RECIPE OF RASAM? 

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Ingredients

* Rasam powder - 1 tsp
* Lemon sized ball of tamarind - 1
* Salt to taste

Grind to paste :

* Red gram dal - 1 tsp
* Cumin seeds - 1/2 tsp
* Curry leaves - 2 sprigs

Seasoning :

* Ghee - 2 tsp
* Mustard seeds - 1 tsp
* Dried red chilly - 1
* Curry leaves - 1 sprig

Method

1. Boil the tamarind in water, and squeeze to extract the pulp. Add 1 cup of water, rasam powder, salt, and boil until the quantity is reduced by half.

2. To the ground paste, add 2-3 cups of water and mix well. Add this to the boiling mixture, and allow to simmer for a while.

3. Season the given ingredients in ghee and pour into the rasam.

Answered by Uttam , an ibibo Master, at 4:49 PM on September 18, 2008

This is one way I make Rasam (a tamarind based gram soup like dish which can be served with simple steamed rice and a vegetable and also a meat side dish or also as an accompaniment)This recipe is from the Compilation of recipes from the Master Chefs of India.

SERVES 4 (change servings and units)
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Ingredients

* 100 g red gram, split
* 1 tablespoon oil
* 5 g mustard (1 tsp)
* 5 whole dried red chilies
* 10 curry leaves
* 1 g asafetida powder
* 2 tablespoons garlic, crushed
* 1 teaspoon turmeric powder
* 2-3 tomatoes, quartered
* 3-4 peppercorns, crushed
* 1 green chilies
* 1/2 cup tamarind pulp (100 gms)
* salt

Directions

1.
1
Heat oil.
2.
2
Add the mustard seeds, as soon as they splutter add the red chillies (whole), curry leaves, asafoetida and garlic and saute for 2 mins.
3.
3
Add the turmeric, red gram, tomatoes, peppercorns, green chilli, tamarind pulp and salt.
4.
4
Mix and add 2-3 cups of water.
5.
5
(if using pressure cooker add 2 cups and if cooking open add 3 cups).
6.
6
Bring to a boil and simmer till dal is tender and soft.
7.
7
Garnish with cilantro.
8.
8
Serve hot.

Answered by Madhurima , an ibibo Master, at 1:44 PM on September 17, 2008

Ingredients
tuar dal - 1/4 cup
masoor dal - 1/4 cup
tomatoes - 1 16 oz.can or 4 large tomatoes
tamarind extract - 1/2 teaspoon
black pepper powder - 1/2 teaspoon
saunf - 1/2 teaspoon (optional)
whole red pepper (dry red chili) - 2 or 3
chili powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
methi seeds - 1/2 teaspoon
garlic cloves - 3
cumin seeds - 1 teaspoon
mustard seeds - 1/2 teaspoon
coriander and curry leaves - a bunch
salt to taste



Preparation
Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.


Source : www.spiderke rala.com/kerala/recipes/ViewRe cipe.aspx?RecipeId=100

Answered by Reeta K , an ibibo Master, at 10:21 AM on September 17, 2008

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 Shobhit , an ibibo Master, at 8:00 PM on September 16, 2008

Ingredients
tuar dal - 1/4 cup
masoor dal - 1/4 cup
tomatoes - 1 16 oz.can or 4 large tomatoes
tamarind extract - 1/2 teaspoon
black pepper powder - 1/2 teaspoon
saunf - 1/2 teaspoon (optional)
whole red pepper (dry red chili) - 2 or 3
chili powder - 1/2 teaspoon
turmeric powder - 1/2 teaspoon
hing powder - 1/2 teaspoon
methi seeds - 1/2 teaspoon
garlic cloves - 3
cumin seeds - 1 teaspoon
mustard seeds - 1/2 teaspoon
coriander and curry leaves - a bunch
salt to taste



Preparation
Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.

http://www.spiderke rala.com/kerala/recipes/ViewRe cipe.aspx?RecipeId=100

Answered by Nagendra , an ibibo Master, at 5:58 AM on September 16, 2008

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.

Answered by Gyan Singh , an ibibo Master, at 12:25 PM on September 14, 2008

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 Sharad Singh , an ibibo Master, at 2:34 PM on September 13, 2008

Ingredients

cumin 50 gm
split gram (pigeon pea) 25 gm
peppar 15 gm
red Chillies (long) 4
asafoetida a pinch


Powder all the ingredients together. There is no need to roast them. The powder can be preserved in an airtight container for 6 months.

This powder can be added to a number of dishes. But the most important item that is made with this powder is 'Seeragam Rasam'.

Seeragam Rasam is similar to soup.


Procedure for preparing Seeragam Rasam

1. You can prepare this Rasam with or without dal. To prepare this with dal water, cook about 50 gm of split gram (pigeon pea) with a pinch of turmeric powder and take its diluted water. To prepare this without dal just take a cup of water in a pan.
2. Soak tamarind in water and squeeze out its essence.
3. Add this powder, tamarind essence, salt to taste and a pinch of turmeric powder.
4. Boil for 10 mts.
5. Season the liquid. Roast a teaspoon of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam. A pinch of asafoetida can also be added.
6. Add curry leaves and chopped green coriander for additional flavour.


Usually this item is eaten with rice in South India. But it is also drunk as soup. It is very useful to aid digestion and hence can be served as an appetizer.

In South India this Rasam is served as a very effective soup to people suffering from fever or cold. It is the chicken soup for the vegetarians.

Answered by Prashant , an ibibo Citizen, at 7:36 PM on September 11, 2008

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


Procedure for preparing Seeragam Rasam

1. You can prepare this Rasam with or without dal. To prepare this with dal water, cook about 50 gm of split gram (pigeon pea) with a pinch of turmeric powder and take its diluted water. To prepare this without dal just take a cup of water in a pan.
2. Soak tamarind in water and squeeze out its essence.
3. Add this powder, tamarind essence, salt to taste and a pinch of turmeric powder.
4. Boil for 10 mts.
5. Season the liquid. Roast a teaspoon of mustard seeds and cumin seeds in a spoonful of oil and add it to the Rasam. A pinch of asafoetida can also be added.
6. Add curry leaves and chopped green coriander for additional flavour.


Usually this item is eaten with rice in South India. But it is also drunk as soup. It is very useful to aid digestion and hence can be served as an appetizer.

In South India this Rasam is served as a very effective soup to people suffering from fever or cold. It is the chicken soup for the vegetarians.

Answered by Nidhi Singh , an ibibo Master, at 7:23 PM on September 10, 2008

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.

www.indiaexpress.com/

Answered by Anju Devi , an ibibo Master, at 7:40 PM on September 09, 2008