KOLLU RASAM ( Kugan )

Kollu RASAM 

Ingredients. 
125 grms roasted kollu ( soaked overnight ) 
1 litre water 
1 tsp cumin 
1 tsp black pepper 
2 dry chillies 
1 lime-size tamarind 
tsp tumeric powder 
4 pods garlic roughly smashed 

FOR TEMPERING 

2 tsp oil 
tsp mustard 
2 stalks curry leaves 
2 red chilli broken 
salt to taste 

METHOD: 

Boil the roasted, soaked kollu in a litre of water till cooked ,mash well , and keep aside. 
Coarsely grind the black pepper, cumin seeds and the dry chillies, and 
Add to the kollu mixture. 
Extract the tamarind juice, using a little water and add it to the kollu mixture. 
Also add the tumeric powder, and the roughly smashed garlic. 
Add some water to the mixture if you find the liquid is very little. 
Heat a pot, add 2 tsp of oil. When it's hot add the mustard seeds followed by the broken red chillies, and the curry leaves. 
When the dry chilli browns, quickly pour the kollu mixture and close immediately. 
Open the lid when it starts to boil, add salt to taste, and remove from fire.

PINEAPPLE RASAM (Kugan

PINEAPPLE RASAM (Kugan )

PINEAPPLE RASAM

Ingredients:

(A)
4 tbs of soaked toor dal
1 tomato chopped
3 green chillies sliced
1 cup water

(B)
1 cup chopped pineapples pureed with 1 cup of water
½ inch chopped ginger
1 tomato chopped
½ tsp tumeric powder
1 cup chopped pineapple
1 tsp jaggery
2 tsp rasam powder
3 cups of water, more if you like
1 tsp tamarind paste (optional )
Salt to taste

(C)
Seasonings:
2 tsp ghee
¼ tsp asafoetida powder
½ tsp mustard seeds
½ tsp cumin seeds
2 red dry chillies, broken
1 sprig curry leaves

A pinch of red chillie powder
Little coriander leaves.

Method:

Pressure cook all the ingredients in (A) for 2 whistles.
Let the steam settle on it’s own.

Now add in all the ingredients in (B).
Boil on medium heat for about 10 minutes.
Now heat a pan with the ghee, add in the ingredients in (C)
according to order. When done add the pinch of red chillie powder.

Now pour the seasonings over the boiling rasam.
Cook for a minute and remove.
Garnish with the cut coriander leaves.
Now gama gama rasam is ready.

HEALTHY RASAM (Kugan )

HEALTHY    RASAM (Kugan )

Here Ramrish is the rasam.


HEALTHY RASAM

Ingredients:

½ cup moong dal
2 medium size red tomatoes, cut into cubes
1 inch ginger finely chopped
¼ tsp tumeric powder
Salt to taste

2 tsp cumin seeds, roasted and powdered
1 tsp crushed black pepper powder

1 tsp ghee
¼ tsp mustard seeds
½ tsp cumin seeds
¼ tsp of asafoetida powder
1 sprig curry leaves

1 to 2 tbs of lemon juice, or according to taste

Little coriander leaves for garnishing

Method:
Pressure cook the moong dal, tomatoes, ginger, tumeric and salt.
Cook for 2 whistles, remove and mash it with a spoon.
Add 4 cups of water, powdered cumin seeds, and black pepper.

Now heat a pan, add in the ghee, add in the mustard, cumin seeds,
asafoetida powder, and curry leaves. Let it crackle.
Now add the seasonings to the dal mixture.
Let it come to a boil nicely. Remove and add the lime juice.
Garnish with the coriander leaves. Serve with rice or as a soup.

QUICK TOMATO RASAM (Dev )

Quick tomato rasam:

1. Grind 1 small ripe tomato adding 1/2 tsp kongu masala pwd,asafoetida, 1/4 tsp(or a lil more) coarsely ground jeera-pepper powder,salt.
2. Crush 3 garlic pods and chop 3 shallots.
3. Heat 1/2 tsp oil. Splutter mustard and the add the garlic,onions and 1 dry red chilly and saute for a min. Garlic shouldn't turn brown.
4. Add the tomato water,generous amts of curry leaves and coriander leaves roughly torn and let it boil for 2-3 mins. Once the raw smell is out, take the rasam off flame.
5. Yummy rasam is ready to serve.

KONGUNADU DAL RASAM (Dev )

KONGUNADU   DAL  RASAM


I've promised to post my MIL's rasam recipe for Suvai looooong back... here is the recipe for her Kongunadu dhal rasam...

