Lemon Rasam - 5 minutes recipe

Ingredients:

Thuvar Dal - 1/4 cup

Tomatoes - 2 large or Tomato Puree
Lemon - 1 big
Green Chillies - 1 no
Curry Leaves - 1/4 cup
Coriander Leaves - 1/4 cup finely chopped
Salt to taste

Method to make Lemon Rasam:
Pressure cook Thoor dal. In a vessel add 2 cups of water, finely chopped tomatoes, green chillies, curry leaves, coriander leaves and salt and bring to boil. Add another 1 cup of water to the thoor dal and mash it well. Add the mashed dal to the boiling mixture and when it bubbles remove from flame and squeeze the lemon juice to it.

Temper mustard seeds,jeera and hing in ghee and add it to the Rasam.

Note:
The green chillies can also be added while tempering instead of adding it while boiling.

Adding of Tomato Puree instead of chopped tomatoes helps in cooking even more faster

Goddu Rasam - Recipe for a No Dal Rasam

This rasam can be made in a jiffy. Can be made with or without tomatoes.

Ingredients:
Tamrind Paste - 1 tbsp
Jeera - 2 tbsp
Pepper Powder - 1/2 tbsp
Hing Powder - 1/4tsp
Tomatoes - 2 nos
Turmeric Powder - a pinch
Salt to Taste
Ghee - 1 tbsp
Mustard seeds - 1/2 tsp
Red Chilly - 2 nos
Curry Leaves - few

Method to make Goddu Rasam
In a vessel add ghee and mustard seeds and when they splutter add 1 tbsp of jeera. Add red chillies and curry leaves. Add tamrind paste and 2 cups of water. Add the remaining 1 tbsp jeera, turmeric powder, hing, salt, diced tomatoes, pepper powder and let it boil. When it bubbles, remove from fire.

Alternatively, you can add thuvar dal to it by dry roasting it and adding it to the tamrind water.

Rasam Powder recipe

This is a recipe which my mom have given me and which she have been making for more than 35 years. The rasam that is made using this rasam powder have been a hit amongst our family and friends. I too follow the same recipe.

Ingredients:
Coriander seeds (Dhaniya) - 3 cups  

Thuvar Dal - 1 3/4 cups
Red Chillies - 1 1/2 cups
Black Pepper - 1 cup
Cumin Seeds (Jeeragam) - 1 cup
Asafodeita piece - 2 inches
Turmeric Powder - 1/4 cup

Note: If long thin red chillies are used, then 3 cups of chillies can be used.

Method:
Fry all the ingredients separately in a dry pan. Let it cool and grind it in flour mill (or to a fine powder in mixie). Let it cool and add the turmeric powder and mix thoroughly. Store it in air tight container.

For the Tamil Version of the same, check here.

Mysore Rasam recipe - Method 1

Ingredients:
Tamrind Paste -1 tsp
Tomatoes - 2 big and ripe(finely chopped)
Mysore Rasam Powder - 3 tsp
Thoor Dal - 1/4 cup
Turmeric Powder - 1 pinch
Salt to taste

To Temper
Ghee - 1tsp
Mustard Seeds - 1/2 tsp
Jeera - 1 tsp
Curry Leaves - 2 sprigs
Freshly grated coconut - 2 tsbp
Red Chillies - 1 or 2

To garnish
Coriander Leaves - 1/4 cup finely chopped.

Method
Add water to the Tamrind paste and make it watery. Add  salt, turmeric powder, hing, tomatoes and mysore rasam powder to the Tamrind paste and let it boil till the raw smell goes off.

Mix 1 1/2 cups of water to the cooked toor dal and make it quite watery. When the tamrind mixture comes to a boil add the toor dal water to it and when it starts bubbling remove from flame.

In a laddle add ghee and when hot add mustard seeds. When it splutters add Jeera, coconut and red chillies. Sprinkle the curry leaves on the rasam and on top of it pour the tempered ghee.

Decorate the rasam with chopped coriander leaves.

Note:
Instead of using the stored Rasam powder, one can fry the ingredients fresh (use fresh coconut instead of copra), and grind it and use it.

Recipe for Tasty Rasam in a minute

Bachelors, those who are learning to cook can try out this Rasam. Rasam is a dish that is prepared almost every day in all the south Indian house hold.

Ingredients:
Pepper - 2 tsp
Jeera - 2 tsp (Cumin)
Dhaniya - 2 tsp (Coriander Seeds)
Red Chilly - 6 to 8 (depends upon its spiciness)
Tamrind - 1 big lemon size
Salt - to taste

To season:
Mustard
Red Chilly -2
Asafodeita - 1 pinch

Method:
In a pan fry pepper, cumin corander seeds, red chillies in little oil. Add the tamrind to it (make it into small pieces). Grind these with little water (make it a thick paste). This paste can be stored in freezer and can be used for almost a month.

When you are preparing the rasam, add one tbsp of the paste to 1 1/2 cup of water. Cut one tomato into fine pieces. Add salt, asafodeita and curry leaves and bring it to boil. Season it with mustard, red chillies in ghee.