It is all in Rasam.

APPLE RASAMIngredients Tomatoes - 2Apple - 1 ( peel, core & chop fine)Cooked Toor dhal - 2 tbspSalt, haldi & Lime juice - 2 tsp or to tasteHing , Coriander leaves - little Rasam Powder :Red chillies - 2Pepper - ½ - 1 tspJeera - 1 tspTo temper: Ghee - 1 tbspMustard seeds - 1 tspCurry leaves - fewMethod :In a kadai, heat ghee, add mustard seeds & splutter. Add the apple cubes & fry lightly. Add the powder & dhal mixed with 2 cups of water. Add salt, hing and simmer to just boil. Remove, add lime juice & coriander leaves.

KOLLU RASAMIngredients:Horse gram or Kollu - ¼ cupTamarind paste - 1 tbspTomatoes - 1Salt, Haldi & Jaggery - little To roast in little ghee & grind:Red chillies - 3,4Cinnamon - ½” (optional)Maratti moggu - 1 small (optional)Gram dhal - 1 tspDhaniya - 2 tspPepper - 1 tspJeera - 1 tspMethi seeds - ¼ tspKhus khus - 1 tspCopra - 2 tbsp (or grated coconut)Hing - ½ tspTo temper:Ghee - 1 tspRed chillies - 2Mustard seeds - 1 tsp

Curry leaves - fewCorriander leaves - fewMethod :Lightly roast kollu to remove the raw smell & soak in water for 3 hrs. Pressurise with 1 cup of water in a vessel inside a pressurecooker or pan, on low heat for 15 mts after the first whistle comes. Kollu will not become mushy like tur dhal, but cook fairly soft this way.Drain & reserve the water – it is very good for health. Roast the given ingredients & grind to a paste with 2 tbsp of the cooked dhal. Mix tamarind paste, chopped tomatoes , haldi, salt, ground paste, drained water Add more water to make up to the required consistency. The rest of the cooked kollu can also be added – however, this is one’s preference. then allow it to boil well , till done and temper it with the given ingredients. This rasam has a thicker consistency than usual rasam.

PARRUPPU RASAMIngredients:Red ripe juicy tomatoes - 2 largeTamarind - small lemon size or quarter teaspoon tamarind concentrateToor dal - half cup cookedRasam powder / Saaru pudi - 2 or 3 teaspoonsWater - 2 to 3 cupsTurmeric powder - half teaspoonAsafoetida powder - 2 pinchesSalt as requiredCurry leavesChopped coriander leavesFor seasoning:Ghee - one teaspoonMustard seeds - half teaspoonCumin seeds - half teaspoonMethod:If using fresh tamarind: Soak in water for an hour or microwave with little water for a minute. Then, squeeze out the tamarind using hands, strain the tamarind pulp and use the water with tamarind extract.Blanch the tomatoes: Boil 3 cups water and add the whole tomatoes. After you notice the skin peeling out (approximately 5 minutes), drain the water. Wash tomatoes in cold water and peel off the skin. Mash the tomatoes and keep it aside. Boil 3 cups water in a sauce pan. When it starts boiling, add the tamarind extract or the tamarind concentrate, crushed tomatoes, Turmeric powder, asafoetida powder, curry leaves and salt. Excess water that is used to cook the dal can be used instead of plain water. Allow the content to boil for atleast fifteen to 20 minutes in medium heat. Now add the rasam powder/saaru pudi and reduce the heat. Allow the rasam to boil for another 5 minutes. Mash the cooked toor dal and add it to the rasam.

Now, do the seasoning. First heat the ghee. Add the mustard and cumin. When it sizzles, add it to the rasam carefully. Turn offf the heat and garnish with chopped coriander leaves. Serve with steaming white rice with a dab of ghee accompanied with palya/cooked vegetable.

Mysore RasamPulses or Lentils (Dahl) 1/2 cup well cooked and diluted.Tomatoes, medium sized 4 nos.Tamarind (Imli) a lemon size lumpTurmeric powder 1/2 tea spoonAsfoetida (Hing) 1/2 tea spoonSalt as per tasteCoriander leaves 6 tea spoons (chopped finely)Tomato 1, finely choppedSeasoning: Ghee 2 tea spoon with 1 tea spoon mustard.

