Rasam Varieties

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.

Mysore Rasam:

https://wp.me/p1o34t-1up

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:
https://chettinadcookbook.org/2014/09/10/pineapple-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!!!.

Malli Rasam:https://chettinadcookbook.org/2017/09/06/malli-rasam/

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.

Kollu Rasam:

https://wp.me/p1o34t-1kK

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:

https://wp.me/p1o34t-UI

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 “.

Nellikkai Rasam / Gooseber

Thakkali Poondu Rasam:

https://wp.me/p1o34t-zU

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 Rasam:

https://wp.me/p1o34t-Vf

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:

https://wp.me/p1o34t-og

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.

Mysore Rasam

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.

Ingredients to make Mysore rasam mix:

Red chilli-2

Pepper corns-1 tsp

Toor dal-1 teaspooon

Raw rice (optional)-1/2 ts

Coriander seeds-1 tsp

Asafoetida-1/4 tsp

Cumin seeds-1/2 tsp

Grated coconut-1 tsp

Curry leaves -1 twig

Turmeric powder-1/4 tsp

Roast all the above ingredients except turmeric powder, roast till golden brown add curry leaves and grated coconut finally and roast for few minute you will get fantastic aroma.

Cool the roasted ingredients add turmeric powder and grind to a coarse powder.

Ingredients to prepare:

Ingredients to Prepare Rasam:

Tomato-1

Tamarind-1 gooseberry sized

Salt-1 tsp

Rasam powder-1tbsp

Jaggery-1/2 tsp

Chopped coriander leaves

Water from cooked dal can be used to enhance the taste of rasam.

To Season:

Oil-1 tbsp

Mustard seed-1/2 tsp

Green chilli-1

Method to prepare:

Extract tamarind juice by soaking in a warm water.

Take a bowl, add tamarind juice, salt, and Mysore rasam powder add 3 cups of water/Dal cooked water is good to make this rasam to enhance the taste..

Heat pan season it with mustard seeds and green chilies few curry leaves if preferred, because we have added in the rasam mix also.

Add chopped tomato saute till it leaves the skin, Add the rasam mixture we prepared already.

Allow it to boil for few minutes carefully not for long time which changes the taste.

Add jaggery, chopped coriander leaves. Mysore rasam is Ready to serve .

Malli Rasam

Malli Rasam:

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.

Why do we prefer with Coriander seeds?

Coriander seeds Prevent Menstrual Irregularities

Keeps a Check on Cholesterol,

Better digestion,

Facilitates Hair Growth,

Helps Tackle Diabetes

Beautiful Skin

Prevents Menstrual Irregularities

and the seeds contain linoleic acid that also has pain-relieving properties to diminish irritation.

Coriander seeds as Malli in Tamil.

Malli Rasam: Fresh ground Rasam mix is the key secret to enhance the taste of Rasam.

Malli Rasam
Malli Rasam

Ingredients: To Coarse grind

Malli Rasam: Fresh ground Rasam mix is the key secret to enhance the taste of Rasam.

Malli Coriander seeds-1 tbsp

Pepper corns-1 Tsp

Cumin seeds-1 tsp

Red chili-2

Garlic 3 cloves

Ingredients -2

Turmeric powder-1/4 Tsp

Salt-1/2 tsp

Tamarind extract-1 tbsp

Tomato-Water 3 cups

To Temper:

Oil-1 tsp

Mustard seeds-1/2 Tsp

Asafoetida 1/4 Tsp

Curry leaves and Coriander leaves to garnish.

Method:

Coarse grind Ingredient-1

Take a bowl, add water, Ingredient- 2 and mix well.

Add coarse grind mixture to the rasam.

Heat pan with oil and season it with the above mentioned To Temper ingredients.

Add chopped tomatoes and saute well till it leaves its skin.

Gradually add the rasam and allow it to boil.(Do not boil more than a minute, taste and smell may vary)

Switch off the flame and garnish with Coriander leaves.

Aromatic healthy Coriander rasam is ready to serve.

This can be taken as soup to drink or with plain cooked rice.

Mutton Rasam

Mutton Rasam:

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.

Mutton Rasam
Mutton Rasam

Ingredients:

Mutton-1/4 kgm

Shallot-9 nos

Tomato big-1

Tamarind extract-2 tsp

Turmeric powder-1/4 tsp

Salt 1 1/2 tsp

Red chili-9 nos

Pepper-1/2 tsp

Cumin seeds-1/2 tsp

Garlic-3 pods

Coriander seeds-1/2 tsp

Curry leaves-2 twig

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Method:

  1. Wash and clean mutton, add salt and turmeric powder mix well and set aside.

2. Coarse grind pepper, cumin, coriander seeds, and garlic.

3. Cut dry red chilies with the help of scissors into small pieces.

4. Peel and cut onion and tomato.

5. Heat pan with oil, add cut dry red chilies fry until the seeds become golden yellow.

6. Now add curry leaves, onion, and marinated mutton to it saute it for 3 to 5 minutes approx.

7. Add tomato saute till it leaves its skin. (tomato and red chili should get cooked by the juice ooze out from mutton)

8. Now add 2 cups of water, tamarind extract, and salt required if any and pressure cook for 6 to 8 whistles.

9. When the steam releases, add crushed pepper, cumin, and garlic masala to it, allow it to boil for a minute and switch off.

