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Step by step instructions to make the rasam

Ingredients

 

To grind or smash

 

• Ginger / Inji – 1 inch 
• Pepper – 1/2 tsp
• Garlic – 2 cloves
• Cumin seeds – 1/2 tsp

 

To make Rasam

 

• Ginger – 1/2 inch (chopped to fine pieces)
• Tomato – 1 small (optional)
• Tamarind water – 1 cup ( made from 1 lemon sized tamarind )
• Dry red chillies – 1 (optional)
• Curry leaves – few
• Coriander leaves – few
• Mustard seeds – a pinch
• Cumin seeds – a pinch (optional)
• Oil – 1 tsp
• Ghee – 1/2 tsp 
• Asafoetida – a pinch
• Turmeric – a pinch
• Salt – as per taste 
• Water – 3 cups
• Lemon juice – 1 tsp (optional)

 

 

Method

1. Take the ingredients mentioned in To Grind or smash and crush it as shown below.

5. Switch off the flame and wait for 2 min. Add the lemon juice now.

6. Serve the hot hot inji rasam.

 

Hot Hot Ginger Rasam is ready

Notes:
1. Adding lemon juice is purely optional.
2. If you need more spicy, add the dry red chillies.
3. The ginger and pepper are very good for cold and fever, so i added both in this rasam. But my grandma, used to prepare only with ginger. So you can prepare this rasam without adding the pepper also.

 

Recipe to make inji rasam

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Ginger Rasam | Inji Rasam | How to make Ginger rasam

Rasam is a spicy South Indian Soup which is prepared in different varieties. This Ginger Rasam is one such variety, which is used for sore throat, cold or fever. I used to prepare either this rasam or Pepper Rasam when any body have cold in our family. Ginger has so many medicinal values and my grandmom used to prepare inji kashayam during my childhood days. This ginger rasam preparation also has so many variations.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword ginger rasam, inji rasam

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 300kcal

Author Akila

Ingredients

To grind or smash

• Ginger / Inji – 1 inch
• Pepper – 1/2 tsp
• Garlic – 2 cloves
• Cumin seeds – 1/2 tsp

To make Rasam

• Ginger – 1/2 inch chopped to fine pieces
• Tomato – 1 small optional
• Tamarind water – 1 cup made from 1 lemon sized tamarind
• Dry red chillies – 1 optional
• Curry leaves – few
• Coriander leaves – few
• Mustard seeds – a pinch
• Cumin seeds – a pinch optional
• Oil – 1 tsp
• Ghee – 1/2 tsp
• Asafoetida – a pinch
• Turmeric – a pinch
• Salt – as per taste
• Water – 3 cups
• Lemon juice – 1 tsp optional

Instructions

• Take the ingredients mentioned in To Grind or smash and crush it as shown below.
• In a kadai / pan, add the oil and when it is medium hot, add the mustard and when it splutters add the cumin seeds and curry leaves. Fry for a 30 sec and add the crushed pepper garlic paste (from 1) and fry for a min. (If you want to add the red chillies, add at this stage before adding the crushed paste. I didnt add, as I felt it will be too spicy for my kids)
• Add the tomato and saute it. Add the remaining ginger pieces. Saute for 2 min.
• Add the water and the tamarind water. Add the salt, turmeric powder and asafoetida. Allow to boil. Add the coriander leaves and ghee at this stage.
• Switch off the flame and wait for 2 min. Add the lemon juice now.
• Serve the hot hot Ginger rasam.

Notes

• Adding lemon juice is purely optional.
• If you need more spicy, add the dry red chillies.
• The ginger and pepper are very good for cold and fever, so i added both in this rasam. But my grandma, used to prepare only with ginger. So you can prepare this rasam without adding the pepper also.

*Post first published on Nov 21, 2014. Updated with recipe.

The post Ginger Rasam | Inji Rasam | Ginger Rasam for cold appeared first on Learning-to-cook.

This Drumstick Rasam or Murungai Rasam was staying in my draft when I wanted to clear and check my recipes. So posting it now. I had one drumstick leftover after preparing this mangai murungai kathiri sambar. So I decided to give a try with drumstick Rasam whose recipe I got from here. Rasam came out good and I loved the taste. This is slightly different from the ordinary rasam preparation. Do give a try and let me know hiw it came for you. 