Grind well Together:Dhania 4 tea spoonsToor dahl 2 tea spoonCoconut 6 tea spoon, gratedCumin seeds (Jeera) 1/2 tea spoonBlack Pepper 1/2 tea spoonRed Chillies 10 - 11Roast the above items in ghee and grind very finely.

Method for making Mysore RasamSoak the tomatoes in hot water and crush them.Extract the tamarind pulp adding warm water and mix with the crushed tomatoes.Add turmeric powder, asfoetida, salt and the finely grounded masala paste.Allow the mixture to boil thoroughly.Add the diluted dahl and bring to boil.Add a few pieces of finely chopped tomatoes and sprinkle Coriander leaves before removing from fire.Season with mustard and ghee.Serve hot with freshly prepared rice.

Ginger Lemon Rasam

Ingredients:Pressure cook 1 cup of Toor dal and Moong dhal mixed.2 large ripe healthy Tomatoes1/2 cups Water4-6 whole Green ChilliesA few Curry Leaves1/2 tsp. Rasam powder2 pinches Asafetida1 large portion of Ginger1 Large sized LemonSalt to taste

To Garnish1/2 tsp. Cumin seeds1 tsp. Mustard seeds1 tbsp. GheeA small bunch of Coriander

MethodIn a heavy bottom vessel cut the Tomatoes into quarters, Slit the green chillies, Smash ginger and add 1 and half cup water.Add Salt, Curry leaves and Asafoetida. Bring to boil. Wait till the liquid reduces to 1/4.Add 1-1/2 cups of water to the cooked Dhal and mix well. (Add more water if required)Add to the liquid and simmer for a few minutes for it to Froth.Squeeze lemon and add the juice to the Rasam.Heat ghee in a small pan, add mustard and remaining cumin seeds, and allow to splutter, add carefully to the Rasam.Add finely chopped coriander.Check and add salt if required.Keep aside covered for 10 minutes before serving.Mix well and serve hot as a soup or with steaming hot Plain Rice and Papads.

Thakali Poondu Rasam (Tomato Garlic Rasam)IngredientsTomato - 1 (Finely chopped),

Tamarind juice - 1/4 cup,Onion - 1/2 (finely chopped),Green chilly - 2 (slit lengthwise),Mustard seeds - 1 tsp,Asefeotida powder - 1 tsp,Salt - as per taste,Turmeric powder - 1 tsp,Oil - for frying,Curry leaves and cilantro for garnish.

To Grind:Black peppercorns - 1 tsp,Cumin seeds - 11/2 tsp,Garlic cloves with Skin - 5.

Method

Crush and powder coarsely the ingredients given for crushing.Heat oil in kadai, add the mustard seeds, asefeotida and leave to splutter.Now add the onions, green chilly and saute till a min. And add the tomatoes, turmeric powder, salt and saute.Add little water, till the tomatoes cook and mash.Now add the crushed powder, tamarind juice, and enough water for the soup and adjust taste, put in high flame.Chop the curry leaves and cilanto and sprinkle on top.When the soup gets the first boil, turn off the flame.

Mysore Rasam

Ingredients:Dhal 1/4 cup well cooked and diluted.Tomatoes, medium sized 2Tamarind (imli) a small lemon sizeTurmeric powder 1/4 tea spoonHing 1/4 tea spoonSalt to taste.Coriander leaves 3 tea spoons chopped fineFinely chopped - 1/2 tomato.

Seasoning: Ghee 1 tea spoon 1/2 tea spoon mustard.

Grind Together:Dhania 2 tea spoonsThur dhal 1 tea spoonCoconut grated 3 tea spoonJeera 1/4 tea spoonBlack Pepper 1/4 tea spoonRed Chillies 5 to 6Roast the above items in ghee and grind finely.

Method:Soak tomatoes in hot water and crush them. Extract the imli pulp adding warm water and add the crushed tomatoes.Add turmeric powder, salt, hing and the finely grounded masala paste. Allow the mixture to boil well. Add the diluted dhal and bring to boil. Add Coriander leaves and a few pieces of finely chopped tomatoes before removing from fire.Season with ghee and mustard.Serve hot with rice. Vadas can also be soaked and served as Rasam Vada

