Dhal Rasam/Paruppu Rasam

This rasam is only with dhals and i didn't use tamarind.Those kids who doesn't eat dhals can be substituted by this dish.

Ingredients:

Tuvar dhal - 1/2 cup

Tomato - 1

Turmeric powder - 1/4 tsp

Salt

To grind:

Garlic - 4 flakes

Curry leaves - few

Jeera - 1/2 tsp

Pepper - 1/2 tsp

Coriander - 1 tsp

Red chilli - pick a 1/2 from 1.


To temper:

Oil/ ghee - 1/2 tsp

Mustard seeds - 1/2 tsp

Hing - 1/2 tsp

Curry leaves - few


To garnish:

Coriander leaves - few.

Method:

1. Pressure cook dhal along with tomato and tumeric powder for 2 whistles or until done.

2. Mash them nicely or grind them. ( I usually grind them too).

3. Heat oil in kadai and temper with the given ingredients.

4. Add the ground paste.

5. Add the mashed dhal and salt.

6. When it is about to froth, switch off the flame and garnish.

Lemon rasam

Ingredients:

Tamarind - 1 lemon size.

Tomatoes - 1 ( chopped fine)

Dhal water - 1 cup

Lemon - 1

Salt

Oil

To grind to a fine paste:

Garlic - 4

Curry leaves - few

Jeera - 1/2 tsp

Pepper - 1/2 tsp

Dhaniya - 1 tsp

To temper:

Mustard seeds - 1/2 tsp

Hing - 1/2 tsp

Curry leaves - few

To Garnish:

Coriander leaves - finely chopped

Method:

1. Wash and soak tamarind in water for 10 - 15 minutes. Squeeze out only pulp using water to about 1 - 1/2 cups.

2. Heat oil and temper with the given ingredients.

3. Add finely chopped tomatoes and cook for a while.

4. Add dhal water, grounded paste and tamarind water, salt.

5. When it is about to froth, remove from the stove.

6. Meanwhile, squeeze out juice from half of lemon.

7. Pour into the rasam and garnish.

Tip:

a). Dont add lemon while rasam is about to froth. It will be so sour. Pour lemon after you remove rasam from the stove.

b). If you wont like tomatoes to float in rasam, we can grind tomatoes with the given ingredients itself.

 

Mysore Rasam

Ingredients:

Tamarind - lemon size

Tomato - 1

Dhal water - 1 cup

Oil

Salt


Dry roast and grind:

Tuvar dhal - 1 tsp

Red chilli - 1

Dhaniya - 1 tsp

Pepper - 1/2 tsp


To temper:

Mustard seeds - 1/2 tsp

Curry leaves - few

Red Chilli - 1

To garnish:

Coriander leaves - few.


Method:

1. Mash/ Cut tomatoes.

2. Mix water with tamarind and drain the puree and take about 1 cups.

3. In a kadai, boil tamarind water along with tomatoes for 2 minutes.

4. Add dhal water, grounded powder, salt.

5. When it is about to froth, remove.

6. Temper and garnish with coriander leaves.

Variation:

a). You can roast with oil/ ghee and then powder. It gives some different taste.

b). I used Moong dhal water to this rasam.