Lemon Rasam

Ingredients:

1.Thoor dhal- 1/4 cup
2.Rasam powder- 2 spoons
3.Green chillies-2
4.Chopped ginger- 1 small piece
5.Turmeric powder-1/2 spoon
6.Salt
7.Lemon juice-1 small lemon or 2 tablespoons of real lemon juice
8.Asafoetida
9.Curry Leaves
10.Fresh chopped cilantro 
11.Mustard-1/2 spoon
12.Jeera-1/2 spoon


Method:
1.Pressure cook the Thoor dhal till it gets soft.Mash it well and keep aside.
2.Take 3 cups of water,add turmeric powder,salt,green chillies,ginger,asafoetida and keep in stove.
3.Add rasam powder and curry leaves and allow it to simmer for 10 min till bubbles appear in the corners of the vessel.Remember that tamarind is not needed for this rasam.
4.Add the mashed dhal to the rasam and allow it to cook for 5 minutes.
5.Switch off stove & add the fresh chopped cilantro
6.Add the lemon juice now and mix.Remember not to add the juice when its boiling as it turns the rasam sour.
7.Seasoning- Oil+Mustard+jeera

Neem Flower Rasam

Neem flower is known to treat digestive disorders,improve eyesight & has very good curative properties for diabetes

 Ingredients:

1. Tamarind-100 g
2. Cleaned and dried neem flower- 50 g
3. Rasam Powder- 2 spoons
4. Turmeric- 1/4 spoon
5. Salt
6. Asafoetida
7. Curry Leaves 
8. Ghee- 2 spoons

Method:
1.Soak the tamarind in hot water and drain the water to a hollow vessel.
2.Add Salt ,rasam powder,turmeric & Asafoetida to the tamarind water & simmer for 15 minutes till the raw smell goes off.  

3.Seasoning for just 30 seconds else the neem flower will get charred:Heat 2 spoons of ghee.Add the neem flower when it gets heated.

4.Switch off stove,add the seasoned neem flower to the rasam and a bunch of curry leaves.

5.Serve with rice 

Tomato Rasam

Ingredients:

1. Thoor dhal( 2 tablespoons)
2. Tamarind-(100 g)
3. Rasam Powder- 2 spoons
4. Turmeric- 1/4 spoon
5. Salt
6. Asafoetida
7. Curry Leaves
8. Coriander leaves
9. Chopped Tomato- 1

Method:
1.Pressure cook the Thoor dhal nicely.Mash it well and keep aside

2.Soak the tamarind in hot water and drain the water to a hollow vessel.
3.Add Salt ,turmeric and Asafoetida to the tamarind water & allow it to boil for 10 minutes till the raw smell goes off.
4.Add the pressure cooked Thoor dhal to the rasam and boil for 5 minutes
5.Add the chopped tomato

6.Do not allow the rasam to boil for long.Keep in low flame and add 1 cup of water till you get the right consistency.
7.Seasoning: Ghee+Mustard+curry leaves.
8.Garnish with chopped coriander leaves after switching off stove.

Jeera Milagu Rasam( Cumin +Pepper )

 Ingredients:

1. Thoor dhal ( 3 spoons)
2. Whole black pepper( 1/4 spoon)
3. Red chillies (2)
4. Jeeragam( 1 spoon) 
5. Dhania seeds-1/4 spoon
6. Tamarind (50 g)
7. Rasam Powder( 2 spoons)
8. Turmeric
9. Salt
10. Hing
11. Curry leaves 
12. Ghee for seasoning 

Method:

1.Soak the thoor dhal in water for 20 minutes

2.Grind it in mixie with 1 spoon jeeragam,curry leaves,pepper,dhania seeds,red chillies and little water to form a paste.

3.Soak the tamarind in hot water and drain the water.

4.Add 2 spoons of rasam powder,salt,hing & turmeric to the tamarind water & allow it to boil for 12 minutes.

5.Keep in low flame and add the paste from the mixie to the boiling rasam.Mix it well

6.Add the necessary water and wait till bubbles appear in the corner of the vessel. 

7.Make sure this Rasam is a little thicker than the usual ones.

8.Seasoning with ghee for added taste and aroma: Mustard+curry leaves.

9.Serve hot especially when you are down with cold/fever/bodypain,this rasam is an elixir!Tastes divine

                                         

10 Minutes Rasam

This can be easily made in a jiffy,as it does not need thoor dhal to be cooked and added.   The seasoning with ghee gives an appetizing smell!!!!

Ingredients:

1.Red Tomatoes-(3)

2.Pepper powder- 1 spoon

3.Rasam Powder- 2 spoons

4. Turmeric

5.Salt

6.Asafoetida

7.Curry leaves.

Method:

1.Grind the tomatoes in mixie

2.Add 1-1.5 cups water and boil in medium flame.

3.Once the raw smell goes off,add rasam powder,pepper powder,turmeric and salt.

4.Boil for 5 min till bubbles appear .Switch off stove

5.Seasoning:Ghee+mustard+curry leaves+Asafoetida

Mysore Rasam

Ingredients:

1. Red Chillies - 3
2. Channa dhal - (1 spoon)
3. Thoor dhal( 3 tablespoons)
4. Coriander/Dhania seeds(2 spoons)
5. Pepper - (1/4 spoon)
6. Grated Cocunut -( 1 tablespoon)
7. Tamarind-(100 g)
8. Jaggery powdered( 1 teaspoon)
9. Turmeric
10. Salt
11. Asafoetida
12. Curry Leaves
13. Coriander leaves

Method:
1.Pressure cook the Thoor dhal till it gets soft.
2.To Grind:Heat little oil in a pan,add ,Channa Dhal,pepper,red chillies, dhania seeds and fry for some time. Grind this with dry grated coconut to a form a fine powder.

3.Soak the tamarind in hot water and drain the water.
4.Add Salt ,turmeric and Asafoetida to the tamarind water & allow it to boil for 10 minutes till the raw smell goes off.
5.Next mash & add the pressure cooked Thoor dhall to the rasam.

6.Do not allow this rasam to boil for long.Keep in low flame and add 2 cups of water.
7.Finally add the ground powder & 1 teaspoon powdered jaggery and mix well and allow it to boil just for 2 minutes
8.Seasoning: Mustard+curry leaves.
9.Add coriander leaves after switching off stove for a nice aroma.

10.Serve hot with rice

Garlic Rasam

Garlic is a powerful natural antibiotic,known to strengthen the cardiovascular system and reduce high cholesterol

Ingredients:

1. Garlic (1 whole)
2. Thoor dhal ( 4 spoons)
3. Whole black pepper( 1/4 spoon)
4. Red chillies (2)
5. Jeeragam( 1/2 spoon)
6. Tamarind (50 g)
7. Rasam Powder( 2 spoons)
8. Turmeric
9. Salt
10. Hing
11. Curry leaves 
12. Oil- 2 spoons
13. Ghee for seasoning 

Method:

1.In oil,fry the thoor dhal,whole black pepper,red chillies and the peeled garlic

2.Grind the above in mixie with 1 spoon jeeragam and little water to form a smooth paste.

3.Soak the tamarind in hot water and drain the water.

4.Add 2 spoons of rasam powder,hing,salt &turmeric to the tamarind water & allow it to boil for 15 minutes.

5.Keep in low flame and add the paste from the mixie to the boiling rasam.Mix it well so that there are no visible chunks of paste in the rasam.

6.Add the necessary water and wait till bubbles appear in the corner of the vessel. 

7. Remove from stove.

8.Seasoning with ghee for added taste and aroma: Mustard+curry leaves.

9.Serve with rice and potato fry.