Lemon Rasam(Soup)

Rasam is a spicy, tangy South Indian soup prepared with tamarind juice or lemon along with pepper and other spices.

Know what you Eat - A half-cup of juice meets 100% of the RDA for vitamin C.

Cooking Time: 10 to 15 mins

Preparation Time: 5 mins

Serves : 2 to 3

Ingredients

1 Small sized tomato chopped into pieces

Green chilly - 1 (if you want really spicy increase it)

Chopped Ginger - 1 tsp

Chopped Cilantro - 2 table spoons

Asafoetida - 1 small piece or 1/2 tsp

Water - 3 cups

Cooked thoor dhal along with turmeric powder - 1/2 cup

Rasam powder - 1 tsp

Lemon - Juice of half lemon (Increase this if you want to taste it more tangy)

Tempering

Oil - 1/2 tsp

Mustard Seeds - 1/2 tsp

Garnishing

Chopped Cilantro - 1 tsp

1) In a pan combine water, tomato pieces, green chilli, asafoetida, rasam powder, cilantro, ginger,salt and boil for about 10 minutes.

2) Once the tomato pieces are well cooked, add the cooked toor dhal and let this boil for 2 minutes till the dhal is well combined. Switch off.

3) Heat the oil and add the mustard seeds, once they stop spluttering transfer it to the cooked tomato dhal mixture.

4) Let this cool for few minutes then add the lemon juice and garnish with cilantro.

5) When the rasam is boiling hot, do not add the lemon juice as it will become bittter.

6) Cilantro is normally used only for garnishing at the end, but when boiled along with all the spices the aroma will be awesome.

This dish is our contribution to RCI-Pondicherry Cuisine, hosted by Lavi as an entry from Tamil Nadu. RCI was originally started by Lakshmi.

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Garlic Rasam

Good to Know - Garlic is thought to play a role in providing natural protection against some forms of cancer, and the compounds in this herb continue to be studied as possible cancer treatments. It is thought that many of the compounds found in garlic have the ability to neutralize many cancer causing compounds, and that the compounds found in garlic may even be able to slow the growth of tumors.

Rasam is a South Indian soup cooked with spices, lentil and tamarind or lemon juice.
Cooking Time: 10 min

Preparation Time: 5 min

Serves: 3

Ingredients

Tamarind - 1 small lemon size ball.
Salt - 1 1/2 tsp or to taste
Garlic - 8 cloves
Curry leaves

Oil/ Ghee - 1/2 tsp


To Grid (Rasam Masala)

Red Chilli – 1 (or to taste)
Black pepper - 1tsp
Cumin seeds - 1 tsp
Curry leaves - 3/4 stalks
Ginger – 1 inch piece
Ghee – ½ tsp

Tempering

Ghee – ½ tsp
Cumin Seeds - 1 tsp

Method

1) Soak tamarind in warm water for a while and once soaked squeeze the juice thoroughly and filter and keep it.
2) Heat the ghee and roast Black Pepper, Jeera, Red Chilly and curry leaves and set them aside.
5) Chop the tomato and keep it aside, crush the garlic slightly without making them to pieces.
6) Now heat 1/2 tsp oil and add the crushed garlic and saute till they turn golden.
7) Add the tamarind juice, salt, asafoetida and tomato pieces and boil for till the tomato and garlic is cooked.
8) Mix the cooked horse gram and the roasted pepper, jeera, red chilly and curry leaves into a fine paste and add it to boiling mixture.
9) If the mixture is thick add little more water and boil it for another 5 minutes till all the spices are well mixed.
10) Heat the 1/2 tsp ghee and add cumin seeds and once they splutter turn golden add it to rasam.

This dish is our contribution to RCI-Pondicherry Cuisine, hosted by Lavi as an entry from Tamil Nadu. RCI was originally started by Lakshmi.

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Kollu Rasam

Good to Know - Horse gram is a very healthy legume and is one of the home remedies for cold and body aches.

Rasam is a South Indian soup cooked with spices, lentil and tamarind or lemon juice.


Cooking Time : 15 min
Preparation Time : 10 min
Serves : 4

Ingredients

Kollu (Horse Gram) - 4 tbsp
Tamarind - 1 small lemon size ball.
Salt - 1 1/2 tsp or to taste
Garlic - 5/6 cloves (optional)
Tomato - 1/2
Curry leaves
Asafoetida - 1 small piece or if using powder 1/2 tsp


To Grid (Rasam Masala)

Red Chilli – 2 (or to taste)
Black pepper - 1tsp
Cumin seeds - 1 tsp
Curry leaves - 3/4 stalks

Tempering

Oil - 1 1/2 tsp
Mustard seeds - 1 tsp

Garnishing

Chopped cilantro – 2 table spoons

Method

1) Soak tamarind in warm water for a while and once soaked squeeze the juice thoroughly and filter and keep it.
2) Dry roast the horse gram till it is well roasted, watch carefully as it will burn out very quickly.
3) Remove the horse gram and pour enough water to immerse it and pressure cook it along with rice or whatever you cook. Once cooked filter any excess water
and keep this aside
4) Dry roast Black Pepper, Jeera, Red Chilly and curry leaves and set them aside.
5) Chop the tomato and keep it aside, crush the garlic slightly without making them to pieces.
6) Now heat 1/2 tsp oil and add the crushed garlic and saute till they turn golden.
7) Add the tamarind juice, salt, asafoetida and tomato pieces and boil for till the tomato and garlic is cooked.
8) Mix the cooked horse gram and the roasted pepper, jeera, red chilly,curry leaves and grind into a fine paste and add it to boiling mixture.
9) If the mixture is thick add little more water and boil it for another 5 minutes till all the spices are well mixed.
10) Heat the remaining oil and add mustard seeds and once they splutter add it to the rasam.
11) Garnish with cilantro and serve.

This dish is our contribution to RCI-Pondicherry Cuisine, hosted by Lavi as an entry from Tamil Nadu. RCI was originally started by Lakshmi.

Read more »