Showing posts with label Rasam. Show all posts

Wednesday, August 14, 2019

Pineapple Rasam Without Dal | Pineapple rasam | Rasam Recipe

Pineapple rasam , a delicious and tangy rasam with wonderful pineapple flavor. Rasam is a integral part of south indian meal. But i have seen people running away from dinning table when they hear the word "Rasam" and also sarcastically claim rasam as visham (poison).

For me, i love rasam like anything right from childhood, rice with rasam and thogayal is one of my favorite combo and love to have them any time now also. But so far, i stick with the my basic rasam recipe and very rarely give it a try on other varieties.

I have heard about this pineapple rasam a lot, hence i want to try this for a while, finally i have made it today. When i searched for pineapple rasam recipe online, all of them has dal in it, as i said earlier i like simple rasam without dal.

Therefore i have used my rasam recipe as base and made this pineapple rasam without any dal, it turned out awesome, the flavor was so good and the mild sweetness from the pineapple really enhance the taste of rasam.

Pineapple Rasam Without Dal | Pineapple rasam

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Rasam | Recipe Cuisine: Indian

Ingredients
Pineapple - 2 rings

Tamarind - a small gooseberry size

Tomato - 1 (medium)

Curry leaves & coriander leaves - few

Salt - 1/2 tbsp(approx)

Ghee - 1/2 tsp

Mustard & urad dal - 1/2 tsp
Red chili - 1
Turmeric powder - 1/8 tsp
Asafoetida powder - 1/4 tsp

To grind

Pepper corns - 2 tsp

Cumin seed - 1 tsp

Garlic pods - 6-7

Procedure

Cut the pineapple and tomato into small pieces.

First grind the ingredients listed under "To grind" into coarse paste and keep it aside, in the same jar, add 1/2 of the pineapple and grind into coarse paste.

Next add 1/2 of tomato and grind into paste.

Heat the kadai with ghee, add mustard,urad dal, curry leaves and red chili, let the mustard splutter, then add the pepper corn mixture, saute till it's aromatic.

Then add the chopped pineapple & tomato followed by pineapple and tomato puree.

Add 2 cups of water and the tamarind extract from the soaked tamarind.

Add salt, turmeric powder and asafoetida powder into the rasam.

Bring into boil and finally add the chopped coriander leaves & switch off the flame.

Flavorful and tasty Pineapple rasam is ready.

Related : How to make Mysore rasam

Notes:

Depend on the sourness of the pineapple, you may need more or less of tamarind.
For extra flavor, add 1/2 tsp of ghee at the end.

Friday, April 20, 2018

Mysore Rasam | No Garlic Rasam | Rasam Recipe

Mysore Rasam, it's our recent favorite rasam and we really like it like anything. When comes to rasam, i haven't tried much varieties so far, always stick with basic tamarind rasam with pepper & garlic.

Since it's my all time favorite, haven't thought of trying other varieties !!! But when i search for "No onion No garlic" recipe from other cuisine, this mysore rasam caught my attention. Using coconut in rasam is totally new to me, so when i had seen this recipe, immediately made note of it and tried it within a few days. To be honest, i'm glad that i gave a try on this rasam, it was so good with wonderful flavor and taste absolutely delicious with hot rice.Without further delay let's check out the recipe, but if you want to know what i have prepared for past 4 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi

Mysore Rasam

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 3 to 4
Recipe Category: Rasam | Recipe Cuisine: Indian

Ingredients
Toor dal - 2 tbsp
Tomato - 1
Tamarind - a small goose berry size
Turmeric powder - 1/4 tsp
Salt - to taste
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few
Coriander leaves - few
Mustard - 1/4 tsp
To grind & roast
Chana dal - 1 tbsp
Coriander seed - 1 tbsp
Pepper corns - 1 & 1/2 tsp
Cumin seed - 1 tsp
Grated coconut - 2 tbsp

Procedure

Measure & take all the ingredients listed under "To grind & roast", heat the pan and add all the ingredients and roast till they are aromatic. Let it cool a bit.

Transfer into mixie jar and grind into coarse powder. Soak the tamarind in water for 30 mins.

Cook & mash the toor dal and keep it ready.Heat the pan with ghee, add mustard, let it splutters and then add the curry leaves and tomatoes.