If you want you can try different rasam recipes below

Mango rasam – my favorite

Pineapple rasam

Horse gram rasam

Jackfruit rasam 
Ginger Rasam

Pepper rasam

Drumstick Rasam / Murungai Rasam

Preparation time: 15 min | Cook Time: 15 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients
Drumsticks – 1 no (long)
Tamarind Pulp – 1 tbsp
Red Gram (Thuvaram Parippu, Toor Dal) – 3 tbsp
Turmeric Powder (Manjal Podi, Haldi Powder) – 1/4 tsp
Peppercorns  – 5 to 7 nos
Coriander Seeds  – 1 tsp
Split Bengal Gram  – 1 tsp
Garlic – 3 to 4 cloves
Tomatoes – 1 no (chopped into small pieces)
Salt as per taste
Asafoetida – A pinch
Curry Leaves  – 1 stalk
Mustard Seeds  – 1/4 tsp
Dry Red Chillies – 5 to 6 nos
Cumin Seeds – 1 tsp
Oil or Ghee – 2 tsp
Coriander Leaves chopped – 1 tbsp

Method
1. Pressure Cook Red Grams in water for 2 to 3 whistles with a pinch of turmeric powder. Keep it aside.

2. Soak tamarind in water for 10 to 15min. 

3. Heat Oil or Ghee in a pan and fry Peppercorns, Coriander Seeds, Bengal Gram, crushed Garlic and half of the dry Red Chillies. 

4. Fry till they become slight brown colour.

5. Transfer the content to the food processor.

6. Grind into a paste adding little water. Keep it aside.

7. Take the Drumstsicks and cut them into 3 inch pieces. In a vessel add the cut drumsticks and add just enough water till the drumsticks are covered. Add a pinch of turmeric powder.

 8. Cover and cook till done.

9. Meanwhile, extract the tamarind juice, and add the tomato, salt, asafoetida and keep ready. Also extract the red gram water and keep it ready.

10. Check whther the drumstick are cooked fully.

11. To this, add the tamarind water, and allow to boil. Add the ground paste (step 4). 

12. When it starts boiling, add the red gram water 

13. Heat Oil or Ghee in a pan and pop the Mustard Seeds and Cumin Seeds. Now add the remaining broken Dry Red Chillies and Curry Leaves. Saute it.

14. Add the tempering to the rasam.

15. Garnish with coriander leaves.

16. Yummy Drumstick Rasam / Murungai Rasam is now ready to serve with rice.

The post Drumstick Rasam | Murungai Rasam | Murungaikai Rasam | Easy Rasam Recipe appeared first on Learning-to-cook.

Pepper Rasam or Milagu Rasam is always a comforting food for my family when anyone gets cold. That too my mom makes it so simple and avoid tomatoes in it. When I get cold in my childhood days my mom used to prepare this and I will drink this pepper rasam. There are many varieties in making this pepper rasam by adding dal water, tomatoes, etc. But here we see the simplest way. 

You can check some more Rasam recipes here

Horsegram Rasam / Kollu Rasam
Jackfruit Rasam
Pineapple Rasam
Mangalore Rasam
Mango Rasam
Paruppu Rasam

How to make Pepper Rasam / Milagu Rasam

Preparation time: 15 min | Cook Time: 10min | Serves: 4
Recipe Category: Main dish | Recipe Cuisine: South Indian

Ingredients

Pepper – 2 tsp
Cumin seeds – 1 tsp
Red chilli – 1
Garlic – 2 cloves chopped 
Tamarind – 1 gooseberry size
Water – 1.5 + 2 cups
Curry leaves – few
Rasam powder – 2 tsp ( optional ) ( I did not add here)
Asafoetida – little ( 3 pinch )
Turmeric powder – a pinch
Oil – 1 tsp
Ghee – 1 tsp (optional)
Salt – as per taste

Method

1. Take the ingredients and soak the tamarind in 1.5 cups water. Let it soak for atleast 10 min so that you can get the tamarind extract easily.

