Rasam or Pepper water

Rasam or pepper water

Description: Rasam
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Pepper corns 1tbsp
Cumin seeds 1tbsp
Coriander seeds 1tbs
Garlic 10 pods
Coriander leaves few
Curry leaves few
Red chili 2no’s
Tamarind size of a lemon
Tomato 5no’s
Procedure:
1. Take a kadai and boil the tomatoes with little tamarind.
2. In a mixer jar add coriander seeds, red chilies, cumin, pepper corns and garlic.
3. Grind to a powder and keep aside.
4. Squeeze the pulp of the tomatoes and tamarind and add 1 cup of water.
5. Now take a vessel and add oil, when hot add mustard seeds curry leaves.
6. Add the grinded mixture to the seasoning and fry for 1 mnt.
7. Immediately add the tomato tamarind water.
8. Add a pinch of asafetida and salt to taste.
9. When the formation of froth is observed put of the flame and cover a lid.
10. Later you can Transfer to your desired vessel.
This being a south Indian dish is served with rice. It is good for digestion.

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Lime Rasam
Description: rasam
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients:
Tomato 1
Lime 1/2no
Green chili 1no’s
Tuar dhal 1/2cup cooked
Mustard seeds 1tsp
Cumin seeds 1tsp
Peppercorns 1tsp
Garlic 4pods
Coriander seeds 1tsp
Red chili 2no’s
Asafetida 1/4tsp
Oil 1tsp
Curry leaves few
Coriander leaves few
Salt to taste
Procedure:
1. In a blender blend coarsely pepper corns, garlic, red chili, cumin seeds.
2. Take a frying pan add some oil and splutter mustard seeds green chili and curry leaves.
3. Add the blended ingredients to the pan along with some salt.
4. Add 1cup of water and to this add the cooked dhal and asafetida.
5. When the froth is forming switch off the flame.
6. Add lime juice to the rasam and garnish with coriander leaves.
Serve with rice.

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Mysore Rasam
Description: rasam
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients:
Tomato 2no’s
Lime 1/2no
Turmeric ½ tsp
Green chili 1no’s
Tuar dhal 1/2cup cooked
Mustard seeds 1tsp
Cumin seeds 1tsp
Peppercorns 1tsp
Garlic 4pods
Coriander seeds 1tsp
Red chili 2no’s
Asafetida 1/4tsp
Oil 1tsp
Curry leaves few
Coriander leaves few
Salt to taste
Jaggery 1tbsp
Channa dhal 1tsp
Tuar dhal 1tsp
Grated coconut 1tbsp
Procedure:
Roast Channa dhal, Tuar dhal, coriander seeds, coconut, red chili, pepper corns, and cumin seeds and powder it finely.
Boil tomato in water with salt, asafetida, turmeric and the powdered ingredients.
When the froth is forming add the cooked dhal, Jaggery, crushed garlic and coriander leaves to it.
Put off the flame and add lime juice.
Season with mustard seeds and curry leaves and pour on top of the rasam.
Serve with rice.