Category Archives: Rasam varieties / Charu

Ginger Rasam / Allam Rasam

This Allam rasam is very good health….mainely who are suffering from clod and cough.

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Ingredients :

  • Ginger – 2 tbsp
  • Garlic – 2 cloves
  • Tamarind pulp – 3 tbsp
  • Water – 4 cups
  • Jaggery – 1″ piece (optional)
  • Salt – as per taste
  • Black pepper powder – pinch
  • onions, chopped -2 tbsp
  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tbsp
  • cumin seeds – 1/2 tbsp
  • Red chilli – 1
  • curry leaves – 1 spring
  • Hing – pinch
  • Turmeric powder – pinch
  • Coriander leaves, garnishing – few

Method :

  • Take a vessel, heat the oil.
  • Once oil becomes hot, add mustard seeds…once they start spluttering add cumin seeds, curry leaves, red chili flake and hing.
  • Add 1 tbsp garlic cloves and ginger paste let it fry for min.
  • Add onions, let onions turn into little brownish colour.
  • Now add water and and tamarind pulp. let it boil for 5 min’s.
  • Again add 1 tbsp ginger, salt, pepper powder and jaggery again boil for 5 more min’s.
  • Turn off the stove.
  • Remove into a serving bowl.
  • Garnish with coriander leaves.

Note:

  • Jaggery is optional. Today I avoided jaggery beacause, we don’t like sweetness in rasam.
  • I skiped it today…..because there are no coriander leaves remaining in my house.

 

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Lady’s Finger/ Okra Rasam / Bendakaya Charu

Oakra rasam is my kid’s favourite rasam. This is very simple and easy to make. Just try it once…you love the taste. Here is my recipe…

nhlbnlLadies-Finger
Ingredients:

  1. Oil – 1/2 tbsp
  2. Green chilli – 1
  3. Onion, chopped – 1/2 small size
  4. Lady’s finger – 6
  5. Tomatoes, chopped – 1 medium size
  6. Water – 2 cups
  7. Tamarind pulp – 3 tbsp
  8. Salt – as per taste
  9. Red chilli powder – Pinch
  10. Turmeric – pinch
  11. Coriander powder – 1 tbsp
  12. Cumin powder – 1 tbsp

For Temparing :

  1. Oil – 1 tbsp
  2. Mustard seeds – 1/2 tbsp
  3. Cumin seeds – 1/2 tbsp
  4. Red chilli flakes – 1
  5. Curry leaves – 1 spring
  6. Hing – pinch

For Garnish :

  1. Cilantro, chopped – 2 tbsp

Method :

  • First wash the lady’s fingers, remove the edges and cut them into half or desired shape.
  • Take a vessel, heat the oil.
  • Once oil becomes hot, add green chilli, onions let onions turn into little brownish colour.
  • Add chopped lady’s finger and reduce the flame to low and close the lid.
  • When the okra pieces are three-fourths done, add the chopped tomatoes and let it cook for another 5 min’s.
  • Now, add water and tamarind pulp. let it boil for 5 min’s.
  • Add  salt, red chilli powder, coriander powder, cumin powder, turmeric powder let it boil for few min’s.
  • Turn off the stove.
  • In another pan, for seasoning heat oil, add mustard seeds.
  • Once mustard seeds starts spluttering add cumin seeds, curry leaves, red chili flake and hing.
  • Add this seasoning to the rasam and remove into a serving bowl.
  • Garnish with cilantro.

Tomato Chaaru / Tomato Rasam

blbslgvbThis is one of the easy recipe. In our house, we use to make this dish almost everyday. My kid loves this rasam with rice. This is most common dish in our Indian family.

Ingredients :

  1. Tomatoes – 2
  2. Black pepper powder – pinch
  3. Coriander , chopped- 2 tsps
  4. Salt – as per taste
  5. Red chilli powder – as per taste, little
  6. coriander powder – 1tbsp
  7. Tamarind pulp – 1/2 tbsp (optional)

For Tempering :

  1. Oil- 1/2 tbsp
  2. Cumin seeds – 1 tbsp
  3. Mustard seeds – 1/4 tbsp
  4. Curry leaves – 1 spring
  5. Red chilli flakes – 1
  6. Hing – pinch

Method :

  • Wash and boil tomatoes directly in boiling water for 5 Min’s.
  • Let them cool for 10 Min’s.
  • Put the tomatoes into blender and make puree, into a fine consistency.
  • Take a vessel, add 2 cups of water and tomato puree and boil it for 5 Min’s.
  • When they are boiling add green chilli, red chilli powder, pepper powder, salt, coriander powder, tamarind pulp(optional) and let it boil for 5 more Min’s.
  • Add chopped coriander leaves.
  •  For tempering, take a small pan heat oil, add mustard seeds, cumin seeds, red chilli flakes, hing, curry leaves.
  • Fry them little and add to the tomato rasam.
  • Serve hot with rice or you can have it directly like soup.

Note :

  • Once the tomatoes become cool, you can peel of th skin and make a puree or with hand you can smash them.
  • Peeling skin is optional.
  • I never add tamarind pulp to tomato rasam, but my friend’s add it. It’s optional.
  • You can adjust the water quantity. It depends on how thick u want the rasam.
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