rasam Archives - I camp in my kitchen

Killu Milagai Rasam | Killu Milagai Thalicha Rasam | Almost 'No-Cook' Rasam

Priya_Srinivasan — Sun, 26 Nov 2023 12:39:25 +0000

Killu milagai rasam, an almost 'no-cook' rasam, south-indian style pepper soup. A quick rasam recipe, perfect for the seasonal cold and flu season. This tambrahm style, pepper soup, takes no time to make and makes a delicious meal with steaming hot rice.

Rasam : South-Indian Comfort Food

Rasam is a south-indian style thin soup. It is quintessential part of South-Indian Cuisine. It literally means juice.

The base ingredients for any rasam is tamarind and tomatoes. The must include spices are cumin, pepper and coriander. After boiling the tamarind water with spices for few minutes, it is usually topped with dal water or just plain water, depending upon the type of rasam made.

Rasam Varieties

Tomato Garlic rasam : Blended tomatoes, garlic along with spices, topped with plain water
Milagu Rasam : Blend of tomaotes, ginger, garlic boiled in tamarind water and topped with plain water.
Beets Rasam : Blend of beets, tomatoes, ginger, garlic and spices, topped with plain water.
Lemon Rasam : Tamarind extract, boiled with tomatoes and spices, topped with dal water and finished with lemon juice.
Thengaipaal Rasam | Coconut milk rasam : An pondicherry cuisine special rasam made with coconut milk
Kollukai Rasam : An hebbar iyengar specialty rasam made with horsegram.

One Pot Rasam Sadam| Instant Pot Recipe | Mini Lunch Thali

One pot rasam rice, a quick and easy rasam sadam made in instant pot, that packs a punch with freshly made rasam powder. A super simple pressure cooker rasam sadam a hearty meal for a super busy or super lazy days.

Check out this recipe

Jeera tuvaram paruppu rasam | Jeera rasam

Jeera rasam, a south-indian style tomato soup, flavored with an extra dose of cumin. Jeera rasam uses less tamarind and more of cumin flavor, that gives the rasam much needed zing during the flu season.

Check out this recipe

Tulasi Rasam | Holy Basil Rasam | Pepper Soup with Basil

Tulasi rasam | Tulsi rasam, south-indian style soup with Indian holy basil leaves. This flavorsome herbal rasam, aka south-indian style pepper soup with basil uses no tamarind, but packs a punch with zingy ingredients.

Check out this recipe

Lemon Rasam/Yelumichampazham rasam

Lemon rasam, a south-indian style tomato and dal soup, flavored with lemon. A perfect accompaniment with rice and dry curries.

Check out this recipe

Spice Powder for Rasam | Satramudhu

When it comes to rasam, every family has their own recipe. I normally use my mom's kootu podi to flavor my rasam. Whereas my In-laws place they have separate rasam powder. This difference is what make rasam very special, they all taste different and unique to that family.

What if you don't have rasam powder. What if you are back from a vacation and you have an almost empty pantry, you are yearning for some comfort food and don't have the energy to make anything detailed.

No Cook Rasam | Killi Thalicha Rasam

If you are experiencing that vacation-lag and have no mood to cook, then this killi thalicha rasam is an excellent recipe. It is an almost no-cook, doesn't need any masala, no grinding, just soak, and tadka, that's it. Serve it on top of hot steaming rice, lunch or dinner settled, people will go ga-ga over your cooking, even after that vacation-lagg!!

Killu Milagai or Killi Thalicha rasam literal translation, Killu (கிள்ளு) - Pinched, Milagai (மிளகாய்) - chilies, Thalicha (தாளிச்சா) - Tempered. A thin soup made by tempering with chilies.

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Ingredients For Killu Milagai Rasam

Main Ingredient : Tamarind and Tomatoes. This rasam contains just tamarind extract and tomatoes.
Spices : This simple no cook rasam uses only red chilies and salt.

Tempering : The usual Indian tempering ingredients like mustard seeds, cumin seeds, hing and turmeric.

Fat : Tempering can be done with ghee or ay cooking oil. Though ghee is much preferred.

Serving Suggestions

I served this simple no cook rasam with beets coconut stir-fry and Mint coriander thogayal.

We usually prefer a crispy side dish with plain rasam. Kids at home love this Chettinad style potato curry with rasam. I love this sweet and spicy sweet potato fry You can pair it with this finger licking Brinjal podi curry too.

If looking for a thogayal /chutney to go with this simple rasam. Check this Carrot thogayal, try this seasonal special turmeric & ginger thogayal, check this nutritious and fiber rich banana stump thogayal.

Killu Milagai Rasam | Killu Milagai Thalicha Rasam | Almost 'No-Cook' Rasam

Prep Time 10

Servings people

Calories 40kcal

Ingredients

30 grams tamarind, small gooseberry sized tamarind soaked in warm water for 15 minutes.
1 large tomato chopped fine
2 sprigs of curry leaves
3-4 dried red chili
½ teaspoon mustard seeds
½ teaspoon cumin seeds/jeera
½ teaspoon of hing/asafoetida
¼ teaspoon turmeric powder
2 teaspoon ghee/clarified butter

Instructions

Extract around 5 cups of water from the soaked tamarin30 grams tamarind, small gooseberry sized tamarind. Keep aside. In a pan, add ghee/oil for tempering.
30 grams tamarind, small gooseberry sized tamarind, 2 teaspoon ghee/clarified butter
Splutter mustard seeds, crackle cumin, add curry leaves , hing and turmeric.
2 sprigs of curry leaves, ½ teaspoon mustard seeds, ½ teaspoon of hing/asafoetida, ¼ teaspoon turmeric powder
Now add broken red chilies, and tomatoes to the sizzling tempering
3-4 dried red chili, 1 large tomato
Sauté until the tomatoes turn soft and mushy. Now pour the tamarind extract and salt. Mix well. Let it sit for a minute on the stove
Take it off the stove. Serve warm over hot steaming rice, along with pappad and dry subzi.
We enjoyed this rasam along with beetroot curry, mint-coriander thogayal, and appalam.

Notes

You can pair this simple no cook rasam with the following sides too for a wholesome meal.