VENTHAYA RASAM

In heated oil add mustard seeds(1/4 tsp), venthayam (1/2 tsp) thuvaram parupu(1 tsp) urad dhal (1 tsp) saunf pdr (1/4 tsp) 1/4 onion curry leaves tamarind water (lemon size)rice soaked water (1 cup) chilli pdr (1/4 tsp) turmeric pdr (a pinch) salt

coriander leavesThen boil till the mixture

MILAGU JEERAM RASAMIngredients:Tamarind Cumin seeds - 1 tspUrad dhal - 1 tspTur Dhal - 1 tsp Dry red chilli - 1peppercorns - 10 (or as req)corriander seeds - 1 tspcorriander leavessaltwaterhing - a pinchmustard seeds - 1 tspoilPreparation:Soak tamarind in water for 15 mins and then keep the tamarind water aside. Dry roast cumin seeds, peppercorns, urad dhal, Tur dhal corriander seeds and red chillies. Once cooled, grind it. It can also store this pdr for later use. Mix this pdr with tamarind water, add a pinch of hing,salt, req amt of water and some corriander leaves. You can microwave this for 4 mins or you can also bring it to a boil using a pan on a stovetop. Finally season it with mustard seeds. This rasam is very good treatment for cold.

LEMON RASAM 2Ingredients:Cooked Tur Dhal - 3/4 cupTomato - 1Onion - 2 tbspGreen Chilli - 2Lemon juice - 3 to 4 tbspJaggery - lilCorriander leavesTurmeric pdr - 1/4 tsp

SaltWaterPreparation:To 3/4 cup of cooked Tur Dhal, add tomato, onion, green chilli, ginger, jaggery,corriander leaves(2 tbsp), turmeric pdr, salt, 2 cups of water and allow it cook for 10 to 15 mins on medium heat. Once the juice of the added ingredients gets into the dhal water switch off the flame. Now add lemon juice to this(alter as per ur taste) and keep it aside. In a pan, add oil + curry leaves + mustard seeds + cumin seeds + dry red chilli + hing. Once the mustard seeds splutter switch off the flame and add this seasoning to the above cooked dhal water. Garnish with corriander leaves.Spicy Lemon rasam is ready. Serve hot with rice. You can also take this as a soup

KOKUM RASAM - 2

Ingredients: 7 to 8 - kokum, wet/dry1 tsp - jaggery1/2 tsp - mustard seeds1/2 tsp - cumin/jeera3 to 4 - dry red chilies, low to medium spiced4 to 5 - curry leaves1 to 2 - garlic flakes (optional)1 to 2 tsp - ghee/oila generous pinch of hingsalt as per tasteMethodAdd enough water to the kokum and boil well, for about 7-10 mins; If you are using dry kokum, soak it in water for about 30-40 mins before boiling. Add salt, jaggery and boil further for a couple of more minutes; Adjust ingredients according to taste; Add extra water if the rasam turns out too strong and tangy. Heat ghee in a pan and temper with mustard seeds, jeera, curry leaves, garlic, hing and red chilies; Serve hot with steamed rice and enjoy!

Beetroot Rasam recipe

Beetroot- 1Green Chilli- 1Shredded Coconut- 1 tbspsRasam Powder- 1/2 tspTamarind- a small sized ball

Whole Red Chilli - 1Mustard seedsFennel - 1/4 tspSalt to tasteOil- For seasoningSoak tamarind to extract juice.MethodSlice beetroot & cook it. Grind cooked beets with rasam powder & coconut with water. Boil the tamarind extract with salt,turmeric & green chilli. Add the ground mixture & boil for a while. For Seasoning, heat 1 tsp of oil & add fennel seeds mustard seeds & red chilli. When it splutters, pour it over the rasam.

Fragrant Yogurt Recipe

Ingredients1 tablespoon oil 1/2 teaspoon black mustard seeds 2 green chilies, minced 1/2 teaspoon crushed garlic 1/4 teaspoon grated ginger 3/4 cup (190 g) yogurt 3 cups (750 ml) vegetable stock in 3 cups of boiling water 1/4 teaspoon salt Pinch of ground turmeric Pinch of ground red pepper 1 teaspoon minced coriander leaves (cilantro) 1/2 teaspoon minced mint leaves Few drops of chili oil, to garnish (optional) Method:Heat the oil in a saucepan and stir-fry the mustard seeds for about 1 minute until they crackle. Add the green chilies, garlic and ginger. Stir-fry for 5 minutes, then add the yogurt, chicken stock and salt. Simmer over low heat for 10 to 15 minutes, stirring constantly to prevent the yogurt from curdling. Add the turmeric, red pepper, coriander and mint leaves, mix well and serve hot, sprinkled with a few drops of chili oil.

