Tomato Beet Rasam

Rasam is  south Indian side dish, It is very good for digestion. Usually rasam will prepare with tamarind, for a change we will prepare with tomato or any other fruits or vegetable here i added  beetroot,it will  be a great way of giving  kids to rasam as a healthy dish. And it will  suitable for paleo diet too.

Key Iron Ingredients: Tomato and Beetroot
Preparation Time : 7
cooking time : 13 minutes
serve 3 or 4

Ingredients

Ripe Tomato – 4 big

Grated Beetroot – 2 tbspn

Salt – to taste

Rasam podi home made – or readymade ( aachi or Sakthi)

Coriander leaves – few

Tamarind cube – 1 nos ( optional)

Turmeric powder – ¼ tspn

Chilli powder – ¼ tspn

For tempering

Ghee – 1 tspn

Mustard seeds – ¼ tspn

Curry leaves -  few

Garlic pod- 2 nos

Asofeotida – one pinch

Green chilli – 1 no

Method

In a pressure cooker or vessel add tomato, beetroot,turmaeric powder,curry leaves,coriander leaves and add 3 glasses of water cook well, if you are using cooker leave 3 to 4 whistle.

Remove from the cooker mash it well and strain the juice/rasam/soup and boil 5 minutes

Finally temper with listed above *for tempering* ingredients and pour it on rasam/ soup.

We can drink like soup. If you are in paleo diet take this soup/rasam with salad and fish or chicken fry It will complete your lunch or dinner.

Puli rasam

Recipe Source: Chef Damu

Puli rasam

Tamarind – one small lemon size

Water 400 ml

For coarsely grinding

Garlic

Whole pepper

Cumin

Curry leaves

For tempering

Oil or ghee

Mustard seeds

Methi seeds

Curry leaves

Whole red chilli

Method

Soak tamarind in a hot water extract the juice.

Coarsely ground garlic , curry leaves, cumin, whole pepper

Add this with tamarind juice

Heat oil in vessel temper with mustard seed, methi seed, curry leaves and whole red chilli

Add the tamarind mix and cook on low flame for 7 to 10 min ...bring to boil.  transfer it to a serving bowl garnish with coriander leaves

linking this to Srivalli's CCC chellange April 2017

Puli rasam, Tamirind rasam. Indian Soup

Lemon Rasam

Lemon rasam

Rasam is south Indian dish, very good for digestion.

I posted many variety rasam this one is the famous chef Damu’s Recipe.

Mouthwatering flavorful rasam.

Ingredients

Toor Dal – 100 gram

Lemon – 2 nos

Asofeotida – 2 pinches

Turmeric powder – ½ tspn

Tomato – 1 no

Rasam pwd – 1 tspn

Coriander leaves – few

Green chilli – 1 no

For tempering

Ghee – 1 tspn

Mustard seeds – ½ tspn

Curry leaves – few

Garlic – 2 pod 

Method

Wash toor dhal and add 2 glasses of water, turmeric pwd  3 in a pressure cooker after 3 to 4 whistles. Let the steam to settle and mash it well.

Take a thick bottom vessel and add chopped tomato, salt, rasam pwd , green chilli and add 1 cup of water and boil for 5 minites, add cooked and boil about 5 minutes.

Finally temper the above given ingredients pour it into rasam and squeeze out two lemons. Garnishing with coriander leaves and curry leaves.

My Method

Wash the dal ,In a cooker add dal , 2 cup of water, turmeric pwd ½ tspn rasam pwd, tomato , asafetida close the lid and leave 3 to 4  whistles. After pressure release mashes it well.

In a wok add ghee temper with mustard, garlic, curry leaves and pour it into cooked rasam and squeeze out two lemons. Garnishing with coriander leaves and curry leaves.

Linking to srivalli's Cooking from cook book chellange.