Check this South-Indian style chutney recipes to pair with Rasam

This simple no cook rasam can be refrigerated for 2-3 days in an air-tight container. While serving reheat the container for 2-3 minutes and serve hot.

Nutrition

The post Killu Milagai Rasam | Killu Milagai Thalicha Rasam | Almost 'No-Cook' Rasam appeared first on I camp in my kitchen.

Tulasi Rasam | Holy Basil Rasam | Pepper Soup with Holy Basil

Priya_Srinivasan — Wed, 01 Feb 2023 17:56:21 +0000

Rasam : Comfort Food

Ask any South-Indian, they will immediately suffix rasam, with "ahh, comfort food", yes for us a hot bowl of rasam mammu/rice is one of the best things we enjoy on tired a day.

Rasam is a south-indian style thin soup. The base ingredients for any rasam is tamarind and tomatoes. The must include spices are cumin, pepper and coriander. It is usually finished with dal water or just plain water, depending upon the type of rasam made.

A simple rasam and potato curry/Beans parupuusli is my comfort food on any day. Mainly it is very easy to make, secondly it has got so many flavors in it.

This simple and easy to make rasam has a variety of spices that go into it like ginger, garlic, pepper and cumin, when this spiced soup is mixed with steaming hot rice with a dollop of ghee, it is an out of the world experience.

One should try rasam during a cold/flu, you would be blessing the person who made that elixir for you. My hubby always pairs it with narthangai urukai(dried & salted citron pickle), when he has flu and he would be going on and on about it.

Spice Powder For Making Tulasi Rasam

As I always mention, there will be 100 recipes when you look for tulsi rasam, each recipe is unique, some might be similar. The difference is in the spice mix that goes into making of the rasam.

When it comes to rasam powder, every family has their own recipe. I normally use my mom's kootu podi to flavor my rasam. Whereas my In-laws place they have separate rasam powder. I know many, who use sambar powder to make rasam. Check this Milagu rasam from Jeyashri's Kitchen made with sambar/rasam powder.

Apart from the regular rasam powder, this tulsi rasam uses soaked tuvar dal/split pigeon peas and jeera/cumin seeds, which is ground with fresh tulasi, holy basil leaves to get this flavorsome, aromatic, herbal soup. The tulsi rasam is garnished with fresh coriander leaves and lemon juice for added flavor.

Rasam Varieties

Horsegram Rasam/Kollukai Satruamudhu : A Karnataka style, hebbar iyengar special rasam made of horse gram or what we commonly call as kulith.
Killu Milagai Rasam : Amma's famous, no boil, no spice powder, rasam. Absolute bliss on days you have no energy to cook.
Coconut Milk Rasam : A Pondicherry special, rasam made with coconut milk. .

Tomato garlic rasam | South-Indian style tomato soup

Tomato garlic rasam, a south-indian style tomato soup, flavored with garlic, served along with rice as part of everyday lunch.

Check out this recipe

Jeera Milagu rasam/Pepper rasam

Jeera milagu rasam/pepper rasam is a south-indian style soup, made with tamarind and tomates and spiced with pepper & cumin.

Check out this recipe

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Some Dry Curries to Pair with Rasam

Sweet potato fry | South-Indian style dry subzi

Sweet potato fry, South-Indian style dry subzi made with sweet potoates and simple spices in your pantry. A delicious side to rice dishes.

Check out this recipe

Kovakkai Fry | Tindora Fry | South Indian Lunch 1

Kovakkai fry, commonly known as tindli, tindora or tendli, a simple to make dry curry with coconut. A delicious curry that can be served with rice.

Check out this recipe

Avariakkai poriyal | Broad beans stir-fry | How to make Avaraikkai poriyal

Avaraikkai poriyal, a simple and mildly spiced stir-fry with broad beans. The dry curry takes literally 15 minutes to make, if you are ready with chopped broad beans.

Check out this recipe

Recipe Card for Holy Basil Rasam

Tulasi Rasam | Holy Basil Rasam | Pepper Soup with Basil

Course Appetizer, Lunch, Main Course

Cuisine South-Indian

Keyword Easy rasam recipe with Indian holy basil leaves, Herbal rasam recipe, How to make rasam with tulsi leaves, How to make tulasi rasam, How to use Tulsi leaves in Indian cooking, Rasam recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 14kcal

Ingredients

Soak & Grind

1 teaspoon cumin seeds/jeera
½ tablespoon Tuvar dal/toor dal/Tuvaram paruppu/split pigeon peas

To Grind

2 nos medium ripened tomatoes chopped
1 no green chilli
2 fistfuls fresh tulsi leaves / holy basil leaves
a small piece of ginger
a sprig curry leaf

Spices & Seasonings

1½ teaspoon Homemade Rasam Powder
¾ teaspoon Salt or to taste
fresh coriander for garnish
juice of half a lemon

Tempering

1 teaspoon of oil/ghee
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon turmeric powder
¼ teaspoon hing/asafoetida
½ teaspoon freshly pounded black pepper

Instructions

Soak jeera/cumin seeds and tuvar dal together for 30 minutes.
In a mixer/blender jar, take chopped tomatoes, soaked jeera and dal along with the water, ginger, curry leaves, tulsi leaves, green chili together. Blend smooth by adding ½ a cup of water.
Take the blended mixture in a saucepan, add rasam powder, salt and another cup of water.
Let this cook on a medium flame. Let it boil rapidly for 5-8 minutes for the rawness of the rasam powder to escape.
Check the consistency of the rasam, if it is too thick add another ½ cup of water.
My rasam was thick. It is usual as pigeon peas tend to thicken when boiled, so I added water. Take it of the stove.
After adding water, reduce the flame to simmer, let the rasam froth on top. Then take it off the stove.

Lets Tadka

In a small tadka pan, heat ghee/oil, splutter mustard seeds, crackle cumin, add hing and a dash of freshly pounded pepper powder
Pour this sizzling tadka over the hot rasam, add lemon juice.
Garnish with coriander leaves and serve it with hot steaming rice.

Nutrition

Jeera tuvaram paruppu rasam | Jeera rasam

Check out this recipe

Beetroot Rasam | How to make Beetroot rasam

Beetroot rasam, south-indian style soup with beets, lentils and tomatoes. A delicious accompaniment served with rice for a comforting meal.