Mint Rasam

Ingredients¼ cup toovar dal 1 bunch mint 2 tomatoes, chopped

2 green chillies 1 tsp rasam powder ½ tsp imli paste 1 tsp cooking oil 1 tsp salt to tasteRecipe (How to Make): Cook toovar dal with 2 cups of water and keep aside. Fry mint, tomatoes, and green chillies in oil. Grind the above mixture. Keep 2 cups of water to boil and add imli paste, haldi and salt. Add the ground mixture, and cooked toovar dal and keep it to boil for 5 to 10 minutes.

Madras Rasam

Ingredients:tomatoes 200gmstamarind, soaked in hot water 20gmsgarlic 20gmsany dal stock 4 glassesgreen chilies 4cilantro and curry leaves bunchturmeric 1/4 tspSalt to tasteFor rasam powder:coriander seeds 20gmspepper corns 10gmscumin seeds 5gmsred chilies 2DirectionsMix the tamarind water with crushed tomatoes and garlic, dal stock, green chilies, turmeric, salt and mix well. Keep aside. Roast the ingredients of rasam powder without any oil and blend to a fine powder. Add this powder to the above tamarind water and mix well. Also add curry leaves, cilantro leaves and boil on heat until bubbles form in the mixture. Remove from heat and serve.

Madurai Rasam

Ingredients:1 tsp Amchoor1 tsp black mustard seeds

1 tsp black peppercorns1 carrot, finely chopped1 tbsp freshly-grated or desiccated coconut1 garlic clove, chopped and crushed4 crushed Indian Bay leaves (substitute bay leaves if not available)1 onion, finely chopped2 tsp chopped red chillies1 tbsp red lentilssea salt to taste1 tomato, quartered1l vegetable stock1 tsp white cumin seedssmall handful fresh coriander leaves, chopped (to garnish)Method:Dry-roast the cumin seeds, mustard seeds and black peppercorns in a frying pan until aromatic and beginning to crack. Mix the roast spices with all the other ingredients and bring to the boil. Lower the heat and simmer for about 30 minutes. Garnish with the freshly-chopped coriander and serve immediately.

Mangalore Rasam

IngredientsTuvar dhal (thuvaram paruppu) - 1/2 cup.Tamarind - lime size.Tomatoes - 2Green chillies - 1Rasam Powder - 3 teaspoons p73Sugar - 2 teaspoon (optional) - 2-1/2 tsp.Salt - 1-3/4 teaspoonTurmeric powder - 1/4 teaspoonSeasoningGhee - 1 teaspoonRed Chilli - 1Mustard seeds - 1 teaspoonBlack gram dhal - 1/2 teaspoonMethodPressure cook tuvar dhal with one cup of water and a pinch of turmeric powder for ten minutes - when cold, mash well. Soak tamarind in two cups of

water for ten minutes, squeeze and strain out the liquid.Boil tamarind water with turmeric powder, slit green chilli, tomatoes (chopped) salt and sugar till the raw smell of tamarind disappears and the tomatoes are cooked. Add the mashed dhal, two and a half cups of water, and the rasam powder and boil for five minutes till slightly thick. Add curry leaves and coriander leaves. Remove from fire. Heat ghee in a pan, add the mustard seeds, red chilli and black gram dhal. When mustard seeds splutter add hing powderpour the seasoning over the rasam. Serve rasam hot with steaming rice and papads.

CHETTINAD RASAMa very different yummy rasam

Ingredients 1 cup Toor dal1 Tomato (diced)MarbleSz Tamarind8 Garlic (crushed)1 inch Ginger (crushed)3 tsp Coriander (finely chopped)1 tsp Methi seeds1 tsp Coriander seeds1 tsp Pepper1 tsp Jeera3 tsp Saunf4 Red chilliInstructionsSoak tamarind in water and extract juice. Pressure cook toor dal until soft. Mince garlic and ginger.Dry roast pepper,jeera,saunf,dhaniya seeds, red chillies, methi seeds and powder.In a sauce pan, heat 2 tsp of oil and add mustard seeds, 1/2 tsp jeera. When they start to splutter add 1 red chilli. After few seconds add chopped tomatoes, tamarind juice, ginger, garlic, 1 cup of water, salt to taste and spice powder.Cover and cook for till raw smell goes. Then add cooked toor dal and cover and let them boil for another 3 to 5 minutes.Garnish with freshly chopped cilantro. Serve hot with rice and pappad