2. Crush the pepper, cumin seeds and garlic. Crush the tamarind and Extract the tamarind water. Keep it aside.

3. In a kadai/wok, add the oil and when hot add the Urud dal and when it becomes light brown, add the curry leaves and red chilli. Fry for a minute and then add half the crushed pepper garlic paste. Fry them again until nice aroma comes. Add the tamarind extract.

4. Add the remaining 2 cups of water and add the asafoetida and remaining crushed pepper garlic. At this stage if you want you can add the rasam powder. (I have not added here).

5. Add the ghee and when it starts boiling add the coriander leaves.

6. Just allow to boil for 2 min and switch off.

7. Serve the hot hot Pepper rasam with hot steamed rice and serve the potato poriyal or spicy potato roast as a side dish. You will really feel better after having this rasam when u get cold.

So who wants to drink this hot Pepper Rasam or milagu Rasam

The post PEPPER RASAM | MILAGU RASAM | RASAM RECIPES | HOW TO MAKE PEPPER RASAM appeared first on Learning-to-cook.

Horse gram Rasam (Soup)/Kollu Rasam Recipe without Rasam Powder:

Rasam is always our family favorite. I usually prepare the Mango Rasam or Mangalore Rasam once a week surely. My grandma used to prepare the Kollu (Horsegram) Rasam in my childhood days. I thought I would not get this horsegram in Singapore. But when I went to the Mustafa shopping centre, I found this and started using to make rasam. These were also called as Galath, kulath, kulthi, Gahat, Kulith or Huruli Saaru. The Health Benefits of Horsegram or Kollu is more. It helps in weightloss, good for diabetics, reduces menstruation problems, and high in proteins, vitamin C and Iron. 

You can also check other kollu recipes below
Kollu sundal
Kollu thuvayal

Horsegram Rasam / Kollu Rasam / Kulith Rasam

Soaking time: 8 hrs/4 hrs in hot water | Preparation time: 10 min | Cook Time: 20 min | Serves:5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

• Horsegram – 1 cup
• Water – 2.5 cups to pressure cook
• Garlic – 3 pods
• Pepper – 1 tsp
• Cumin seeds – 3/4 tsp (1/2 for crushing and 1/4 for frying)
• Tamarind – 1 gooseberry/amla size
• Oil – 1 tsp
• Black gram – 1/4 tsp
• Red chillies – 2 (crushed)
• Curry leaves – few for frying and few fresh leaves to add later
• Asafoetida – 2 pinch
• Turmeric powder – 2 pinch
• Salt – as per taste
• Water – 5 cups
• Coriander leaves – few

Method
1. Horsegram / kollu is bit a hard gram. So we need to soak it overnight for good resuts. If cannot, soak in hotwater for 4 hrs, changing hot water om every hour.

2. Discard the drained water and add fresh water and pressure cook it for 4 whistles. If you can able to smash it, by pressing it hard, then it is cooked perfectly.

3. Now drain this water and keep the drained horsegram separately and water separately. We are going to use this water for our rasam and the horsegram we are going to do horsegram sundal in the next post.

4. Crush the garlic, cumin seeds and black pepper nicely and keep it ready.

5. Soak the tamarind with 2 cups of water and extract the tamarind pulp and keep it ready.
6. In a vessel, add the oil and when hot, add the cumin seeds, black gram, crushed red chillies and curry leaves and fry for a while.

7. To this add the crushed the garlic, cumin and pepper and fry. Add the chopped tomatoes and saute well.

8. When the tomatoes are cooked, add the tamarind pulp. Add the required salt, asafoetida, turmeric powder.

9. Add some more water to it and add some more fresh curry leaves and bring it to boil. Dont allow to boil for more time. (1 – 2 mim should be ok).

10. Add fresh coriander leaves. Switch off the stove and serve it with plain rice and any papad or vadavam.

11. After finishing, I had this rasam in a tumbler and drunk as it is. I just love it.

Notes:
1. If you want you can add the rasam powder, while adding the turmeric and prepare. Then You can reduce the red chilli and the pepper.
2. If you like, you can take 3 tsp of cooked horsegram and grind to a fine paste and add it to the rasam. (its purely optional).