Check out this recipe

Lemon Rasam/Yelumichampazham rasam

Lemon rasam, a south-indian style tomato and dal soup, flavored with lemon. A perfect accompaniment with rice and dry curries.

Check out this recipe

Enjoy this flavorsome, punchy herbal rasam with steaming hot rice and a generous drizzle of ghee. You will need a tissue box to manage your sinus clearing off.

Do you like this Herbal Rasam, PIN IT

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Paruppu Rasam | How to make Paruppu Rasam | South Indian Lunch #5

Priya_Srinivasan — Sun, 25 Apr 2021 19:12:11 +0000

Paruppu rasam, also known as dal rasam, a south-indian style soup, made with tamarind extract, tomatoes and finished with a topping of dal water

Jump to Recipe

Rasam, an emotion😉
Spice Powder for Rasam
Today's Lunch Thali
The Ingredients
Step by Step Instructions to make Dal Rasam
More Rasam Varieties
Recipe
Some Dry Curry to go with rasam
Do you like the Recipe? PIN IT

Rasam, an emotion😉

Rasam is a quintessential part of South-Indian Cuisine. It literally means juice. It is commonly made of tamarind, tomatoes, and basic spices like cumin and pepper. An elaborate South-indian lunch menu is incomplete without rasam.

Rasam is an everyday menu at home, we are fine without sambar, but rasam is a must. My lil one survives because of rasam. Ask him his favorite food, he would jump and say Tomato rasam . Jeera rasam too can be found in my Lunch thali almost every week. To make something everyday, there must be some varieties, right? There are so many varieties of rasam, your imagination is the limit.

Spice Powder for Rasam

When it comes to rasam, every family has their own recipe. I normally use my mom's kootu podi to flavor my rasam. Whereas my In-laws place they have separate rasam powder. I know many, who use sambar powder to make rasam . Wondering how? check this tomato rasam by sandhya. This difference is what make rasam very special, they all taste different and unique to that family.

Today's Lunch Thali

Today's south-indian lunch is a typical Tamil brahmin lunch with rasam, curry and kootu. It took 45 minutes for me to make this thali today. Kootu was made in the pressure cooker along with the dal (PIP method) for rasam. Broccoli stir-fry and rasam were done simultaneously, and rice was done in the pressure cooker.

Broccoli & coconut stir-fry
Malabar vellari/Indian yellow cucumber & Chickpeas Kootu
Paruppu rasam/Dal rasam
Rice
Buttermilk
Kothamalli/Coriander Thogayal

Cooking is pretty easy, when you plan well. If you are someone who stares at the fridge or at the wall in the kitchen, thinking what to make, then you should check these Meal plan ideas to make better use of your time.

The Ingredients

Tuvar dal/split pigeon peas, hero of the paruppu rasam recipe.
Tamarind, I use dried tamarind, Datar or 777 brand. If using tamarind paste or extract, use accordingly.
Tomatoes, needless to say, well ripened tomatoes.
Spices, for this paruppu rasam, i have used freshly pounded coriander, cumin and pepper along with green chili.
Tempering, mustard seeds, cumin seeds, hing and curry leaves, the must needed ingredients for the Indian tadka.

Step by Step Instructions to make Dal Rasam

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Wash and pressure cook tuvar dal/split pigeon peas with enough water and turmeric powder.
While the dal is cooking, soak tamarind in warm water for 15 minutes. Extract around 3.5 - 4 cups of tamarind water.

Take the tamarind water, add chopped tomatoes, green chili, turmeric powder, rasam powder, hing and curry leaves in a vessel and let this come to a boil.
Reduce the flame to medium and let this cook for 10 minutes, to this now add cooked and mashed dal along with a cup of water.

Reduce the flame to simmer and let it froth. Turn off the heat. Garnish with fresh coriander leaves and add a tempering of mustard seeds, cumin seeds, and red chilies and pour over the rasam.
Enjoy it with rice or as such as a soup.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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More Rasam Varieties

Recipe

Paruppu Rasam | How to make Paruppu Rasam | South Indian Lunch #5

Paruppu rasam, also known as dal rasam, a south-indian style soup, made with tamarind extract, tomatoes and finished with a topping of dal water

Course Appetizer, Main Course

Cuisine Asian, Indian, South-Indian

Keyword Pappu charu, paruppu charu, paruppu rasam, saaru, saathamudu, Satramudhu, Simple rasam recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories

Ingredients

⅔ cup tuvar dal/split pigeon peas
16 grams dried tamarind or lime size strings and seeds removed
1 no large tomato
1 no green chili
¼ teaspoon hing/asafoetida
¼ teaspoon turmeric powder
a small piece of ginger optional
few curry leaves
fresh coriander leaves for garnish

Spice powder | To Pound

1 teaspoon cumin seeds
¾ teaspoon coriander seeds
1 teaspoon black peppercorns

Tempering

1 teaspoon oil/ghee
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1 no red chili optional
¼ teaspoon freshly pounded pepper powder optional

Instructions

Wash the dal, take it in a vessel add twice the amount of water, a pinch of turmeric and pressure cook it until soft.
While the dal is cooking, soak tamarind in warm water for 15 minutes. This can be done overnight also. I do it sometimes to ease cooking in the morning. Extract tamarind water. Add extra water to this and bring it to 3.5 - 4 cups of tamarind water.
Take the extracted tamarind water in a heavy bottom sauce pan. Add chopped tomatoes, curry leaves, green chili and hing to this. Let this start to cook.
Take the spicesm given under "To pound' in a mortar-pestle or in a spice grinder and make a coarse powder. You can alternatively use your rasam powder also.
Add the spice powder, salt and turmeric powder to this tamarind-tomato mix and let this come to a boil. Reduce the flame and let it cook for 10-12 minutes.
By this time the rawness of the spice powder would have vanished and you will start smelling the divine aroma of rasam.
By this time, the pressure cooker would have released, remove the cooked dal, mash it well. You might not need the entire dal for the rasam, remove 2-3 tablespoon of cooked dal to another bowl. Mash the rest and add it to the boiling rasam, add ½ cup water, check consistency, if too thick add another ½ cup of water.
Simmer the flame and let this sit for another 5-8 minutes until it froths beautifully. Keep the flame low, or else it will start to boil. To this now add some pounded ginger and fresh coriander leaves. Take it off the heat.
In a tadka pan, heat oil splutter mustard seeds, cumin seeds, red chili, finally add pepper powder to this. Pour the sizzling tadka over the hot rasam. Keep it covered for 10 minutes.
Serve this flavorsome paruppu rasam with rice and ghee for a warm and comforting meal.
The rasam can be left on the kitchen counter covered for 5-6 hours. Any leftovers can be refrigerated for 2 days.