VEGETABLE RASAMS

MURUNGA ELLAI RASAM

Ingredients1 cup moringa/drumstick/munaga leaves½ cup toor dal1 tomatoBig lemon (2 inches in diameter) sized tamarindAsafoetida powder – 1 tspTumeric powder ½ tspRed chillies – 3Green chillies – 3Coriander seeds – 1 tspGround pepper – 1 tspGarlic – 1 cloveCilantro – 1 tbsp choppedMustard and cumin seeds – 1tspCurry leaves – 5ProcedurePressure cook the toor dal with a lot of water (1.5 cups). Mash and add 1 more cup of water and keep aside. Clean the drumstick leaves thoroughly and keep aside. Meanwhile soak the tamarind in 1/2 cup of warm water and squeeze juice. Heat oil in a pan and add mustard, cumin and garlic. Then add red chillies, coriander seeds and fry for a few seconds. Now add asafoetida and curry leaves. Add tomato, green chillies and turmeric. Fry for 1 min and add the drumstick leaves. Then add the tamarind juice and black pepper powder. Add another 1/2 cup of water. Bring to boil and finally add the toor dal water. Add the cilantro too. Mix in salt according to taste and ….slurp slurp slurp.

VEPAMPOO RASAM

Ingredients:Dried Neem Flowes (vepampoo) – 1/4 cupDal Stock – 2 cups (Pressure cook dal with lots of water and take the stock)Tomatoes – 4Tamarind – 1/2 tsp or to tasteRasam Powder – 1 tsp (or to taste)

Turmeric – a pinchSaltOil – 2 tbsp, approx.Coriander and Curry LeavesMustardAsafoetidaMethod:Take 2 tbsp oil in a pan, when its hot, put the vepampoo in it and fry for a few minutes. (Care should be taken not to burn them. The entire vepampoo should be covered in oil, take more oil, if needed. Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside.) Boil together chopped tomatoes, tamarind, turmeric and salt. Add rasam powder and let boil for a few more minutes. Finally, add the fried vepampoo and curry and coriander leaves and simmer for about 5 minutes on low flame. Temper with mustard and asafoetida. Serve with steamed rice and fire roasted papad!

CARROT RASAM

Ingredients 1 Big Carrot1 Big/Medium Tomato1/2 Cup Toor Dal (Yellow Lentils)1 tb spn Mustard seeds1 tb spn Cumin Seeds2 Red ChillesCurry leaves (Karivepaaku)Coriander (optional) (Kothimeeru)Lemon waterSalt Process Wash the dal properly. put the dal, carrot & Tomato in a cooker, add just over 1 cup of water to it and boil it. After boiling it, grind it well. Add water to the mixture above as per your liking (thick/thin). Take a pan and add some oil to it and once it is hot now add the chillies, curry leaves, Cumin and mustard seeds to it. Put the contents of the pan to your mixture and add salt as per taste and boil it well. Once well boiled, you can now add Coriander leaves (Optional). Add lemon water(Optional) while eating with rice. Tastes Good when the rasam is hot.

Beetroot RasamIngredients2 nos. Beetroot1 no. Green Chilies(slit)2 tbsps. Coconut(shredded)10 nos. Garlic(cloves)Salt to tastebunch tamarind(lemon size as per taste)1 no. Red Chilies(For seasoning)1 tsp. Mustard seeds (black)(For seasoning)bunch Vegetable Oil1 tsp. Coriander leaves(For garnishing)Rasam Powder- 1 tsp.Your Ad HereDirectionsSoak tamarind to extract juice. Cut beetroot into cubes & cook(its faster using a pressure cooker). Grind cooked beets with rasam powder & coconut with a little water, to a fine paste. Boil the tamarind extract with salt, turmeric & green chilly. Add the ground mixture to this. Add 1 cup of water to bring to "rasam-consistency" and boil for a while. Fry garlic cloves in little oil till they r golden brown/crispy and add to the rasam. For Seasoning, heat 1 tsp of oil & add 1/2 tsp of mustard seeds & 1 red chilly. When it splutters, pour it over the rasam. Garnish with coriander leaves. Serve HOT with Papad!!!