Extract the tamarind juice from the soaked tamarind and add into the pan. Then add the cooked dal and grounded powder.

Add turmeric powder, salt & asafoetida powder.

Add more water as your liking and let it bring into boil. Simmer for 5 mins & switch off the flame. Finally add the coriander leaves.

Tada, Mysore Rasam is ready.Serve it with some hot rice and your favorite curry. We had with rice and onion pakoda.

Notes:

Ghee gives great flavor to the rasam. So don't skip it.
If you want more spice in the rasam, add one or two red chili in the tempering.
For extra flavor, you can add a tsp of rasam powder too.

Thursday, October 19, 2017

Rasam Vadai | Rasa Vada | Snacks Recipe

Rasam Vadai, an delicious way of eating vadai that are soaked in rasam. When i was working in chennai, one of my collegue brought the home made snacks for his birthday and this rasam vadai was one among them. Most of my team members never had heard about this vadai and that was the first time that they were tasting and literally everyone was amazed by its taste and flavor. Though we make rasam vadai and thayir vadai regularly at our home, that's when i came to know that the rasam vadai was not a common dish to prepare at every house like thayir vadai. I always remember that incident whenever i make rasam vadai.

This dish is very simple, if you have medhu vadai and rasam, then all you need to do is put together and let it soak for few mins, Tada your rasam vadai is ready. As i already have the recipe for both medhu vada and rasam, here i just gave the link for that. And also i didn't mentioned the quantity of vada and rasam, it's purely up to your choice ,if you want more rasam with your vadai, then add more or else vice versa.

Rasam Vadai

Preparation Time : 20 mins | Cooking Time : 0 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Medhu Vada
Rasam
Coriander leaves -few
Ghee - 1 tsp

Procedure

Take all the ingredients , in the rasam add the ghee, mix it well,then dump the vada into it.

Let it sit for 15 to 20 mins and serve with some chopped coriander leaves on top.
Tasty Rasam Vadai is ready.

Notes:

Rasam should be hot, so the vadai can easily absorb it.
You can use both hot or left over vadai,it will taste the same.
If the vadai is hot, then there is no need of soaking for 20 mins in rasam, within few minutes,you can serve.

Sunday, February 22, 2015

Tomato Rasam | Thakalli Milagu Rasam | Rasam Recipe

Tomato/Thakalli Milagu Rasam is the basic rasam recipe that you can make even without any dal. It's one of the comfortable dish to have when you had cold or sore throat and also it helps in digestion, so it's generally included in any south Indian feast recipe to avoid indigestion. Ingredients used in this recipe like cumin seed, garlic and pepper all are used to treat normal cold, so having it gives immediate relieve from the cold.
Now a days lot of rasam powder are available in market, but i felt that store brought rasam powder have lot of spices, so i hardly used them and i make my own rasam powder mix whenever needed.That's why you get wonderful aroma from the freshly grounded spices. Now let's see how to make rasam.

Tomato Rasam

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Rasam/Soup | Recipe Cuisine: Indian

Ingredients

Tamarind - small gooseberry size

Tomato - 1 (medium)

Curry leaves & coriander leaves - few

Salt - 1/2 tbsp(approx)

Water - 21/2 cup (approx).

Oil - 1/2 tsp

Mustard & urad dal - 1/2 tsp

To grind

Pepper corns - 2 tsp

Cumin seed - 1 tsp

Garlic pods - 6-7

Procedure

Soak the tamarind in 1 cup of water for 1/2 hr and the extract the tamarind juice and discard the pulp. Grind the ingredients listed under "To grind" to coarse powder.
Heat the oil in the pan, add mustard and urad dal . Once the mustard splutters,add the coarse pepper powder and saute it well for 30 mins. Take care dont burn the mixture.
Immediately add the tamarind juice along with 1 1/2 cup of water and then add chopped tomatoes.

Then add the salt and mix it well . Finally add curry & coriander leaves. Switch off the flame when you see the bubbles on the top.

Tasty Rasam is ready to serve.

Notes:

Dont boil the rasam, switch off the flame immediately when you see the bubbles on the top.
If you want, you mashed the tomato and then add. I dont like mashed tomato in rasam , so i prefer this way.
Adjust the water based on the sourness you want.

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Wednesday, August 14, 2019