Paruppu(Toor dhal) Rasam–Brahmin Recipe

Rasam is an integral part of south Indian lunch .My mother used to make in many different ways. Whenever I see rasam I always like to have it.Mymother in law makes rasam powder at home which is awesome.The taste and flavour will be damn good. always makes rasam powder at home.Enjoy making this lovely rasam with simple rice and spicy fry.

Check out other Rasam varieties Prep time Cook time Serves 20 mins 10 mins 3 persons Cuisine: South Indian Recipe Type: Lunch menu(Rasam) Ingredients Toor dhal -1/4 cup Tamarind –lemon size Green chilli -2 no’s Garlic -2 no’s Cilantro –few springs Salt – to taste Rasam  Powder -2 tsp Jaggery or sugar- 1 tsp Roast and grind Pepper -1 tsp Jeera -2 tsp Seasonings Mustard seeds -1/2 tsp Black urad dal -1 tsp Hing –pinch Curry leaves -2 sprigs Dry red chillies -2 no’s

Method

1. Soak tamarind in 1/2 cup of hot water and extract tamarind juice, keep aside. Filter the tamarind and boil the tamarind water for 3 to minutes. Fry roast jeera and pepper until nice aroma rises, switch off. Cool down and grind it to a powder.

2. First wash tuvar dal and boil it with 3 cups of water with a pinch of turmeric powder in pressure cooker. Soak tamarind in water and squeeze it out. Keep cooking for some time so it boils well. Take the boiled tuvar dal from the pressure cooker and add water to it so that it becomes more watery.

3. In the meantime, squeeze the tomatoes using your hand and collect in a bowl, add the rasam podi, hing, chopped coriander leaves and the crushed garlic. Mix well and add this mixture to the boiling tamarind water and add 2 cups of water and combine well.

4. Add asafetida and jaggery. Cook this till foam appears and stop cooking immediately. Care should be taken not to over boil. Heat the ghee with a tsp of ghee and does the seasoning add the seasoning mixture to the rasam and mix well.

5. Make sure u don't cook/ bring the rasam to boil, just cook until the foam tops it. Switch off and serve. Add coriander leaves for good flavor.

Served with

Plain hot rice

Vanjaram Fish fry

Jack fruit seed curry

My Notes

After dhal is added, don’t give more than a single boil.

Soak the tamarind in the water for half an hour and squeeze the pulp. U may add the water and the tamarind together and microwave it for a minute instead of the soaking part so that u may save some time. Crush the garlic and make it ready.

Linking this to Remya Sean’s First blog anniversary

Technorati Tags: Tamil Nadu recipes,Indian food recipes,South indian food recipes,Brahmin recipes,Rasam varieties,Paruppu rasam varieties,Dhal rasam recipes

Curry leaves Rasam

The word rasam  in the Tamil language, means "essence," or "juice," and has come to mean a particular type of soup that includes the tartness of tamarind or tomatoes.Rasam is a popular South Indian soup. This soup makes a complete meal.

Recipe Source : Vahrehvah

Prep time:20 mins |Cook time:10 mins

Ingredients Tamarind extract -1/2 cup Jaggery (optional) -1 tsp Crushed garlic -4 cloves Chopped onions -1/4 cup Dry roast and grind Oil -4 tbsp. Dry red chillies -2 no’s Coriander seeds -2 tsp Methi seeds -1/2 tsp Urad dal-2 tsp Pepper corns-2 tsp Seasonings Oil -1 tsp Mustards seeds -1/2 tsp Cumin seeds -1/2 tsp Dry red chillies -3 no’s broken Hing-pinch

Method

1. Wash the curry leaves and pat dry with a cloth or paper towel. Then fry these leaves in a small pan in few drops of oil for a minute. Then transfer it to a plate for cooling.

 2. Fry all the spices one by one in oil, until they turn light brown. Transfer all the spices to a plate for cooling. Take care not to burn the spices, as they make the masala bitter.Grind both the curry leaves and the spices to a fine paste by adding some water.

3. Do the tempering as listed and then add tamarind extract, salt and jaggery.Finally add the ground paste with required amount of water. Boil for only few minutes and check for salt.

4. Serve hot with rice or with raw banana stir fry, carrot beans poriyal,cabbage moong dal fry,and avarakkai poriyal.A good combination of all these dry curries.

5. It can be served as a soup also.

Some recipes you may also like:

Corn Methi Paniyaram

Spiced Curd rice

Raw banana Podimas

Moong dal Halwa

Carrot Apple Rasam

Technorati Tags: Rasam recipes,Curry leaves rasam,Curry leaves variety recipes,South indian recipes,Lunch meal recipes,Platter recipes.

Kala Channa Rasam(Brown Chickpeas Rasam)

Kala channa is first soaked, cooked and then finally seasoned. The cooked water is used to make the rasam by flavoring with seasoning of garlic.Kala channa(kadle rasam) doesn't actually have any kala channa but is made from the water left over from boiling the kala channa(brown kadle). The kala channa/ kadle rasam then becomes the perfect side dish for the meal. The boiled brown chickpeas can be done in many ways.

