. Heat 1 tsp Ghee( Clarified butter) in a pan
2. Add  the mustard seeds, Allow it to crackle, then,
3. Add Curry leaves, and Pinch of Asafoetida and allow the Curry leaves to flutter. 
4. Now pour this into the Hot Rasam. 
5. Chop the coriander leaves and Garsnish the Rasam. 

Server hot with Rice or Drink it like a soup.

Basic/Common Rasam Powder

This is a basic/common Rasam Powder that you can make and store it for few days.  

Need :

1. Thoor Dal /Lentils ( Thuvaram Paruppu) - 4 table spoon
2. Black Pepper ( Milagu) - 6  tea spoon
3. Cumin seed ( Jeera) - 6 tea spoon
4. Dry Red Chillies - 6-8 nos.
5. Coriander seeds ( Dhania seeds) - 6 Table soons

Method:

1. Mix all of these in a plate, Dry them in sunlight to take out any moisture left in them
2. Dry grind all of them coarsely (DO NOT fine grind)
3. Store it in a air-tight container and use them while making the rasam.

Over the next few recipes of Rasam, I would be referring to this powder.

Note: You can get different types/brands of Rasam powder in the market.

Rasam #2: Green Chillies, Tomato & Lemon Rasam

Need :

1. Thoor Dal /Lentils ( Thuvaram Paruppu) - 4 table spoon ( Boiled)
2. Lemon Juice
3. Green Chillies - 10 Nos.
4. Tomato - 5 Nos, Diced.
5. Salt to Taste
6. Asafoetida (periungayam) - a pinch
7. Water.. - 400 ml

Method :

1. Boil Thoor Daal in pressure cooker and Set it aside.
2. In a Sauce pan , Add the diced tomatoes and Cut Green chillies and water(200 ml) and bring it to boil till tomatoes is cooked completely.
3. Now, Add a pinch of asfoetida,
4. Now, add the Thoor daal into the sauce pan and the remaining water
5. Add salt to taste.
6. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Server hot with Rice or Drink it like a soup. Add lemon juice just before serving.

Rasam #1:Jeera Milgu Rasam ( Cumin and Black Pepper Rasam)

Need :

1. Thoor Dal /Lentils ( Thuvaram Paruppu) - 2 table spoon
2. Curry leaves - 1 cup
3. Black Pepper ( Milagu) - 1 tbl spoon
4. Cumin seed ( Jeera) - 1 tbl spoon
5. Dry Red Chillies - 2 nos.
6. Tamarind paste - 1 tablespoon
7. Salt to Taste
8. Asafoetida (periungayam) - a pinch
9. Water.. - 400 ml

Method :

1. Dissolve 1 Tblspoon of Tamarind paste in about 200 ml of Water
2. Bring this mixture to Boil. and lower the flame.
3. Dry grind, Toor Dal, Curry leaves, Black pepper, Red Chillies and Cumin seeds
4. Add the powder to the Boiling mixture
5. Immediately pour the remaining 200 ml of water to this mixture.
6. Add salt and Asafoetida
7. Bring the flame up, so that the entire mixture could boil and will have a very thin consistency.

Server hot with Rice or Drink it like a soup.