Horsegram Tomato Rasam

Horsegram Tomato Rasam 

• Kulithu/ Horse gram - 1/2 cup 
• Water as much needed to pressure cook the Horse gram 
• Tomato -2 , fully ripened , chopped 
• Tamarind paste -1/2 tsp 
• Rasam Powder -2 tsp
• Jaggery - chick pea size  
• Salt to taste 

Seasoning 

• Ghee -1 tsp 
• Mustard seeds 01/2 tsp
• Curry leaves -1 Sprig   

Garnishing 

Coriander leaves - 2 tsp  , chopped 

Method  

Wash horse gram ( Kulithu ) n Pressure cook it for about 10 to 14 whistles or till completely cooked. 

Separate the cooked liquid and the cooked horse gram  

In a vessel add the cooked Horsegram liquid, Chopped tomatoes n cook till the tomatoes turn soft . Add rasam powder, tamarind paste, jaggery, salt n boil again,later give the seasoning n garnish .  

Chane Saaru / Chickpeas Plain Rasam

Chane Saaru / Chickpeas Plain Rasam

• Chano/Black Chickpeas - 1/4 th kg 
• Salt to taste 

seasoning 

• Oil - 2 tsp
• Garlic Flakes - 10 to 12 , Crushed 
• Dry red chilly -3, broken 

Method
Soak the chickpeas overnight in water, and pressure cook it with twice the amount of water for about 10 to 12 whistles till cooked soft . Drain the cooked water in a vessel n use the cooked chana for any recipe .

Boil  the drained water with salt n then give the seasoning 

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Birinda Saaru /Dried Kokam Petals Plain Rasam -Version 2

Birinda Saaru /Dried Kokam Petals Plain Rasam -Version 2 

• Birinda Sola /Dried Kokam Petals ..10 to 12 
• Green chilles ... 3  slit 
• Jaggery... Gooseberry size, 2 
• Water -4 cup's 
•  Salt to taste 

Seasoning 

• Oil ...2  tsp
•  Garlic Flakes -8 to 10 , slightly crushed . 
• Dry red chilly ...2 broken 

Method 
Wash the Dried kokam Petal with enough water to remove dirt n soak it in 4 cup's of   water for about 1/2 an hour , Boil this well along with slit green chilly n jaggery ... Add salt , then season 

Kokam Saaru /Rasam with Ground Paste

Kokam Saaru /Rasam with Ground Paste 

• Dried Kokam -6 to 8 
• Water ..1 cup (Boiled ) 
• Jaggery .. 2 Gooseberry size , powder it by crushing .. adjust as per the sweetness .
• Salt to taste 

To Grind to a fine paste 

• Grated coconut -1 cup 
• Green Chillies-1 or 2 adjust as per spice 

Seasoning

• Oil ..2 tsp 
• Garlic Flakes - 5 ( chopped )
• Urid dhal ..1/2 tsp
• Dry red chilly - 1 broken 
• Curry leaves ..1 sprig 

Method 

Wash  the kokam petals as to remove any dirt n add it in 1 glass of boiled water n keep it covered for about 1/2 an hour . Then squeeze the petals well n discard it . Add crushed jaggery  to the kokam water n Keep aside till all the jaggery melts .

Grind the grated coconut   with green chillies to a fine paste adding very little water . 

Now add this finely ground paste to the kokam water , along with salt n little water for saar consistency . 

In a pan add oil , splutter mustard seeds , add urid dhal n roast for a while then add chopped garlic n roast till brown , add broken dry red chilly n curry leaves n stir for a few seconds n Pour this to the Ground kokam rasam , 

Best out of waste Saaru /Rasam

Best out of waste Saaru /Rasam 

• Retained Cooked water of Kadgi / Raw Jack fruit ...2 cup's 
• Kadgi Chakko Masolu /Ground Paste ...2 tsp heaped . 
• Salt to taste 

Seasoning 

• Coconut Oil ..2 tsp
• Crushed Garlic Flakes ..6 to 8

Method 
In a vessel take the cooked raw jack fruit water n to it add the kadgi chakko masolu along with salt n boil well ..then season 

Dhal Rasam

Dhal Rasam 

• Thur Dhal ..1/ 4 th cup 
• Tomatoes ...3 fully ripened 
•   Tamarind ...Goose Berry size 
• Rasam Powder..2 tsp 
• Salt to tatse 

Seasoning 

• Oil 2 tsp
•  Garlic Flakes ...6 

Garnishing

•  Coriander leaves ...2 tsp chopped . 