1. Cook dhal with lotsa water and turmeric,vilakennai(few drops). Once the dhal is well cooked, drain 1 cup of the dhal water and keep aside for making rasam. 
2. Crush 3 garlic pods and chop 3 shallots.
3. Add tamarind juice from a small gooseberry sized tamarind and add it to the dhal water. 
4. Also add 1/2 tsp kongu masala pwd,asafoetida,generous amts of curry leaves and coriander leaves roughly torn,salt.
5. Heat 1/2 tsp oil. Splutter mustard and the add the garlic,onions and 1 dry red chilly and saute for a min. Garlic shouldn't turn brown.
6. Add the dhal water and let it foam. 
7. Switch off flame and add 1/4 tsp(or a lil more) coarsely ground jeera-pepper powder.
8. Yummy rasam is ready to serve.

Note.

1.This rasam should be slightly sour-meaning u should be able to feel the sourness the moment it hits the tongue.
2. The rasam should be made imme(within 2-3 misn) after adding tamarind n stuffs to the dhal water. Else the taste will change significantly she says.

NANDU RASAM (Kugan )

NANDU RASAM

250 grms of the crabs claws , smashed 
2 tsp oil
½ tsp cumin seeds
2 pips of garlic smashed
1 onion chopped
1 tomato crushed
¼ tsp tumeric powder
Salt to taste


MASALA GRIND TO A PASTE:
2 tbs black pepper, lightly roasted
2 shallots
1 tsp cumin seeds
1 small piece of ginger
2 dried red chillies
1 tbs coriander seeds
Little curry leaves

Method:

Heat oil in a pot, add in the cumin seeds, let them splutter.
Add in the garlic, onion, tomato, saute for a second.
Add in the tumeric powder, smashed crab claws.
Saute well for a minute, add in the ground paste, stir fry well.
Add in enough water and salt, cook for about 10 minutes.
Serve piping hot, all the “ Sali “ will drain out.


Thanks To The Net For The Picture:

POONDU MILAGU RASAM (Kugan )

POONDU MILAGU RASAM

Ingredients:

(A)
2 tsp gingelly oil
a pinch of asafoetida powder
¼ tsp mustard seeds
¼ tsp funugreek seeds
1 dry red chillie cut into pieces
1 sprig curry leaves


CRUSH COARSELY IN A MOTAR:

(B)
3 pips of garlic with skin
1 tsp cumin seeds
1 tsp pepper corns

(C)
2 cups of tamarind juice from a gooseberry size tamarind
1 tomato crushed
A pinch of tumeric powder
Salt to taste


Little cut coriander leaves.

Method:

Heat the oil in a mud pot. Add in the ingredients in (A) one by one.
Saute for a second, add in the ingredients in (B).
Saute for a minute well.
Add in the ingredients in (C). Taste and adjust the tanginess by adding little water.
Remove the rasam from heat, when foam forms on the top.
Garnish with the cut coriander leaves.
Give a steaming hot cup of rasam to a person suffering from cold.

APPLE RASAM (Kugan )

APPLE RASAM

Ingredients:

1 tsp of oil
½ tsp asafoetida powder
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
3 pips garlic smashed
1 green chillie sliced

1 tsp cumin powder
½ tsp black pepper powder
¼ tsp tumeric powder
1 tsp coriander powder

1 cup of tamarind juice from 1 marble sized tamarind
1 cup of apple puree
1 ½ cup of water
Salt to taste
1 cup of toor dal water, boiled with 1 tbs of toor dal, nicely smashed.
Little coriander leaves to garnish
1 tbs apple pieces.

Method:
Heat oil in a pot, add in the asafoetida powder.
Add in the mustard seeds, urad dal, let it splutter.
Add in the curry leaves, smashed garlic and green chillies.

Saute well, add in the cumin powder, black pepper powder, 
tumeric powder and the coriander powder.
Give a good stir, add in the apple puree, 1 cup of tamarind juice ,
1 ½ cups of water and salt.

Let it come to a nice boil, lastly add in the toor dal water.
Do not let it to boil, remove as soon as you see that it foams up.
Garnish with the cut coriander leaves, cut apples and serve.

