TULSI RASAM

NEEDED

Tulsi - 1 handful

Pressure Cooked tur dal - 1 cup

( u can also use moong dal or kollu /horsegram) 

Tomato - 1 chopped

Ginger - small piece

Garlic - 3 flakes 

( slightly crush ginger and garlic together) 

Crushed pepper - 1 tsp 

Hing

Turmeric powder

Jeera - 2  tsp(crushed) 

Til oil 1sp or 2 tspghee 

1 tsp mustard , curry leaves 🌿

1 green chilly - slit 

Tamarind water - 1 cup

Salt

( adjust spices to ur taste) 

METHOD

in a pan add 1 sp til oil, temper mustard, green chilly, curry leaves. 

Add the ginger garlic, hing, turmeric, and jeera pepper powder. 

Add the chopped tomato ( u can also grind the 🍅and add) 

Fry for few minutes and add  tamarind water. 

Add the pressure cooked dal.

Add water as required. 

Add salt. 

Cook for few min, then add the tulsi. ( crush the tulsi nicely before adding) 

Cook on low fame, u should not boil the rasam. 

Before boiling stage remove the rasam. 

LEMON GRASS RASAM

NEEDED
Lemon grass - chopped - 2 tbsp
tomato - 1 big - chopped
coriander leaves - 3 tbsp
turmeric/ haldi
crushed pepper - 1 tsp
cooked toor dal - little
 greem chilly - 2-3
salt to taste
1  big lemon
for tempering :
1tsp oil, 1/2 tsp mustard, curry leaves

METHOD
Roughly chop or slightly crush the lemongrass.
in a vessel ,put the lemongrass , tomato,green chilly, corriander.
add enough water to this. add turmeric.
keep in medium flame , bring to a boil .
( at this stage u can discard the lemon grass if u want, and keep only the rasam extract.)
 simmer for 2 min. add crushed pepper .
add the cooked dal with  water.
add salt and mix well.
switch of the flame ,when it starts to boil frothy.
squeeze lemon.
temper mustard in oil and add to this , garnish with coriander.
u can add a pinch jaggery to balance the taste.

note.
slightly crush the lemongrass ,do not crush more as it may turn bitter

BEETROOT RASAM

NEEDED
beetroot - 1 small - peel skin , ( cook the beetroot till soft , or pressure cook )
tamarind - gooseberry size - soak in warm water.
(tamarind will become soft if soaked in warm water)
rasam powder - 1 tsp (opt)
jaggery - 1/4 tsp
green chilly - 1
haldi / turmeric
hing
salt
corriander

TO TEMPER 
1 tsp oil or ghee
mustard - 1 tsp
curry leaf
chopped garlic- 3 flakes

TO ROAST AND GRIND
oil - 1 tsp
red chilly 2
dhaniya/ corriander seeds - 1 tbsp
fenugreek/ methiseeds- 1/2 tsp
jeera - 1 tsp
grated coconut - 1/4 cup ( to be added last )

roast the above said items , remove and allow it to cool .
add soaked tamarind , cooked beetroot to this and grind to a paste .

METHOD;

• in a wok add water (1 cup) and add the beetroot paste.
• add turmeric, salt , rasam powder, hing .
• add jaggery and green chilly  cook for few minutes, bring it to a boil.
• temper mustard , curryleaves, garlic in 1 tsp ghee and add to the rasam .
• add corriander and remove  remove .

VAPAMPUU RASAM

NEEDED:

Tamarind water
Rasam powder- 1/2 tsp
Hing
Turmeric powder
Salt
Toovar  dal - pressure cooked
Vapampoo/ dry neem flower - 1 tsp
1 tsp ghee
Mustard
1 red chilly

METHOD

• In a pan add tamarind water,  hing , turmeric powder,  rasam powder. 
• Add salt and cook for few minutes.  
• Then add little  cooked toovar dal with water. 
• Add little jaggery .
• Bring it to a boil .
• Temper mustard , curry leaves , red chilly in  1 tsp ghee and add to the rasam.
• Slightly roast the Vapam poo in little ghee  and add to the rasam . 
• Mix well and remove.

MYSORE RASAM

NEEDED:
tomato
tamarind
hing
haldi
toovar dal - pressure cooked
salt
lemon
corriander
1 tsp ghee, 1 tsp mustard

TO GRIND:
pepper
jeera
little grated coconut
red chilly
dhaniya/ corriander seeds
 grind this to a smooth paste adding water as req.

 METHOD:

• In a vessel add the tomatoes , tamarind , add water  and cook till soft.
• then cool and  using ur hand mash the tomato , tamarind nicely.
• discard the waste.( tomato skin , tamarind waste.)
• then again add wateras req and  keep in medium flame.
• add the ground paste, salt, hing , haldi .
• cook for few min.
• add the cooked toovar dal.
• bring it to a boil and remove.
• temper mustard in ghee and add to rasam.
• squeeze the juice of 1/2 lemon .( opt)
• garnish with corriander.

LEMON RASAM

NEEDED:
Tomato 2 - chopped
Lemon 1
Green chilly 1 -slit
Rasam powder
Hing
Turmeric powder
Salt
cooked toovar dal with water
Corriander
Little jaggery( 1/2 tsp)
1 tsp ghee, mustard for tempering

METHOD:

• in a wok boil water,  add turmeric , hing, green chilly, tomato and rasam powder. 
• Then add salt and boil for few min.
• Add little toovar dal with water.
• Add jaggery, dring it to a boil .
• Remove and squeeze lemon.
• Add chopped corriander.
• Temper mustard in little ghee and add to rasam .

PINEAPPLE RASAM

NEEDED:
Pine appple - chopped - 3/4 cup ( take a little amt (1/4 cup) of pine apple and keep aside, for grinding.)
1 tomato - chopped
ginger - small piece
green chilly -1
sambar powder - 1 tsp
tamarind water - 1/2 cup
salt
hing
little jaggery (opt)
toovar dal- 2 tbsp  - pressure cooked
curry leaves
corriander
1 tspghee , 1 tsp mustard

METHOD:
in a wok add the tomato , pineapple pieces, salt, sambar powder and tamarind water .
cook on a medium flame till the pineapple is soft.
grind the ginger , green chilly , remaining pineapple to a fine paste.
add the ground paste  and cooked toovar dal with water.( c and add the toovar)
cook for few min. add corriander, curry leaves  and remove.
temper mustard in ghee  and add to rasam .

SIMPLE RASAM

This is an instant rasam without rasa podi & toovar dal.
NEEDED:
tomato- 2
little tamarind- (marinate in warm water for 5 min.)
dhaniya- 1 tsp
hing
jeera pepper powder
tumeric powder/ haldi
very little jaggery
salt
1/2  lemon if big
tempering - 1 tsp ghee , mustard
corriander

METHOD:

• grind tamarind ,tomato & dhaniya  using the marinated water.
• transfer it to a kadai ,add enough water & keep in a medium flame .
• add haldi , hing , pepper jeera powder, salt .
• add jaggery . it enhances the taste .
• bring it to a boil & remove .
• temper mustard in ghee & add to the rasam.
• squeeze   1/2 lemon , add corriander & mix well .
• tasty rasam is ready.

NOTE:
reduce the amt of tamarind in rasam & instead squeeze lemon  according to ur taste.
its good for health & tastes good as well.