Serve this delicious paruppu rasam with rice and a generous drizzle of ghee for a warm and comforting meal. This rasam makes a wonderful lunch box dish too. Mix it with rice and pack some extra in an air-tight container.

Some Dry Curry to go with rasam

Do you like the Recipe? PIN IT

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Jeera Rasam| How to make Jeera Rasam

Priya_Srinivasan — Fri, 04 Dec 2020 08:16:00 +0000

Jeera rasam, a south-indian style tomato soup, flavored with an extra dose of cumin. This araichuvita Jeera rasam recipe uses less tamarind and more of cumin flavor, that gives the rasam much needed zing during the flu season.

Jump to Recipe

There are many varieities of jeera rasam. Each family have their own recipe of making it. This recipe is my mom's speciality and can be called araichuvita rasam, as all the ingredients all ground and then boiled. Till date she makes this rasam and both my boys love her rasam varieties. Infact my lil one tasted the rasam and immediately said you made paati/grandma rasam.

What is Rasam?

Rasam is a south-indian style thin soup. The base ingredients for any rasam is tamarind and tomatoes. The must include spices are cumin, pepper and coriander. After boiling the rasam for few minutes, it is usually topped with dal water or just plain water, depending upon the type of rasam made.

Rasam Varieties

Tomato Garlic rasam : Blended tomatoes, garlic along with spices, topped with plain water
Milagu Rasam : Blend of tomaotes, ginger, garlic boiled in tamarind water and topped with plain water.
Beets Rasam : Blend of beets, tomatoes, ginger, garlic and spices, topped with plain water.
Lemon Rasam : Tamarind extract, boiled with tomatoes and spices, topped with dal water and finished with lemon juice.

Step by Step pictures for Jeera Rasam

To make jeera rasm, first we have to soak tuvar dal/split pigeon peas, cumin seeds, coriander seeds and small bit of tamarind. Let this soak for a minimum of 20 minutes.

Grind the soaked ingredients with tomatoes, coconut, ginger and curry leaves. Take this ground paste into a sauce pan, add rasam powder,salt and turmeric powder.

Let this boil until the rawness of the ingredients escapes.Top it enough water .

Finally add a delicious tempering of mustard, cumin and hing to this araichuvita rasam. Garnish with fresh coriander leaves and serve it with steaming hot rice.

Jeera tuvaram paruppu rasam | Jeera rasam

Course Main Course, Side Dish

Cuisine Indian, South-Indian, Tambrahm

Keyword Araichuvita rasam, Cumin rasam, How to make rasam, Jeera rasam, No dal rasam, Simple and easy rasam

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories

Ingredients

2 teaspoon Tuvar dal/Split pigeon peas/tuvaram paruppu
1 tablespoon cumin seeds/jeera
1 tsp coriander seeds
2 nos medium sized ripened tomatoes
10 grams tamarind small marble-sized ball
1 inch ginger, cut into small pieces
1 no green chili optional, i didnt add
3 slices fresh coconut or 2 tablespoon grated coconut
1½ teaspoon homemade rasam powder
1 teaspoon salt or to taste
⅛ teaspoon hing/asafoetida
few curry leaves
fresh coriander leaves for garnish

Tempering

2 teaspoon oil/ghee
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon black peppercorns, freshly pounded
2 nos red chili crushed, optional

Instructions

Soak tuvar dal, cumin seeds, coriander seeds and tamarind given under ingredients in plain water for atleast 20 minutes.
Take the soaked ingredients along with the water into a mixer. Add chopped tomatoes, ginger, curry leaves and coconut slices. Grind it to a fine paste. Add ¼ cup water if needed.
Take the ground paste into a heavy bottomed sauce pan. Add a cup of water to the mixer, wash and add it back to the sauce pan. Add rasam powder, salt, hing and turmeric powder. Allow this to boil in a medium flame, until the rawness of the rasam powder escapes. This will take around 10-15 minutes.
Once the rawness escapes, top the rasam with 1.5 cups - 2 cups of water. Reduce the flame and allow it to froth.
Heat a small tadka pan with oil given under tempering, splutter mustard seeds, cumin, add crushed red chilies and pounded fresh pepper, pour this sizzling tadka over the rasam and garnish with fresh coriander leaves.
Serve this zingy rasam with steaming hot rice and a drizzle of ghee for a comforting meal.

Video

This jeera rasam is a comforting meal with steaming hot rice and a drizzle of ghee. Especially the days you feel under the weather and you need a magic potion to lift of all the heaviness of your sinuses.

The day i made this jeera rasam, i served it along coriander-mint thogayal and beans coconut curry.

Do you like the recipe? PIN IT

An old post from December 2010, updated with new pictures and content for better engagement.

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Lemon Rasam/Yelumichai rasam - South Indian Lunch Menu

Priya_Srinivasan — Sun, 05 Jul 2020 15:36:00 +0000

Lemon rasam, a south-indian style tomato and dal soup, flavored with lemon. A citrusy rasam, perfect accompaniment with rice and dry curries.

Rasam is a regular menu at home, I make it everyday. My Lil one loves paruppu rasam with a mashed potato and ghee for his lunch. One food,that he eats on his own, without throwing any tantrums. Since it is a regular affair, i keep trying different varieties.

Lemon/yelumpichai rasam, happens rarely at home, both my kids love Tomato-garlic rasam. I prefer lemon/yelumichaipazham rasam after 2 or 3 days of heavy meal. Like Varalakshmi pooja or Ganesh pooja, where we have a elaborate lunch, the next day you won't feel like eating at all. This lemon rasam comes to the rescue on such days.