Prep time: 20 mins|Cook time:15 mins

Ingredients	quantity
Kala channa(Kadele water)	left over water after pressure cooking
Tomatoes	2 no’s chopped
Garlic	5 no’s (de-skinned)
Tamarind extract water	2 tbsp.
Rasam powder	3 tsp
Turmeric powder	1 tsp
Cilantro	finely chopped
Salt	to taste

To temper

Mustard seeds	1 tsp
Jeera seeds	1 tsp
Dry red chilies	2
Curry leaves	8-10
Hing	pinch
Oil	1 tsp

Method

1. Soak the kala Channa(Brown chickpeas) in water overnight.Pressure cook the channa dal and separate the water.I have boiled toor dal for mooli sambhar which I had planned for lunch today.So I took 1 cup of boiled toor dal.Heat the oil in a pan, then add the mustard seeds, cumin seeds.When the mustard seeds start to pop, add the hing, curry leaves and broken red chilies.

2. Pour the tamarind water with chopped tomatoes.Pour the kala channa water after few minutes.

3. Add the rasam powder,turmeric powder and salt.Let it boil, and then let it simmer for 5-6 minute.Crush garlic and pepper separetely.Now add this crushed mixture in this kala channa rasam.Lastly add the boiled toor dal and give a quick stir.

4. Garnish with chopped cilantro. Serve the kala channa/ kadle rasam with rice. 

 Notes

Tamarind Paste can also be used instead of extract water.Few drops of lemon juice can be added while serving the rasam.

Check out my other rasam links

Amla Cucumber Rasam

Carrot Apple Rasam

Raw Mango Rasam

Technorati Tags: South Indian Food Recipes,Lunch recipes,Rasam recipes,Soup recipes,Protein Recipes

Amla Cucumber Rasam

There are two types of gooseberries- Chinna Nellikaai and the larger variety. Most of the households in South India have a Nellikaai tree in their backyard. This fruit grows in regions where the climate is hot because it has properties to cool the body and quench thirst.
This fruit is known for its medicinal properties and used extensively in Indian cooking for a long time. This recipe is "Nellikaai Rasam" but can be easily converted into "Nellikaai Soup" just by blending all the ingredients and serving it in individual soup bowls. The taste of the ginger hits you first followed by the sour taste and after you swallow, there is a wonderful lingering sweetness in your mouth. I always try to fix some new rasam….since ‘rasam’ is the comfort food for most of the non-vegetarians like me! Anything that is tangy…I try to make rasam out of it. A brief account of its medicinal properties coming after this wonderful recipe.

 

Prep time: 15 mins|Cook time: 15 mins|Serves: 6 persons

Ingredients	Quantity
Amla	6 nos
Cucumber	1 no
Lemon	1
Moong  dal	2 tbsp.
Rasam powder	1 tbsp.
Turmeric powder	½ tsp.
Ginger -green chilli paste	½ tsp.
Garlic crushed	1 tbsp.
Cilantro	Few sprigs

 To temper

Sesame Oil
Mustard seeds	½  tsp.
Cumin seeds	½ tsp.
Dry red chillies	2
Hing	pinch
Curry leaves	2 -3 sprigs
Salt	To taste

 Method

1. To chop the gooseberries, just cut it as you would cut an apple on all sides leaving the core intact. Wash and clean the whole goose berries. Now slice their flesh alone. Remove the seed and discard. 2. Blend them to fine puree using very limited water. Cook the moong dal until mushy. I washed, peeled, cut and ground the cucumbers with a cup of water.  Then I added 2 tbsp. of lemon juice and some salt. Now filter them to have rich berry juice. Set aside.In a deep iron wok, heat few spoons of oil. Let the mustard seeds sputter; now add cumin seeds, dry red chilies and Hing. 3. Now add tomatoes till it gets mushy. Then add salt, turmeric and rasam powder (pepper cumin powders) to it. add the mashed green ginger garlic coarse paste. Stir for some time.Pour the amla juice and the moong dal with water.(app 1 cup of water). 4. Remove from heat quickly. Too much of boiling will deplete the vitamins! After the rasam gets warm ,pour the cucumber and lemon juice.Check for salt.  4. I also garnished with some cilantro. It tasted AWESOME Hope you will try to make this rasam and enjoy it 5. Serve steaming hot along with plain steam cooked rice.

 Notes

Never heat up the cucumber juices if serving with rice, ensure the rice is piping hot to compensate for the lukewarm rasam.Refrigerate if you want to have it as a soup.Do not cook the gooseberries before as the rasam will not have any flavor.

Medicinal Properties:
       As we all know the gooseberry is very rich in Vitamin C more than orange. It has antiviral and antimicrobial properties - meaning it can fight against inflammation, cancer, fever, reduce cholesterol and blood glucose levels.

In Ayurveda:
All parts of the tree are used: fruit, seed, leaves, root, bark and flowers. According to Ayurveda this fruit is sour and astringent in taste with sweet, bitter and pungent secondary tastes.     

It is used for Rejuvenation purposes: promotes longevity, enhances digestion, treats constipation, reduces asthma, fever and cough, purifies the blood and liver, strengthens the heart, brightens eyes, stimulates hair growth and enhance intellect.
     
Amla has been a major component in beauty therapies [for hair and skin] for centuries