Rasam Recipes (Suvir Saran)

Rasams

Rasams consist of three main components :
1. The ground spice mixture
2. Broth, that serves as a base
3. Tempering Oil

Spice Mixture (also called Rasam Powder)

Red Chillies - 2
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1 tbsp

Mustard Seeds - 1 tsp
Curry Leaves - 4
Asafetida - 1/8 tsp

Variations :

For Lemon Rasam (No red chillies ; the spice of pepper instead)

Red Chillies - NONE
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tbsp

Black Peppercorns - 1 1/2 tsp
Cayenne Pepper - 1/2 tsp

For Pineapple Rasam (milder emphasis on the coriander seeds)

Red Chillies - 3
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1/4 tsp

Black Peppercorns - 1/4 tsp

Broth

The base. Essential ingredient is tamarind paste for the sourness.

Pineapple Rasam :

Warm Water - 2 1/2 cups
Tamarind Concentrate - 2 tsp
Pineapple Juice - 2 cups
Cilantro - 1/4 cup, chopped
Salt

Add the ingredients. Bring to a boil, and simmer.


Lemon Rasam (This uses the broth of yellow dal)

Yellow Dal - 1 cup
Tumeric - 1/2 tsp
Water - cups
Tamarind - 1 1/2 tsp
Tomatoes - 2
Garlic - 2 cloves
Lemon - 1, cut in half and juiced, juice and halves reserved seperately
Green Chillies - 4, stemmed and slit along the lenght
Asafetida - 1/4 tsp, optional
Salt

Combine the dal, tumeric and the water. Bring to a boil, skim well. Turn the heat down, simmer, till the dal is tender (35-40 min). You can do this in a pressure cooker to save time.

Blend 1 1/2 tomatoes with garlic, make it into a puree.

Strain the dal. Make into broth, add juiced lemon halves, add tamarind water, the puree, spice mixture, chillies, asafetids. Simmer and cook.

Chop the remaining 1/2 tomatoes and add. Cook 3 more min

Tomato Rasam

Tomatoes - 2 (1 for the puree, 1 chopped)
Garlic - 1
Water - 4 cups
Ginger - 2 tsp, minced
Cilantro - 1/4 cup
Green Chili - 1/2 , cut crosswise

Cumin Powder - 1/2 tsp
Black Peppr - 1/2 tsp

Puree the quartered tomato with garlic.

Boil Water. Add chopped tomatoes, ginger, cilantro, green chili. Turn heat down, and simmer for three min.

Add tomato-garlic puree, rasam powder, cumin, black pepper and salt. Simmer for 5 min.

Tempering Oil

Essential ingredients are mustard seeds, red chillies, curry leaves.

Tomato Rasam :

Mustard Seeds - 1/4 tsp
Red Chillies - 2
Curry Leaves - 4

Add shredded coconut (1 tsp) - till golden brown. Optional

Pineapple Rasam :

Mustard Seeds - 1 1/4 tsp
Green Chillies - 3 (NOTE : Not using red chillies here)
Curry Leaves - 8

Asafetida - 1/4 tsp (optional)
Cayenne Pepper - 1/4 tsp

Lemon Rasam :

Mustard Seeds - 2 tsp
Red Chillies - 3
Curry Leaves - 4

Finishing Touches :

Pineapple Rasam

Stir in chopped Pineapple and serve hot

Lemon Rasam

Stir in Lemon Juice, Cilantro and serve hot