POMEGRANATE RASAMIngredients:1/2 cup Toor Dal -pressure cooked with 3 cups of water and turmericA small lemon sized ball of tamarind, soaked in waterOne medium pomegranate shelled / 1 cup of shelled fruitSmall piece Jaggery (optional)Pinch turmeric powderPinch asafoetida2 tsp rasam powder (store bought brand like MTR or homemade)(Rasam powder is a grounded mix of red chillies, coriander seeds, red gram dal, peppercorns and cumin seeds. Every home has it's own recipe for rasam powder. I just borrow a bottle from mom)For tadka: 1 tsp ghee, 1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 8-10

curry leaves, 2 green chillies slit length-wiseSalt to tasteMethod:Place the shelled fruit in a mixer with some water. Grind well to extract juice and strain using a tea strainer. Keep the juice aside. This will come roughly to 3/4 cup. Remove tamarind extract-to make upto 1 cup and keep aside. In a pot/ a heavy bottomed vessel, place the mashed toor dal. Add a pinch of turmeric powder, pinch of asafoetida, rasam powder, salt, jaggery and the tamarind extract. Mix well and let it come to a rolling boil. Let it boil for 2-3 min. Take the vessel off the flame. In a tadka ladle, heat the ghee. In hot ghee, add the ingredients for tadka. When they begin to crackle, put it into the rasam pot. Add the pomegranate juice and keep covered until you serve.

Note:~You may garnish with finely chopped coriander.~Some freshly cracked black pepper on the top can make this an ideal home remedy for the sniffles. Call it the vegetarian's chicken soup :D~Mango/Pineapple/Lemon rasam can be made in a similar fashion. Don’t boil the rasam after the fruit juice has been added.

Chickpea and coconut rasam

Ingredients1 cup dried chickpeas, soaked overnight and crushed1 sweet pepper, any colour1 carrot1 onionA small piece of root ginger2 cloves of garlic1 tsp. coriander seedsA few black peppercorns1/3 tsp. red chilli powder2 cardamoms1 heaped dessert spoon of tamarind paste or 2 heaped teaspoons of tamarind powder1 teaspoon of tomato paste1 cup of thick coconut milk

Vegetable oilSalt1 to 1.5 litres of waterMethodHeat some oil in a pan and when it's hot, fry the chopped onion, chopped ginger and crushed coriander seeds and black peppercorns. When the onion becomes transparent, add the crushed chickpeas, chilli powder and whole cardamoms. Fry for a little longer until the chickpeas start to stick to the pan and toast, then add hot water. Chop the carrot and pepper, crush the garlic then add them to the pan with the tamarind and tomato paste. Bring to the boil then simmer until the chickpeas are soft. Add the coconut milk and salt to taste and simmer for a further few minutes. Serve with boiled rice and a few spicy vegetable dishes.

Coriander Leaves RasamINGREDIENTS:Cooked Redgram dhal – ¼ cupTurmeric powder – ¾ teaspoonMustard seeds – ½ teaspoonAsafoetida powder – a pinchGhee – 2 tablespoonsSalt – to tasteTO GRINDFresh Coriander leaves – 2 small bundles(chopped finely)Tamarind – 1 big marble sizeFresh grated coconut – 3 tablespoonsGreen chillis – 2Jaggery powder – ¾ teaspoon Grind all of the above to a smooth paste.METHOD:Mash the cooked redgram dhal nicely adding 3 cups of water. To that add salt, turmeric powder, asafoetida powder and the ground paste. Allow the mixture to simmer on a slow flame and when starts to boil over remove from the fire. Heat the ghee in a small pan and add the mustard seeds, when they crackle pour it over the hot rasam.

SPINACH RASAMIngredients3 cups of chopped fresh baby spinach leaves

1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp butter1 1/2 tsp Rasam powder (See "Pickles & Spice Mixes" section)A pinch of hingSalt to taste1 tsp mustard seeds1 sprig curry leaves3 dry red chillies, broken into small pieces5 green chillies, slit2 tsp chopped coriander leaves2 tbsp cooking oilMethodHeat the oil and add the mustard, green chillies, red chillies, hing and curry leaves. When the mustard starts spluttering,take it off the heat and add the boiled dal and rasam powder. Add 2-3 cups of water to get rasam (soup) consistency. Add salt to taste. Put it back on the stovetop and bring to a boil. Remove and garnish with the coriander leaves.

