HOW TO MAKE RASAM ? 

Well Priyanka

Ingredients

1. Tomatoes
2. Tamarind paste
3. MTR rasam powder
4. Toor dal
5. Salt
6. Turmeric
7. Coriander leaves

[edit] Steps

1. Cook toor dal: Take half cup toor dal in a pan and add 1.5 cups of water to it. Put it in a pressure cooker and let the steam come out of the spout. Once the steam comes, add the weight and after 3 whistles, remove it from the flame.
2. Make Rasam: Take a deep bottomed pan and add 3 cups of water. Add about 2 tablespoons of tamarind paste to it. Add a teaspoon of salt, a pinch of turmeric and 2 teaspoons of MTR rasam powder. Dice 2 tomatoes and add it to the pot.
3. Mix well and let boil. After about 10 minutes of boiling add the cooked toor dal to the mixture and let it boil for another 5 minutes. The mixture should be watery.
4. Add more water if needed. Add salt if needed. After boiling, add finely chopped coriander leaves and add a small teaspoon of ghee or butter to the mixture.
5. Serve piping hot with rice or drink out of a bowl.

Answered by Priyanka C at 11:26 AM on August 31, 2008

Ingredients :

Tamarind juice : 2 cups
Tomato : 1
garlic : 2 pods
curry leaves : 5
coriander leaves (finely chopped) : 2 tbsp
turmeric powder : a pinch
salt : to taste
oil : 2 tsp
mustard : 1 tsp
cumin : 1 tsp
red chilli : 1 small

For the powder :
pepper : 1 to 1.5 tbsp
cumin : 1 to 1.5 tbsp
red chilli : 1 (medium size)
Thoor dal : 1 tbsp ( available in any Indian store).

(Grind the above ingredients into dry powder).

METHOD :

Take 1 medium sized tomato, mash it and add it to the 2 cups of tamarind juice/extract.
Heat oil in a wok, and add mustard. After the mustard splutters, add cumin. Once the cumin becomes brown pour in the tamarind juice with tomatoes , and add salt, turmeric powder, mashed garlic, curry leaves, 1 red chilli split into two and rasam powder. Bring it to a boil, switch off the stove and add the coriander leaves.

You can either drink this as hot soup, or serve with white steamed rice.

Answered by jaivir at 4:55 PM on August 30, 2008

well, Ingredients:
• 1 kg Tomatoes
• 1/2 tsp Chilli powder
• 1/4 tsp Asafoetida
• 3 tbsp Tamarind water
• 2 Pinches turmeric powder
• 1 tsp Lemon juice
• Salt to taste
• Make masala powder of:
• 1 1/2 tsp Coriander seeds
• 1 tsp Cumin seeds
• 8 Peppercorns
How to make Tomato Rasam:
• Roast the peppercorns, coriander seeds and cumin seeds for a minute.
• Grind them into a masala powder.
• Chop the tomatoes into halves and put in 8 glasses of boiling water.
• Mix the remaining ingredients and masala powder.
• Boil again for 10 minutes.
• Squeeze the tomatoes with the help of a spoon.
• Boil for another 10 minutes.
• Tomato Rasam is ready. Garnish it with chopped coriander.

Answered by Romi at 6:48 PM on August 23, 2008

well;
Ingredients

1. Tomatoes
2. Tamarind paste
3. MTR rasam powder
4. Toor dal
5. Salt
6. Turmeric
7. Coriander leaves

[edit] Steps

1. Cook toor dal: Take half cup toor dal in a pan and add 1.5 cups of water to it. Put it in a pressure cooker and let the steam come out of the spout. Once the steam comes, add the weight and after 3 whistles, remove it from the flame.
2. Make Rasam: Take a deep bottomed pan and add 3 cups of water. Add about 2 tablespoons of tamarind paste to it. Add a teaspoon of salt, a pinch of turmeric and 2 teaspoons of MTR rasam powder. Dice 2 tomatoes and add it to the pot.
3. Mix well and let boil. After about 10 minutes of boiling add the cooked toor dal to the mixture and let it boil for another 5 minutes. The mixture should be watery.
4. Add more water if needed. Add salt if needed. After boiling, add finely chopped coriander leaves and add a small teaspoon of ghee or butter to the mixture.
5. Serve piping hot with rice or drink out of a bowl.