I enjoy this nimbhu flavored, citrusy rasam, while it is still warm, with a slice of lemon, pepper powder, garnished with grated ginger and few fresh coriander leaves. Sounds like a gourmet menu right. Oh yeah, serve it as lemon shots and people would definitely think it is some high-end restaurant menu

The ingredients

Tuvar dal, we might need ½ cup of pigeon peas for a family of 4, cooked with 1 cup of water and mashed well.
Tomatoes, well ripened tomatoes, i use 3 medium-sized ones for a family of 4.
Rasam powder, the spice mix used to flavor the rasam. I have two recipes for the rasam powder, you can find it here and here.
Lemon juice, lemon also known as yelumihcai pazham in tamil. I have used indian lemon. We would need 2 of them atleast.
Coriander leaves, curry leaves, shredded ginger, are some of the basic ingredients which we use for making rasam

Lemon Rasam/Yelumichampazham rasam

Lemon rasam, a south-indian style tomato and dal soup, flavored with lemon. A perfect accompaniment with rice and dry curries.

Course Main Course, Soup

Cuisine Indian

Keyword A quick recipe, How to make lemon rasam, How to make rasam, Lemon rasam recipe, Southindian style lemon soup

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories

Ingredients

3 nos medium sized plump tomatoes
1 no green chili
1.5 tsp homemade rasam powder
1 cup cooked and mashed toor dal/pigeon peas
2 cups water
3 tablespoon fresh lemon juice
1 teaspoon salt or taste
¼ teaspoon hing/asafoetida
1 teaspoon ginger grated
fresh coriander leaves for garnish
a sprig of curry leaf

Tempering

1 teaspoon ghee/oil
½ teaspoon mustard seeds/kadugu
1 teaspoon cumin seeds/jeera
½ teaspoon freshly pounded pepper powder though optional, highly recommended
2 nos red chilies i use round variety

Instructions

I used ½ cup toor dal/tuvar dal/split pigeon peas, pressure cooked with 1 cup of water with little turmeric. Pressurecook it for 4-5 whistles. Let the pressure release on its own. Mash it wellandkeep aside until use.
Wash the tomatoes, chop it fine. Add water to a heavy bottomed vessel, i used my eeya chombu/tin vessel for making the rasam. Add chopped tomatoes to this. Keep this is on stove and let it start to boil.
I normally crush the tomatoes as both my kiddos pick out the tomatoes, if you don't mind the tomatoes in rasam, then you can chop them fine and add it to the water.
To this boiling tomato water, add green chili, rasam powder and salt. Cook it until the rawness of the rasam powder disappears
Now add the cooked dal to this rasam.Let it sit on the stove in a simmer flame for 5 -8 minutes. When it froths well, remove it from the flame.
Add the lemon juice. Do not boil the rasam after adding lemon juice. Garnish with fresh coriander leaves and grated ginger
Now for the tadka, heat a tadka pan with ghee. splutter mustard seeds, add cumin, pepper powder, red chilies, hing and curry leaf. Pour this sizzling tadka over the rasam. Keep it covered.
Serve it warm along with rice and curry. I served it as part of our Weekend Lunch Yennai Kathrikaai kuzhambu, yardlong beans paruppusli.

Notes

Crushing the tomoates is optional, as my kids pick them out, i prefer crushing, you can also add finely chopped tomatoes to plain water and make the rasam.
I have 2 recipes for homemade rasam powder,listed in the post. I prefer to use kootu podi as rasam powder as i have been doing it for the past 15 years.
Lemon juice should be added to rasam after you remove it from the stove, do not boil the rasam after adding lemon juice, it might taste bitter.

Serve this delicious, citrusy, lemon rasam with your favorite dry curry. It would taste ultimate when paired with raw banana fry or yam fry.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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Milagu Rasam/Pepper rasam

Priya_Srinivasan — Sat, 11 Apr 2020 15:56:30 +0000

Milagu rasam/pepper rasam is a south-indian style soup, made with tamarind and tomatoes and spiced with pepper & cumin.

Rasam, a south-indian style soup made using tamarind/tomato as the base. It is spiced with jeera/milagu/coriander seeds and finished with dal water/plain water.

Though the basic ingredients are tamarind and tomatoes, there is a lot of rasam variety with these 2 base ingredients.

Some rasam recipes using the base ingredients

Some exotic rasam recipes

I make rasam almost every day, yes, my lil one survives on rasam. He prefers rasam more than sambar, more than dal. So, to keep him happy at the dining table, rasam is a must in our menu.

Rasam for many south-indians is soulfood. A well mashed rice, with dollop of ghee and few ladles of hot rasam is magic in a bowl, heaven on your plate. After few spoons, your sinuses starts clearing and the warmth you feel in your whole body is an experience.

Today's recipe, milagu rasam is a tamarind based rasam, boiled with spices and finished with water. During cold/flu reason, this rasam happens in many south-indian house-hold. The mixture of pepper and jeera along with garlic gives a calming feel.

This milagu rasam recipe is quite popular amongst my friends. I have made it quite a few times and both the kids enjoy it with rice. It tastes delicious when served hot. Enjoy it with steaming hot rice with a dollop of ghee.

Jeera Milagu rasam/Pepper rasam

Jeera milagu rasam/pepper rasam is a south-indian style soup, made with tamarind and tomates and spiced with pepper & cumin.

Course Main Course

Cuisine Indian

Keyword How to make rasam, Jeera rasam, milagu rasam, pepper rasam, Rasam, rasam rice, side dish for rice, south indian food

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories

Ingredients

23 grams tamarind or a small marble tamarind
1 no medium-sized tomato
2 cloves garlic
1 no green chili
few coriander leaves
¾ teaspoon salt or to taste

Tempering

1 teaspoon oil/ ghee
¼ teaspoon mustard seeds /kadugu
¼ teaspoon cumin seeds/ jeera
⅛ teaspoon hing /asafoetida

To Grind/pound

1 teaspoon black peppercorns
1 teaspoon jeera /cumin seeds
1 teaspoon corinader seeds

Instructions

Soak tamarind in water for 30 minutes or you can soak it in warm water for 15 minutes. Extract around 3 cups of tamarind water, about 750 ml
Take the ingredients given under To Grind , in a mixer or use a mortar-pestle to grind to a coarse powder. This is our rasam powder
Take tomato, garlic, ginger, garlic,green chili,coriander into a mixer of chopper and grind it coarsely. You can use mortar and pestle too, if you are comfortable. Few mint leaves can also be added for flavor
Take the tamarind water in a heavy bottom pan/eeya chombu/tin vessel, add turmeric powder, hing and the ground tomato mixture
Add the freshly made rasam powder and salt to this and let it come to a boil. Once the rawness of the rasam powder disappears, which will take around 10-12 minutes, add ½ cup of water to the rasam.
Let the rasam froth well. Take it off the stove. Now let us do the tadka, in a tadka pan, heat oil/ghee, splutter mustard seeds, cumin and curry leaves. Pour this sizzling tadka over the rasam.
Garnish the rasam with fresh coriander leaves and serve it warm with rice.

