Tag Archives: Indian rasam recipe

Mutton Rasam

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Everyone knows that rasam is the one and only comfort food in any situation for everyone from kids till elders. Guess the rasam with non-veg, already I have shared Chicken Rasam recipe and now its Mutton (Bones) Rasam recipe. This can be served after having heavy non-veg meals or after Biryani along with steamed rice. Also this can be served along with toasted or plain bread in times of sick or for dinner. My son in a big fan of my Chicken Rasam and Mutton Rasam. Let us move on to the recipe…

Do check out my Lamb/Goat recipes in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Mutton Rasam

Mutton Rasam

Ingredients:

  • Lamb / Goat (with Bones) – 250 gm
  • Onions – 3 nos (medium sze)
  • Tomato – 2 ½ nos
  • Black pepper – ½ tsp
  • Black pepper powder – ½ tsp
  • Cumin seeds – 2 tsp
  • Fenugreek/Methi/Vendayam – ½ tsp
  • Fennel seeds – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 5 stalks
  • Red chilies – 5 nos
  • Garlic cloves – 6 nos
  • Ginger – 1” inch stick
  • Turmeric powder – ½ tsp
  • Gingelly oil – 1 ½ tbsp.
  • Curry masala or Garam masala – ¼ tsp
  • Lemon Juice – 3 tsp
  • Mustard seeds – ¼ tsp
  • Salt to taste

Preparation:

  • Peel and finely chop 1 onion and roughly chop the other 2 onions.
  • Finely chop 1 tomato and roughly chop the other 1 ½ tomatoes.
  • In a pressure cooker, heat a 2 tsp of oil, add in the fennel seeds, roughly chopped onions, tomatoes and red chilies and cook until it turns golden brown.
  • Remove it to a plate and bring it to room temperature and then grind it to a fine paste.
  • In the same pressure cooker, pour in 3 tsp of oil, add in the mustard seeds, ¼ tsp of fenugreek, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the finely chopped onions and cook until they turn golden brown.
  • Add in the finely chopped tomatoes and cook until they turn mushy.
  • Add in the mutton pieces followed by turmeric powder, crushed ginger and salt. Cook for few mins or until the raw smell goes off.
  • Add in the ground onion-tomato paste and cook for few mins or until the raw smell goes off.
  • Pour in 2 cups of water, cover with the lid and pressure-cook for 4 whistles.
  • Meanwhile crush the fenugreek and methi seeds coarsely using pestle and mortar, add in the garlic, coriander stalks and continue crushing them. Keep it aside.
  • Remove the lid when the pressure subsides, keep the rasam in medium flame, sprinkle black pepper powder, curry masala and the crushed ingredients.
  • Give a stir, pour in the lemon juice, wait for few mins or until it starts bubbling. Switch off the flame once it starts bubbling.
  • Garnish with coriander leaves.

Serve hot with steamed rice for lunch or with toasted or plain bread for dinner.

Garlic-Cumin Rasam / Poondu-Jeeraga Rasam

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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.

Pepper Rasam / Milagu Rasam

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As I have told already rasam is one of the comforting foods during winter and health issue. Now in this post I am going to share the Pepper Rasam recipe. This Pepper Rasam is good comforting food during cold; it helps in relief of blocking nose, indigestion and so on. Let us move on to the recipe…

Pepper Rasam / Milagu Rasam

Pepper Rasam / Milagu Rasam

Ingredients:

  • Tamarind – a gooseberry size
  • Black Pepper – 1 tsp
  • Cumin seeds – 1 ¼ tsp
  • Garlic – 2 cloves
  • Channa dal / Bengal gram – 1 tbsp
  • Curry leaves – a string
  • Coriander leaves with stalk – a handful
  • Asafoetida – a pinch
  • Mustard seeds – ¼ tsp
  • Methi seeds – ¼ tsp
  • Red chilies – 2 nos
  • Salt
  • Oil

Preparation:

  • Soak tamarind in 250 ml of water and prepare tamarind extract.
  • Dry roast black pepper, 1 tsp of cumin seeds, garlic and channadal / Blackgram, till it changes golden brown or the raw smell goes off.
  • Bring it to room temperature and grind them to a fine powder.
  • Heat oil in a kadai, add mustard, methi, and curry leaves and red chilies. Wait till they crackle.
  • Pour in the tamarind extract, add in the grounded powder and finely chopped coriander leaves.
  • Stir it well and keep in medium flame. Sprinkle asafetida, when it starts to bubble.
  • Switch off the stove, when it begins to bubble not boil.
  • Add in the salt and give a stir.

Serve hot with steamed rice, curry and stir fry.

Note: Do not allow the rasam to boil, switch off the stove once it starts bubbling.