You can also check other Rasam Recipes below

1. Rasam Powder
2. Mango Rasam
3. Jackfruit Rasam
4. Paruppu Rasam / Dal Rasam
5. Pineapple Rasam
6. Mangalore Rasam

Tags: Horsegram Rasam , How to make Horsegram Rasam, Kollu Rasam, Rasam recipes, How to make Kollu Rasam, Horsegram Benefits, Kollu Recipes, Kollu Benefits, Horsegram Soup, Indian horsegram soup, Kollu soup, Health benefits of horsegram, Kollu Charu, Horsegram for wight loss, Huruli Saaru, Horali Saaru, Ulvu Charu

The post How to make Horsegram Rasam (Soup) | Kollu Rasam – Step by step (without Rasam Powder) | Rasam Recipes appeared first on Learning-to-cook.

Ingredients

• Jackfruits – 5 to 6
• Thuvar dhal water – 1/2 cup (Optional)
• Mustard Seeds – a pinch
• Tomato – 1 (cut into pieces)
• Tamarind – 1/2 lemon size
• Dry Red Chillies – 2 to 3
• Rasam Powder – 2 tsp
• Curry Leaves – few
• Cumin Seeds – 1/2 tsp
• Pepper seeds – 1/5th tsp (crushed) 
• Asafoetida – a pinch
• Coriander leaves – few
• Oil – 1 tsp
• Ghee – 1 tsp
• Salt – as per taste
• Water – 4 cups
• Turmeric – a pinch (Optional)
• Sugar/Jaggery – 1/2 to 1 tsp (Optional)

Method

• Pressure cook the toor dal (Thuvaram paruppu) with 3 cups of water adding a pinch of turmeric and keep aside.
• Soak the tamarind in 1 cup of water for 10 to 15 min and extract the water alone.
• In a kadai or pan, add oil, mustard seeds and cumin seeds, red chillies, curry leaves and fry for a min. 
• Add the Jackfruit pieces and add ghee and saute well or till they become little soft.

• Now add the tomato pieces or crushed tomato.
• Now add in the tamarind water, dal water, salt, pepper powder, rasam powder, Asafoetida and if needed add 1 more cup of water and cook in medium flame.
• When it starts boiling, add in the sugar/jaggery(optional) and coriander leaves and switch off.
• Serve the hot and have Jackfruit rasam with rice and papad.

This goes to the following recipes

The post Jackfruit Soup / Palapazha Rasam appeared first on Learning-to-cook.

Ingredients

• Pineapple – 1/2 (cut into small pieces)
• Thuvar dhal water – 1/2 cup
• Mustard Seeds – a pinch
• Tomato – 1 (cut into pieces)
• Tamarind – 1/2 lemon size
• Dry Red Chillies – 2 to 3
• Curry Leaves – few
• Cumin Seeds – 1/2 tsp
• Pepper seeds – 1/5th tsp (crushed) 
• Asafoetida – a pinch
• Coriander leaves – few
• Rasam Powder – 1 tsp
• Oil – 1 tsp
• Ghee – 1 tsp
• Salt – as per taste
• Water – 4 cups
• Turmeric – a pinch (Optional)
• Sugar/Jaggery – 1/2 to 1 tsp (Optional)

Method

• Pressure cook the toor dal (Thuvaram paruppu) with 3 cups of water adding a pinch of turmeric and keep aside.
• Soak the tamarind in 1 cup of water for 10 to 15 min and extract the water alone.
• In a kadai or pan, add oil, mustard seeds and cumin seeds, red chillies, curry leaves and fry for a min. 
• Add the Pineapple pieces and add ghee and saute well or till they become little soft.
• Now add the tomato pieces or crushed tomato.
• Now add in the tamarind water, dal water, salt, pepper powder, rasam powder, Asafoetida and if needed add 1 more cup of water and cook in medium flame.
• When it starts boiling, add in the sugar/jaggery(optional) and coriander leaves and switch off.
• Serve the hot and sweet pineapple rasam with rice and papad.

