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Sunday, November 29, 2020

Make these healthy rasams at home

Pineapple, neem flower, lemons? You want all kinds of rasam? We’ve got you covered.

Written by Akhila Ranganna | April 4, 2016 8:55:43 pm
???????????????????????????????????? The simple dal rasam is a staple on every South Indian thali.

There’s nothing more soothing than a tall glass of deliciously light rasam to serve as a quick appetizer. In most South Indian households, it is part of the main course and is an integral dish on the South Indian thali or elai sappad/oota (meal served on a banana leaf) or sadhya. Eaten with rice or as a soup, bursting with nutritional and medicinal benefits, chaaru, rassa, saaru, most popularly known as rasam, is a much-loved and versatile dish.

Though there is no documented historical origin for this dish, according to Chef Manu Nair, Corporate Executive Chef, Bon South and South Indies, legend has it that once a great king had organised a huge feast for his people. Suddenly, the number of people who attended the feast increased and the royal cooks had to quickly cater for to this increased demand. The cook took all the left over ingredients from sambhar, like some boiled dal water, tamarind water, some onion and spiced them up into what turned out to be a very tasty dish, the predecessor of today’s rasam. The king was so happy with this new dish that from then onwards it became an important component in all feasts.

Each of the four South Indian states have their own way of preparing rasam. “The rasam in Kerala is largely tamarind based, with a lot of pepper and spices and is generally consumed during lunch and dinner,” explains Nair. “The Karnataka rasam is slightly sweet, while in Andhra Pradesh and Tamil Nadu, the rasam, which is had for breakfast, as well as lunch and dinner, is medium spicy with tomatoes, dal and tamarind as the main ingredients.”

There are close to 30 varieties of rasam found across the four different states of South India using ingredients as diverse as chicken, black chickpeas, garlic, balloon vine, drumstick flows, seasoned buttermilk, green gram, neem flower, Indian gooseberry and raw mango. We bring you five rasam recipes, courtesy Chef Nair. Though much of the style is similar in all the variants, it’s those subtle differences that change the whole flavour profile.

lemon-rasam_759

NIMMAKAI (LEMON) RASAM

Ingredients
1/4 cup – Toor dal
2 – Ripe tomatoes
1/4 tsp – Turmeric powder
A few curry leaves
1 1/2 tsp – Rasam powder
1/2-inch – Ginger, crushed or finely chopped
1 – Green chilli, slit length-wise
A pinch – Asafoetida
Salt – To taste
2 tbsp + 1 tsp – Fresh lemon juice
1 tsp – Ghee
1/4 tsp – Mustard seeds
1/4 tsp – Jeera seeds
50g – Tamarind
1 tbsp – Coriander leaves, finely chopped

Method
* Pressure cook toor dal until it is fully mashed.
* Soak the tamarind and extract its pulp.
* Take the tamarind water, add chopped tomatoes, turmeric powder, rasam powder, slit green chilli, ginger, asafoetida, salt needed and curry leaves.
* Simmer and boil for about 15 minutes until it is cooked.
* Add mashed toor dal along with a little extra water.
* Boil for another 5 minutes and remove from flame
* Heat 1 tsp of oil, add mustard seeds. When the seeds crackle, add cumin seeds, red chilli and curry leaves.
* When the cumin seeds crackle, pour the seasoning over the rasam. Cover it with a lid for 5 mins.
* Add fresh lemon juice and mix well.
* Heat 1 tsp of ghee. Add mustard and cumin seeds. When the seeds splutter, add curry leaves and pour it over the rasam.
* Garnish with finely chopped coriander leaves and serve hot.

 

Pepper rasam 2_759
PEPPER RASAM — TAMIL-BRAHMIN STYLE

Ingredients
1/2 cup – Toor dal
10g – Tamarind
A sprig of curry leaves
Salt – To taste
1/2 tsp – Mustard seeds
1/2 tsp – Cumin seeds
1 – Dried red chilli
2 – Medium-sized tomatoes
1/4 tsp – Turmeric powder
1 1/4 tsp – Rasam powder
1/4 tsp – Asafoetida
4 tsp – Pepper, crushed

Method
* Pressure cook toor dal till it is fully mashed.
* Soak the tamarind and extract its pulp.
* Take the tamarind water, add chopped tomatoes, rasam powder, turmeric powder,coriander powder, asafoetida, curry leaves and salt as needed.
* Boil on low flame until it is cooked.
* Add the mashed dal along with a little extra water.
* Boil for 5 minutes more and remove from flame.
* Heat 1 tsp of oil, add mustard seeds. When the seeds crackle, add cumin seeds, red chilli and curry leaves.
* When the cumin seeds crackle, pour the seasoning over the rasam. Cover it with a lid for 5 minutes.
* Garnish with finely chopped coriander leaves and freshly crushed pepper on top and keep it covered for 4 minutes.
* Serve piping hot.

