Pineapple rasam

You need
Pineapple - 1/2 cup (finely chopped)
Tomato - 1(Puree)
Tamarind paste - 1/4 teaspoon
Coconut - 2 tablespoons (grated)
Coriander seeds - 1tablespoon
Cumin seeds - 1 tablespoon
Red chilly - 1
Asafoetida - 1/2 teaspoon
Peppercorn - 4-5
Urad dal - 1 teaspoon
Toor dal (boiled) - 1/2 cup
Salt
Ghee - 1 tablespoon
Mustard seeds - 1 teaspoon
Coriander leaves 


Method

• In a little oil saute coriander seeds, cumin seeds, red chilly, peppercorn, urad dal and coconut until they turn slightly brown.
• Add a little water and blend this into a paste.
• In a medium saucepan add the tomato puree, tamarind paste, salt and the above paste. You can add little water to this.
• Bring it to a boil.
• When it forms a froth on top add asafoetida and stir well.
• Boil this mixture for about 10 -12 minutes. 
• Now add the pineapple chunks and boil for a few more minutes (5 min)
• Finally add the boiled toor dal and dilute the rasam with water.
• Bring it to a boil and turn off the heat.
• For tempering - to ghee splutter mustard seeds and pour this over rasam.
• Garnish rasam with coriander leaves and serve over rice.

Garlic Rasam

You need

Garlic - 4 cloves

Cumin seeds - 2 teaspoons

Corainder seeds - 2 teaspoons

Curry leaves - 5-6 leaves

Tomato - 1

Tamarind paste - 1/2 teaspoon

Salt

Red chilly - 1

Peppercorns - 10

For Seasoning

Mustard seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Curry leaves - 3

Ghee - 1 teaspoon

Method

• Blend all the ingredients together, add salt and required water and allow to boil.
• Boil until the raw smell of all the spices go away.
• Dilute the Rasam with required water and allow to bubble for 2 minutes.
• For seasoning - To a little ghee in the pan, splutter mustard seeds, add cumin seeds, curry leaves and pour over Rasam.
• Serve hot

Lemon Rasam

You need

Tomato - 1 (finely chopped)

Lemon - 1

Rasam Powder - 1 tablespoon

Cooked Toor dal - 1/2 cup

Coriander leaves

Salt

Asofoetida - 1/2 teaspoon

For seasoning

Ghee - 1 teaspoon

Cumin seeds - 1 teaspoon

 Method

• In a deep vessel, add the tomatoes, Rasam powder, salt and required water and allow to boil.When the Rasam foams add the Asofoetida
• Boil until the raw smell of Rasam powder goes away.
• Add the cooked toor dal to the rasam and mix well.
• Dilute the Rasam with required water and boil for 2 minutes.
• Seasoning - In a pan add ghee and cumin seeds.
• Pour over Rasam
• Garnish with Coriander leaves and squeeze the lemon over the rasam.
• Serve hot

Cumin Peppercorn Rasam

You need

Toor dal - 1 1/2tablespoon

Cumin seeds - 2 tablespoons

Peppercorn - 10

Red chilly - 1

Coriander seeds - 1 tablespoon

Tamarind paste - 1/2 teaspoon

Salt

For seasoning

Mustard seeds - 1 teaspoon

Ghee - 1 teaspoon

Curry leaves

Method

• Blend all the ingredients together with required water to make a paste.
• Add water and allow to boil. Do not dilute too much.
• Allow to boil until the raw smell of all the spices go away.
• Dilute the Rasam now with water and bubble for 2 minutes.
• For seasoning - In a pan add ghee and splutter mustard seeds, add curry leaves and pour this over the rasam.
• Serve hot

I love Rasam

Another staple in any South Indian household is Rasam. It can be had mixed with rice or you could just drink it like soup. For me Rasam is like heaven on earth and I relish it so much that it has to be on the menu every other day. I am going to pitch in my recipe for a basic Tomato Rasam. Again, every household in South India houses their homemade Rasam powder and I am carrying my Mom's now. So no 2 rasams are the same. Let's go ahead and try this steamy soup.....