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Tag: rasam variety

  • Mysore Rasam

    Mysore Rasam

    The season is mild rainy days and chilly nights, a steaming hot food with a few pakodas is ideal, isn’t it? Today, I have a rasam recipe for you.

    What is rasam?

    Rasam is a lentil based, thin soup like accompaniment served with hot steamed rice. It is popular in South India mainly in the states of Karnataka, Tamilnadu and Andhra Pradesh.

    What are the different variety of rasam that one can make?

    There are many variety of rasam that one can relish. Pepper rasam, tomato rasam, saaru, neer saaru, lemon rasam, andhra rasam, mysore rasam are a few variety of rasam that one can prepare.

    What is the difference between Rasam and Sambar?

    Rasam and Sambar are siblings from South India. Rasam is thinner in consistency and usually served with steamed rice. Sambar is slightly thicker than rasam and has different vegetables in it, onion may or may not be added. It is not only served with rice but also idly, dosa and vada.

    What is Mysore Rasam?

    Mysore Rasam as the name suggests, hails from the sate of Karnataka. It is also known as Arachuvitta Rasam. It is a rasam made using fresh spice mix and coconut. It is flavoursome. Let’s get to the recipe of it.

    Ingredients:

    • 1 cup tur dal
    • 2 tomato
    • 1/2 teaspoon mustard
    • 1/4 teaspoon turmeric powder
    • a small lemon size ball of tamarind
    • 1 teaspoon ghee

    For the rasam mix:

    • 1 tablespoon bengal gram
    • 1 tablespoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 teaspoon pepper
    • 1/4 teaspoon methi
    • 5 dry red chilli
    • 2 tablespoon fresh coconut

    For the seasoning:

    • 2 teaspoon ghee
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon cumin
    • 1 red chilly
    • curry leaves

    Method:

    1. Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
    2. Soak the tamarind in water.
    3. Make tomato puree, keep it aside.
    4. Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under “For the rasam mix” for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
    5. Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.
    6. Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
    7. Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam
    8. Once the rasam boils, it is done.
    9. Serve hot with rice.
    Mysore Rasam

    Mysore Rasam

    Mysore Rasam is spicy- tangy lentil based dish served with hot steamed rice.
    Print Recipe
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course: lunch ideas, Main Course
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 1 cup tur dal
    • 2 tomato
    • 1/4 teaspoon turmeric powder
    • small lemon size ball tamarind
    For Rasam Mix
    • 1 teaspoon ghee
    • 1 tablespoon bengal gram
    • 1 tablespoon coriander seed
    • 1/2 teaspoon cumin
    • 1/2 teaspoon pepper
    • 1/4 teaspoon fenugreek
    • 5 red chilli
    • 1 sprig curry leaves
    • 2 tablespoon fresh coconut
    For the seasoning
    • 2 teaspoon ghee
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder
    • 1/4 teaspoon cumin
    • 1 red chilli
    • 1 sprig curry leaf

    Method
     

    1. Wash the tur dal, add two cups of water and cook it in pressure cooker for three whistles. The dal should be smoothly cooked.
    2. Soak the tamarind in water.Make tomato puree, keep it aside.
    3. Take a pan, add a teaspoon of ghee and roast all the ingredients except coconut under "For the rasam mix" for two to three minutes. Put the coconut in the end and roast for another minute. When it is completely cool, grind them together.
    4. Extract the tamarind pulp. Mix it with tomato puree, put it to boil, the raw smell of the tomatoes should go.Put the ground rasam mix, jaggery, and salt into it. Mix the cooked dal well and put it along with other ingredients. Add three cups of water.
    5. Make seasoning, heat ghee in a pan. Add mustard seeds, as it splutters, put cumin, asafoetida, turmeric powder, red chilly and curry leaves. Pour it over the rasam. Once the rasam boils, it is done.Serve hot with rice.

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    Mysore Rasam

    I am sharing this with the Facebook group, “Food for Feast” where like minded bloggers decide a theme to blog every month. The theme for September was “Satvik Recipe”. Satvik food is that food that can be offered to God and does not contain onion and garlic in it.

    I am also sending this post MLLA 131 hosted by Sasmita of First Timer Cook . It is a monthly event started by Susan and now hosted by Lisa of Lisa’s Kitchen.

    If you have liked this post, do leave a comment below. If you ever make it, do take a picture and post it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree.

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  • Kattina Saaru / Special Rasam

    Kattina Saaru / Special Rasam

    Kattina Saaru is another kind of rasam. The name “Kattina Saaru” comes from Kannada language meaning filterate and “saaru ” is rasam. Here, the water that is used in cooking the tuvar dal, is used for the rasam  and the cooked dal, that is the residue,  is used to make a special kind of sweet, stuffed  pancakes (holige) or alternatively can be used to make dal fry.

    Ingredients :
    • Tur dal 250 grams
    • Tamarind lemon sized ball
    • Tomato 2
    • Rasam powder 3tsp
    • Jaggery  marble sized ball
    • salt to taste
    • ghee 2tsp
    • mustard  1/2 tsp
    • asafoetida 1/4tsp
    • turmeric powder 1/4 tsp
    • curry leaves a few
    • coriander leaves for garnishing

    rasam special
    rasam special

    Method :

    Pre requisites :

    • Cook dal with sufficient quantity in the pressure cooker. If water is less, add some more and allow to stand for sometime before using.
    • Soak tamarind for half an hour in water,
    • Chop tomato into small pieces,

    To make :

    Take a pan and add the ghee to it. Make seasoning by adding the mustard seeds, when they crackle, add the asafoetida and turmeric powder. To it , add the chopped tomato and salt along with sufficient quantity of water. Adding of water, will prevent the tomatoes from getting burnt. When cooked, add the tamarind pulp, rasam powder, chilly powder, jaggery along with a few curry leaves. Let boil for sometime. Now, add the dal water to it. If you find it less, add some more water to the cooked dal, let stand for awhile before pouring it. Allow to boil on a low flame. Kattina Saru or Special rasam is ready to serve.

    Note : This needs a slightly more of tamarind pulp and jaggery than the previous make.

    Hope you liked these two rasams of mine. Would love to have your feedback. If you ever make this recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

     

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  • Rasam delight of good food

    After a few days of eating outside food, there  is no bigger delight than having a simple meal of rice and rasam at home. It is the daily requirement of many people in South India. Rasam, is the accompaniment used with plain rice. It is of thinner consistency when compared to sambar.

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