 

Parrippu rasam 2_759
PARUPPU RASAM — TAMIL-BRAHMIN STYLE

Ingredients
1/4 cup – Toor dal
10g – Tamarind
A sprig of curry leaves
Salt – To taste
1/2 tsp – Mustard seeds
1/2 tsp – Cumin seeds
1 – Dried red chilli
2 – Medium-sized tomatoes
1/4 tsp – Turmeric powder
1 1/4 tsp – Rasam powder
1/4 tsp – Asafoetida

Method
* Pressure cook toor dal till it is fully mashed.
* Soak the tamarind and extract its pulp.
* Take the tamarind water, add chopped tomatoes, rasam powder, turmeric powder,coriander powder, asafoetida, curry leaves and salt as needed.
* Boil on low flame until it is cooked.
* Add mashed dal along with a little extra water.
* Boil for 5 minutes more and remove from flame.
* Heat 1 tsp of oil, add mustard seeds. When the seeds crackle, add cumin seeds, red chilli and curry leaves.
* When the cumin seeds crackle, pour the seasoning over the rasam. Cover it with a lid for 5 minutes.
* Garnish with finely chopped coriander leaves.
* Serve hot.
Vepam Poo Rasam_759
VEPAM POO RASAM (NEEM FLOWER RASAM)

Ingredients
40g – Tamarind
1 sprig – Coriander leaves
2 tsp – Dried neem flowers
4 – Dried red chillies
50g – Boiled toor dal
1 tsp – Oil for frying neem flowers
Salt – To taste
1 tsp – Ghee
3/4 tsp – Mustard seeds
1 sprig – Curry leaves
1 pinch – Asafoetida
1/4 tsp – Turmeric powder
3g – Jaggery

Method
* Soak the tamarind and extract the water.
* Take the tamarind water in a vessel, add the boiled toor dal, asafoetida, turmeric powder, salt and curry leaves.
* Heat 1/4 tsp of oil and fry the red chillies and add to the dal and tamarind water.
* Now boil with all the ingredients on low flame for about 15 minutes.
* Then add about 2 cups of water or thin dal water, jaggery and boil it for 1 minute.
* Heat 1 tsp of ghee and add the mustard seeds. When the seeds crackle, add curry leaves and pour it over the rasam.
* Heat 1 tsp oil and fry the neem flowers on low flame until they turn reddish brown.
* Now add the fried neem flowers to the rasam.
* Garnish with finely chopped coriander leaves.
* Serve hot.
Tomato Garlic  Rasam

PINEAPPLE RASAM

Ingredients
1/4 cup – Toor dal
50g – Tamarind
500g – Ripe pineapple
1/4 tsp – Turmeric powder
1 sprig – Curry leaves
1 1/2 tsp – Rasam powder
1 – Green chilli, slit length-wise
1 pinch – Asafoetida
Salt – To taste
1 tsp – Ghee
1/4 tsp – Mustard seeds
1/4 tsp – Cumin seeds
1 tsp – Coriander leaves, finely chopped

Method
* Pressure cook toor dal until it is fully mashed.
* Soak tamarind and extract the tamarind pulp.
* Take the tamarind water, add chopped pineapple, turmeric powder, rasam powder, slit green chilli, ginger, hing, salt needed and curry leaves.
* Now boil with all the ingredients on low flame for about 15 minutes.
* Add mashed toor dal along with a little extra water.
* Boil for 5 minutes more and remove from flame.
* Heat 1 tsp of oil, add mustard seeds. When the seeds crackle, add cumin seeds, red chilli and curry leaves.
* When the cumin seeds crackle, pour the seasoning over the rasam. Cover it with a lid for another 5 minutes.
* Add fresh lemon juice and mix well.
* Heat a tsp of ghee. Add the mustard and cumin seeds. When the seeds splutter, add curry leaves and pour it over the rasam.
* Garnish with finely chopped coriander leaves.
* Serve hot.

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