Category Archives: rasam

Mysore Rasam

Mysore Rasam

Most of the people are familiar about this rasam, but this is something new to me, as think that rasam taste better only with garlic and I never came across rasam without garlic. This rasam best suits for Vrat, where people take no onion no garlic dishes. I love the taste of this rasam, a soothing and comforting food which gives a fantastic touch to meals. Let us move on to the recipe…

Do check out rasam recipes in this link: https://madraasi.com/main-course/vegetarian/.

Mysore Rasam

Mysore Rasam

Ingredients:

  • Tamarind – a lemon size
  • Cumin seeds – 2 tsp
  • Black pepper – 1 ½ tsp
  • Coriander seeds – 2 tsp
  • Red chilies – 7 nos
  • Split pigeon pea / Tuvaram paruppu / Toor dal– 4 tbsp
  • Tomato – 1 ½ nos
  • Turmeric powder – ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Methi / Fenugreek seeds – ¼ tsp
  • Coriander leaves – 5 stalks
  • Asafoetida – ¼ tsp
  • Salt to taste

Preparation:

  • Pressure-cook 3 tbsp of toor dal/tuvaram paruppu/split pigeon pea in water for 3 whistles.
  • Clean and roughly chop the coriander leaves.
  • Prepare Tamarind extract – soak tamarind water for 15 mins, mash the tamarind along with the water, let it dissolve, remove the flesh of the tamarind and keep the water aside.
  • Mash the tomatoes in the tamarind extract along with coriander leaves along with their stalk. Reserve little coriander leaves for garnishing.
  • Dry roast 4 tbsp of toor dal, black pepper, 1 ¼ tsp of cumin seeds, 5 nos of red chilies and coriander seeds until the raw smell goes off.
  • Remove it to the plate, bring to room temperature and grind them to fine powder.
  • Remove the lid, when the pressure subsides and mash the dal well, mix it with the tamarind extract (no lumps should be formed).
  • Add in the ground spice powder to the tamarind extract, stir well (no lupms should be formed).
  • Heat oil in kadai, add in the mustard, fenugreek seeds, red chilies and curry leaves, Wait until the curry leaves splatter.
  • Pour in the tamarind mixture to the kadai, sprinkle the asafoetida and leftover coriander leaves when it starts to bubble.
  • Switch off, when its bubbles, transfer it to a bowl, add salt and give a stir.

Serve hot with steamed rice for lunch or dinner.

Chicken Rasam / Kozhi Rasam

Chicken Rasam / Kozhi Rasam

Coming to rasam, mostly all of us remember rasam made with tamarind, garlic, peppercorns and vegetables. But now here comes a different rasam recipe with chicken and particularly with the same health benefits of other rasam. This was a big hit in my kitchen, not to miss my kids they too loved it. A delicious, yummy and tangy non-vegetarian rasam recipe.

Kozhi Rasam goes out well with steamed rice for lunch or dinner. Also good to have during the sick times and a perfect dish for cold weather. This can also be consumed as soup. Let us move on to the recipe…

Kozhi Rasam / Chicken Rasam

Kozhi Rasam / Chicken Rasam

Ingredients:

  • Chicken with Bones – 200 gm
  • Mustard seeds – ¼ tsp
  • Fenugreek seeds – ½ tsp
  • Cumin seeds – 1 ¼ tsp
  • Black peppercorns – 1 tsp
  • Curry leaves – a sprig
  • Tomatoes – 2 nos (well ripen)
  • Pearl onions / Sambhar onions – 6 nos
  • Turmeric powder – ¼ tsp
  • Red chilies – 3 nos
  • Garlic – 5 nos
  • Onions – ½ no
  • Ginger – 1 “inch stick
  • Coriander leaves – 5 stalks
  • Fennel seeds / Perunjeeragam – ½ tsp
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Peel the pearl onions and thinly slice the onion. Peel and roughly chop the ginger.
  • Clean and chop the chicken to small pieces. Separate coriander leaves and stalks.
  • Roughly chop one tomato and finely chop the other one.
  • Heat a tsp of oil, add in the pearl onions, red chilies, ginger and roughly chopped tomato, cook until cook until the raw smell goes off. Remove from fire.
  • Spread it in plate, bring to room temperature and grind it to a coarse paste.
  • Heat oil in kadai, add fennel seeds and curry leaves. Wait until they crackle.
  • Add in the thinly sliced onions and finely chopped tomatoes, along with turmeric powder and cook until the tomatoes become mushy.
  • Add in the chicken pieces, along with salt and coarsely ground paste. Cook until the chicken turns white in color.
  • Add in two cups of water, cover and cook until the chicken is tender or pressure cook for 2 whistles.
  • Crush garlic, peppercorns, cumin seeds, fenugreek seeds and coriander stalks using mortar and pestle.
  • Keep in medium flame, when the chicken is cooked tender.
  • Sprinkle the crushed ingredients over the rasam along with chopped coriander leaves and wait until it starts boiling.
  • Remove from fire, once when the rasam starts to bubble (boiling).

Serve hot.

 

 

 

 

Garlic-Cumin Rasam / Poondu-Jeeraga Rasam

Garlic-Cumin Rasam / Poondu-Jeeraga Rasam

I have adopted this recipe from one of my blogger friend Vidya Srinivasan, once I saw her post I was tempted by the consistency and color of the rasam and finally decided to prepare at home with one or two changes. The rasam taste delicious and it’s good for cold and helps indigestion problems. Let us move on to the recipe…

Garlic-cumin / Poondu-Jeeraga Rasam

Garlic-cumin / Poondu-Jeeraga Rasam

Ingredients:

  • Toor dal / Pigeon pea – 1 tbsp
  • Cumin – 1 ½ tsp
  • Black peppercorns – 1 tsp
  • Garlic – 5 cloves
  • Curry leaves – two strings
  • Red chili – 1 no
  • Kadala paruppu / Split Chickpea – ½ tbsp
  • Mustard seeds – ¼ tsp
  • Methi / Fenugreek seeds – ¼ tsp
  • Tamarind – a gooseberry size
  • Tomato – 1 ½ nos
  • Asafoetida – ¼ tsp
  • Coriander leaves – two stalks
  • Oil – 2 tsp

Preparation:

  • Prepare Tamarind extract. Finely chop the coriander leaves.
  • Dry roast 1 ¼ tsp of cumin seeds, black peppercorns, garlic, a string of curry leaves, red chili, split chickpea, toor dal all together in a kadai, till the raw smell goes off.
  • Bring them to room temperature and grind it to smooth paste by adding little water.
  • Take a cup of water in a bowl; crush the tomatoes well with your hands. Keep it aside.
  • Heat oil in a kadai, add mustard, methi seeds and curry leaves. Wait till they crackle.
  • Pour in the grounded paste and fry till the raw smell goes off.
  • Pour in the tamarind extract, followed by the crushed tomatoes and coriander leaves. Wait till it become hot.
  • Add in the asafetida and wait till they start bubbling.
  • Remove from flame, once when they start to boil (release bubble).

Serve hot. This goes out well with steamed rice and rasam is a must in all tamilian meals or thali.