Tomato rasam / Indian soup

This rasam/soup is made of tomatoes and split pigeon pea. It is made in many South Indian homes and also served in restuarnts, weddings and feasts.     

Ingredients: 
Tomato - 1(cut into four pieces)
Tamarind pulp - 1/2 cup  
Cooked split pigeon pea -1/4 cup 
Turmeric powder -1 tsp
Rasam powder- 4 tsps
Asafoetida -1/4 tsp
Sugar - 2 tsps
Mustard seeds - 1 tsp
Chopped Coriander leaves -1 tsp
Salt and oil -as required

Method: 
Mash and mix the split pigeon pea in one cup of water. Keep it aside. Dilute the tamarind pulp with two cups of water. Cook the tomatoes in it along with asafoetida powder, turmeric powder, salt and sugar. When the tomatoes become mushy add the split pigeon pea liquid, rasam powder and more water. Check the consistency. Simmer for few seconds. Season it with mustard seeds fried in some oil. Garnish with coriander leaves.

Vepampoo rasam

Neem flowers are used to make this rasam. Neem flowers are called as vepampoo in Tamil language. Hence, in Tamilnadu it is known as vepampoo rasam. This rasam is usually prepared on the Tamil New Year day and has all the health benefits of neem flower.

Neem flowers are expected to purify the blood by cleaning our intestines of worms and toxins. In India, dried neem flowers are available in organic food stores and in shops that sell ayurvedic medicines. Fresh neem flowers can also be dried in the sun and stored for many months

      Ingredients:
1.    Tomatoes -1/2( cut into two pieces)
2.    Tamarind pulp -1/4cup
3.    Cooked split pigeon pea -3tblsps
4.    Dried neem flower -1tsp
5.    Turmeric powder -1/2tsp
6.    Rasam powder -2tsp
7.    Asafoetida -1/4tsp
8.    Sugar -2tsps
9.    Mustard seeds -1tsp
10.    Clarified butter -1tsp
11.    Salt to taste

Method:
Dilute the tamarind pulp with two cups of water. Cook the tomatoes in it along with the turmeric powder, rasam powder, asafoetida powder, salt and sugar. When the tomatoes turn mushy, add the split pigeon pea and more water. Check the consistency. Simmer for few seconds. Season it with mustard seeds and dried neem leaves fried in clarified butter.

Note:

For rasam powder

Ingredients

1. Coriander seeds -1tsp
2. Black Peppercorns -3tsps
3. Cumin seeds - 1tsp
4. Curry leaves – few (about 10 leaves)
5. Red chillies -10 to 12
6. Asafoetida powder -1tsp 

 Without using oil, toast separately the above ingredients.  Combine them and grind to a smooth powder.

This powder can also be substituted with ready made rasam powder of any brand.

My Second Book

Rasam is a Tamil word which is known as Saaru in Kannada language and Chaaru in Telugu language. Tamil Iyengars refer it to as Satruamudhu.
It can be consumed alone like soup or eaten with cooked rice. When mixed with cooked oats, it makes an excellent breakfast. Different rasams offer different health benefits depending upon the ingredients used.

Check out more in my book : RASAM  - A Collection of Indian Soups
Here you go

https://www.amazon.com/dp/B00FGK6WXI

   

Beetroot rasam

One day we had been to Sangeetha restaurant at Adyar (Chennai) to have lunch. There we ordered for Thali. ( Thali means plate, which has an assortment of curries, gravies and rice). As usual Rasam was one of the items in it. It looked like rasam in every respect with large pieces of tomatoes floating in an orange colour liquid. However, the flavour of the rasam on that day was little offbeat for me. (My husband did not have a problem). So, I summoned the waiter and enquired about its queer taste. For that he replied that it was paneer rasam. When he mentioned paneer, what came to my mind immediately was cottage cheese. So I dipped my finger into the rasam bowl and stirred it. But I did not find any paneer in it. That is when my husband enlightened me on this. He said that paneer means rose water in tamil and not cottage cheese as you think. So I was tasting rasam made out of rose water for the first time.

Then there is this purple rasam which few people know. This was introduced to me by my brother. One day my brother called me and asked if I knew the reciepe of a purple rasam from Udipi. I answered him in the negative and assured him to find about the same soon. So the next thing I did was to enquire about this purple rasam from a friend of mine who hails from Bangalore. She told me that the rasam I am talking about was beetroot rasam and is prepared like any other rasam.
Next day, I decided to make this purple rasam in my own way. Here is the recipe of this rasam.

Ingredients:

1. Grated beetroot -1cup
2. Tomato - 1(cut into fine pieces)
3. Tamarind pulp - 1/4cup 
4. Turmeric powder -1/2 tsp
5. Garlic-1tsp(finely chopped)
6. Rasam powder- 1tsp
7. Asafoetida -1/4 tsp
8. Sugar -1tsp
9. Mustard seeds - 1tsp
10. Chopped Coriander leaves - 1tsp
11. Salt to taste.
12. Oil- 1 tsp.

Method:

In a thick bottom pan cook the grated beetroot with 1/2cup of water. Once cooked, mix the tomato, tamarind pulp, salt, turmeric powder and sugar in it. Keep it aside.
In a frying pan, add 1 tsp of oil and temper the mustard seeds. When it crackles add the garlic and asafoetida powder. Fry for few seconds. Empty the contents into the tamarind mixture. Boil for few minutes. When it starts to thicken add the rasam powder and more water. check for consistency and bring to a boil. Switch of the flame and garnish with coriander leaves.

Milagu Rasam (Pepper Rasam)

Milagu rasam is prepared during winter or when someone is suffering from cold. This rasam incorporates dried mango pieces instead of tamarind. However, due to its non-availability everywhere, tamarind can be substituted for dried mango.

Ingredients:


Tamarind pulp - 1/4 cup 
Turmeric powder -1/2 tsp
Black pepper powder-1tsp
Cumin powder- 1/2 tsp
Asafoetida -1/4 tsp
Sugar -1 tsp
Mustard seeds - 1 tsp
Curry leaves - 1 tsp
Salt to taste.
Ghee- 1 tsp.

Method:

Add two cups of water to the tamarind pulp and boil it along with black pepper powder, salt, sugar and turmeric powder.
Allow it to thicken. Then add the cumin  powder, curry leaves and 4 cups of water. Bring it to boil. Crackle the mustard seeds in ghee. Then stir the asafoetida powder. Saute little and add to the rasam. 
Note: You can substitute the tamarind with dried mango pieces. In that case add  three cups of water and boil till the mango pieces are fully cooked.