Answered by Kishore at 6:07 PM on August 09, 2008

Ingredients

2 Tbsp. grated coconut
2-3 tsp coriander
1 1/2 tsp jeera
3/4 tsp Fenugeek (methi)
1/2 tsp turmeric powder
4-5 pepper corns
1/2 tsp tamarind paste
6-8 curry leaves
1 tsp mustard seeds
4-6 red chillies, to taste
1 tomato, chopped
1 tsp brown sugar
3/4 tsp urid dal
1-2 tsp whole chana
Salt to taste





Method:

Roast and blend all ingredients except tomato and brown sugar. Add water to make a very watery soup like consistency.

Add chopped tomato and bring to a boil. Simmer 5 minutes, add brown sugar and salt to taste.

Season with mustard seeds and curry leaves.

Taste for salt and serve hot with Rice or Idli.

Answered by chandra at 8:44 AM on August 09, 2008

Serves 4

Preperation Time 30 Minutes

Contents
Green Vegetables

Ingredients
250 gms tomatoes, quartered
1 onion, chopped
4 cloves garlic, crushed
4 green chillies, chopped
1 lemon-sized ball of tamarind
1 tbsp jaggery
1 tsp mustard seeds
10 curry leaves
1 red chilli, broken into two
1 tsp coriander seeds – roasted & powdered
1 tsp cuminseeds – roasted & powdered
2 tsps peppercorns – roasted & powdered
½ tbsps oil

Recipe
1.Extract the pulp of tamarind by soaking it in a cup of hot water.

2. Boil the tomatoes, chillies and garlic in 4 cups of water.

3. Add the ground spices, jaggery and tamarind pulp and simmer for 15 minutes.

4. Heat the oil.

5. Splutter the mustard seeds.

6. Add the curry leaves, red chilli, asafoetida powder and onion and fry for a minute.

7. Pour it over the tomatoes.

8. Serve hot.

Answered by Muktadhara at 4:07 PM on August 02, 2008

Ingredients

Tomatoes
Tamarind paste
MTR rasam powder
Toor dal
Salt
Turmeric
Coriander leaves

Take half cup toor dal in a pan and add 1.5 cups of water to it. Put it in a pressure cooker and let the steam come out of the spout. Once the steam comes, add the weight and after 3 whistles, remove it from the flame.

Make Rasam: Take a deep bottomed pan and add 3 cups of water. Add about 2 tablespoons of tamarind paste to it. Add a teaspoon of salt, a pinch of turmeric and 2 teaspoons of MTR rasam powder. Dice 2 tomatoes and add it to the pot.

Mix well and let boil. After about 10 minutes of boiling add the cooked toor dal to the mixture and let it boil for another 5 minutes. The mixture should be watery.

Add more water if needed. Add salt if needed. After boiling, add finely chopped coriander leaves and add a small teaspoon of ghee or butter to the mixture.

Serve piping hot with rice or drink out of a bowl.

source www.wikihow.com

Answered by deepthi at 3:11 PM on August 02, 2008

Ingredients –
Tuver dal 200 gm
Tomatoes 500 gm
Tamrind 25 gm
Mustard seeds ¼ tsp
Rasam powder 2tsp
Ground nut 1half tsp
Celery 1 spring
Egg 1
Pepper powder 1half tsp
Coriender leaves few
Salt to taste
Water 6 cup
Preparation : Clean and wash dal cut tomatoes to pieces .Soak tamrind in water and extract pulp .

Method -
Pour 2 ½ cupof water along with dal in the cooker body. Close the cooker and put on it on high heat. Bring to full pressure and then cook for 3 minutes on a medium heat. Allow cooker to cool . Open the cooker and mash dal properly . Add tamarind water , salt , rasam pouder and tomato pieces with 3-4 cups of water . Simmer for 12 minuts . heat oil with mustard and pepper and season it . Garnish with coriander leaves and serve.

Answered by Seema at 1:05 PM on August 02, 2008

For the Rasam Powder:
Ingredients:
250 gms Red chilies, 250 gms Coriander seeds, 2 tbsps. Toor dal, 50 gms Jeera, 25 gms Pepper, 1 small piece hing, 1 small bunch curry leaves (dried) and 1 tbsp turmeric powder.
Method:
Dry roast all the ingredients lightly (without oil). Grind to a fine powder and store in an airtight container.