Note:

•  Since my pineapple is sweet, i didnt add sugar.
•  Any dhal water can be used.
•  Dal can also be crushed nicely and added to the rasam
• Click here for Rasam powder Recipe

The post Pineapple Rasam / Annasi Pazha Rasam appeared first on Learning-to-cook.

Ingredients

• Tomato – 2 (cut into pieces)
• Tamarind – lemon size
• Garlic – 5 cloves
• Cumin seeds – 1/4 tsp
• Mustard seeds – a pinch
• Fenugreek seeds – 2 pinch
• Dhall stock – 2 cups
• Turmeric powder – 1/4 tsp
• Rasam Powder – 1 tsp
• Asafoetida – 2 pinch
• Curry leaves – few
• Cilantro – few
• Salt as per taste
• Water – 2 cups

Method

• Soak the tamarind in hot water for 10 mts.
• Mean while, grind the tomato pieces and garlic in mixie just for 3 seconds (1 to 2 rounds is enough).
• In a kadai, add oil.
• When oil is hot, add mustard seeds, cumin sees, Fenugreek seeds.
• Add the grinded paste and the tamarind water, turmeric powder, Asafoetida salt and dhall stock.
• Allow it to boil till the raw smell of tamarind goes off.
• While boiling add the rasam powder and curry leaves.
• Switch off the stove and serve hot with rice.

The post Paruppu Rasam (Dhall Rasam) appeared first on Learning-to-cook.

Ingredients

• Red Chillies – 5
• Pepper corns – 3 tsp
• Cumin seeds – 2 tsp
• Urud dhall – 2 tsp
• Coriander seeds – 1 tsp
• Fenugreek seeds – 1 tsp
• Turmeric powder – 1 tsp

Method

• Dry roast all the ingredients except turmeric powder in a kadai.
• Grind the ingredients with turmeric powder in the mixie to a fine powder.
• Store it in a air tight container.

The post Rasam Powder (Rasam Podi) appeared first on Learning-to-cook.

Ingredients

• Raw mango – 1 (sour)
• Turmeric Powder – 1/4 tsp
• Rasam powder – 1 tsp
• Any dhall strain – 1 cup ( i used red gram dhall)
• Mil – 1 tsp
• Mustard seeds – 1 pinch
• Cumin seeds – 1/4 tsp
• Asafoetida – 1 pinch
• Salt as per taste
• Curry leaves – 5 to 6
• Coriander leaves for garnishing
• Water as required

Method

• In a kadai, add some water and cook the mango with turmeric powder and salt until mango becomes soft.
• Now add the rasam powder and boil for 3 minutes.
• In another pan, add oil, cumin seeds, mustard seeds, curry leaves and pour this to the boiling rasam.
• Garnish with coriander leaves and serve hot with rice.

Note: If the mango is very sour, add bit jaggery to the rasam. It gives different taste.

The post Mango Rasam appeared first on Learning-to-cook.

Ingredients 

• Tuvar dhal – 1/2 cup.
• Tamarind – lime size.
• Tomatoes – 2
• Green chillies – 2 (cut length wise)
• Rasam Powder – 3 tsp
• Sugar or Jaggery – (sugar – 2 teaspoon) (Jaggery – 1 tsp)
• Salt – according to taste
• Turmeric powder – 1/4 teaspoon
• Oil – 1 tsp
• ghee – 1 tsp
• Mastard seeds –  1 pinch
• Urud dhal – 1/4 tsp
• Curry leaves – as per wish
• Coriander – for garnishing

Method

• Pressure cook tuvar dhal with one cup of water and a pinch of turmeric powder.
• When cooked, take out and smash well.
• Soak tamarind in two cups of warm water for some time and take the tamarind water alone.
• In kadai, add oil, put chopped tomato, green chilli and the tamarind water.
• Add salt, rasam powder, sugar/jaggery and boil for 5 to 7 minutes.
• Now add the smashed dhall and again cook for 5 minutes, by adding curry leaves and coriander leaves.
• In another pan, add, ghee, mustard seeds, urud dhall and fry for 2 minutes and pour this to the above rasam.
• Serve the hot mangalore rasam with rice.

The post Mangalore Rasam appeared first on Learning-to-cook.