Method
 Wash thur dhal .. 

Chop Tomatoes roughly 

Pressure cook thur dhal n chopped tomatoes .. Cool n churn it well . 

Soak Tamarind in little water for 10 mts , squeeze it well . Add rasam powder to it n mix well . add this to the cooked ingredients , water for consistency ,salt n boil well . Give the seasoning n then garnish 

Kultha Kadi /Horse gram Plain Thick Rasam )

Kultha Kadi ( Horse gram Plain Rasam )

• Kulithu/ Horse gram - 2  cup's  
• Water- 4 to 5 cup's 
• Green chilly-  4 slit 
• Salt to taste 

Seasoning  

• Oil-1 tsp 
• Dry red chillies-  3 
• Crushed Garlic flakes - 10 to 12 

Method ) 

Wash horse gram ( Kulithu ) n Pressure cook it for couple of whistle's  .. as for Kadi we need thick residue of Horsegram unlike kultha saaru . 

Separate the cooked liquid and the cooked horse gram ( Kulithu  , n use this cooked horse gram to prepare the coconut based gravy or upkari   ) 

In a vessel add the cooked liquid along with slit green chilles , salt and water ( adjust the consistency as required ) . Boil it n later give the seasoning . 

Note : Kulta Kadi is a litter  thicker n dark compared to kultha saaru 

Instant Loshne Saaru /Instant Garlic Rasam

Instant Loshne Saaru /Instant Garlic Rasam 

• Tamarind ... 2 Marble Size 
• Green chilly... 3 slit
•  Raw Garlic Crushed 3 or 4 
• Water as needed for Rasam Consistency 
•  Salt to taste 

 Seasoning 

Oil..2 tsp
 Garlic Bulb ..1 whole or 10 to 12 flakes crushed with skin 

  Method 
Soak Tamarind in little water for about 1/2 an hour ...squeeze well n discard the residue .. 

In a vessel add the tamarind extract  , enough water for rasam consistency , slit green chilly , crushed raw garlic n salt ...Boil well .

In a pan add oil, add crushed garlic flakes n fry well till reddish brown (dont burn it ) ..Add this to the cooked rasam ... Keep closed for few mts before serving ...

Birinda Saaru /Dried Kokam Petals Plain Rasam

Birinda Saaru /Dried Kokam Petals Plain Rasam 

• Birinda Sola /Dried Kokam Petals ..1 fist 
• Green chilles ... 2  slit 
• Jaggery... Gooseberry size
•  Salt to taste 

Seasoning 

• Oil ...1 tsp
•  Mustard seeds ..1/2 tsp 
•  Urid dhal...1/2 tsp 
• Curry leaves ..1 sprig 
• Dry red chilly ...2 broken 

Garnishing 

• Coriander leaves .. 2 tsp chopped 

Method 
Wash the Dried kokam Petal to remove dirt n soak it in enough water for about 1/2 an hour , Boil this well along with slit green chilly n jaggery ... Add salt , then season n later garnish 

Ragda Boda Saaru ( Olden days the masala for any curries was manually ground , the washed water of the manual grinder is used here to prepare the rasam )

Ragda Boda Saaru ( Olden days the masala for any curries was manually ground , the washed water of the manual grinder is used here to prepare the rasam ) 

Retain the washed water of the ground masala ( Sukke /Sagle ) n also a little masala of the same . Add water for rasam consistency , salt n boil well  . season with a tsp of oil, 1/2 tsp of mustard seeds n curry leaves . 

 This is Amchi specialty almost forgotten now . 

Blorean Rasam with home made rasam powder

Blorean Rasam with home made rasam powder

• Thur Dhal..1/2 cup
• Tomatoes ..2
• Tamarind ...Marble size
• Rasam powder..2 tsp
• Jaggery ... marble size
• Grated coconut ..2 tsp
• Salt to taste .

Season 

• Ghee..2 tsp
• Mustard seeds..1/2 tsp
• Curry leaves..1 sprig 

Method
Wash thur dhal, chop tomatoes n pressure cook it. Cool n churn well . 

Add jaggery, tamarind ( soaked in little water for about 10 mts ) , rasam powder, salt  to the cooked stuffs adding enough water for rasam consistency  n boil well . Add grated coconut n give a quick boil . Then give the seasoning . 

