1. Parupu Rasam
Ingredients
- Oil
- Mustard - 1/2 t spoon
- Chopped Small Onions - 5
- Dry Chilli - 2
- Mashed Garlic - 2 pods
- Curry Leaves - 2 stem
- Rasam powder - 1 table spoon
- Tamarind juice - size of a goose berry in 1/2 cup water
- Parupu water -1 1/2 cup
- Powdered asafoetida - 2 pinches
- Salt to taste
- Coriander leaves - 4 stem
Method
- Once oil is heated add the above ingredients 1 by 1.
- Allow tamarind juice to boil well then add the parupu water.
- Once the Foam starts to appear add powdered asafoetida and garnish with coriander leaves.
2. Tomato Rasam
Ingredients
- Oil
- Mustard - 1/2 t spoon
- Chopped Small Onions - 5
- Dry Chilli - 2
- Curry Leaves - 2 stem
- Rasam powder - 2 t spoon
- Turmeric - 1/2 t spoon
- Tamarind juice - size of a goose berry in 1/2 cup water
- Tomato smashed - 3
- Powdered asafoetida - 2 pinches
- Salt to taste
To garnish
- Coriander leaves - 4 stem
- Smashed garlic - 2 pods
- Grated coconut - 2 t spoon
Method
- Once oil is heated add the above ingredients 1 by 1.
- Allow tamarind juice to boil well then add the smashed tomato and allow it to boil well untill the raw smell goes off.
- Then garnish it when hot and serve.
3. Tamarind Rasam
Ingredients
- Oil
- Mustard - 1/2 t spoon
- Chopped Small Onions - 5
- Dry Chilli - 1
- Mashed Garlic - 2 pods
- Curry Leaves - 2 stem
- Rasam powder - 1 table spoon
- Pepper powder - 1/2 t spoon
- Tamarind juice - size of a lemon in 3 cups of water
- Powdered asafoetida - 2 pinches
- Coriander leaves - 4 stem
- salt to taste
Method
- Once oil is heated add the above ingredients 1 by 1.
- Allow tamarind juice to boil well.
- Once the Foam starts to appear add powdered asafoetida and garnish with coriander leaves.
4. Curry Milagu Rasam
Ingredients
- Oil
- Mustard - 1/2 t spoon
- Chopped Small Onions - 5
- Tomato - 2
- Curry Leaves - 2 stem
- Curry milagu - 4 tspoon mixed with water
- Toor Dal water - 3 cups
- Coconut milk - 1 cup
- salt to taste
To season
- Coriander leaves - 4 stem
- lemon juice 1 table spoon
Method
- Once oil is heated add the above ingredients 1 by 1.
- Allow curry milagu water to boil well, untill its raw smell goes.
- Then add toor dal water n leave it to boil well n then add coconut milk.
- Once the Foam starts to appear add powdered asafoetida and garnish it with coriander leaves.
- Just before serving season it with lemon juice.
5. Garlic Rasam
Ingredients
- Oil
- Mustard - 1/2 t spoon
- Ground material
- Tamarind juice - size of a goose berry in 21/2 cups of water
- salt to taste
- Coriander leaves - 4 stem
To fry n grind
- Oil
- Chopped Garlic - 12 pods
- Curry Leaves - 2 stem
- Cumin - 1 t spoon
- Pepper - 1 t spoon
- Moore milagai - 6
Method
- Fry the items given and grind it with little water .
- Once oil is heated add the above ingredients 1 by 1.
- Allow tamarind juice to boil well.
- Once the raw smell disappears, garnish with coriander leaves and serve.
6. Kollu Rasam
Ingredients
- Oil
- Mustard - 1/2 t spoon
- Ground material
- Tamarind juice - size of a goose berry in 21/2 cups of water
- salt to taste
- Coriander leaves - 4 stem
To fry n grind
- Oil
- Horse gram - 2 t spoon
- Curry Leaves - 2 stem
- Cumin - 1 t spoon
- Pepper - 1 t spoon
- Moore milagai - 6
Method
- Fry the items given and grind it with little water .
- Once oil is heated add the above ingredients 1 by 1.
- Allow tamarind juice to boil well.
- Once the raw smell disappears, garnish with coriander leaves and serve.
7. Thodhuvelai Rasam
Ingredients
- Oil
- Mustard - 1/2 t spoon
- Curry leaves - 2 stem
- Ground material with 2 cups of water
To fry n grind
- Oil
- Thoduvelai leaves - 1 cup
- Coriander seeds - 3 t spoon
- Cumin - 1 t spoon
- Pepper - 1 t spoon
- Moore milagai - 5
- Mashed Garlic - 2 pods
- Tamarind juice - size of a goose berry
- salt to taste
Method
- Thodhu vellai should be fried well. Then fry the rest in the given order n grind it with little water.
- Once oil is heated add the above ingredients 1 by 1.
- Boil well untill the raw smell disappears, garnish with coriander leaves and serve.
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