diverse cultures over the last three thousand years.
it has a diversity of cultures that have amalgamated into a unique place.
its population is comprised of descendents of almost every ethnic group from all over the world (with the
the result is that indian food is now most popular all throughout the world.
here is an attempt to give you as many recipes that can make you happy.
hope my efforts would put a smile on your face and contentment in your heart. (and also stomach).
rasam in its purest form consists of tamarind extract boiled with black pepper, jeera and salt.
as variations, many other spices are used.
with coming of chilies, pepper has mostly been replaced with chilies.
this is a rasam that you would not have tasted so far. this rasam is very good for people who have allergy to tamarind and or tomato or kokum etc. this is prepared with raw green apples. apples from new zealand and washington are excellent. try this rasam and you would enjoy it to the core.
take the dhall with water and churn till it froths, and add salt, also add jeera and turmeric powder, curry leaves, mashed apple pulp, and set it to boil on a medium flame. after four minutes, add rasam powder, chili powder, coarsely powdered pepper and rough paste of kothumalli. let it boil for three minutes.
take oil in a tempering ladle and temper the rasam with only mustard, jeeragam and asafoetida. cover
immediately after tempering. use it 1 hour after preparing the rasam.
the taste of this rasam is very different from conventional rasams using tamarind. apple acids have a fine
tongue tingling bite which you would love. use as an appetizer or as a rice accompaniment. (if you want,
avoid asafoetida and use garlic instead)
two spoons of rasam podi (podi recipe as given some time earlier by me)
half cup of toor dhall cooked and churned
one and half teaspoons of jeera
one small spoon of black pepper
six to seven cloves of garlic
one sprig of curry leaves
one small ball of tamarind - soak and extract juice
one medium sized onion diced into very small pieces.
one medium sized tomato diced in small pieces
oil for tempering
two red chilies and half teaspoon of jeera for tempering.
half a cup of kothumalli (cilantro) for garnishing
salt to taste
cook 3/4 of a cup of toor dhall and keep it aside. make a paste of jeera, black pepper and garlic and curry
leaves add the juice of tamarind and salt to taste to dhall and set it to boil till raw smell of tamarind goes
off. first add two spoons of rasam powder and boil for a minute or two now add the paste of jeera etc to the
dhall and let it boil on a medium flame for about five to six minutes. add diced tomato. now temper the
rasam with jeera and red chilies. garnish the rasam with freshly cut kothumalli (cilantro) and onion. onion
must not be saut\u00e9ed or cooked. tomato pieces also must not be soft like onion. rasam should not be thin or
watery but must be thick like sambar. enjoy.!!! with rice, or appetizer. you may increase amount of pepper
if you want hotter rasam some friends prefer tempering with ghee. that is individual preference. this rasam
is a hot favorite with all my north indian relatives.
this is a rasam that you would not have tasted so far. this rasam is very good for children and patients. also it is good for nursing mothers and food buffs like me. this rasam is very good for people who are recovering from or suffering from long illness. it is easy to digest and induces hunger.
cook dhall in pressure cooker with a lot of water. pluck kothumalli leaves and discard root part. use only
half cup of kothumalli leaves and keep the rest for other use. wash stem parts in water and prepare juice in
a mixi after adding a cup of water. using a filter, filter off fibers and keep only green stem water /juice in a
cup. set aside.
take the dhall with water and churn till it froths, add the extract of tamarind and add salt also add jeera
and turmeric powders, and set it to boil on a medium flame. when tamarind loses raw smell, add rasam
powder and rough paste of kothumalli. let it boil for three minutes. now add juice of kothumalli stem and
just boil for one minute only. set aside.
take oil in a tempering ladle and temper the rasam with only mustard, jeeragam and asafoetida. no chilies
are used except in rasam powder.
cover immediately after tempering. use it 1 hour after preparing the rasam.
please post your feedback.
cook thoor dhall and keep it aside. coarsely grind black pepper and jeera keep it aside
add 400 ml. of water to thoor dhall, churn fine and heat it in a vessel to boil. add salt and a pinch of manja
(turmeric) powder along with extracted juice from tamarind. boil the above for six to seven minutes till raw
smell of tamarind goes off.
now add coarse powder of jeera and pepper along with rasam powder as mentioned above. you may add garlic at this stage if you want. add curry leaves and tomato now. boil the rasam on a medium flame for six to seven minutes. the water quantity would have reduced to about 350 ml. you may add a little jaggery or sugar and enough salt to taste now.
temper now with jeera and two broken chilies along with a quarter spoon of asafoetida.
add kothumalli/cilantro last and cover the vessel immediately after tempering.
your jeera/pepper rasam is ready.
always remember to crush garlic and not slice it.
crushed garlic has better aroma than sliced, as on the application of pressure, the sulphurous compounds
of garlic undergo a quick chemical change and give a better garlic smell.
when i made salsa rasam, i was not sure if it is going to be accepted or liked. but when i had it, i knew that
this was entirely different and probably first mexican rasam to see the light of the hearth. (lol)
so without further ado, i am posting the maxindian recipe # 2.
garlic 2 to 3 cloves
red chili powder 1/4 spoon turmeric powder a pinch (optional)
pepper powder 3/4 spoon
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