Blorean Rasam Powder 

• Coriander seeds..1 cup
• Cumin Seeds ..2 tsp
• Methi seeds /Fenugreek seeds .. 2 tsp
• Pepper corns ..11/2 tsp 
• Red chilly ..125 gms'
• Turmeric ..1 piece ( crushed ) 
• Curry leaves ..1 cup
• Mustard seeds..1/2 tsp 
• Hing/Asafoetida ... generous pinch 
• Oil..1 tblsp  

Method 
In a kadai add oil n fry all the ingredients  separately on low flame till the aroma oozes out . Cool n powder it . 

Store in air tight container. this will remain fresh for about 6 months . 

Fresh Green Grapes Rasam

Fresh Green Grapes Rasam 

• Fresh Green Grapes - 1 cup
• Thur Dhal water -2 cups
• Turmeric powder - a pinch
• Rasam powder - 1 tsp
• Pepper powder - 1/2 tsp
• Salt to tatse 

Seasoning 

• Oil- 1 tsp 
• Hing/ Asafoetida- 2 pinch 
• Mustard seeds- 1/2 tsp
• Curry leaves - 1 sprig 
• Red chilliy  - 1

Garnishing 

• Coriander leaves for garnishing

Method 
Wash grapes and blend it to puree .

In vessel add thur dhal water , grapes puree , then add rasam powder,  turmeric powder and salt .cook on medium flame . 

When bubble starts appearing in the middle, switch off the stove. Add pepper powder n mix well . 

Give the seasoning n then garnish 

Note: Sour green grapes gives a good taste . If the grapes are sweet then add pea size tamarind while boiling the rasam for tangy  flavour . 

Ground Saaru /Rasam -version 3

Ground Saaru/Rasam -Version 3 

• Onion - 1 Medium 
• Garlic flakes- 5 
• Cumin seeds- 1/2 tsp 
• Curry leaves- 1 sprig 
• Grated coconut- 4 tsp 
• Sambar Powder- 1 tsp 
• Tamarind- Gooseberry size 
• Oil- 1 tsp 
• Salt to taste 

To season

• Oil/ghee- 1 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves -1 sprig 

Method
Slice the onions .

In oil splutter cumin seeds , then fry sliced onions till reddish brown n then add crushed garlic n fry for a while, add curry leaves n fry again for a minute or two . Allow it to cool n grind it along with grated coconut , sambar powder n salt to a paste . 

In a vessel  add the ground paste along with water ( make rasam consistency ) n boil well n then give the seasoning . 

Coriander leaves Saaru /Rasam

Coriander leaves Saaru /Rasam 

• Coriander leaves-2 cups
• Grated coconut -4 tsp 
• Tamarind -Tamarind seed size 
• Roasted coriander seeds- 1tsp 
• Jaggery - chick  pea size  
• Green chillies- 3 or according to the taste 
• Salt to taste 

Seasoning 

• Oil-1 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/4 th tsp
• Hing-a pinch
• Curry leaves- 1 sprig

Method
Grind grated coconut, coriander leaves , tamarind, chillies, roasted coriander seeds to a fine paste . 

To the ground paste add  water for consistency   with jaggery , salt n boil well ..Later do the seasoning . 

Dhal Rasam

Dhal Rasam 

• Thoor dhal- 1/2 cup
• Tomatoes- 1 fully ripened 
• Turmeric powder-1/4 th tsp 
• Rasam Powder- 2 tsp 
• Tamarind - Marble size 
• Salt to taste

Seasoning

• Ghee/Oil- 2tsp
• Mustard seeds- 1/2 tsp
• Hing-a pinch 
• Curry leaves - 1sprig

Garnishing

• Chopped coriander leaves

Method
Soak thur dhal for about 20 mts .

Soak Tamarind in little water for about 1/2 an hour . Squeeze it well n throw away the residue , add the rasam powder n mix well .

Cook thur dhal with chopped tomato for about 3 whistles with turmeric  powder  , cool n mash it well.

Add the rasam mix tamarind water to the cooked dhal , along with salt n water  for a pouring consistency n boil well . Give the seasoning n then garnish . 

