We know that rasam is good to consume everyday in our main meal it is understood to have rasam in our everyday meal for digestion, easy to prepare with less ingredients, minimal effort to prepare and stomach filling satisfaction at all condition of our body. Medicinal ingredients are added in balanced quantity.
As we include rasam in our daily basis of cooking recipes we need to have some different flavor, aroma and varieties to make our meal interesting. Here we have provided many varieties of rasam preparation links in simple changes and great taste to enjoy in our daily meal.
Pineapple Rasam: https://chettinadcookbook.org/2014/09/10/pineapple-rasam/
Malli Rasam/ Coriander seeds Rasam: https://chettinadcookbook.org/2017/09/06/malli-rasam/
Thakkali/ Tomato Rasam: https://wp.me/p1o34t-zU
Kollu Rasam: https://wp.me/p1o34t-1kK see
Goose berry Rasam / Nellikkai https://wp.me/p1o34t-UI
Pori Rasam/ Instant Rasam: https://wp.me/p1o34t-zU
Chicken Rasam: https://wp.me/p1o34t-zU
Mutton Rasam: https://wp.me/p1o34t-zU
Mysore rasam is very flavorful and aromatic with added digestional values. Fresh ground rasam powder makes the Rasam a wonderful and aromatic to drink or eat with plain cooked rice. The main ingredients are roasted and ground to granules, not a fine powder, added grated coconut is a special ingredient here no garlic added aroma, roasted ingredients with chopped coriander leave asafoetida and curry leaves. This helps in a great deal for good digestion during heavy meal intake.
This will be very soothing on throat infection and common cold even during fever this can be consumed.
Pine apple Rasam:
We know many fruits are used in cooking like Banana in Appam, fruit flavoured chappathi, Kesari, Mango sambar, Papaya kottu, and Pineapple kesari and in Rasam it has unique flavour and smell, which is liked commonly by all age group. I made this for first time today with Salmon fry really it was yummy!!!.
Generally, rasam which makes our meal more special in many ways by its digestive property, aroma, and flavor. We have plenty of interesting recipes to prepare Rasam. It is a fluid in consistency basically prepared with Tamarind extract and Indian pepper. Aromatic substances like Lemon, Pineapple, Rosewater, and Gooseberry can be added. Here we make rasam with the healthy seed.
Horse gram rasam –
which helps in a great deal to treat cough and cold during winter. Added fresh ground peppercorns, coriander seeds and cumin powder will increase digestion and free from congestion. Easy and healthy Rasam during this winter season. Another benefit of horse gram is used to reduce weight it burns the excess cholesterol to keep us healthy.
Goose berry Rasam:
Nellikkai Rasam / Gooseberry Rasam:
We can consume Gooseberry directly as it contains numerous health benefits. Gooseberry is very rich in Vitamin C. If it is not preferred to have as such because of its tanginess, we have many recipes like nellikaai podi, thuvayal, rasam, juice, jam, raitha, etc…. I like to share this fantastic rasam recipe, actually, rasam is included in our south Indian regular menu for good digestion and to increases our appetite. Here no need to add tamarind or tomato, a complete taste of gooseberry enhances the taste of rasam,
Gooseberries enhance food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant. Gooseberries reduce blood sugar in the diabetic patients. It strengthens the heart muscles. It improves body resistance “.
Rasam is a spicy soup made in south India using tamarind juice, pepper, tomato, cumin, and other spices. Lentils are also added to it for extra nutrition. It is either eaten along with rice or drunk after a meal. Its distinct taste is sourness, contributed by the tamarind base. It is usually difficult to find a healthy dish that is also appetizing, but rasam is one of those dishes, served in everyday meal.
Pori Rasam/Instant Rasam
Pori means literally tempering the ingredients in Tamil, that is the special in this rasam is to temper with proper ingredients, not to allow it to boil for long. The smell itself makes us feel hungry.
Rasam is mild, soothing for cold and cough also made every day for proper digestion, it can be served with rice or to drink hot as soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. The only rasam with rice is suggested by doctors to have during fever such a good medicine harmless and easy to digest, pepper, cumin garlic, added in it reduces cough and cold. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients.
Mutton is considered one of the rich and tasty non-vegetarian dishes used in olden days broiler chicken is not preferred or bought to replace this taste mutton has its unique taste and flavor. Mutton was the main item served for the feast in a non-veg meal, nowadays mostly it has been replaced by chicken. Spicy mutton rasam is one of my mother’s special dish loved by all, this is more or less the same as chicken rasam. Simple with little ingredients, only a few steps to be followed with care to enjoy this scrumptious mutton rasam.
Since meat contains a large amount of protein, this could be beneficial to the body as the need for protein is an important one for body growth.
Chicken rasam is a very popular dish in Chettinad district, Nattu kozhi rasam is made by my mother during winter, it is good for common cold, cough, body pain and fever. This can be served to drink and with steam cooked rice.