Rasam with different vegetables and ingredients

I am sharing with you different types of rasam that I make at home.There are many kinds of rasam tomato rasam, jeera and pepper rasam, garlic rasam, mysore rasam, lemon rasam, pineapple rasam. 

Drumsticks rasam, its spicy, peppery, tangy and colourful.

Drumsticks rasam recipe

Ripe tomato - 2
Drumsticks pieces a few
tamarind - a small gooseberry size
Tuvar dal - 1/4 cup
hing - a small piece
turmeric powder - 1/2 tsp
salt as required

For tadka
ghee - 1 tsp
mustard seed - 1/2 tsp
methi seeds - 1/2 tsp
red chilly - 1 broken

rasam powder - 2 tsp
coriander leaves - 1 tsp(chopped)

Method of Preparation

In pressure cooker cook tuvar dal add turmeric to it on bottom vessel and on top vessel keep tamarind, halved tomato, drumsticks pieces and a small piece of hing, Add just a glass of water for two whistles. Remove from cooker and check whether tuvar dal is well cooked, smash it using a ladle. Cool down tamarind, extract the pulp, the hing must be very well cooked in tamarind pulp.  Remove the tomato skin gently smash the tomato with fork, In an earthern pot add tamarind pulp and tomatoes, drumsticks pieces. Add tuvar dal and adjust salt. Allow it to boil now add rasam powder, let it froth now add chopped coriander leaves. Add beetroot cooked water, Off the stove. In a heated small pan add mustard seed, let it splutter add methi seeds and red chilly. Methi seeds will release a mild aroma. Pour the tadka on top of the rasam.

Drumsticks gives a lovely aroma to rasam.

Tomato Rasam

Ingredients

2 Ripe tomatoes
A small gooseberry sized tamarind
1/4 cup tuvar dal (cooked)
A small piece of heeng 
1/2 teaspoon turmeric powder 
salt as required

2 teaspoon rasam powder 
1 tablespoon of coriander leaves (chopped)

For tadka
1teaspoon ghee 
1/2 teaspoon mustard seeds

1/2 teaspoon methi seeds 
1 broken red chilli

Method 


*In pressure cooker cook tuvar dal add turmeric to it on bottom vessel and on top vessel keep tamarind, halved tomato and a small piece of heeng.

*Add just a glass of water for two whistles. Remove from cooker and check whether tuvar dal is well cooked, smash it using a ladle. 

*Cool down tamarind, extract the pulp, the heeng must be very well cooked in tamarind pulp.  

*Remove the tomato skin gently smash the tomato with fork.

*In an earthern pot add tamarind pulp and tomatoes. Add tuvar dal and adjust salt. 

*Allow it to boil now add rasam powder, let it froth now add chopped coriander leaves.

* Off the stove. 

*In a heated small pan add mustard seeds, let it splutter add methi seeds and red chilli. 

*Methi seeds will release a mild aroma. Pour the tadka on top of the rasam. 

If you wish you can use eeya chombu for cooking rasam. I prefer pressure cooking and earthern pot as it saves time and is very fast. 


Variation

Milagu jeerakam rasam 

Millaku(black pepper) Jeera rasam - fry jeera, black pepper, coriander, hing, curry leaves, mustard and red chilly.crush it to powder. In tamarind pulp add two cups of water and add pepper jeera powder, turmeric powder and salt. Bring to boil. Add curry leaves, Use same tadka as tomato rasam. When you have cold and cough this rasam taste great and soothing to your throat. 

Add garlic in tadka if you want to make garlic rasam. 

Lemon rasam

Take two cups of water add turmeric, green chilly and a piece of ginger, Allow it to boil Off the stove add lemon juice adjust salt add curry leaves. For tadka use ghee and mustard(let it splutter) jeera and red chilly.Pour on top of lemon rasam. This rasam can be consumed as a soup for chilly winter evening.

Pineapple rasam - Chop a small piece of pineapple into very tiny pieces or use a mixer to coarsely grind. Add two cups of water and cook pineapple in water, Add turmeric, salt green chilly. Once pineapple is soft and tender add tadka to it. Taste great as a soup.

Drumsticks tomatoes rasam for the busy day.

The busy day rasam in progress. The day when I have very little time in hand, I try this rasam.  A few drumsticks, tomatoes and little imli, add water and turmeric powder, pressure cook and take the drumsticks out squeeze it, peel the tomatoes, extract pulp from the imli. Put it back in the pressure cooker, add more water, a little rasam powder, heeng and salt. A quick tadka, chopped coriander leaves and it's done.