Video

Notes

I use datar brand tamarind for my cooking. The amount of tamarind given above is according to our liking of tartness. So use tamarind according to your brand and taste.
You can also add 3-4 pounded peppercons to the tadka, it adds a nice flavor to the rasam.
Add few mint leaves while grinding the tomatoes or add it finally with coriander leaves for a fresh minty aroma.

The day i made this milagu rasam, i paired it with cabbage & carrot stir-fry and gujarati dal.

Check out what my BM buddies are doing here.

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Tomato Garlic Rasam |Garlic Rasam

Priya_Srinivasan — Fri, 10 Jan 2020 09:27:00 +0000

Tomato garlic rasam, a south-indian style tomato soup, flavored with garlic, served along with rice as part of everyday lunch.

Rasam, ask any South-Indian, they will immediately suffix it with "ahh, comfort food", yes for us a hot bowl of rasam mammu/rice is one of the best things we enjoy on tired day. This tomato-garlic rasam, one of the few recipes i blogged during my initial days and was in dire need of make-over.

This tomato-garlic rasam is one which i make almost every week. My younger one is a rasam fanatic, whereas my elder one is a dal fanatic, though he likes rasam but he favors dal more. My younger one can have rasam every single day, and wont complain. He is a happy baby with rasam mammu!

More Rasam Varieties for you to try

I have a cousin, who can live her life-time with rasam, we used to make so much fun of her, never knew my own will become like her. Coming to rasam, to make my younger ones lunch time a bit exciting i try to make different rasam everyday, i even mash veggies with dal and make rasam with it, we moms do many juggad to make sure kids get something extra.

This tomato-garlic rasam was made part of a weekday thali, i paired this with simple chana dal, and karela masala. So making both my kiddos happy.

This simple garlic rasam is an excellent soup to have during cold/flu. It brings good relief to your sinusitis . With the climate getting little cold here, a warm bowl of rice mixed with this delicious rasam is what we love at home, it definitely brings a great relief in those cranky/nagging/achy time

The ingredients

Tomatoes, these are the star ingredient of the recipes, chose well ripened plump tomatoes
garlic, i usually add 3-4 cloves of garlic, adding more might overpower the rasam flavor
The Spice powder, i use my kootu podi/powder to flavor the rasam, you can use your own rasam powder too. In case you want to know my recipe, i have provided the link.
green chili, i use 1 chilli, if you don't prefer chili, replace it with ½ teaspoon sambar powder.
Curry leaves, coriander leaves and ginger are the usual ingredients we need while making any south-indian dish.

Tomato garlic rasam | South-Indian style tomato soup

Tomato garlic rasam, a south-indian style tomato soup, flavored with garlic, served along with rice as part of everyday lunch.

Course Appetizer, Main Course

Cuisine Indian

Keyword Garlic rasam, How to make rasam, Quick rasam recipe, South-Indian style tomato soup, Tomato garlic rasam recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories

Equipment

Blender

Ingredients

To Grind

4 nos tomatoes
3-4 nos garlic cloves
1 teaspoon shredded ginger
1 no green chili or ¼ teaspoon sambar powder/chili powder
sprig of curry leaf
handful of fresh coriander leaves

The Spice powder

2 teaspoon Kootu podi/rasam powder heaped tsp
¼ teaspoon turmeric powder
¼ teaspoon hing/asafoetida

Tempering

2 teaspoon ghee/oil any vegetable oil
½ teaspoon mustard seeds/kadugu
½ teaspoon cumin seeds/jeera
½ teaspoon freshly crushed black peppercorns optional, but recommended

Instructions

Chop the tomatoes roughly, take it along with rest of the ingredients given under To Grind in a mixer and grind it to a fine paste using ½ cup of water.
Transfer the contents to another vessel and wash the mixie jar with another ½ cup of water and add that to the already ground tomato mixture.
Place the vessel on the stove, add kootu powder/rasam powder, hing and salt to the ground mixture. if not adding green chili while grinding the tomatoes, add ¼ teaspoon of chili powder/sambar powder to the rasam along with rasam powder.
I normally use kootu podi for making my rasam, this is my mom's recipe, i have been using this for the past 14 years. If you want to use the regular rasam powder recipe, then avoid chili/chilli powder
Let this cook in a medium flame for 10-15 minutes and let the rasam boil and the rawness of the spice powder fade.
After 15 minutes, check the consistency, if it is too thick, add another ½ cup of water or else leave it as such. If adding water, let it simmer for another 5 minutes. Take it off the stove.
Now for the tempering, in a kadai, heat oil/ghee, splutter mustard seeds, add cumin, red chili and pepper powder. Pour this sizzling tempering on top of the rasam.
Garnish with fresh coriander leaves and serve hot along with rice or just have it as a soup.

Video

This tomato rasam is quick to make everyday recipe. Serve it along with steaming hot rice and curry of your choice for a comforting meal.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
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Beetroot Rasam |How to make Beetroot Rasam

Priya_Srinivasan — Mon, 13 Nov 2017 11:12:00 +0000

Beetroot rasam, south-indian style soup with beets, lentils and tomatoes. A delicious accompaniment served with rice for a comforting meal.

Jump to Recipe

Rasam, an integral part of south-indian meal. I can eat without sambar, but rasam is a must, in my daily lunch menu. My kids too prefer rasam over sambar any day. The pleasure of eating hot hot rasam mamu (rice), is something unexplainable, you have to experience that joy.

