Kalyana Rasam

As the name states this particular rasam is served in Tamil Brahmin Weddings
The Rasam Powder is freshly prepared by frying it in ghee and added towards the end which enhances the flavour

Ingredients
Part 1 - Rasam

• Tamarind Extract - 1 cup (Soak one small lemon sized tamarind in warm water for about 15 minutes and extract the juice)
• Tomato - 3 nos
• Hing - 1/2 teaspoon
• Salt - 1 teaspoon
• Boiled and Mashed Toor Dhal - 2 tablespoons

Part 2 - Rasam Powder

• Ghee - 1/4 teaspoon
• Black Pepper - 1 1 /2 teaspoons
• Cumin Seeds - 1/2 teaspoon
• Toor Dhal - 1 teaspoon
• Coriander Seeds - 1 teaspoon
• Red Chilly - 1
• Hing - little

Part 3 - Garnish and Seasoning

• Coriander leaves
• Ghee - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Hing - little
• Red chilly - 1
• Curry leaves - few

Method

Step 1 - Rasam Powder

• Heat ghee and fry the ingredients given in Part 2 (except jeera)
• Switch off the flame and add jeera / cumin seeds
• Cool and grind it to a fine powder
• This is the rasam powder 

Step 2 - Kalyana Rasam

• Chop 1 tomato into fine pieces
• Puree 2 tomatoes
• Boil tamarind extract, tomato pieces and tomato puree
• Add hing and salt will boiling
• After 5 minutes add boiled and mashed toor dhal with little water
• Let it boil

Step 3 - Garnish and Seasoning

• Add freshly made rasam powder and coriander leaves
• Switch off the stove
• Heat ghee in a separate kadai
• Season with mustard, hing, curry leaves and hing
• Pour it over the cooked rasam

Kalyana Rasam is ready.Serve with plain hot rice

Qucik Garlic Rasam / Poondu Rasam / Velluli Charu

This is a very quick rasam recipe which can be done within 10 minutes.We do not use any rasam powder in this recipe
The essence / flavour comes from crushed pepper, cumin seeds and garlic pods

Ingredients

• Tamarind - small lemon sized
• Water - 1 cup
• Tomato - 2
• Pepper - 3/4 teaspoon
• Jeera / Cumin seeds - 1 teaspoon
• Garlic - 10 nos
• Salt - 1 1/2 teaspoon
• Ghee - 1 tablespoon
• Curry leaves - few
• Red Chilly - 1
• Mustard - 1 teaspoon
• Hing - 1 teaspoon

Method

Step 1 - Preparation

• Soak tamarind in warm water 
• Meanwhile peel gralic
• Take pepper, jeera and garlic in a mortar & pestle.Crush them coarsely
• Squeeze tomato using your fingers and palm

Step 2 - Rasam

• Heat 2 teaspoons of ghee in a kadai
• Add curry leaves and red chilly
• Put the crushed pepper, jeera and garlic.Saute till the raw smell goes
• Add tomatoes with a pinch of salt.Leave it for 2 minutes
• Pour tamarind extract and add salt
• Let it boil for 5 minutes

Step 3 - Garnish and Seasoning

• Add freshly chopped coriander leaves
• Melt ghee in a small kadai.Crackle mustard, hing and curry leaves
• Pour it over cooked rasam.Switch off the stove

Pour it over hot rice and consume

Apple and Lemon Rasam

This is very much similar to Pineapple Rasam but here we don't use garlic pods
Its kids friendly too.Iam sure they will relish it

Ingredients
Part 1 - Grinding

• Tomato - 2
• Coriander leaves - little
• Curry leaves - little
• Pepper - 3/4 teaspoon
• Cumin seeds / Jeera - 1  teaspoon
• Methi seeds - 1/4 teaspoon
• Apple - 1/2 no:
• Salt - 1 1/2 teaspoons

