Rasam Powder Recipes

RASAM POWDER RECIPES

 

TOMATO RASAM RECIPE

INGREDIENTS

  • 1/2 Cup Toor Dal
  • 1 Big Tomato
  • 2 Tsp Tamarind Paste Or A Small Ball Of Tamarind (Soaked In Warm Water)
  • 2 - 2 1/2 Tbsp Rasa & Co. Rasam Powder (Adjust According To Desired Spice Level).
  • Coriander 1-2 Sprigs Chopped.
  • Curry Leaves 5-7 （Optional ).
  • 1/4 Tsp Turmeric.
  • Salt (As Per Taste).
  • 1 Tsp Jaggery Or Sugar.
  • 2 Cups Water (Approx.)
For The Tempering:
  • 1 Tsp Ghee.
  • 1/4 Tsp Mustard Seeds.

INSTRUCTIONS

  • Pressure cook the toor dal and the tomato.
  • Take a deep cooking dish filled with the water and start to boil it with the rasa & co. rasam powder, salt, tamarind. turmeric and jaggery. mash the boiled tomato and add it to this.
  • Mash the boiled toor dal and add it to this water. add the chopped coriander and curry leaves. let it continue to boil for 10-15 min.

Tempering:

  • Take a small pan and add the ghee to it. add the mustard seeds and let it splatter a little. Add the hing and stir it. Pour this tempering into the rasam.

Serve with hot rice and ghee!

 

TOMATO AND COCONUT MILK RASAM RECIPE

INGREDIENTS

  • 1 Can (200ml) Coconut Milk
  • 1 Can (200ml) Tomato Puree
  • 2-2 1/2 Tbsp Rasa & Co. Rasam Powder
  • Salt (To Taste)
  • 1/2 Tbsp Jaggery To Garnish
  •  4-5 Cups Of Water

FOR THE TEMPERING:

  • 1 Tsp Ghee
  • 1/2 Tsp Mustard Seeds
  • Green Chillies (As Per Taste)
  • Hing

INTRUCTIONS: 

  • Add together coconut milk, tomato purée and water
  • Bring it up to it boil, add the rasam powder
  • Add the tempering & co. rasam powder, salt and jaggery
  • Boil for a while till it is fragrant
  • Add coriander after boiling

Serve with hot rice and ghee!

 

TAMARIND RASAM / HUNASE SAARU

INGREDIENTS

  • Tamarind - Size A Ball Of Lime Soaked In Water
  • 2 Tbsp Rasa & Co. Rasam Powder
  • 5-7 Curry Leaves
  • Coriander Couple Of Sprigs
  • Salt (As Per Taste)
  • Jaggery/Sugar (As Per Taste)

Tempering:

  • ½ Tsp Ghee
  • Mustard Seeds
  • Jeera

INSTRUCTIONS

  • Put all the ingredients (except curry leaves and coriander) in a deep pan with water and boil it till the ingredients start coming together.
  • Add the curry leaves and coriander and boil some more.
  • Add the tempering.

Perfect accompaniment with pongal or great as is!

 

AVAREKAI (HYACINTH BEANS) SAARU RECIPE

INGREDIENTS

  • 1 Cup Avarekai
  • 3 Tbsp Coconut
  • 1/2 Tsp Tamarind Paste or a Small Ball of Tamarind (Soaked in Warm Water)
  • 1-2 Tbsp. Ras & Co. Rasam Powder (Adjust According to Desired Spice Level)
  • 1/2 Tsp Jeera
  • 6-7 Curry Leaves
  • 1/2 Tsp Pepper (Optional)
  • 1 Tsp Salt (As Per Taste)
  • 1 Tsp Jaggery or Sugar
  • 2 Cups Water (Approx.)
  • 1 Tsp Ghee
  • 1 Tsp Mustard Seeds
  • Hing

Instructions:

  • Pressure cook the avarekai for 2 whistles.
  • In a separate deep pan, put to boil tamarind, salt, turmeric, rasam powder, and water.
  • Keep aside about 2 tbsp of boiled avarekai aside and put the rest into the boiling water.
  • Take the avarekai kept aside and grind it with coconut and jeera.
  • Add this paste to the boiling water and boil some more time.
  • In a small pan, add ghee, mustard seeds, and curry leaves and temper the saaru.

Serve with hot rice and ghee!