How to make 12 varieties of Rasam

How to make 12 varieties of Rasam
  • Cook the tomatoes in the tamarind juice
  • Add the blended paste and salt and let it boil for two minutes
  • Turn off the flame. Add the tempering of crackled mustard seeds and garnish with curry leaves
  • Serve Garlic Rasam hot!
  • 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
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine south Indian
    Servings 3

    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
    Keyword kottu rasam, kottu rasam recipe, rasam recipe, simple rasam
    There are other exotic variations as well – not prepared often – but like I mentioned before, only imagination can limit these varieties. Here are a few:

    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.
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Appetizer, Side Dish
    Cuisine south Indian

    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
    Keyword drumstick rasam, drumstick rasam recipe, murungai rasam

    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
    1. Roast the Arhar Dal, coriander seeds, fenugreek seeds and pepper along with cumin. Blend them into a paste
    2. Take buttermilk in a pan, Add turmeric, salt and the ground paste to the buttermilk

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