Poricha rasam

This does not require tamarindFry 1 red chilli, few pepper grains (about 15), 2 tsp urud dhal, 1tsp toor dhal, 2 tsps grated coconut.Remove from flame, add 2tsp zeera. Grind to smooth paste with water. Add 3 glasses water and boil.Mash 1 tbps (which is about 8 tsps ) boiled toor dhal, pour some more water. Add this to the boiling rasam. You know when it is going to be ready. Season as above; Add curry/dhania leaves lavishly.Optional- You can also grind with a ripe tomato.

Herbal Rasam

Arisi Thippili 2, Kandan Thippili 2, pepper 10, 1tsp zeera, 2tsp toor dhal, thooduvala leaves 10 (if available),

karpoora valli leaves omam seeds (if available), curry leaves, 1 inch LG Hing pieceFry all the above in 1 tsp ghee and grind to smooth paste. Add the tamarind extract with 3-4 glasses water Add salt and bring it to boil. Season as usual. Very good for cold, cough, fever

Butter-milk rasamFry 1tsp pepper, 3 tsps toor dhal, 1 red chilli, 1tsp dhania, 1 inch LG Hing piece. Add 2 tsps zeera, and 2 tsp grated coconut and grind to a fine paste with water Add salt to 3-4 glasses of butter milk and add the mixture. Make sure you whip the curd well and it is not buttery!! Season with mustard. Add lot of curry/dhania leaves.

Mint-butter milk rasamProcedure same as above, only that you need to add a handful of washed mint leaves and little ginger to the items that you grind. Tip: Butter-milk rasams taste good with roasted rice appalams.

Kandanthippili Rasam* It is a very good appetizer, Digestive, Increases Agni, Best in reliving flatulence, Balances vata & kapha and Increases pittaIngredientsTamarind – 10 gmTomato – 1Rock salt – to tasteTurmeric powder – 1 pinchThoor dal – ¼ cupPepper – 1 spoonCumin seeds – 1 spoonLong pepper roots – 5 gmGhee –1 spoonMustard – ½ spoonAsafoetida – 2 pinchCurry leaves – 1 sprigCoriander leaves – few

Water – sufficient quantityPreparationSqueeze the tamarind in the water Add chopped tomatoes, a pinch of turmeric powder and rock salt to it. Let it boil in low flame till the tomatoes becomes soft. Boil and mash the thoor dal separately. Fry pepper, long pepper roots and cumin in little ghee. Coarsely powder it. Add this powder to the boiling soup. Also add the mashed thoor dal. Let it boil for a few minutes. Take it away from fire. Add chopped curry leaves and coriander leaves. Season it with ghee, mustard seeds and asafoetida. This can be served with rice and suitable side dish

Chicken Rasam.Ingredients:1 small chicken (roast a little in the open fire take out only inner portions cut into small pieces)2 tbsp ghee1 tsp lemon juice Salt as per tasteGrind into paste:1 cup onion, chopped1 tsp dhania2 garlic flakes1/2" ginger2 cloves2 cardamoms1/2 tsp aniseed1/2 tsp poppy seeds1/2 tsp turmeric powder1 tsp red chilli powderMethod:Heat ghee in a pan. Add the grounded masala and let it cook for 5-6 minutes. Add chicken pieces with 1 litre of water. Boil for some time. Add salt and lemon juice. Serve hot. Now chicken rasam is ready to eat.

CHICKEN COCONUT RASAMIngredientsChicken bones 500 gramsBoneless chicken 200 gramsTamarind 1 lemon sized ball

Coconut, scraped 1/2 cupTomatoes, chopped 2 mediumSalt to tasteRasam powder 1 teaspoonAsafoetida a pinchCurry leaves 20 leavesFresh coriander leaves, chopped 1/4 cupPure ghee 2 tablespoonsMustard seeds 1 teaspoonWhole dry red chillies, broken 2MethodClean and wash chicken bones.Soak tamarind in half a liter warm water, remove the pulp, strain and reserve.Grind scraped coconut with one-cup warm water, extract coconut milk and keep. Reserve the coconut residue also.Boil chicken bones in about one and half liters of water for about fifteen minutes, skimming the scum from the surface in between.Add tamarind water, tomatoes, boneless chicken, salt, rasam powder, asafoetida, ten curry leaves and continue cooking.Cover and simmer till the liquid reduces by half and you start getting a good aroma.Add the coconut residue to the rasam.Sprinkle chopped coriander and simmer for about three to four minutes. Remove from heat and strain the rasam. Separate the cooked chicken for garnish and discard rest of the residue.Reheat the rasam, add coconut milk and simmer for a couple of minutes. Remove from heat and add the cooked chicken cut into tiny bits.Heat ghee and temper with mustard seeds, red chillies and the remaining curry leaves. Add to the prepared rasam and cover immediately to trap the flavors. Serve immediately.

