Tag Archives: rasam variety

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.

Chicken Rasam / Kozhi Rasam

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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.

 

 

 

 

Tomato rasam

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This being a variety of rasam, which is made purely with tomatoes and with few spices and herbs and this also served along with steamed rice. A must food in south Indian meals, also good for digestion and can also be served as soup.

Tomato Rasam

Tomato Rasam

Ingredients:

  • Tomatoes – 4 nos
  • Water – 2 cup (1/2 litre)
  • Cumin seeds – 2 tsp
  • Methi seeds – ¼ tsp
  • Red chillies – 2 nos
  • Coriander leaves – 4 stalks
  • Garlic – 3 cloves
  • Curry leaves – a string
  • Asafoetida – ¼ tsp
  • Peppercorns – 1 ½ tsp
  • Mustard seeds – 1/4 tsp
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Blanch the tomatoes and grind those tomatoes to a puree.
  • Pour them in a bowl, along with water.
  • Take 1 ½ tsp of cumin seeds, garlic and peppercorns in mixier and coarsely grind it.
  • Finely chop the coriander leaves along with the stalk and put them into the tomato water.
  • Heat oil in a kadai, put mustard, cumin, curry leaves and red chillies(pinched) and wait till they crackle.
  • Put the coarse grounded mixture and fry them till the raw smell goes off.
  • Pour in the tomato water, sprinkle with asafetida. Wait till it starts boiling.
  • Once it starts boiling, put in low flame for about 10 mins.

Serve hot with steamed rice or as soup. A good comforting and soothing food for fever and cold.