Rasam Powder
Ingredients: 250 grms, red chillies, 250 grm coriander seeds, 2 table spoon, tur dal, 50 grms jeera (cumin seeds), 25 grms pepper, 1 small piece hing, 1 small bunch curry leaves (dried), 1 table spoon turmeric powder.
Method: Dry roast all the ingredients lightly (without oil). Grind to a fine powder and store in an air tight container.
Paruppu (Dal) Rasam
Ingredients: 1/2 cup tur dal, 1 headed table spoon rasam powder, 1 lemon size tamarin, 1 bunch coriander leaves, 1 spring curry leaves, 1 pinch hing (asafoetida), 1/2 table spoon sugar (optional), salt to taste.
For seasoning: 1 table spoon oil or ghee, 1/4 table spoon mustard, 1/4 table spoon jeera (cumin).
Method: Cook dal with a little turmeric and keep aside. Extract about 2 coups of juice from tamarind. Add a little more water, salt, rasam powder, hing sugar and curry leaves to this tamarind water and boil for 1 to 10 minutes. Add cooked dal and about 1 to 1 1/2 cups more water, and bring to boil and remove from fire. Heat oil. Add mustard seed and jeera and pour over rasam. Add chopped coriander leaves.
Tomato Rasam
Prepare the same way, as for paruppu rasam. Add chopped tomatoes (2 or 3 tomatoes) to tamarind water and prepare as Paruppu Rasam.
Ginger Rasam
Paruppu (Dal) Rasam
Ingredients: 1/2 cup tur dal, 1 headed table spoon rasam powder, 1 lemon size tamarin, 1 bunch coriander leaves, 1 spring curry leaves, 1 pinch hing (asafoetida), 1/2 table spoon sugar (optional), salt to taste.
Method: Cook dal with a little turmeric and keep aside. Extract about 2 coups of juice from tamarind. Add a little more water, salt, rasam powder, hing sugar and curry leaves to this tamarind water and boil for 1 to 10 minutes. Add cooked dal and about 1 to 1 1/2 cups more water, and bring to boil and remove from fire. Heat oil. Add mustard seed and jeera and pour over rasam. Add chopped coriander leaves.
Tomato Rasam
Prepare the same way, as for paruppu rasam. Add chopped tomatoes (2 or 3 tomatoes) to tamarind water and prepare as Paruppu Rasam.
Add tomato pieces and crushed ginger (5 cm piece) to dal rasam. A dash of pepper powder may also be added.
Garlic Rasam
Remove skin from garlic, about 10 to 20 flakes. Add to tamarind water. When cooked. add cooked dal and prepare the usual way (as for paruppu rasam)
Remove skin from garlic, about 10 to 20 flakes. Add to tamarind water. When cooked. add cooked dal and prepare the usual way (as for paruppu rasam)
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