Part 2 - Pressure Cooker

• Toor dhal - 1/4 cup
• Turmeric - a pinch
• Oil - a drop
• Water - as required

Part 3 - Seasoning and Garnishing

• Ghee - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Hing - little
• Curry leaves - little
• Coriander leaves - little
• Apple pieces- from 1/2 apple (very finely chopped)
• Lemon - 1

Method

Step -1  Preparing dhal water

• Take dhal in a cooker separator.Add a pinch of turmeric and a drop of oil to it
• Pour water till the contents get immersed.Pressure cook for 4 whistles

• Once the dhal is cooked pour 2 more cups of water and mash well.The mashed dhal will settle down and water will be in the upper portion

Step 2 - Grinding and boiling

• Take the items mentioned under "Part 1" (except salt) in a mixer and grind it 
• Once done transfer it to a pan / kadai and boil it in a medium flame till the raw smell goes off

• Wash the mixer jar with 1 cup of water and add it to the above extract.Put salt, hing.Close the lid and boil it again

• Add dhal water and little cooked dhal and boil it once

Step 3 - Seasoning and Apple Rasam

• In a separate pan heat ghee and splutter mustard seeds so also hing, curry leaves

• Drop it into the above rasam

• Garnish with coriander leaves and finely chopped apple pieces

• Switch off the stove and then squeeze lemon.Keep it closed for atleast 10 minutes before serving

It goes well with Plain Hot Rice and Vadaam Sautee

தக்காளிச் சாறு ரசம் / Tomato Juice Rasam / Thakkali Charu Rasam

I would call this rasam similar to Lemon Rasam .In lemon rasam coarsely powdered pepper / jeera are added towards the end whereas in this recipe we are going to grind them with other ingredients

Ingredients
Part 1 - Pressure cooker

• Toor dhal - nearly 1/2 cup
• Methi seeds - little
• Turmeric - a pinch
• Oil/ Ghee - a drop
• Water - to pressure cook

Part 2 - Tomato Juice

• Tomato - 7
• Coriander leaves - little
• Garlic - 4 pods
• Cumin seeds / jeera - 1 teaspoon
• Pepper - 1/2 teaspoon
• Green chilly - 2 nos or more
• Salt - little for making juice + 1 teaspoon for making rasam

Part 3 - Seasoning and Garnishing

• Ghee - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Hing - a pinch
• Curry leaves - little (optional)
• Corinader leaves - little
• Lemon - 1

Method
Step - 1 - Parupu thanni / Dhal water

• Take toor dhal in a cooker separator / bowl.Put methi seeds, turmeric and a drop of oil to it
• Pour enough water and pressure cook for 4 whistles

• Once done take it out and mash the dhal

• Pour 2 cups of water to the dhal and mix well

Step 2 - Tomato Juice

• Take the ingredients mentioned under "Part 2" and grind it to a smooth paste without adding water
• Transfer this to a kadai / vessel.Wash the mixer jar with 1 cup of water and pour it in kadai
• Add salt and boil it in a medium flame for about 10 minutes till the raw smell goes

Step 3 - Rasam

• Now pour in the mashed dhal water and cover it with a lid.Cook for about 2 minutes till a froth is seen

• Add coriander leaves and switch off the stove
• Sqeeze lemon and mix well

Step 4 - Seasoning

• Heat ghee in a small iron ladle / kadai and season mustard seeds

• Put hing, red chilly and curry leaves.Once done drop it into the rasam and mix well

Hot Tomato Rasam is ready.Mix with rice and serve along with Mixed Vegetable curry

Pineapple Rasam

There are many ways in which "Pineapple Rasam" is made but I follow this simple method which comes out well

Ingredients
Part 1 - Grinding

• Tomato - 2
• Coriander leaves - little
• Curry leaves - little
• Garlic - 6 nos
• Ginger - 1 small piece
• Pepper - 7 nos
• Cumin seeds / Jeera - 1/2 teaspoon
• Methi seeds - 1/4 teaspoon

