Mulagu - Jeera (Pepper-Cumin Seeds) Rasam

Ingredients (Translation)

Tamarind- ½ lemon size
Salt to taste
Asafoetida
½ tsp Mustard seeds

Masala--
½ tsp Coriander seeds
½ tsp Pepper
1 tsp Red gram dal
2 Red chillies
½ tsp Cumin seeds

Roast all the masala ingredients except cumin seeds and grind all of them to a fine powder. You can store this masala for almost a month.

Soak tamarind and extract the juice.

Add salt, asafoetida, and the masala to the tamarind juice and microwave on high for 4 minutes.

Season with mustard.

It is absolute heaven to drink this just like that or mixed with rice when suffering from cold.

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Lemon rasam

Ingredients (Translation)

4 tbsp Red gram dal
Salt to taste
1 small Lime
½ tsp Mustard seeds
Asafoetida- a pinch
¼ tsp Turmeric powder
Few drops of oil
Curry and coriander leaves

Masala-

Coriander seeds- ½ tsp
Pepper- ½ tsp
Red chillies- 2
Red gram dal- 1 tsp
Cumin seeds- ½ tsp

Roast the masala ingredients except cumin seeds. Grind it along with cumin seeds to a fine powder.

Cook the Red gram dal with sufficient water, turmeric and few drops of oil at micro high for 15-20 minutes. Check in between and add more water if required.

Add salt, asafoetida, masala powder, dal, curry leaves and micro high for 5 minutes. Add lemon juice to it and season with mustard.

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Tomato Rasam

Ingredients (Translation)

Tomato- 4 to 5 or tomato puree
4 tbsp Red gram dal
Rasam powder -1 tsp
Salt to taste
Asafoetida- a pinch
1/2 tsp Mustard seeds
¼ tsp Turmeric powder
Few drops of oil
Curry leaves
Coriander leaves

Cook the red gram dal for 15-20 minutes with sufficient water, turmeric and few drops of oil, checking in between for sufficiency of water.

Add the tomatoes or puree, salt, rasam powder, asafoetida and curry leaves and microwave high for 5 minutes.

Season with coriander seeds and coriander leaves.

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Paruppu rasam

Ingredients (Translation)

4 tbsp Red gram dal
Rasam powder-1 tsp
Tamarind- ½ small lemon size
1 Tomato
Salt to taste
1/2 tsp Mustard seeds
Asafoetida- a pinch
Coriander leaves
Curry leaves
¼ tsp Turmeric powder
Few drops of oil

Add sufficient water to the red gram dal, turmeric and few drops of oil and microwave on high for 15-20 minutes, stirring once in between. If required add more water.

Soak tamarind in water and extract the juice.

Add the cooked dal, tomato cut into small pieces, salt, rasam powder, curry leaves, asafoetida and micro high for 5 minutes.

Season with coriander leaves and mustard.

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Mysore rasam

Ingredients (Translation)

4 tbsp Red gram dal
Tamarind- ½ lemon size
Salt to taste
½ tsp Mustard seeds
Oil- few drops
¼ tsp Turmeric

Masala-
Red chillies-2
1 tsp Coriander seeds
½ tsp Pepper
1 tsp Bengalgram dal
1 tsp Red gram dal
Asafoetida-a pinch
½ tsp Cumin seeds

Add sufficient water to the dal, turmeric and a few drops of oil and micro high for 15-20 minutes. Check once in between if water is sufficient, else add more.

Soak tamarind in water and extract the juice.

Roast the masala ingredients except for cumin seeds and grind it well along with cumin seeds.

Add the salt, asafoetida and masala to the tamarind juice and microwave on high for 3 minutes. Add the cooked dal and micro high again for 2 minutes.

Season with mustard seeds.

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Rasam Powder

Ingredients (Translation)

½ cup Bengal gram dal
¼ cup Cumin seeds
2 cups Red chillies
1 cup Red gram dal
3 cups Coriander seeds
1 cup Pepper

Roast them without oil and grind to a fine powder.

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