How to make 12 varieties of Rasam
Kottu Rasam
And then there is this – the lazy cook’s version. Made in no time – no dal, no tomatoes, it is made just using spice powder and tamarind pulp or juice.KOTTU RASAM | SIMPLE RASAM
Kottu Rasam is the simplest form of Rasam, without any frills. It is the Rasam you make when you are in a rush
Equipment
- Cooking Vessel
- Kadhai or Wok
Ingredients
- 2 cups Diluted Tamarind Extract
- 2 tsp Rasam Powder
- 1 tsp Mustard Seeds
- 1 tbsp Cooking Oil
- A pinch of asafoetida
- A few coriander leaves
- A few curry leaves
- Salt to Taste
Instructions
- To a cooking vessel, add the tamarind extract and bring it to a boil. Boil till the raw smell of tamarind disappears
- Add rasam powder, salt, asafoetida. Bring it to a boil
- For tempering, heat cooking oil. Add mustard seeds. Once they crackle, add It to the rasam..
- Add the curry leaves and coriander leaves on top. Serve hot
Drumstick Rasam
This variant uses jaggery, and so is slightly sweeter than most other varieties.DRUMSTICK RASAM | MURUNGAI RASAM
This is a variety of Rasam that uses the flavors of drumstick.
Equipment
- Cooking Pan
- Kadhai or Wok
Ingredients
- 1 cup Tender drumsticks - chopped
- 1 cup Cooked Arhar dal / Split Red Gram
- 1 cup Chopped Tomato
- 2 tsp Powdered Jeera or Cumin
- 1 tsp Mustard Seeds
- 1/2 tsp Turmeric Powder
- 1/2 tsp Asafoetida
- Few Coriander Leaves
- Few Curry Leaves
- 3 tsp Lemon Juice Extract
- Salt to Taste
Instructions
- First, dilute the cooked Arhar Dal into watery consistency. You need to add the Dal water only and not the dal
- Add the dal water, drumsticks, tomato and turmeric to a cooking pan. Add a cup of water
- Add the powdered cumin and salt
- Let this come to a boil on a medium flame
- Once it comes to a boil, turn off the flame and add the lemon juice extract
- Add the tempering of crackled mustard seeds and asafoetida to this rasam.
- Garnish with coriander and curry leaves
Buttermilk Rasam
The Buttermilk version– clearly inspired by More Kozhambu– a Kadhi-like preparation from the South kitchen.BUTTERMILK RASAM
Buttermilk Rasam is a variation of Rasam that uses curd or buttermilk as the ingredient. A delicious variant of Rasam
- 2 cups Buttermilk
- 1/4 tsp Turmeric Powder
- 2 tsp Arhar or Toor Dal / Split Red Gram
- 2 tsp Coriander Seeds
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 1 tsp Black Pepper Corns
- 1 tsp Jeera or Cumin
- 2 tbsp Cooking Oil
- Few Curry Leaves
- Salt to Taste
- Roast the Arhar Dal, coriander seeds, fenugreek seeds and pepper along with cumin. Blend them into a paste
- Take buttermilk in a pan, Add turmeric, salt and the ground paste to the buttermilk