Part 2 - Pressure Cooker

• Toor dhal - 1/4 cup
• Turmeric - a pinch
• Oil - a drop
• Water - as required

Part 3 - Pineapple Puree and Pineapple Pieces

• Pineapple Juice - 1 cup (freshly prepared)
• Pineapple Pieces - 1/4 cup

Part 4 - Seasoning and Garnishing

• Ghee - 1 teaspoon
• Mustard seeds - 1/2 teaspoon
• Hing - little
• Curry leaves - little
• Coriander leaves - little

Method

Step -1  Preparing dhal water

• Take dhal in a cooker separator.Add a pinch of turmeric and a drop of oil to it
• Pour water till the contents get immersed.Pressure cook for 4 whistles

• Once the dhal is cooked pour 2 more cups of water and mash well.The mashed dhal will settle down and water will be in the upper portion

Step 2 - Grinding and boiling

• Take the items mentioned under "Part 1" in a mixer and grind it 
• Once done transfer it to a pan / kadai and boil it in a medium flame till the raw smell goes off

• Wash the mixer jar with 1 cup of water and add it to the above extract.Put salt, hing and boil it once again

Step 3 - Pineapple Rasam

• Add dhal water and little cooked dhal and boil it once

• Now pour pineapple juice.Just boil for a minute

• Add chopped coriander leaves, pineapple pieces and swith off the stove

• Keep it closed for 5 minutes

Step- 4 Seasoning and Garnishing

• In a separate pan or a small ladle heat ghee and splutter mustard seeds so also hing

• Drop it into the above rasam
• Garnish with coriander leaves 
• Pineapple rasam is ready.Mix with hot rice and serve

கடலைப் பருப்பு தேங்காய் ரசம் / Channa Dhal Coconut Rasam

This is a different kind of Rasam which I learnt it from a TV Show.It turned out well hence its my pleasure to share this recipe

Ingredients
Part 1 - Pressure Cooking

• Channa Dhal - 1/4 cup
• Turmeric - a pinch
• Oil - a drop

Soak channa dhal in water for 15 minutes prior to pressure cooking

Part 2 - Tamarind Extract

• Tamarind extract - 1/2 cup (made out of one lemon sized tamarind ball)
• Jaggery - little
• Salt - 1 - 1/2 teaspoons

Part 3 - Rasam Powder

• Oil - 1 teaspoon
• Coriander seeds - 1 teaspoon
• Pepper - 5 nos
• Cumin seeds / Jeera - 1/2 teaspoon
• Cardamom / Elachi - 1 
• Clove - 1
• Dried Red Chillies - 2
• Coconut (grated) - 3 - 4 tablespoons

Part 4 - Seasoning

• Ghee - 1/2 tablespoon
• Mustard seeds - 1/2 teaspoon
• Hing - little
• Curry leaves - little

Part 5 - Garnishing

• Coriander leaves - little

Method

Step 1 - Channa dhal

• Pressure cook soaked channa dhal (use the same water for soaking) with hing, turmeric and a drop of oil for 3 whistles
• Cool and run it in a mixer

• Add water to mashed channa dhal and mix well

Step 2 - Rasam Powder Preparation

• Fry the ingredients given under "Rasam Powder" in 1 tsp of oil.Do not fry coconut now

• Switch off the stove.Add coconut and toss it once

• Cool and grind it a fine powder in a mixie

Step 3 - Rasam Preparation

• Heat ghee and do seasoning with mustard, curry leaves and hing
• Pour tamarind extract.Add salt and jaggery.Boil for 3 minutes

• Add mashed channa dhal water and mix well.Let it boil for 2 minutes
• Mix the "Rasam Powder" (prepared in Step 2) with water without any lumps and pour it the above mixture

• Boil well till nice aroma comes and garnish with coriander seeds before switching off the stove

"Channa Dhal Coconut Rasam" is ready.Enjoy with steamed hot rice and Kovakkai Fry