Brinjal Rasam /Saar

Brinjal Rasam
கத்திரிக்காய் ச்சார்

Ingredients

biringal - 250 gram

onion - 50 gram

tomato - 50 gram

tamarind - small  lemon size

green chili - 1 no

red chilli powder - 1/2 tspn

coriander powder - 1 tspn

turmeric powder - 1/4 tspn

salt -1 1/2 tspn or ( to taste)

Tempering

oil - 2 tspn

whole red chili - 3 nos

mustard seeds - 1 tspn

cumin seeds - 1/4 tspn

curry leaves - few

garlic pod - 3 nos

coriander leaves for garnish

wheat flour - 1 tbspn

Method

wash and cut each brinjal 4 pcs lengthwise. Extract the tamarind pulp in one cup of water.

chop the onion and tomato keep aside.

In a vessel add bringal, tomato,onion,green chili, chili pwd,coriander pwd,turmeric pwd & salt add two cup of water and cook for 10 minutes, add tamarind juice and boil for 5 minutes. Finally dissolve wheat flour into half cup of water and add it to bringal and cook another 5 minutes. 

In separate pan add oil and temper with above said under tempering list and pour it to cooked bringal.

It goes very well with plain rice with papad.

Tag: Bringal Rasam, kaththirikkay rasam, kaththirikkay souo, Bringal Soup,Islamic Traditional food,

This recipe was published in kunkumam thozi monthly magazine June 2015, Ramadan Recipe. 

Home made Rasam Powder /Rasam /Simple & Quick Rasam

Home made Rasam Powder /Rasam

Ingredients

Whole Coriander  - 3 tbspn

thur dhal - 1 tbpsn

whole pepper corn - 1 tbspn

cumin seeds - 2 tsbn

methi seed - 1/4 tspn

turmeric pwd - 1/4 tspn

hing  asofeotida  - 1/4 tspn

dry curry leaves - hand full of

whole red chillies - 4 nos  

Method

Dry roast above said all the ingredients and grind it in mixie corase pwd.

let it cool and tranfer in an air tight container.

It's my special rasam pwd since 25 years I have been preparing rasam powder.(I already shared this recipe in Arusuvai.com & tamilkudumbam.com few years back.

nowadays, I am adding  1 tbspn of horse garm  which helps to weight loss.

For dry curry leaves: wash and drain it and fold it on a newspaper  keep it in the fridge for  two to three days  

Ingredients

Tamarind  - 1 lemon size

Hot water – 2 cup

Tomato – 1 no (cut into 4 pcs)

Homemade Rasam powder – 2 tspn

Salt – to taste

For tempering

Ghee

Mustard seeds – ½ tspn

Green chilli – 1 no

Garlic – 2 pod

Curry leaves – few

Coriander leaves – few

Method

Soak tamarind in a hot water and extract the juice

In a vessel boil tamarind juice, tomato, rasam powder, salt for 5 minutes.

Slightly crush together garlic, curry leaves, green chilli.

Heat separate small pan add ghee and mustard seeds crushed garlic, curry leaves and

green chilli fry for 2 minutes and add it to boiled tamarind juice. Garnishing with coriander leaves.

The flavorful rasam/ rasam soup ready to serve with white (plain) rice.

Rasam sadam is very good for digestion. 

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Coconut Milk Rasam with Lemon

Sizzlingtastebud Magic Mingle Kalyani"s -February 2013  #14th Challenge -  Two ingredients are Lemon and urad dhal

Coconut milk rasam is very good for all age group. It's good for people with Sore throat it cures mouth ulcer and stomach ulcer problems.

Coconut Milk Rasam with Lemon



Serves: 2
Prparation Time: 10 minitues
Cooking     Time : 5 minutes

Ingredients

Grated coconut – ½ cup

For tempering

Oil – 1 tbspn

Whole red chilly – 2 nos

Mustard seeds – 1 tspn

Urad dal – 1 tbspn
crushed garlic - 2 pod 

Green chilly – 1 no (slit)

Coarsely grounded pepper and cumim – 1 tspn

Curry leaves – few

Coriander leaves – few

Lemon juice 1 tbspn

 Method

Grind the coconut and extract the milk about 2 cup

temper the above said ingredients and add the coconut milk to it...boil it only for few minutes, over boiling might spoil the dish (திரிந்து விடும்.)

after it has become little cool add lemon juice to it and eat with plain rice.
Note :  Instead of lemon juice you can add Tamarind juice.If you want add tamarind juice add after tempering and add tamarind juice and boil for 1 minutes then add the coconut milk.

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