Coconut milk RasamINGREDIENTS1 cup toor dal2 cups coconut milk4 green chillis1/2 tsp turmuricwater

saltFor Tadka2 tbs oil2 dry red chillis3 cloves of garlic ( crushed)1 tsp cumin seeds and musturd seedspinch of hingcurry leavesMETHODPreassure cook toor dal with green chillis and turmuric ,until soft ,mash and keep asideIn a bowl add mashed toordal, coconut milk ,salt and required amount of water ,untilu get the consistency of thick rasamHeat oil in a sauce pan add all tadka ingredients ( cumin seeds, musturd seeds, red chillis, hing and garlic) ,sautee until garlic is brown , lower the flame and add coconut milk and toor dal mixtureSimmer for 3 to 4 min on very low flame ( if not coconutmilk will curdel)Done serve hot with rice (or) pongal

Chicken rasam 2 – indian spicy soupINGREDIENTS1½ tablespoons coriander seeds2 tablespoons cumin seeds1 tablespoon black peppercorns2 tablespoons ghee4 cloves garlic, crushed2 red onion, finely sliced2-3 dried small red chillies12 curry leaves1 teaspoon brown mustard seeds3 chicken thigh fillets, trimmed and diced4 roma tomatoes, peeled and chopped3 tablespoons tamarind puree6 cups (1.5 litres) water1 tablespoon grated jaggery or palm sugar (extra if needed)pinch saltcoriander to garnish

METHODHeat a small frying pan over low heat; add spices separately and dry-roast until aromatic. Cool and grind them in a pestle and mortar or spice grinder; set aside Heat ghee in a large saucepan and fry garlic and onion for 5 minutes or until golden and soft. Add chilli, curry leaves and mustard seeds and cook a further 2-3 minutes.Stir in the ground spices, chicken, tomatoes, tamarind, water and jaggery and simmer, uncovered for 45 minutes; the soup should have reduced substantially. Taste and adjust seasoning with salt and extra jaggery if required. Divide soup amongst bowls and garnish with chopped coriander.

Black Pepper Rasam* 3 Cups water* 1 small lemon size tamarind* 1 medium size tomato* Salt to taste* Oil for seasoning* 1 tsp mustard seeds* 1 tsp fenugreek seeds* 2 red chillies(halved)* a Pinch hing* 1 small bunch fresh coriander leaves.* Curry leaves* 1 tsp turmeric powder.

For Rasam Powder:* 1 tsp Black pepper* 2 tsp Dry coriander seeds.* 1 1/2 tsp Cumin seeds.* 2 tsp Redgram dal.* 1 red chili.

Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put muster seeds fenugreek seeds hing red chilis in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 2 tsp rasam powder to it. Allow it boil thoroughly(about 8 mins). Remove from the flame and serve hot with rice.

Tomato-Coconut Rasam

* 500 gms ripe tomatoes* 1/2 coconut scraped and soaked in 1/2 cup warm water* a piece of cinnamon* 2-3 cloves* 10- 12 whole black pepper* 3-4 garlic cloves* a sprig of curry leaves* 1/4 tsp cumin seeds* asefotida* turmeric powder* 2-3 dried red chillies* salt to taste* sugar to taste* (Optional) 1 tsp oil

Boil tomatoes in enough water to cook them thoroughly with garlic 6 to 8 whole black pepper clove and cinnamon.When cooked cool and puree in a blender. Remove as much milk from the coconut as you can. Heat oil and add the remaining black pepper and cumin.Let it splutter, add red chilli broken in 2-3 pieces,curry leaves,asefotida and turmeric powder.

Add the tomato puree and bring it to a boil.Lower the heat and let it simmer for 5/10 minutes. Add salt and sugar.Now add the coconut milk and on low flame let it come to a gentle boil. Drink as a very unsual soup or serve with rice.

That brings to a close my entire collection of Rasam recipes...

If anyone needs recipes for varieties of any other item, do let me know...