Serve with plain cooked rice and enjoy.

Nellikkai Rasam / 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 “.

Nellikkai Rasam / Gooseber
Nellikkai Rasam / Gooseberry rasam

Ingredients:

Gooseberry-3 nos

Toor dal -1 tbsp cooked soft

Salt-1 tsp

Pepper corns-1 tsp

Cumin seeds-1/2 tsp

Coriander seeds-1 tsp

Hing-1/4 tsp

Dry red chili-2 nos

Garlic- 3 pods

11798159_931541523554125_1638327742_n

To season:

Oil-2 tsp

Mustard seeds-1 tsp

Curry leaves-2 twig

Coriander leaves to garnish

Method to prepare:

1. Cook, cooked dal, turmeric powder and gooseberry for a whistle.

11791825_931541486887462_1215077596_n

2.Grind pepper, cumin, coriander seeds and garlic with dry red chillies to a coarse powder.

11749603_931541520220792_1495003855_n

3. Add pressure cooked gooseberry dal to the ground mixture.

4.Heat 2 tsp of oil temper it with above-given “To season” ingredients add hing and curry leaves.

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6.Now add rasam and allow it to boil for a minute carefully, not for a long time.

7. Switch off and garnish with  coriander leaves

Thakkali PoonduRasam/Tomato Garlic Rasam

Thakkali Poondu Rasam/Tomato Garlic Rasam:

DSC09413

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.

What is special in Rasam?

Cumin seeds and pepper, added in Rasam helps as a healing agent for stomach bloat, mucous in the throat tube, Eye cataract disorder, asthma, etc.

Asafoetida in Rasam cures all stomach disorders. Prevents seizures. Gives peace of mind to the body.

Garlic in Rasam regulates, asthma, heart disease, intestinal insects, stones in the kidneys, liver disorders,

Coriander leaves and Curry leaves added in Rasam subsides the fever and excreted through urine. Reduces body heat, drought, etc. Increases vision of the eyes.

Prevents menstrual disorders. In addition to ensuring the womb to operate effectively and intestinal organs, digestive prevents diabetes, Kidney failure, etc. If you treat them, joining the curry leaf juice helps.

Takes care of the heart and blood vessels. The appropriate level of protein in the healing of diseases of B vitamins, C vitamins are also in the lung disorder resolves fever, stomach discomfort and helps to keep it clean.

A lot of secrets present in Rasam, valuable herbal essence of this Rasam has become important in our regular menu.

Different types of rasam can be made using various major ingredients, as Puli Rasa, Lemon Rasam, Pineapple Rasam, Paruppu Rasam, etc. Tomato rasam is one of the most popular types. I have made this rasam with a great combination of Tomato and Garlic.

Ingredients:

Tomato-1 big (steam and peel skin is another way os using tomato for rasam)

Rasam Powder-1 tsp (http://wp.me/p1o34t-78) or (coarse grind Pepper, Coriander seeds, asafoetida, and red chili add garlic along with this, at last, to grind coarsely)

Salt-1 tsp

Hing-1/4 tsp

Garlic-5 pods crushed

Curry leaves-1 twig

Coriander chopped little

Tamarind Extract 1 tbsp(small gooseberry size)

To Temper:

Oil-2 tsp

Mustard seeds-1 tsp

Red chili-2 nos

Method:

Mash Tomato add 2 cups of water, Salt, Tamarind juice and Asafoetida, Half of the rasam powder allows it to boil for 2 minutes. transfer to a bowl.

Heat pan with one teaspoon of oil, Season with “To temper Ingredients”

Add pre-boiled rasam, curry leaves, coarse grind Rasam powder, and crushed Garlic when forth forms remove from flame add coriander leaves.

DSC09410

Serve with plain cooked rice and KarunaiKizhangu Masiyal or Paruppu Thovayal.

Pori Rasam/Instant Rasam

Pori 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.

We have a variety of rasam recipe which tastes great, instant rasam is made without any tomatoes or dal boiled water. Can make in a minute, I always remember my brother when I prepare this instant Rasam, he used to say avasara rasam has its own special taste and aroma. This can be matched with any stir-fried vegetables or paruppu thuvayal.

Instant rasam
Instant rasam

Ingredients: a serves-4 person

Tamarind extract 2 tbsp

Salt 1 tsp

Asafoetida-1/4 tsp

Pepper 2 tsp

Cumin seeds-1 tsp

Coriander seed-1 tsp

Garlic 3 pods

Red chilli-1+1

Method:

Grind red chili, pepper, cumin seeds, coriander seeds and Garlic in a blender or stone grind coarsely gives you better taste.

Add the ground mixer in 2 cups of water, mix tamarind extract and salt, mix well and keep aside.

DSC08908

Heat pan with 2 tsp of oil season with mustard seeds and red chili.

Sprinkle asafoetida, add curry leaves, Now add the rasam mixed water to it.

Allow it to boil till forth forms do not allow it to boil for long time taste varies.

Add chopped coriander leaves, serve hot.

Note: Instead of normal water dal boiled water also can be added to enhance the taste.