Since it is part of our daily meal, we have room for lot of creativity and there is a lot of varieties of rasam to make. Some of our favorites are

Rasam Varieties

Why Beets Rasam

I have an affinity towards beets, i love to include it more in my diet. These days i have trained myself to even drink raw beets juice. I know for many cooked beets is a put off. My SIL love to eat raw beets, but she hates beets curry, she feels it is too sweet for her palate. If you are like her, you should try this Beets lassi or Beets thogayal, a spicer version of Beets.

How to make Beets Rasam

The recipe is very simple, all you need to do is soak jeera and dal before hand, rest is all done is 20 minutes. While the dal is soaking, microwave cook beets for 10-12 minutes or until it is done. You can also pressure cook it for 2-3 whistles. Once beets are well cooled, take the soaked dal and jeera along with tomatoes,garlic and beets and blend it to puree.

Take the puree to the stove, add rasam powder and salt. let it boil until the rawness of the spice powder escapes. Then top it wtih plain water and add tempering, garnish with coriander leaves.

You can also drink this rasam just like soup. My lil one loves this rasam and calls it blood rasam. Yup, i know it is a bit scary. But trust me, this rasam is a splendid way to make them enjoy beets.

Beetroot Rasam | How to make Beetroot rasam

Beetroot rasam, south-indian style soup with beets, lentils and tomatoes. A delicious accompaniment served with rice for a comforting meal.

Course Main Course, Soup

Cuisine Indian

Keyword Beets & tomatoes soup, Beets rasam, Beets soup with lentils, How to make beetroot rasam, How to make rasam, Rasam recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories

Equipment

Blender

Ingredients

100 grams beetroot, chopped
1 tablespoon cumin seeds/jeera
2 teaspoon tuvar dal/split pigeon peas
2 nos large plump tomatoes
2-3 pods garlic skip if making sathvik
1 inch ginger chopped
1 no green chili
1½ teaspoon homemade rasam powder Check recipe here
1 teaspoon salt or to taste
a sprig of curry leaf
fresh coriander leaves for garnish

Tempering

1-2 teaspoon oil
½ teaspoon mustard seeds/kadugu
½ teaspoon cumin seeds/jeera
1 no round red chili
⅛ teaspoon hing/asafoetida
¼ teaspoon freshly pounded black pepper powder

Instructions

Soak cumin seeds and tuvar dal in ¼ cup of water for 20 minutes. While the dal is soaking , let us prep the beets.
Wash, peel and cube the beets. Take it in a microwave safe bowl, add water to immerse the beets well. Microwave it for 10-12 minutes @ high for it cook. The beets must be fork tender. This can be done on stove-top also. Do not discard the beets water.
Let the cooked beets cool completely. Now take the cooked beets with the water, along with the soaked cumin and tuvar dal with the water, add chopped tomatoes, garlic, ginger, green chili, curry leaves and ½ cup of water. Blend them well with a stick blender or using a mixer jar. The liquid should be quite smooth.
Now take this blended liquid in a sauce pan, keep it in on the stove. Add rasam powder, turmeric powder and salt to this and mix well.
Let this cook in a medium flame, once it starts to boil, let it be on the stove for 10-12 minutes for the raw smell of the rasam powder to evaporate.
Once the rawness escapes, add 1.5 cups of water to this. If you feel the rasam is too thick, add another ¼ cup to ½ cup of water to it.
Let this simmer in a slow flame for the rasam to froth well on top. Garnsih it with fresh coriander leaves and remove it from the flame.
Heat a small tadka pan with ghee, once it is hot, splutter mustard seeds, add cumin, hing and curshed peppercorns, crushed red chili, pour this sizzling tadka over the rasam.
Serve rasam hot/warm with rice , vegetable curry/appalam

Enjoy this colorful and delicious beetroot rasam with steaming hot rice and a generous drizzle of ghee. This beets rasam can also be enjoyed as a soup.

Other Beets Recipes

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Zeera & Ajwain leaves Rasam/Jeera Omavalli Rasam/Jeeragam Karpooravalli Rasam

Priya_Srinivasan — Sat, 30 Apr 2016 14:05:00 +0000

The final day of our Mega Marathon, here i m with a simple rasam recipe. Though it was decided to do something with zeera/jeera, i was not sure what to do?? Finally i settled for this herbal rasam with jeera and oregano/karpooravalli.
Karpooravalli/Omavalli/Ajwain leaves is also known as country borage, French thyme, Indian borage, Indian mint, Mexican Mint, Soup Mint, Spanish Thyme, Big Thyme, Cuban oregano, also as Indian Oregano.

It is only recently i started making this rasam and it has become once in 2 weeks definite menu. First for its health benefits and secondly i need to keep my oregano plant prim and propped too!!

I give it a cut every 2 weeks and so the day it is getting a cut, i make this rasam for my kiddo's. I love that mild kicky flavor of fresh oregano in the rasam, kids never know what it is,but they love it.

It is pretty easy to make, if you have the ingredients. It is well suited for those seasonal changes which brings along cough,cold and allergies. Hot rasam drizzled over steaming hot rice and a dollop of ghee, is a good cure for those aaachoooo's!!!

Ingredients

1 tablespoon tuvar dal

2 teaspoon cumin seeds/jeera seeds

3 nos medium size plump tomatoes

1 green chili

a strand of curry leaf

1 teaspoon shredded ginger

2 teaspoon homemade kootu podi

¼ teaspoon turmeric powder

10 no fresh karpooravalli/Indian Oregano leaves

10 nos fresh tulsi/holy basil leaves (optional)

1 teaspoon salt

fresh coriander leaves and shredded ginger for garnish

Tempering

2 teaspoon ghee

¼ teaspoon mustard seeds

2 pinches of hing

½ teaspoon cumin seeds

1 green chili, chopped

¼ teaspoon freshly pounded pepper powder

Method

Soak dal and cumin seeds in water for 20 minutes. Drain and take it together with chopped tomatoes, green chili, curry leaves, shredded ginger, oreganao/karpooravalli/omavalli and tulsi/holybasil leaves.
Grind it together to a fine paste, no need to add water. Remove the contents to a wide pan, add 1 cup of water to the mixie, wash and pour the water to the ground tomato mix.
To this mix, add rasam powder, turmeric powder and salt. Let it boil for 5-8 minutes or until the rawness of the rasam powder dissappears. Add ½ cup of water to this rasam and take it off the stove. Check the consistency of the rasam, it will be little thick because of ground tuvar dal. Add another ¼ cup of water, if it is too thick.