Paruppu (Dal) Rasam:
Ingredients:
½ cup toor dal, 1 heaped tsp Rasam powder, 1 lemon size tamarind, 1 bunch coriander leaves, 1 sprig curry leaves, 1 pinch hing, ½ tsp. Sugar and salt to taste.
For seasoning:
1 tsp oil or ghee, ¼ tsp Mustard and ¼ tsp Jeera.
Method:
Cook dal with a little turmeric and keep aside. Extract about 2 cups of juice from tamarind. Add a little more water, salt, rasam powder, hing, sugar and curry leaves to this tamarind water and boil for 5-10 minutes. Add cooked dal and about 1-11/2 cups more of water, and bring to boil and remove from fire. Heat oil. Add mustard seed jeera and pour rasam. Add chopped coriander leaves.

Tomato Rasam:
Prepare the same way, as for paruppu rasam. Add chopped tomatoes (2 or e tomatoes) to tamarind water and prepare as above.

Garlic Rasam:
Remove skin from garlic, about 10 to pods. Add to tamarind water. When cooked, add cooked dal and prepare the usual way (as for paruppu rasam)

Lime Rasam:
Instead to tamarind water, use plain water and prepare just like tomato rasam. After removing from fire, add juice of one lime.

Pineapple Rasam:
Prepare the rasam as for Paruppu rasam. Add 1 tsp. Fresh pineapple juice and also a few thin slices of pineapple, just before serving.

Jeera Rasam:
Required:
1 tbsp toor dal, 3 to 5 red chillis, 1 tbsp. jeera, 1 tsp Coriander powder, 1 small piece hing, 1 lemon size tamarind, 1 small piece dry coconut, 1 pinch haldi, a small piece jaggery and coriander leaves; salt to taste.
For seasoning:
1 tsp oil, ½ tsp mustard, ½ tsp Jeera and 1 spring curry leaves.
Method:
Soak toor dal, red chillis, jeera, coriander powder, hing and dry coconut in water for a few minutes and grind to a coarse paste. Extract juice from tamarind adding water about 2 cups. Add salt, haldi and jaggery, bring to a boil, add the masala paste, and about one to two cups more water, bring to boil and remove from fire. Heat oil. Add mustard, jeera and curry leaves and pour over rasam. Add chopped coriander leaves. (Tomato may also be added to the above rasam)

Guttu Rasam:
Required:
1 small lemon sized tamarind, 2 or 3 red chillis, 1 tbsp toor dal, ½ tsp Mustard, ½ tsp. Jeera, 1 piece hing, 1 spring curry leaves, 1 tsp. Oil and 1 small piece jaggery and salt to taste.
Method:
Extract 2 cups of juice from tamarind and keep it aside. Break the chilly into two. Heat oil. Add mustard, jeera, toor dal, chilly, hing and curry leaves. When dal is brown add tamarind juice salt and jaggery. Bring to a boil for a few minutes, add a little more water bring to boil again and remove from fire.

Ginger Rasam:
Required:
1 tbsp toor dal, 2.5 cm. to 5 cm. Ginger, 2 or 3 green chillis, 1 lemon, 1 tsp grated dry coconut, ¼ tsp Mustard, ¼ tsp Jeera, 1 pinch hing, curry leaves, 1 small piece jaggery and salt to taste.
Method:
Soak the toor dal in a little water for a few minutes. Grind crushed ginger, dal, chilli, coconut, jeera and hing to a paste. Add about 3 cups of water to this and bring to boil, add in haldi, salt, curry leaves and jaggery. Remove from fire. Heat oil. Add mustard and pour over rasam. Add lemon juice and chopped coriander leaves. (Tomato also may be added, if preferred).

Answered by NISHA at 10:22 AM on August 02, 2008

Ingredients :

Tamarind juice : 2 cups
Tomato : 1
garlic : 2 pods
curry leaves : 5
coriander leaves (finely chopped) : 2 tbsp
turmeric powder : a pinch
salt : to taste
oil : 2 tsp
mustard : 1 tsp
cumin : 1 tsp
red chilli : 1 small

For the powder :
pepper : 1 to 1.5 tbsp
cumin : 1 to 1.5 tbsp
red chilli : 1 (medium size)
Thoor dal : 1 tbsp ( available in any Indian store).

(Grind the above ingredients into dry powder).

METHOD :

Take 1 medium sized tomato, mash it and add it to the 2 cups of tamarind juice/extract.
Heat oil in a wok, and add mustard. After the mustard splutters, add cumin. Once the cumin becomes brown pour in the tamarind juice with tomatoes , and add salt, turmeric powder, mashed garlic, curry leaves, 1 red chilli split into two and rasam powder. Bring it to a boil, switch off the stove and add the coriander leaves.

You can either drink this as hot soup, or serve with white steamed rice.

Answered by Gyan Singh at 9:50 AM on August 02, 2008