Kandathippilli Rasam V_S

Here the recipe of Kandathippilli Rasam which my wife use to make:

Ingredients:

Kandathippili - 2 sticks
Arisithippili - 3 sticks
Garlic - 6 pods.
Thoor Dal - 1 tsp.
Pepper - 1 tsp
Red Chillis - 3nos.
Coriander seeds - 1/2 tsp.
Tamarind - lemon size.
Tomato - 1 small
Sambar powder - 1/2 tsp.
asafoetida - few sprinkles
ghee - 1 tsp

For Seasoning:
curry leaves - 4-5 leaves
mustard seeds - 1/2 tsp.
cuming seeds - 1/2 tsp.
ghee - 1 tsp

Salt to taste.

Preparation:
1. Heat the pan and fry kandathippili, arisithippili in 1 tsp ghee. Then remove it and take it in another plate.
2. Fry Thoor dal, pepper, red chilli, coriander seeds and garlic pods using the same ghee above.
3. Grind all the above to thick fine paste with little water.
4. Prepare tamarind pulp (2 cups). Add tomato, salt, asafoetida and sambar powder to the tamarind pulp.
5. Let the mixture boil for 10-12 minutes in medium flame.
6. Add the ground paste (step 3) and boil for a minute.
7. Add some more water and let it come to a froth.
8. Season with mustard, cumin seeds and curry leaves in ghee.
9. Remove it from the flame and the rasam is read to be served.

It is almost same as your recipe except we add tomato, arisithippili, garlic and little sambar powder, but these are optional. Hope you all like it. 
After Saturday/Sunday oil shower, with this rasam, nothing like that. 

KANDATHIPPILI RASAM (Kugan )

KANDATHIPPILI RASAM

Ingredients:

(A)
1 tsp pepper
3 sticks of kandathippli sticks
2 tsp toor dal
1 dry red chillie
Little ghee

(B)
1 lime sized tamarind, extract about 500 ml juice
Salt to taste
Little asafoetida powder


(C)
1 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves

Method:
Heat little ghee and roast all the ingredients in (A)
Let it cool and grind it into a powder.

In a pot, add the tamarind water, salt and asafoetida powder.
Let it come to a boil till the raw smell goes.
Now add in the powder and bring it to boil, till it is frothy.

Heat a small pan with the ghee, add in the mustard seeds and let it splutter.
Add in the curry leaves, stir for a moment and pour it on the rasam.
Remove and if you like garnish it with coriander leaves.


This is how the kandathippili looks:

COCONUT MILK RASAM ( Kugan )

COCONUT MILK RASAM

Ingredients:

2 red tomatoes chopped fine
Lime sized tamarind soaked in ½ cup of water

2 tbs toor dal, cooked till very mushy in 1 cup of water
2 cups of thick and thin coconut milk
3 pips of garlic smashed
½ tsp pepper powder
½ tsp cumin powder
Salt to taste

1 tbs oil
¼ tsp asafoetida powder
½ tsp mustard seeds
½ tsp urad dal
¼ tsp funugreek seeds
¼ tsp tumeric powder
2 dry red chillies broken into pieces
1 sprig curry leaves

Little coriander leaves for garnishing

Method:

Add the chopped tomatoes to the tamarind juice.
Crush it with your hands to extract all the juices.
Discard the pulp.

Now in a bowl , add in the tomato tamarind juice.
Add in the toor dal, coconut milk, smashed garlic, pepper powder,
cumin powder and enough salt to taste.

Heat a pot with the oil, add in the spices in order.
Let them splutter well, add in the coconut milk mixture.
Cook on a very low flame, do not allow the the mixture to boil.

The rasam will start frothing, add in the coriander leaves.
Off the flame and cover the rasam with a lid immediately.
Serve with rice after 10 minutes.

CAULIFLOWER RASAM ( Kugan )

CAULIFLOWER RASAM

Ingredients:

(A)
Seasonings:
2 tsp oil
1 tsp mustard seeds
A pinch of asafoetida powder
2 dried chillies cut into pieces
1 sprig curry leaves
1 stalk coriander leaves chopped

(B)
To Pound Coarsely:
1 tbs cummin seeds
1 tbs black pepper corns
1 tbs urad dal
5 shallots
5 pips garlic
½ tsp tumeric powder

(C)
300 grms cauliflower cut into small florets1
1 red tomato chopped
¼ cup tamarind juice (or to taste)
1 litre water
Salt to taste

Method:
Heat oil in a pot and add in the seasonings.
Let it splutter, add in all the ingredients in (B) and (C)
Simmer until it is heated through.
Remove once it starts to boil.
Serve with rice.