Methi seeds /Fenugreek seeds Saaru/Rasam

Methi seeds /Fenugreek seeds Saaru/Rasam

• Thur dhal- 1/4 th cup
• Tomato- 1
• Methi seeds- 1/4 th tsp 
• Hing/Asafoeitida- Green pea size 
• Dry Red chillies- 4 or according to ur taste 
• Grated coconut-1/4 th cup 
• Tamarind- Tamarind seed size
• Oil - 1 tsp 
• Salt to taste 

Seasoning
Oil/ghee -1tsp 
Mustard seeds-1/2 tsp
Curry leaves-1 sprig 

Method
Wash n pressure cook Thur dhal along with tomato ..cool n churn it well.

In a pan , add oil n  roast Methi seeds ,  hing n dry red chillies 

Dry roast grated coconut till brown n it gives a smell ..stir continuously . 

Cool all the above roasted ingredients n grind it with tamarind to a paste .

In a vessel add cooked dhal n  tomato mix ..... add water for rasam consistency along with the ground paste , salt n boil well n then do the seasoning .

Lemon Saaru !

Lemon Saaru !

• Grated coconut-2 tbsp
• Green chilly-2 
• lime juice-3 tsp
• water-3 cups 
• Ghee- 1/2 tsp
• salt to taste 

Seasoning

• Ghee/oil- 1 tsp
• Mustard -1 tsp
• Curry leaves-1 sprig 

Method 
In ghee fry chopped green chillies and grind it along with grated coconut to a fine paste .

 In a vessel add the ground paste , water , salt n boil well . Switch off and add lime juice n then season .

Menthe soppu hasi batani bele saaru ! (Fenugreek leaves n Green peas Rasam )

Menthe soppu hasi batani bele saaru ! ( Fenugreek leaves n Green peas Rasam )

• Thur Dhal- 1/2 cup 
• Green peas (fresh )- 1 cup 
• Fenugreek leaves- 1/2 cup 
• Tomato-1 
• Rasam Powder- 2 tsp 
• Tamarind pulp -1 tsp 
• Jaggery - a small piece 
• salt to taste

Seasoning
Oil/Ghee- 2 tsp
Mustard seeds-1 tsp
curry leaves-1 sprig

Garnishing
Grated coconut- 2 tsp

Method
Pressure cook thur dhal and tomatoes ... churn it .

In a vessel add water n cook fresh peas and fenugreek leaves and cook till soft .

Mix all the cooked stuffs in a vessel add water for right consistency , salt, tamarind pulp, jaggery, rasam powder ..n boil well . 

Give the seasoning n garnish ! 

Pineapple Rasam

Pineapple Rasam

• Pineapple pieces - 1 cup 
• Thur Dhal- 1/4 th cup 
• Tomato-1,chopped 
• Green chillies-2, slit 
• Jaggery -Marble size 
• Rasam Powder- 2 tsp 
• salt to taste 

Seasoning 

• Oil/Ghee-1tsp
• Mustard seeds-  1/2 tsp
• Cumin seeds-1/4 th tsp
• Hing/Asafoetida- 1 pinch 
• Red chiiles-2, Broken

Method 
Blend the pineapple pieces to a smooth paste ( keep a few pieces for garnishing ) 

Pressure cook dhal with tomato.. 

In a vessel add the cooked dhal, pineapple ground paste, pine apple pieces , rasam powder , jaggery, green chillies ,salt along with water n boil well  n then do the seasoning .

Andhra pepper rasam !

Andhra pepper rasam !

• Thur dhal-1 tsp
• Pepper corns-2 tsp
• Coriander seeds- 1 tsp
• Methi /fenugreek seeds -a pinch
• Cumin seeds- 3/4 th tsp 
• Tomatoes-1 large 
• Turmeric powder-a pinch 
• Tamarind juice-1 tsp
• Jaggery - small piece 
• Curry leaves-1 sprig 
• water-3 cups
• salt to taste 

Seasoning

• oil/ghee -1 tsp
• Mustard seeds-1/2 tsp
• Hing/Asafoetida -a pinch
• Dry Red chilly -2 
• curry leaves-1 sprig 

Garnishing
Coriander leaves .

Method 
Soak thur dhal for 20 mts n cook it . 

Roast pepper corns , coriander seeds, methi seeds, cumin seeds cool n powder it . 

Dilute the cooked thur dhal with water and add tomatoes, turmeric powder , roasted ground powder  tamarind juice, curry leaves, salt n boil well .  then do the seasoning n then garnish .