Now for the tadka, heat ghee in a small pan, splutter mustard seeds, add hing, cumin seeds, fresh pepper powder and chopped green chili. Pour this sizzling tadka over the rasam , Garnish it with fresh coriander leaves and ½ teaspoon of fresh shredded ginger and serve warm over steaming hot rice and a dollop of ghee.

Check out the Blogging Marathon page for the other Blogging
Marathoners doing BM# 63

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Link-up

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Thengaipaal Rasam/Coconut Milk Rasam, Pondicherry Special

Priya_Srinivasan — Tue, 22 Apr 2014 03:49:00 +0000

The name Pondicherry,immediately flashes Aurobindo Ashram and Auroville in my mind. I feel blessed to have visited the ashram twice and auroville once. The experience of visiting Mantri Mandir is still fresh in my mind, even as i write i can feel how spiritual it was when we entered the crystall ball meditation room. So much positive energy was radiating in that room, it just comes and hits you like a wave, when you come outside, you will automatically feel so relaxed and calm.

Manakulam Vinayagar temple is also very famous in Pondicherry. Mankulam (Manal + Kulam) Meaning the Vinayagar temple near the Pond. After visiting the temple, we usually spend some time in the beach nearby, clicking photos near the Mahatma Gandhi statue on the beach promenade!! Sadly all the photographs are @ my mom's, so couldn't upload any for this post. 🙁 umm life was wonderful when you don't have responsibilities!!! Now after getting married, i don't remember being to any place far with my kids in tow!!! Even if the hubby is ready to take me, i sometimes fear what if the kids come up with something new there, typical mother syndrome, i believe!!! But this time around, we have planned some places to visit during our vacation in India. Hopefully it all goes, as planned!! 😉

Coming to today's recipe, i chose a simple and soothing rasam recipe from the The Pondicherry Kitchen. The name thengaipaal rasam was very tempting, coz we normally make rasam with dal/tamarind sometimes with fruits like plum and pineapple, but with milk, was interesting!! It was super delicious, both the kids loved the taste.

Ingredients

1 Cup Coconut Milk (i used store-bought)

A lemon-sized ball of tamarind

2 nos tomatoes

¼ Cup toor dhal

1 heaped teaspoon rasam powder

2 cloves of garlic

fistful of fresh coriander leaves

Salt-to taste

Tempering

2 teaspoon oil

½ teaspoon cumin seeds

½ teaspoon mustard seeds

2 red chilies, broken into two

¼ teaspoon hing

¼ teaspoon crushed pepper

¼ teaspoon turmeric

a sprig of curry leaf

Method

Pressure cook toor dhal with 1 cup of water. Mash it well and add coconut milk to this
Soak tamarind in ½ cup warm water and extract the juice, to this add crushed tomatoes. Add this to the coconut-milk & dal mixture. To this add crushed garlic and rasam powder. Stir well.

Heat oil given under tempering in pan, splutter mustard seeds, crackle cumin, add broken red chilies, hing, turmeric and curry leaves.
Next add the coconut-milk mixture. Reduce the flame to lowest possible. Do not allow this mixture to boil. Let this be on the heat, until it starts to froth well.

In the mean time, take a serving bowl, add salt and fresh coriander leaves and keep ready. When the rasam comes to boiling stage, pour it into the bowl and cover with a lid and serve after 15 minutes. Serve hot as an accompaniment with rice.

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rasam Archives - I camp in my kitchen

Killu Milagai Rasam | Killu Milagai Thalicha Rasam | Almost 'No-Cook' Rasam

Rasam : South-Indian Comfort Food

Rasam Varieties

Spice Powder for Rasam | Satramudhu

No Cook Rasam | Killi Thalicha Rasam

Ingredients For Killu Milagai Rasam

Serving Suggestions

Killu Milagai Rasam | Killu Milagai Thalicha Rasam | Almost 'No-Cook' Rasam

Ingredients

Instructions

Notes

Nutrition

Tulasi Rasam | Holy Basil Rasam | Pepper Soup with Holy Basil

Rasam : Comfort Food

Spice Powder For Making Tulasi Rasam

Rasam Varieties

Some Dry Curries to Pair with Rasam

Recipe Card for Holy Basil Rasam

Tulasi Rasam | Holy Basil Rasam | Pepper Soup with Basil

Ingredients

Soak & Grind

To Grind

Spices & Seasonings

Tempering

Instructions

Lets Tadka

Nutrition

Do you like this Herbal Rasam, PIN IT

Paruppu Rasam | How to make Paruppu Rasam | South Indian Lunch #5

Table of contents

Rasam, an emotion😉

Spice Powder for Rasam

Today's Lunch Thali

The Ingredients

Step by Step Instructions to make Dal Rasam

More Rasam Varieties

Recipe

Paruppu Rasam | How to make Paruppu Rasam | South Indian Lunch #5

Ingredients

Spice powder | To Pound

Tempering

Instructions

Some Dry Curry to go with rasam

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Jeera Rasam| How to make Jeera Rasam

What is Rasam?

Rasam Varieties

Step by Step pictures for Jeera Rasam

Jeera tuvaram paruppu rasam | Jeera rasam

Ingredients

Tempering

Instructions

Video

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Lemon Rasam/Yelumichai rasam - South Indian Lunch Menu

The ingredients

Lemon Rasam/Yelumichampazham rasam

Ingredients

Tempering

Instructions

Notes

Do you like this recipe, PIN IT

Milagu Rasam/Pepper rasam

Some rasam recipes using the base ingredients

Some exotic rasam recipes

Jeera Milagu rasam/Pepper rasam

Ingredients

Tempering

To Grind/pound

Instructions

Video

Notes

Tomato Garlic Rasam |Garlic Rasam

More Rasam Varieties for you to try

The ingredients

Tomato garlic rasam | South-Indian style tomato soup

Equipment

Ingredients

To Grind